Beef tenderloin with red wine sauce
Been meaning to post for a while, so I'll start with this. I served this at lunch today for all of Robert's friends that helped move all the big furniture. It's a mishmosh of different recipes that I found on Epicurious
4 lb beef tenderloin, trimmed
2 tb butter, melted
coarse salt and pepper
1 bottle dry red win (Pinot noir works well)
1 cup scallions, chopped
2 tb sugar
2 tb red wine vinegar
1 14 oz can of beef broth
1 14 oz can of chicken broth
1 sprig of rosemary
2 bay leaves
1 tb whole black peppercorns
2 tb butter
2 tb flour
olive oil
Preheat oven to 425
Sauce (can be made ahead of time and reheated)
Saute scallions in olive oil until tender
Add sugar and keep sauteeing until dark brown
Add red wine vinegar and cook until liquid evaporated.
Add Red wine, both broths and boil until reduced to about 1.5-2 cups (about 25-30 minutes)
Strain solids from liquid and reserve liquid in another bowl.
Melt butter in pan and saute flour until lightly browned.
Add liquid back to pan and stir briskly until flour dissolved, then remove from heat.
Should make about 1.5-2 cups of sauce.
Beef tenderloin:
truss the meat with butcher twine and let sit at room temp for an hour until cooking.
Slather the meat with butter and salt and pepper liberally
Bake tenderloin on center rack of oven until center about 130F at thickest part (about 30 minutes) or to desired doneness.
Let rest 15 minutes, then slice into 1/8 inch slices and serve with sauce.
I served this with roasted red potatoes and sauteed French green beans, and it was a big hit. Serves about 8 or so, or less if they're hungry boys who have just moved all your furniture.
4 lb beef tenderloin, trimmed
2 tb butter, melted
coarse salt and pepper
1 bottle dry red win (Pinot noir works well)
1 cup scallions, chopped
2 tb sugar
2 tb red wine vinegar
1 14 oz can of beef broth
1 14 oz can of chicken broth
1 sprig of rosemary
2 bay leaves
1 tb whole black peppercorns
2 tb butter
2 tb flour
olive oil
Preheat oven to 425
Sauce (can be made ahead of time and reheated)
Saute scallions in olive oil until tender
Add sugar and keep sauteeing until dark brown
Add red wine vinegar and cook until liquid evaporated.
Add Red wine, both broths and boil until reduced to about 1.5-2 cups (about 25-30 minutes)
Strain solids from liquid and reserve liquid in another bowl.
Melt butter in pan and saute flour until lightly browned.
Add liquid back to pan and stir briskly until flour dissolved, then remove from heat.
Should make about 1.5-2 cups of sauce.
Beef tenderloin:
truss the meat with butcher twine and let sit at room temp for an hour until cooking.
Slather the meat with butter and salt and pepper liberally
Bake tenderloin on center rack of oven until center about 130F at thickest part (about 30 minutes) or to desired doneness.
Let rest 15 minutes, then slice into 1/8 inch slices and serve with sauce.
I served this with roasted red potatoes and sauteed French green beans, and it was a big hit. Serves about 8 or so, or less if they're hungry boys who have just moved all your furniture.