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Beef Tenderloin with Red Wine Sauce

Beef Tenderloin with Red Wine Sauce

Find sizzling specials on Sparkle’s USDA choice meats! Visit the meat department for this week’s specials. Beef Tenderloin with Red Wine Sauce is a fantastic recipe for your next dinner party. Serve with mashed potatoes and a salad.

Ingredients

  • 3 lbs. beef tenderloin
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. salt
  • 3 Tbsp. olive oil
  • 4 Tbsp. butter, divided
  • 2 cups diced shallots
  • 1 tsp. sugar
  • 3 garlic cloves, minced
  • 1 Tbsp. minced fresh thyme
  • 3 1⁄4 cups beef stock
  • 1⁄2 cup red wine
  • 1⁄4 cup brandy
  • 1 bay leaf
  • 2 Tbsp. cornstarch
  • 1 Tbsp. water

Instructions

  1. Preheat oven to 425º.
  2. Sprinkle beef with pepper and salt. Heat oil in roasting pan over medium-high heat; sear beef. Bake for about 40 to 50 minutes or until internal temperature reaches 140º; transfer to cutting board, tent with foil and let stand for 15 minutes before carving.
  3. Meanwhile, heat 2 tablespoons butter in a saucepan over medium heat; cook shallots for 10 minutes or until softened. Stir in sugar and cook for an additional 10 minutes or until shallots are caramelized. Add garlic and thyme and cook for 5 minutes. Add stock, wine, brandy and bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups. Whisk cornstarch with water, then whisk into sauce and boil until smooth. Discard bay leaf. Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.