Wine Roasted Beef Tenderloin
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
1 d
-
Total Time
50 mins
-
Servings
6 people
-
Calories
269 kcal
-
Course
Main Course
-
Cuisine
American
Wine Roasted Beef Tenderloin
Report
Wine roasted beef tenderloin is fancy enough for a dinner party and easy enough to make tonight for the family. The meat was marinated in wine to make it flavorful and tender and covered in a peppery crust and herbs before roasting.
Share:
Ingredients
Marinade:
- 2 1/2 lbs beef tenderloin
- 1/2 cup red wine
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 6 cloves garlic minced
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Cooking the Beef:
- 1/2 cup mixed whole peppercorns freshly ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/3 cup oil
- 4 tablespoons butter salted or unsalted
- 1 cup mini grape tomatoes
- 4 fresh thyme sprigs
Add to Shopping List
Instructions
One night before cooking prepare the marinade.
- Mix red wine, Worcestershire sauce, minced garlic, sea salt, and ground black pepper in a large bowl.
- Rinse the meat well and trim away some of the fat, but not all. Poke the meat using a fork; this will ensure the marinade gets deep into the meat.
- Place the meat in a large ziplock bag and pour the marinade over it. Place in the fridge for 24 hours. After 12 hours have passed, turn the ziplock bag on the other side to ensure uniform distribution of the marinade.
Preheat oven to 475F.
- Remove meat from the oven, and discard the marinade.
- Add three tablespoons of oil to a small baking pan, grease it, and set aside.
- Place a medium skillet over medium heat, and when the skillet is hot, add the remaining oil.
- When the oil is smoking, sear the tenderloin. Be careful, as oil may pop from the skillet. Add four tablespoons of butter to the skillet and cover with a lid. Two or three minutes later, when one side is starting to turn nice and brown, flip the meat to the other side and cook for another 2-3 minutes until golden brown.
- In a small bowl, mix 1/2 cup freshly ground pepper, garlic powder, onion powder, salt, and dried thyme.
- Place the tenderloin in the pan and cover with the pepper mixture. Press the pepper mixture onto the surface of the meat. Put four tablespoons of butter over the meat and top with three fresh thyme sprigs. Add tomatoes to the baking pan.
- Stick the long needle of the thermometer lengthwise into the meat and bake it until the temperature reaches just under 140 degrees, about fifteen to twenty minutes for a pink middle and about thirty minutes for meat on the medium—well-done side.
- Remove the meat from the oven, cover with aluminum foil, and let it stand for ten minutes before slicing. Garnish with fresh thyme and serve.
Nutrition Information
Show Details
Calories
269kcal
(13%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.05g
Sodium
792mg
(33%)
Potassium
466mg
(13%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
691IU
(14%)
Vitamin C
5mg
(6%)
Calcium
110mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.05g | 3% |
| Sodium | 792mg | 33% |
| Potassium | 466mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
