Recipe
ROAST TENDERLOIN WITH RED WINE SHALLOT SAUCE
Serves: 8
Preparation time: 15 minutes If they like it, it serves 8 otherwise
Cooking time: 40 minutes
Totaltime: 55 minutes
Ingredients
- For the sauce:
- 2 tablespoons olive oil
- 2 cups sliced shallots
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 bay leaf
- 4 cups beef broth
- 2 cups dry red wine
- 1/4 cup brandy
- For tenderloin:
- 2 2-pounds beef tenderloin pieces, trimmed
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 4 cloves minced garlic
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Preparation
-
Sauce:
Heat oil in a large saucepan over medium heat. Add shallots and garlic; sauté until golden, about 15 minutes. Add flour and herbs, and stir one minute. Pour in broth, wine and brandy. Mix well and boil the sauce until it is reduced to 2 cups, about 20 minutes. (Can be made 2 days ahead. Refrigerate.)
Tenderloins:
Preheat oven to 450 degrees. In a mixing bowl, combine oil, thyme, garlic, salt and pepper. Spread mixture evenly over all sides of tenderloins.
Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare, about 25 minutes. Remove roasts from oven and cover with foil, let stand for 10 to 15 minutes.
Slice beef on a cutting board. Arrange on serving platter. Pour juices from roasts into sauce. Heat sauce and serve with beef.
main ingredients:
type of dish:
main
cuisine:
specific recipes:
entertaining
season and occasion:
Type of meal:
dinner
-
Gnocchi with green chive sauce
-
Veal with fiddlehead and shiatake sauce
-
Black bean sauce
-
Baked salmon fillet with basil sauce
In the kitchen. Happening Now
The latest
