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
- Preheat oven to 425º.
- 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.
- 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.
