Beef Tenderloin with Red Wine Sauce

Drape a 5-ingredient wine sauce over succulent slices of beef tenderloin for an easy yet impressive main dish.

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Servings 8

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ingredients 8
Prep Time 20 min
Total Time 1 hr 35 min

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

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Directions

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.