|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A beef tenderloin roast can be the centerpiece of an elegant dinner for your family or guests. Serve it with a Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings.
The tenderloin is true to its name in being one of the most tender cuts of beef. But because it is also lean, with little marbling, it can dry out if overcooked. A sauce brings out the best flavor for this cut.
The dry red wine you use for the sauce may be burgundy (pinot noir) or cabernet sauvignon. You'll have to decide whether to use a bargain bottle for cooking or whether you'll use the same wine you'll be enjoying with the slices of tenderloin.
This dish is perfect for an intimate celebration such as Valentine's Day, a birthday, or an anniversary. Start with a lovely green salad. Pair the tenderloin with a baked potato and steamed or roasted vegetables.
- 1 1/2 to 2 pounds beef tenderloin
- 1 clove garlic (halved)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 4 to 6 ounces mushrooms (thinly sliced)
- 1 shallot (chopped)
- 1 clove garlic (finely minced)
- 3 tablespoons flour
- 1 1/2 cups dry red wine
- 1 can (10 1/2 ounces) condensed beef broth
- 1/4 teaspoon thyme (dried)
Gather the ingredients.
Preheat your oven to 400 F.
Rub the tenderloin roast all over with the garlic clove halves. Sprinkle it with salt and pepper.
In an open shallow pan, roast the tenderloin for about 30 to 35 minutes. It should reach 125 F to 130 F for medium rare to medium. If the roast is very cold, count on more time.
Remove the roast from oven and place it on a warm platter to let it rest. Retain the pan drippings.
Add oil, mushrooms, chopped shallot or green onion, and minced garlic to the pan drippings; place over medium heat and sauté until tender.
Stir in flour until well blended; add the red wine and broth.
Simmer until reduced by about 1/4 to 1/3.
Add thyme and salt and pepper to taste. Pour the sauce into a serving dish such as a gravy boat.
Slice the tenderloin after it has rested for at least five minutes.
Serve the sauce alongside the sliced tenderloin and enjoy.
Storage and Leftovers
Should you have any leftovers, refrigerate them in an airtight container. The slices are delicious to be served at room temperature with a horseradish-dill sauce or added to a green salad. For lunch, you can use them in a Philly steak sandwich or simply served in a roast beef sandwich with a dijonnaise dressing. For dinner the next evening, use the tenderloin to make a wonderful beef stroganoff.
Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature. You don't want to mar this expensive cut of meat by overcooking it. If medium-rare doesn't suit you, the other temperature targets are 140 F for medium, 150 F for medium-well, and 160 F for well done (which is never advised).