Beef Tenderloin Roast with Red Wine SaucePrint
For the beef:
- 3 pound beef tenderloin
- 1/4 cup each of fresh rosemary & thyme finely chopped
- 5 cloves of garlic smashed into a paste
- Kosher salt
- Freshly cracked pepper
- Avocado or grapeseed oil
For the red wine sauce:
- 1 tablespoon shallots finely minced
- 1/4 teaspoon fresh thyme finely chopped
- 1/2 cup red wine
- 1.5 low sodium beef stock
- Unsalted butter
- 1 tablespoon all-purpose flour
- Pre-heat oven to 375 F. Use butchers twine to secure the tenderloin tightly, Rub some veggie oil all over and follow that with the garlic paste(watch the video below @ 1:20 mark). Season the tenderloin all over with a GENEROUS amount of salt and some pepper and follow that with the rosemary and thyme. Let the meat come up to room temperature for 1 hour, insert a probe thermometer in the deepest part of the meat, then roast on a sheet pan in the oven until the internal temperature hit 125 F for medium rare, about 35 minutes.
- While the meat is cooking, make the red wine sauce by melting 1 tablespoon of unsalted butter in a medium size sauce pan. Add the shallots, thyme, and a small pinch of salt and pepper. Cook for 5 minutes then add the wine. Cook until the wine has reduced by half then add the beef stock. Cook until that has reduced by half and add a tiny pinch of salt. Mash 1 tablespoon of unsalted butter with the flour and add it to the sauce. Whisk for 5 minutes until the sauce thickens to desired consistency, if needed, you can add a little more butter mashed with flour. Strain the sauce so its smooth and reserve for later.
- When the meat is done, pre-heat a large cast iron pan over medium-high heat with 1 tablespoon of veggie oil. Sear the roast for 2 minutes on all sides until nice and crusty. Rest the meat for 15 minutes then slice and serve with the sauce.
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