Beef Tenderloin With Cabernet Shallot Sauce Recipe Recipe

Name: Beef Tenderloin With Cabernet Shallot Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb beef tenderloin premium oven roast; 2 Tbsp. black peppercorns, coarsely crushed; 1 tsp sea salt; 2 Tbsp. extra virgin olive oil Cabernet Shallot Sauce; 1/4 c. butter; 2 c. sliced shallots; 1 tsp granulated sugar; 4 clv garlic, chopped; 1 Tbsp. chopped fresh thyme; 1 x bay leaf; 2 c. beef stock; 3/4 c. dry red wine; 1/4 c. brandy; 1 Tbsp. cornstarch

Servings: persons

4 lb beef tenderloin premium oven roast
2 Tbsp. black peppercorns, coarsely crushed
1 tsp sea salt
2 Tbsp. extra virgin olive oil Cabernet Shallot Sauce
1/4 c. butter
2 c. sliced shallots
1 tsp granulated sugar
4 clv garlic, chopped
1 Tbsp. chopped fresh thyme
1 x bay leaf
2 c. beef stock
3/4 c. dry red wine
1/4 c. brandy
1 Tbsp. cornstarch

1
Sprinkle tenderloin with peppercorns and salt, pressing to adhere.
2
In roasting pan, heat oil over medium-high heat; sear tenderloin all over.
3
Roast in 375 F oven till meat thermometer inserted in centre registers 140 F for rare or possibly 150 F for medium-rare, about 55 min.
4
Transfer to cutting bard.
5
Tent with foil; let stand for 15 min before carving.
6
Cabernet Shallot Sauce:Meanwhile, in saucepan, heat half of the butter over medium heat; cook shallots, stirring occasionally, till softened, about 10 min.
7
Stir in sugar, garlic, thyme and bay leaf; cook till shallots are golden brown and caramelized, about 12 min.
8
Add in beef stock, wine and brandy; bring to boil.
9
Reduce heat; simmer till sauce is reduced to about 2 c., about 30 min.
10
Whisk cornstarch with 1 tbsp water; whisk into sauce and boil till thickened and smooth.
11
Throw away bay leaf.
12
Add in roasting pan juices to sauce.
13
Bring to boil; whisk in remaining butter.
14
Serve with roast.

1489

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 lb beef tenderloin premium oven roast, 2 Tbsp. black peppercorns, coarsely crushed, 1 tsp sea salt, 2 Tbsp. extra virgin olive oil Cabernet Shallot Sauce, and more.

Yes, Beef Tenderloin With Cabernet Shallot Sauce Recipe falls under the Meat & Poultry 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.

Beef Tenderloin With Cabernet Shallot Sauce Recipe

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