Roasted Beef Tenderloin with Merlot- Shallot Sauce
This roasted beef tenderloin is topped with an amazing sauce!
Foto: RecipeGirl
Ingredients
- ⅓ cup finely chopped fresh sage
- 1 tablespoon freshly ground black pepper
- 3 tablespoons minced garlic
- 2 teaspoons Kosher salt
- 2½ pounds center cut beef tenderloin
- ⅓ cup finely minced chopped shallots
- 1½ cups Merlot ((or another red wine))
- 1½ cups low-sodium beef broth
- 1 teaspoon butter
- 3 tablespoons chopped fresh parsley
- ¼ teaspoon Kosher salt
Steps
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Preheat the oven to 350℉. Heat a large nonstick skillet coated with cooking spray over medium-high heat. In a small bowl, combine the sage, pepper, garlic, and salt; rub over the tenderloin. Add the tenderloin to the pan; cook 6 minutes, lightly browning on all sides.
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Insert a meat thermometer into the thickest portion of the tenderloin. Cover the handle of the pan with foil. Bake at 350° for 25 minutes or until thermometer registers 135- 140℉ (medium-rare) or desired degree of doneness. Place the tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of tenderloin will increase 5℉ upon standing.)
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Heat a pan coated with cooking spray over medium-high heat. Add the shallots; sauté 3 minutes or until tender. Stir in the wine. Bring to a boil; cook until reduced to ¾ cup (about 4 minutes). Stir in the broth; cook until reduced to 1¼ cups (about 6 minutes). Add the butter, stirring until melted. Stir in the parsley and ¼ teaspoon salt. Serve spooned over slices of tenderloin.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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