Roasted Beef Tenderloin With Merlot Shallot Sauce

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READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
  • Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
  • Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
  • Insert a meat thermometer into thickest portion or tenderloin.
  • Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
  • Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
  • Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
  • Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
  • Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
  • Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
  • Serve sauce with tenderloin.
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