ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE

ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE image

Categories Beef

Number Of Ingredients 14

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Tenderloin:
Cooking spray
1/3 cup finely chopped fresh sage
1 tablespoon cracked black pepper
3 tablespoons minced garlic
2 teaspoons kosher salt
1 (2 1/2-pound) center-cut beef tenderloin
Sauce:
1/3 cup finely chopped shallots
1 1/2 cups Merlot or other dry red wine
1 1/2 cups low-salt beef broth
1 teaspoon butter
3 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt

Steps:

Preheat oven to 350°. To prepare tenderloin, heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine sage, pepper, garlic, and salt; rub over tenderloin. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides. Insert a meat thermometer into thickest portion of tenderloin. Cover handle of pan with foil. Bake at 350° for 25 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of tenderloin will increase 5° upon standing.) To prepare sauce, heat pan coated with cooking spray over medium-high heat. Add shallots; sauté 3 minutes or until tender. Stir in wine. Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in broth; cook until reduced to 1 1/4 cups (about 6 minutes). Add butter, stirring until melted. Stir in parsley and 1/4 teaspoon salt. Serve with tenderloin. Yield: 10 servings (serving size: 3 ounces tenderloin and 2 tablespoons sauce) NUTRITION PER SERVING CALORIES 216(34% from fat); FAT 8.2g (sat 3.1g,mono 3.1g,poly 0.4g); PROTEIN 25.3g; CHOLESTEROL 72mg; CALCIUM 28mg; SODIUM 495mg; FIBER 0.3g; IRON 3.6mg; CARBOHYDRATE 3.1g