Community Pick
Roast Beef Tenderloin With Red Wine & Shallot Sauce

photo by Swirling F.




- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 4 lbs beef tenderloin, premium oven roast
- 3 tablespoons black peppercorns, coarsely crushed
- 1 teaspoon salt
- 3 tablespoons olive oil
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SAUCE
- 4 tablespoons butter
- 2 cups diced shallots
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 3 1⁄4 cups beef stock
- 1⁄2 cup dry red wine
- 1⁄4 cup brandy
- 1 bay leaf
- 2 tablespoons cornstarch
directions
- Sprinkle beef with peppercorns & salt, pressing to adhere.
- Heat oil in roasting pan, over medium-high heat; sear beef all over.
- Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
- Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
- Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
- Add stock, wine, brandy & 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 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
- Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.
Reviews
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I have made this a few times now. The first time I made only the sauce (see 7/10 review below). Yesterday I made a 4# tenderloin & sauce with one major change. Per my BIL/pro-chef, I used an 450°F convection oven temperature for 30 minutes for a perfect medium rare result. BTW the sauce & beef can be made ahead of time. I did this the day before. If doing do, sear the beef on the stove top or grill, wrap tightly in foil and refrigerate for up to a day. 60 minutes prior to cooking, remove from the fridge & unwrap to warm up. Bake until desired doneness, let rest for 10-15 minutes before slicing. Before roasting I re-seasoned the beef with olive oil, rosemary, garlic powder, S&P.<br/>7/09 Sauce review only: I seared my tenderloin on the outdoor grill and made the sauce recipe as suggested. It turned out great. I halved the recipe and made ahead with the intent on warming adding the cornstarch before serving then forgot to add the cornstarch and it was still wonderful. I would recommend for individual filet mignon as well.
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This recipe is awesome! I made it for a dinner party and it was a huge hit. I made the sauce in advance before my guests even came and then when the meat was done added the juices and reheated before serving. SO easy too! I also added some fresh herbs (rosemary and thyme)and garlic to the outside of the tenderloin before roasting it. Will definitely make again.
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Fantastic recipe! Used some inexpensive beef roast. The sauce is fabulous. I added steak cut mushrooms to the sauce (sauteed them briefly with the shallots for the last 5 minutes, right before you add the broth/wine etc.). Served with baby carrots and potatoes that I cut up, boiled, and then briefly tossed with butter, thyme, rosemary, and marjoram over med heat. Served with the gravy on the potatoes too, absolutely fantastic. This recipe is a definite keeper. Next time, I will do the beef in the crockpot however, for tenderness (that way I can still use a cheaper cut of beef).
see 32 more reviews
Tweaks
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This dinner was simply amazing, I served it to my guests for Sunday dinner. I didn't have fresh thyme so I used about 2 teaspoons dried, I used a small onion in place of shallots, and increased the garlic, I doubled the recipe and made one beef and one pork tenderloin, since I had a large amount of people to feed, I would honestly love to rate this higher, it is a restaurant-quality dish. Please don't omit the brandy! Thanks Marg for making my Sunday dinner so special!...Kitten:)
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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