BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
BEEF TENDERLOIN WITH ROASTED SHALLOTS
The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.
Provided by Christine L.
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
- Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
- Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
- Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g
PEPPERED BEEF TENDERLOIN WITH MERLOT
This tenderloin virtually cooks and presents itself-giving you all the more time to toss that apron aside and don your party best.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. Heat a large skillet over medium-high heat until hot. While the pan heats, pat the meat dry and season it generously with salt. Roll the tenderloin in peppercorn mixture to coat, making sure to press the ends in mixture as well. Add vegetable oil to the skillet and heat just until smoking. Brown the meat all over, turning as each side reaches a deep mahogany, about 8 minutes in all. While the meat browns, toss the unpeeled shallots with the olive oil and scatter them in the roasting pan. Transfer the meat to the rack (save the skillet) and roast until an instant-read thermometer inserted in the center registers 125 degrees F, about 30 minutes. Let the meat rest for 10 minutes before carving.
- 2. For the sauce: Wipe any burned bits from the skillet. Add 1 tablespoon of the butter and the sliced shallots to the skillet and cook over high heat until tender, about 2 minutes. Add wine and vegetable broth and scrape the brown bits from the bottom of the skillet with a wooden spoon. Bring to a brisk boil and cook until reduced by about half. Meanwhile, in a small bowl make a paste with remaining 4 tablespoons butter and the flour. Whisk the butter mixture into the reduced wine mixture a little bit at a time. Return to a full boil and cook until thickened, about 2 minutes. Season with salt and black pepper to taste.
- 3. Slice the beef and arrange it on a platter with the roasted shallots. Drizzle some sauce over the meat and serve, passing the remaining sauce.
Nutrition Facts : Calories 585, Fat 45 grams, SaturatedFat 17.5 grams, Cholesterol 137.5 milligrams, Sodium 560 milligrams, Carbohydrate 4 grams, Protein 38 grams
BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT
Categories Roast Christmas Beef Tenderloin Bacon Port Winter Shallot Bon Appétit
Yield Serves 12
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
- Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.
ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE
Make and share this Roasted Beef Tenderloin With Merlot Shallot Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
- Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
- Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
- Insert a meat thermometer into thickest portion or tenderloin.
- Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
- Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
- Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
- Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
- Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
- Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
- Serve sauce with tenderloin.
Nutrition Facts : Calories 375.8, Fat 23.5, SaturatedFat 9.3, Cholesterol 98.5, Sodium 465.5, Carbohydrate 3.7, Fiber 0.7, Sugar 0.3, Protein 29.2
ROAST BEEF TENDERLOIN WITH RED WINE & SHALLOT SAUCE
This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!
Provided by CountryLady
Categories Roast Beef
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle beef with peppercorns & salt, pressing to adhere.
- Heat oil in roasting pan, over medium-high heat; sear beef all over.
- Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
- Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
- Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
- Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
- Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
- Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.
Nutrition Facts : Calories 744.3, Fat 52.4, SaturatedFat 21.1, Cholesterol 208, Sodium 824.1, Carbohydrate 12, Fiber 0.9, Sugar 0.7, Protein 47.1
BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE
We used a mixture of smooth and grainy mustards, but you may choose either.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
- Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.
ROAST BEEF TENDERLOIN WITH PORT SAUCE
Provided by Molly Stevens
Categories Roast Christmas Rosemary Beef Tenderloin Port Winter Shallot Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- For beef:
- Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
- For sauce:
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- For roasting:
- Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
- Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
- WHAT TO DRINK:
- Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
More about "roasted beef tenderloin with merlot shallot sauce recipes"
ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE
From recipegirl.com
Reviews 2Category Main CourseCuisine AmericanTotal Time 1 hr 15 mins
- 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.
- 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 3/4 cup (about 4 minutes). Stir in the broth; cook until reduced to 1 1/4 cups (about 6 minutes). Add the butter, stirring until melted. Stir in the parsley and 1/4 teaspoon salt. Serve spooned over slices of tenderloin.
BEEF TENDERLOIN WITH SHALLOT SAUCE RECIPE | MYRECIPES
From myrecipes.com
BEEF TENDERLOIN WITH MUSHROOM SAUCE OR SIMPLE AU JUS
From fountainavenuekitchen.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON …
From onceuponachef.com
Category DinnerCalories 1001 per servingTotal Time 1 hr 40 mins
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, 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.
- 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). Add the flour and, using a small spoon, mix into a smooth paste.
- 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.)
- 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 400°F.
25 BEST BEEF TENDERLOIN RECIPES & IDEAS | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
BEEF TENDERLOIN WITH CABERNET SHALLOT SAUCE | CANADIAN …
From canadianliving.com
TOP 47 BEEF MERLOT RECIPE RECIPES - LAURENT490.DIXIESEWING.COM
From laurent490.dixiesewing.com
ROAST BEEF TENDERLOIN - CAFE DELITES
From cafedelites.com
BEEF TENDERLOIN WITH SHALLOT AND RED WINE REDUCTION
From williams-sonoma.com
RECIPE: CLASSIC BEEF TENDERLOIN WITH RED WINE-SHALLOT PAN SAUCE
From wholefoodsmarket.com
GARLIC BROWN BUTTER ROASTED BEEF TENDERLOIN - THE STAY AT HOME …
From thestayathomechef.com
BEEF TENDERLOIN WITH CABERNET SHALLOT SAUCE - FOOD …
From foodnetwork.ca
PORK TENDERLOIN WITH MUSHROOM SAUCE - MY KITCHEN LITTLE
From mykitchenlittle.com
BEEF TENDERLOIN WITH ROASTED SHALLOTS BACON AND PORT RECIPES
From nyamaneilang.coolfire25.com
ROASTED BEEF TENDERLOIN WITH MERLOT- SHALLOT SAUCE
From mealplannerpro.com
You'll also love