Sage Roast Beef With Merlot Sauce

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Total Time
40mins
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.

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Ingredients

Nutrition

Directions

  1. Combine sage through garlic; rub over roast.
  2. Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
  3. Add roast to pan and cook 6 minutes, browning all sides.
  4. Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
  5. Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
  6. MAKE SAUCE:.
  7. Heat pan coated with spray over medium-high.
  8. Sauté shallots about 3 minutes.
  9. Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
  10. Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
  11. Stir in butter until melted; stir in parsley and salt.
  12. Serve sauce with tenderloin.