The Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings. Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature.
- 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 or 2 green onions (chopped)
- 1 clove garlic (finely minced)
- 3 tablespoons flour
- 1 1/2 cups dry red wine (such as Pinot Noir or Cabernet Sauvignon)
- 1 can/10 1/2 ounces condensed beef broth
- 1/4 teaspoon thyme (dried)
- Preheat oven to 400°.
- Rub roast all over with the garlic clove halves; sprinkle with salt and pepper.
- Roast the tenderloin in an open shallow pan for about 30 to 35 minutes, to about 125° to 130° for medium rare to medium. If the roast is very cold, count on more time.
- Remove from oven and remove roast to a warm platter and let rest.
- Add oil, mushrooms, chopped shallot or green onion, and minced garlic to 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. Serve alongside sliced tenderloin.
More Beef Roast Recipes
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||10 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||4 g|