Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce Recipe

Name: Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 1/2 cups sliced shallots (about 12 ounces); 2 tablespoons minced garlic; 1 teaspoon sugar; 1 tablespoon all purpose flour; 1 tablespoon minced fresh thyme; 2 teaspoons minced fresh rosemary; 1 bay leaf; 1 teaspoon grated orange peel; Pinch of ground nutmeg; Pinch of ground cloves; 3 1/4 cups canned beef broth; 1 1/2 cups dry red wine; 1/4 cup brandy; 2 tablespoons fresh rosemary leaves; 2 tablespoons fresh thyme leaves; 4 large garlic cloves, peeled; 2 bay leaves; 1 large shallot, peeled, quartered; 1 tablespoon grated orange peel; 1 tablespoon coarse salt; 1 teaspoon ground black pepper; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 tablespoons olive oil; 2 2-pound (large end) beef tenderloin pieces, trimmed; 1/4 cup ( 1/2 stick) unsalted butter, room temperature

Servings: persons

2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed
1/4 cup ( 1/2 stick) unsalted butter, room temperature

1
Heat oil in large saucepan over medium-low heat.
2
Add shallots and garlic; saute until tender, about 10 minutes.
3
Stir in sugar; saute until shallots are golden, about 15 minutes longer.
4
Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute.
5
Pour in broth, wine and brandy.
6
Boil until sauce is reduced to 1 3/4 cups, about 20 minutes.
7
Discard bay leaf.
8
(Can be made 2 days ahead.
9
Chill.)
10
Grind first 10 ingredients in processor.
11
With machine running, add oil and blend well.
12
Spread mixture evenly over all sides of tenderloins.
13
Place beef in large glass baking dish.
14
Cover with foil; chill at least 6 hours.
15
(Can be made 1 day ahead.
16
Keep chilled.)
17
Preheat oven to 400F.
18
Place beef on rack in large roasting pan.
19
Roast until meat thermometer inserted into center of beef registers 125F for rare, about 35 minutes.
20
Remove from oven and cover with foil; let stand 10 minutes.
21
Transfer beef to cutting board.
22
Pour any accumulated juices from roasts into sauce.
23
Bring sauce to boil.
24
Remove from heat; whisk in butter.
25
Season with salt and pepper.
26
Slice beef.
27
Serve with sauce.

577

kcal

Calories

Fat

Carbs

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 27 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 1/2 cups sliced shallots (about 12 ounces), 2 tablespoons minced garlic, 1 teaspoon sugar, and more.

Yes, Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce 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.

Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce

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