Roasted Beef Tenderloin with Henry Bain Sauce Recipe

1. 1

   Heat the oven to 450 degrees F and arrange a rack in the upper third.

2. 2

   Place meat on a rack over a baking sheet and rub with oil.

3. 3

   Sprinkle salt and pepper on all sides and let meat come to room temperature while the oven is heating, at least 30 minutes.

4. 4

   Meanwhile, combine remaining ingredients in a small saucepan and place over medium heat.

5. 5

   Cook, stirring occasionally, until sauce is thick and coats the back of a rubber spatula without running off, about 15 minutes.

6. 6

   Roast tenderloin until a meat thermometer inserted in the thickest part reads 100 degrees F, about 10 to 15 minutes.

7. 7

   Remove from the oven and increase the oven temperature to 500 degrees F.

8. 8

   While the oven is heating, brush all sides of the meat with 1/4 of the glaze, then return to the oven.

9. 9

   Continue brushing 1 to 2 tablespoons of the glaze on the meat every five minutes until the thermometer reads 120 degrees F (for rare), about 15 to 20 minutes.

10. 10

    Remove tenderloin from the oven, tent with foil, and let rest at least 10 minutes.

11. 11

    Slice into 1-inch-thick pieces and serve with remaining sauce on the side.

* Per serving · 4 servings · Values may vary.

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