THYME AND SPICE RUBBED ROAST BEEF TENDERLOIN AU JUS
Arrange the roast on a platter and garnish with fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat. Serve with mashed potatoes and sauteed haricots verts. This meal is a perfect match with cabernet sauvignon. Cooking Light.
Provided by Barbell Bunny
Categories Meat
Time P1DT40m
Yield 3 ounces beef, 7 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl.
- Rub mixture evenly over all sides of beef.
- Wrap tightly in plastic wrap, and refrigerate 24 hours.
- Preheat oven to 400 degrees.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add beef to pan; cook for 5 minutes, turning to brown on all sides.
- Transfer beef to a roasting rack coated with cooking spray; place rack in a roasting pan. Bake for 26 minutes, or until a thermometer registers 135 degrees or desired degree of done-ness.
- Remove from oven, and let stand for 10 minutes before slicing.
- Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
- Heat skillet over medium heat.
- Coat skillet with cooking spray.
- Add shallots to skillet and cook 4 minutes, or until tender, stirring occasionally.
- Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits. Simmer until reduced to 1 cup (about 4 minutes). Serve with beef.
Nutrition Facts : Calories 365.8, Fat 23, SaturatedFat 9, Cholesterol 97.5, Sodium 483.1, Carbohydrate 1.1, Fiber 0.1, Protein 28.8
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