Prep 15 mins
Cook 25 mins
Good with whipped potatoes and a green vegetable or salad. Serve with more merlot. When I've lacked an oven-proof skillet, I've made in a small enameled roasting pan.
- 1⁄3 cup finely chopped fresh sage
- 2 teaspoons salt
- 1 tablespoon pepper
- 2 tablespoons minced garlic
- 1 (2 1/2 lb) center cut beef tenderloin
- nonstick cooking spray
- 1⁄3 cup finely chopped shallot
- 1 1⁄2 cups merlot
- 1 1⁄2 cups low sodium beef broth or 1 1⁄2 cups beef bouillon
- 1 teaspoon butter
- 3 tablespoons chopped fresh parsley
- 1⁄4 teaspoon salt
- Combine sage through garlic; rub over roast.
- Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
- Add roast to pan and cook 6 minutes, browning all sides.
- Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
- Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
- MAKE SAUCE:.
- Heat pan coated with spray over medium-high.
- Sauté shallots about 3 minutes.
- Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
- Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
- Stir in butter until melted; stir in parsley and salt.
- Serve sauce with tenderloin.