Beef Tenderloin Roast with Garlic Wine Sauce
User Reviews
5
-
Prep Time
20 mins
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Cook Time
15 mins
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Servings
6
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Calories
319 kcal
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Cuisine
American
Beef Tenderloin Roast with Garlic Wine Sauce
Description
This recipe includes preparing a garlic wine sauce by sautéing shallots and garlic in butter, then simmering with red wine, beef stock, fresh thyme, rosemary, and seasonings, reducing the liquid to intensify flavor. The sauce is finished by straining out herbs and vegetables and seasoning to taste.
The beef tenderloin roast is brought to room temperature, seasoned liberally with kosher salt and pepper, then seared and cooked at a low oven temperature (175°F) to gently bring it to the desired internal temperature ensuring even doneness and tenderness. The recommended temperatures vary by preference, with resting allowing carryover cooking and juices to redistribute.
Serving involves slicing the rested tenderloin and spooning the flavorful garlic wine sauce over the top. The sauce's rich and herbaceous profile complements the beef, enhancing the overall taste and elevating the roast as a centerpiece for a meal.
For even thickness, tuck thicker ends of the roast under and tie with kitchen twine before cooking. Use a red wine you would enjoy drinking, as it heavily influences the sauce's quality. Proper resting after roasting is key for a tender, juicy result.
Ingredients
For Wine Sauce:
- ½ cup butter salted
- 3 shallot finely chopped
- 6 cloves garlic minced
- 4 cups beef stock high quality, full strength
- 1 cup red wine good quality syrah or cabernet works well
- 2 TB flour
- 1 tsp sugar
- 4 prigs thyme fresh
- 3 talks rosemary fresh
- 1 small carrot quartered
- 1 talk celery quartered
- salt to taste
- black pepper to taste
For the Roast:
- 3 lb beef tenderloin roast center cut
- 1 ½ tsp kosher salt
- 1 tsp black pepper freshly ground
- 3 TB olive oil
- ¼ cup beef stock good quality, regular strength
Instructions
- Make the Sauce: (can be done a day ahead of time): In a large heavy saucepan, add butter and heat over medium-high until melted and hot. Add shallots and garlic, stirring until translucent, 2-3 min. Add remaining Wine Sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered, stirring occasionally, until overall liquid is reduced to half of the original amount of liquid.
- Remove herb sprigs, carrots, and celery. Add salt and pepper to taste. Keep sauce warm until ready to use. If making sauce a day early, cover airtight and chill, reheating when ready to serve.
- For the Roast: Take tenderloin roast out to sit at room temp 1 hour before cooking, to let it come to room temp.Preheat oven to 175F with rack on lower middle position.
- Use paper towel to blot away any excess moisture on roast. Generously sprinkle roast on all sides with kosher salt and freshly ground black pepper. Press in the seasonings.
- In a large, oven-proof pan, add the olive oil. Heat over medium high heat until oil is very hot. Brown roast on 3 sides, 30 seconds per side. Flip roast onto the 4th side, insert oven-proof meat thermometer into thickest center of roast, and immediately transfer the entire pan directly into preheated oven.
- Roast until meat thermometer reaches 120-125F in the center of roast, for medium rare. Medium-rare may take up to 2 hours roasting time, but use your thermometer for accurate results. Immediately transfer roast onto a carving board, tent loosely with foil, and let rest for 15 minutes - do not remove thermometer probe nor slice into roast yet, or the juices will escape too soon. As roast rests, internal temp will continue to rise about 5 degrees or more.
- Meanwhile, add 1/4 cup beef stock to the pan and scrape up bits from bottom of pan; pour this with any accumulated juices from the pan to your prepared Garlic Wine Sauce, stirring over low heat until heated through. Slice tenderloin and serve with warm sauce.
Notes
- Tie the ends of the beef tenderloin to ensure even thickness and uniform cooking.
- Use a quality red wine suitable for drinking to improve the flavor of the garlic wine sauce.
- Remove the roast from the oven at 120-125°F for medium-rare, allowing it to rest to reach final temperature.
- Let the roast rest for 15 minutes before slicing to redistribute juices and improve tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 319kcal | 16% |
| Carbohydrates | 5.9g | 2% |
| Protein | 36.5g | 73% |
| Fat | 14.9g | 23% |
| Saturated Fat | 5.5g | 28% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 112mg | 37% |
| Sodium | 855.7mg | 36% |
| Fiber | 1.1g | 4% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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