Grenadines of Beef Tenderloin Merlot Shallots
Roasted Beefiness Tenderloin is topped with a succulent Merlot Shallot Sauce.
This Roasted Beef Tenderloin with Merlot- Shallot Sauce was the principal dish at one of my Gourmet Club's dinner parties when we lived in our former neighborhood in San Diego. That's the first time I made it, and information technology has been made many times since. It's very easy to make. Information technology turns out oh-so-tender and succulent. Everyone enjoys this recipe.
Beef tenderloin is such a pop cutting of meat because it's incredibly tender and rich. It'southward an expensive splurge, so programme to go far for a special repast. Look for the tenderloin on sale! Plan on 4 servings per pound of tenderloin.
Practice you need a meat thermometer for this recipe?
Yeah, you definitely should have a meat thermometer on hand for making Roasted Beef Tenderloin. Information technology'southward pretty impossible to know where the meat is in the cooking process unless you lot have something measuring the progress in the center of the tenderloin. I similar to utilize this meat thermometer (or i that is similar) for making tenderloin and roasts. Information technology'south smashing because the temperature monitor sits outside the oven, and a long cord allows you lot to keep the probe inside the center of the meat for the entire cooking process.
What'due south the best temperature to melt beef tenderloin?
There'south a pretty unproblematic guide for what temperatures are all-time for roasted beef tenderloin. 140°F is more often than not the nearly mutual temperature to pull information technology out of the oven. It will increment to 145°F (medium rare) afterward standing at room temperature. If you lot prefer it not-and then-rare, pull it out at 155°F, and it will increase to 160°F (medium) later on standing.
Merlot- Shallot Sauce
Roasted Beef Tenderloin is wonderful eaten on its own. It'due south so incredibly tender and flavorful, and everyone will love it. Add a simple sauce on peak though, and it becomes even more amazing! This Merlot-Shallot Sauce is made sauteeing shallots, adding in wine and cooking until it's reduced by half. This means the wine will accept a much richer flavor. Beef broth is added in, and information technology's reduced a chip more than. Butter and parsley are swirled in at the end. This is spooned over servings of the roasted beef tenderloin. Delicious!
What kind of red wine is best for this recipe?
The sauce recipe here calls for Merlot. If y'all take Merlot, use that. You don't need to buy an expensive brand. If you don't want to apply Merlot, you lot tin can substitute some other medium-bodied cherry like Pinot Noir, Sangiovese, or a lighter-manner Cabernet.
This recipe was originally published in Cooking Light sixteen years ago. Information technology has been one of my favorite roasted beef tenderloin recipes since trying it for the starting time time from the magazine. Enjoy!
If you're looking for recipes that would good sides to roasted beefiness tenderloin, here are a few I'd suggest:
- Brussels Sprouts with Bacon and Hazelnuts
- Mushroom and Potato Gratin
- Dark-green Beans with Mushrooms and Shallots
- Easy Garlic Butter Roasted Mushrooms
- Caramelized Onion and Horseradish Mashed Potatoes
- Cauliflower Salary Gratin
- Sauteed Asparagus with Butter and Parmesan
- Easy Creamed Spinach
Roasted Beef Tenderloin with Merlot- Shallot Sauce
This roasted beefiness tenderloin is topped with an astonishing sauce!
Recipe Details
Servings: 10 servings
Calories: 351 kcal
BEEF TENDERLOIN:
- i/three loving cup finely chopped fresh sage
- 1 tablespoon freshly ground black pepper
- 3 tablespoons minced garlic
- 2 teaspoons Kosher salt
- 2½ pounds center cut beef tenderloin
SAUCE:
- 1/3 loving cup finely minced chopped shallots
- ane½ cups Merlot (or some other red wine)
- ane½ cups depression-sodium beef goop
- ane teaspoon butter
- iii tablespoons chopped fresh parsley
- 1/4 teaspoon Kosher common salt
Prepare THE BEEF TENDERLOIN:
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Preheat the oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high estrus. In a minor bowl, combine the sage, pepper, garlic, and table salt; rub over the tenderloin. Add the tenderloin to the pan; melt vi minutes, lightly browning on all sides.
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Insert a meat thermometer into the thickest portion of the tenderloin. Cover the handle of the pan with foil. Bake at 350° for 25 minutes or until thermometer registers 135- 140° (medium-rare) or desired degree of doneness. Identify the tenderloin on a cut board; cover loosely with foil. Let stand up 15 minutes. (Temperature of tenderloin will increment 5° upon standing.)
PREPARE THE SAUCE:
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Heat a pan coated with cooking spray over medium-high heat. Add the shallots; sauté 3 minutes or until tender. Stir in the vino. Bring to a boil; cook until reduced to 3/four cup (almost iv minutes). Stir in the goop; cook until reduced to one ane/four cups (virtually vi minutes). Add the butter, stirring until melted. Stir in the parsley and 1/4 teaspoon salt. Serve spooned over slices of tenderloin.
Serving: 1 serving (3 ounces beef + 2 tablespoons sauce) , Calories: 351 kcal , Carbohydrates: 2 1000 , Protein: 21 g , Fat: 25 thousand , Saturated Fatty: 10 yard , Cholesterol: eighty mg , Sodium: 651 mg , Potassium: 485 mg , Vitamin A: 115 IU , Vitamin C: two.three mg , Calcium: 19 mg , Iron: 3 mg
Source: https://www.recipegirl.com/roasted-beef-tenderloin-with-merlot-shallot-sauce/
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