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Beef Tenderloin with Red Wine Sauce

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  0 reviews
  • 20 min prep time
  • 1 hr 35 min total time
  • 8 ingredients
  • 8 servings
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Drape a 5-ingredient wine sauce over succulent slices of beef tenderloin for an easy yet impressive main dish.

Ingredients

Beef

1
beef tenderloin roast (3 lb)
1/2
teaspoon salt
1/2
teaspoon freshly cracked black pepper

Sauce

6
tablespoons butter or margarine
1/2
cup finely chopped shallots (3 medium)
1
cup dry red wine or marsala cooking wine
1
cup Progresso™ beef flavored broth (from 32-oz carton)
1/2
teaspoon pepper

Steps

  • 1 Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • 2 For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.
  • 3 Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.
  • 4 Remove string from beef before carving. Serve sauce with beef.
  • 1 Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • 2 For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.
  • 3 Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.
  • 4 Remove string from beef before carving. Serve sauce with beef.

Expert Tips

Add 1/4 cup ruby port to the sauce for a more intense wine flavor.

Tying the smaller end of the tenderloin under helps the meat cook evenly.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
10g
49%
Trans Fat
1g
1%
Cholesterol
95mg
32%
Sodium
390mg
16%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
40g
40%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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