Roast Beef Tenderloin with Red Wine Sauce

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a small party with your family and friends. 

Serves 4 to 6 | Time Required: 1 hour 40 minutes

INGREDIENTS

FOR THE SAUCE

8 tablespoons Le Beurre Bordier Butter Semi Sel 2.8%, divided
3/4 cup finely chopped shallots, from 2-3 large shallots
1-1/4 cups Bachelder Les Villages Pinot Noir
3 cups Organic Beef Bone Broth
6 fresh thyme sprigs
1/8 teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour

FOR THE TENDERLOIN

1kg Woodburn New Zealand Grass-Fed Beef Tenderloin Fillet
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper 
2 tablespoons Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
1/4 cup Organic Beef Bone Broth

 

METHOD

FOR THE SAUCE

  1. Melt 5 tablespoons of the butter in a medium saucepan.
  2. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
  3. Add the wine, beef broth, thyme sprigs, 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.
  4. 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).
  5. Add the flour and, using a small spoon, mix into a smooth paste.
  6. 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.)

FOR THE TENDERLOIN

  1. 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 205°C.
  2. Season the beef all over with kosher salt and pepper.
  3. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking.
  4. 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.)
  5. Roast until a thermometer inserted into the center of the meat registers 48°C-51°C for medium rare, about 15 minutes, or until done to your liking. Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  6. 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.
  7. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!).
  8. Set the pan on the stovetop and add the 1/4 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.
  9. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  10. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

 

Recipe and Image Credit: Once Upon A Chef

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