BEEF TENDERLOIN WITH RED WINE SAUCE

Beef Tenderloin with Red Wine Sauce image

Drape a 5-ingredient wine sauce over succulent slices of beef tenderloin for an easy yet impressive main dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 8

Number Of Ingredients 8

Ingredients

1 beef tenderloin roast (3 lb)
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
6 tablespoons butter or margarine
1/2 cup finely chopped shallots (3 medium)
1 cup dry red wine or marsala cooking wine
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/2 teaspoon pepper

Steps:

Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.
Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.
Remove string from beef before carving. Serve sauce with beef.

Nutrition Facts : Calories 350, Carbohydrate 1 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 0 g, TransFat 1 g