Peppered Beef Tenderloin With Wine Sauce

Enjoy this baked beef tenderloin served with vegetable sauce and garnished with springs of thyme - a delicious dinner.

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  • prep time 20 min
  • total time 2 hr 35 min
  • ingredients 11
  • servings 8
 

Ingredients

Sauce

6
oz. shallots
1
small carrot, cut into 1/4-inch pieces
1
teaspoon olive oil
1
(14-oz.) can beef broth
2
cups dry red wine
1
tablespoon tomato paste
1
teaspoon dried thyme leaves
1
bay leaf

Tenderloin

1
(3 1/2-lb.) beef tenderloin
1
tablespoon olive oil
1
tablespoon cracked black pepper

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LOCATION

Steps

  • 1 Heat oven to 400°F. Peel shallots; cut lengthwise into 1/4-inch-wide slices. Place shallots and carrot in ungreased 13x9-inch pan. Add 1 teaspoon oil; toss to coat.
  • 2 Bake at 400°F. for 20 to 25 minutes or until vegetables are tender.
  • 3 Use small amount of broth to loosen any browned bits from bottom of pan; pour into large saucepan. Add roasted vegetables, remaining broth, the wine, tomato paste, thyme and bay leaf; blend well. Bring to a boil over medium-high heat. Cook 30 minutes or until reduced to about 2 cups (about half of total). Cool 30 minutes.
  • 4 Remove bay leaf. In blender container, blend vegetables with liquid until pureed. Return to saucepan. Cover; refrigerate.
  • 5 Increase oven temperature to 450°F. Place beef tenderloin in shallow metal roasting pan. Rub tenderloin with 1 tablespoon oil. Sprinkle top and sides with pepper. Place pan over medium-high heat; cook until tenderloin is browned on all sides. Place pan in 450°F. oven. Immediately reduce oven temperature to 375°F.; bake 40 to 50 minutes or until meat thermometer inserted in center registers 140°F.
  • 6 Remove tenderloin from pan; cover with foil to keep warm. Add small amount of vegetable sauce to roasting pan; stir to loosen any browned bits. Bring remainder of vegetable sauce in saucepan to a boil, adding sauce from roasting pan. Cut tenderloin into slices. Serve with sauce.
  • 1 Heat oven to 400°F. Peel shallots; cut lengthwise into 1/4-inch-wide slices. Place shallots and carrot in ungreased 13x9-inch pan. Add 1 teaspoon oil; toss to coat.
  • 2 Bake at 400°F. for 20 to 25 minutes or until vegetables are tender.
  • 3 Use small amount of broth to loosen any browned bits from bottom of pan; pour into large saucepan. Add roasted vegetables, remaining broth, the wine, tomato paste, thyme and bay leaf; blend well. Bring to a boil over medium-high heat. Cook 30 minutes or until reduced to about 2 cups (about half of total). Cool 30 minutes.
  • 4 Remove bay leaf. In blender container, blend vegetables with liquid until pureed. Return to saucepan. Cover; refrigerate.
  • 5 Increase oven temperature to 450°F. Place beef tenderloin in shallow metal roasting pan. Rub tenderloin with 1 tablespoon oil. Sprinkle top and sides with pepper. Place pan over medium-high heat; cook until tenderloin is browned on all sides. Place pan in 450°F. oven. Immediately reduce oven temperature to 375°F.; bake 40 to 50 minutes or until meat thermometer inserted in center registers 140°F.
  • 6 Remove tenderloin from pan; cover with foil to keep warm. Add small amount of vegetable sauce to roasting pan; stir to loosen any browned bits. Bring remainder of vegetable sauce in saucepan to a boil, adding sauce from roasting pan. Cut tenderloin into slices. Serve with sauce.

EXPERT TIPS

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Expert Tips

Before serving this delicious dish, warm the dinner plates in the oven and garnish individual plates with sprigs of thyme.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
115mg
115%;
Sodium
350mg
350%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
44g
44%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
2%;
Calcium
2%;
Iron
25%;
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; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.
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