Truro Beef Tenerloin & Red Wine Reduction Sauce

Name: Truro Beef Tenerloin & Red Wine Reduction Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 pounds Beef Tenderloin; 6 cloves Garlic - sliced; 2 teaspoons Coarse Salt; 1 bunch Fresh Rosemary; 1 bunch Fresh Thyme; 2 tablespoons Fresh Black Pepper; 2 bottles Red wine - cab; 4 cups Beef stock; 2 pounds Mushrooms, Baby Bella - sliced thin; 1 stick Butter; 2 Onions, medium - diced; 1/4 cup Flour; 1/4 cup EVOO

Servings: persons

7 pounds Beef Tenderloin
6 cloves Garlic - sliced
2 teaspoons Coarse Salt
1 bunch Fresh Rosemary
1 bunch Fresh Thyme
2 tablespoons Fresh Black Pepper
2 bottles Red wine - cab
4 cups Beef stock
2 pounds Mushrooms, Baby Bella - sliced thin
1 stick Butter
2 Onions, medium - diced
1/4 cup Flour
1/4 cup EVOO

1
For Sauce - Make Day Before
2
In large sauce - simmer wine & beef stock until it reduces to half
3
In large saute plan - saute onion in butter then add mushrooms and saute until until liquid reduces
4
Add flour to mushroom mixture and cook for 3 minutes stirring constantly
5
Slowly stir wine into saute pan and stir until sauce is smooth
6
Refridgerate sauce and reheat next day with roast
7
For Roast - Make a Wet Rub
8
In small food processor - chop evoo, garlic, salt, pepper, thyme & rosemary
9
4 hours before roasting rub roast with processed spices, wrap roast & refridgerate
10
2 hours before roasting - place roast on rack in roasting pan and let sit at room temperature
11
In 425 oven roast until center reaches 125 for medium rare
12
In 2016, it took 58 minutes for 7 lb roast to reach 125
13
Let roast sit for 10 minutes before slicing - add drippings to sauce

2366

kcal

Calories

160

Fat

Carbs

220

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 7 pounds Beef Tenderloin, 6 cloves Garlic - sliced, 2 teaspoons Coarse Salt, 1 bunch Fresh Rosemary, and more.

Yes, Truro Beef Tenerloin & Red Wine Reduction 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.

That's it — enjoy your meal!