Beef Tenderloin with Red Wine Sauce

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  • 20 min prep time
  • 1 hr 35 min total time
  • 8 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 4 Remove string from beef before carving. Serve sauce with beef.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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