Roast Beef Tenderloin With Red Wine & Shallot Sauce Recipe

Name: Roast Beef Tenderloin With Red Wine & Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef tenderloin, premium oven roast; 3 tablespoons black peppercorns, coarsely crushed; 1 teaspoon salt; 3 tablespoons olive oil; SAUCE; 4 tablespoons butter; 2 cups diced shallots; 1 teaspoon sugar; 3 garlic cloves, minced; 1 tablespoon minced fresh thyme; 3 1/4 cups beef stock; 1/2 cup dry red wine; 1/4 cup brandy; 1 bay leaf; 2 tablespoons cornstarch

Servings: persons

4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil
SAUCE
4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1/4 cups beef stock
1/2 cup dry red wine
1/4 cup brandy
1 bay leaf
2 tablespoons cornstarch

1
Sprinkle beef with peppercorns & salt, pressing to adhere.
2
Heat oil in roasting pan, over medium-high heat; sear beef all over.
3
Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
4
Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
5
Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
6
Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
7
Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
8
Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

1498

kcal

Calories

100

Fat

Carbs

125

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 15 ingredients. The key ingredients include: 4 lbs beef tenderloin, premium oven roast, 3 tablespoons black peppercorns, coarsely crushed, 1 teaspoon salt, 3 tablespoons olive oil, and more.

Yes, Roast Beef Tenderloin With Red Wine & Shallot Sauce 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.

Roast Beef Tenderloin With Red Wine & Shallot Sauce

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