Sage Roast Beef With Merlot Sauce

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READY IN: 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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