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Beef Tenderloin with Red Wine Sauce
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Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Elevate beef tenderloin with a simple, decadent wine sauce.
Ingredients:
  • 1 beef tenderloin roast (3 lb)
  • 1/2 teaspoon freshly cracked black pepper
  • 6 tablespoons butter or margarine
  • 1/2 cup finely chopped shallots (3 medium)
  • 1 cup dry red wine or marsala cooking wine
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1/2 teaspoon pepper
Instructions:
  • Preheat your oven to 400°F. Trim any excess fat from the beef. Fold the smaller end of the beef under about 6 inches and tie it with string at 1 1/2-inch intervals. Put the beef in a shallow roasting pan. Season generously with salt and cracked black pepper. Insert an ovenproof meat thermometer into the center of the thickest part of the beef.
  • For a perfect medium-rare, roast uncovered until thermometer reads 135°F (30-40 minutes). Let it rest covered with foil until thermometer reads 145°F (15-20 minutes). Meat temperature will increase by 10°F, making it easier to slice. For medium, roast uncovered until thermometer reads 150°F (40-50 minutes). Rest covered with foil until thermometer reads 160°F (15-20 minutes).
  • In an 8-inch skillet over medium-high heat, melt 2 tablespoons of butter. Sauté shallots for about 1 minute, stirring frequently. Pour in wine and simmer for about 4 minutes until slightly reduced. Then stir in broth and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the liquid is reduced to about 1 cup. Gradually whisk in the remaining 4 tablespoons of butter, one tablespoon at a time. Finally, whisk in 1/2 teaspoon of pepper.
  • Carve beef without string and serve with sauce.

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