Truro Beef Tenerloin & Red Wine Reduction Sauce

1. 1

   For Sauce - Make Day Before

2. 2

   In large sauce - simmer wine & beef stock until it reduces to half

3. 3

   In large saute plan - saute onion in butter then add mushrooms and saute until until liquid reduces

4. 4

   Add flour to mushroom mixture and cook for 3 minutes stirring constantly

5. 5

   Slowly stir wine into saute pan and stir until sauce is smooth

6. 6

   Refridgerate sauce and reheat next day with roast

7. 7

   For Roast - Make a Wet Rub

8. 8

   In small food processor - chop evoo, garlic, salt, pepper, thyme & rosemary

9. 9

   4 hours before roasting rub roast with processed spices, wrap roast & refridgerate

10. 10

    2 hours before roasting - place roast on rack in roasting pan and let sit at room temperature

11. 11

    In 425 oven roast until center reaches 125 for medium rare

12. 12

    In 2016, it took 58 minutes for 7 lb roast to reach 125

13. 13

    Let roast sit for 10 minutes before slicing - add drippings to sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.