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Roast Beef Tenderloin with Wine Sauce

It takes an hour for the beef to reach room temperature before roasting. I usually start by taking the tenderloin out of the refrigerator and setting in on the counter.

By the time the sauce is made, the beef is ready to put in the oven. See the notes at the bottom for using leftovers—if you have any! Barb L.

Servings: 4-6

Ingredients:

For the Sauce:

4 Tbsp Flying Olive Butter, Rosemary, or Garlic Extra Virgin Olive Oil or a Combination, divided

3/4 cup finely chopped shallots, from 2-3 large shallots

1-1/4 cups red wine

3 cups beef broth

6 fresh thyme sprigs

1/4 tsp kosher salt

1/8 tsp ground black pepper

1 tsp sugar or sugar substitute

2 Tbsp all-purpose flour

For the Beef:

1 (2 - 3 lb) center cut beef tenderloin roast

Kosher salt (1/2 tsp per pound of beef)

Freshly ground black pepper (1/4 tsp per pound of beef)

1 Tbsp Flying Olive Butter, Rosemary, or Garlic Extra Virgin Olive Oil, or a Combination

1/4 cup beef broth

Directions:

For the Sauce:

Place 2 Tbsp of the Flying Olive EVOO or Combination in a saucepan on medium-low heat. When the oil begins to shimmer, add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, about 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 2 Tbsp of Flying Olive EVOO in a small bowl. Add the flour and, using a small whisk or spoon, mix until smooth.

Once the wine mixture is reduced, turn the heat to low and remove the thyme sprigs. Whisk the flour-Flying Olive EVOO mix, 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.)

For the Tenderloin:

Let the beef roast 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 1 Tbsp of Flying Olive EVOO in an oven-proof skillet over medium-high heat until almost smoking. Place the roast in the skillet and 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 an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15-20 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 roast 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 beef broth. Bring the broth to a boil, using a wooden spoon to scrape the brown bits from the bottom of the pan. Add the collected juices, and the reduced red wine sauce, and then bring the sauce to a simmer, stirring to combine.

Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Note: If doubling the recipe, use two center cuts rather than a whole beef tenderloin. A whole beef tenderloin tapers, so it won't cook evenly.

Leftovers: The remaining beef, sliced thinly, makes a fantastic French dip sandwich when served with the remaining sauce. I’ve also made beef barley soup with the leftover sauce, thinned with more broth, and the leftover beef roast, veggies, and quick cooking barley.

Inspired by a recipe by Jennifer Segal

Submitted by Barb L.