Best Spice Rubbed Roast Beef Tenderloin With Red Wine Sauce Fine Cooking Recipes

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ROAST BEEF TENDERLOIN WITH WINE SAUCE



Roast Beef Tenderloin with Wine Sauce image

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

Provided by Jennifer Segal

Categories     Dinner

Time 1h40m

Yield 4-6

Number Of Ingredients 14

8 tablespoons unsalted butter, divided
¾ cup finely chopped shallots, from 2-3 large shallots
1¼ cups red wine
3 cups beef broth
6 fresh thyme sprigs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
1 (2 - 3 lb) center-cut beef tenderloin roast
Kosher salt (½ teaspoon per pound of beef)
Freshly ground black pepper (¼ teaspoon per pound of beef)
2 tablespoons vegetable oil
¼ cup beef broth

Steps:

  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  • Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg

HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE



Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce image

Categories     Food Processor     Beef     Herb     Bake     New Year's Eve     Beef Tenderloin     Spice     Red Wine     Winter     Shallot     Bon Appétit

Yield Serves 8

Number Of Ingredients 29

Sauce
2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy
Tenderloin
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed
1/4 cup ( 1/2 stick) unsalted butter, room temperature

Steps:

  • For sauce:
  • Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
  • For tenderloin:
  • Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
  • Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
  • Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.

ROAST BEEF TENDERLOIN WITH RED WINE SAUCE



Roast Beef Tenderloin With Red Wine Sauce image

This is a very tasty roast, what a delicious sauce that goes with it! I tried it once and love it - I know I'll be trying more and more!!

Provided by Chef mariajane

Categories     Roast Beef

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons barbecue sauce (Smokey Bourbon Applewood Grilling Sauce)
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon chili powder
1/4 teaspoon pepper
3 lbs beef tenderloin roast
1 small onion, finely chopped
3/4 cup red wine
1 1/2 cups beef broth, 25% less sodium
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 400°F Combine 2 tablespoons grilling sauce, 1 tablespoons olive oil, garlic, chili powder and pepper. Rub tenderloin with mixture. (To make ahead, refrigerate covered for up to 8 hours).
  • Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking , for medium, a meat thermometer in center of roast reads 160F, about 40 minutes. Add onions to roasting pan with tenderloin for last 20 minutes of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest.
  • Place raosting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits on bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 minutes. In a small bowl, whisk remaining grilling sauce, flour and 2 tablespoons simmering broth and cook until thickened, about 3 minutes.
  • Carve roast and place on a platter. Serve with sauce.

Nutrition Facts : Calories 499, Fat 37, SaturatedFat 14, Cholesterol 117.5, Sodium 258.4, Carbohydrate 3.5, Fiber 0.4, Sugar 0.8, Protein 32.1

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