Beef Tenderloin With Beaujolais Jus Recipe

Name: Beef Tenderloin With Beaujolais Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/4-pound) beef tenderloin; 5 teaspoons minced fresh thyme, divided; 1 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 1/2 cup dried porcini mushrooms (about 1/2 ounce); 1 (750-milliliter) bottle Beaujolais or other light, fruity red wine; 1 (14 1/4-ounce) can fat-free beef broth; 2 garlic cloves, minced; 1 tablespoon water; 2 teaspoons cornstarch; 1 teaspoon olive oil; Cooking spray

Servings: persons

1 (2 1/4-pound) beef tenderloin
5 teaspoons minced fresh thyme, divided
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (750-milliliter) bottle Beaujolais or other light, fruity red wine
1 (14 1/4-ounce) can fat-free beef broth
2 garlic cloves, minced
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon olive oil
Cooking spray

1
Trim the fat from tenderloin. Combine 3 teaspoons thyme, salt, and pepper; rub evenly over tenderloin. Cover and chill 2 hours.
2
Combine 2 teaspoons thyme, mushrooms, wine, broth, and garlic in a large saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 1 hour). Combine water and cornstarch, and stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Remove wine mixture from heat; set aside, and keep warm.
3
Preheat oven to 400u00b0.
4
Heat oil in a large nonstick skillet over medium-high heat. Add tenderloin, browning on all sides, about 12 minutes. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400u00b0 for 20 minutes or until thermometer registers 145u00b0 (medium-rare) to 160u00b0 (medium). Place tenderloin on a serving platter, and cover with foil. Let stand for 10 minutes. Serve with Beaujolais jus.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2 1/4-pound) beef tenderloin, 5 teaspoons minced fresh thyme, divided, 1 teaspoon salt, 1/2 teaspoon coarsely ground pepper, and more.

Yes, Beef Tenderloin With Beaujolais Jus falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Beaujolais Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions