Enjoy this baked beef tenderloin served with vegetable sauce and garnished with springs of thyme - a delicious dinner.
Peppered Beef Tenderloin With Wine Sauce
- Prep Time 20 min
- Total 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
Make With
Progresso Broth
Instructions
-
Step1Heat 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.
-
Step2Bake at 400°F. for 20 to 25 minutes or until vegetables are tender.
-
Step3Use 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.
-
Step4Remove bay leaf. In blender container, blend vegetables with liquid until pureed. Return to saucepan. Cover; refrigerate.
-
Step5Increase 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.
-
Step6Remove 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.
Nutrition
340
Calories
16g
Total Fat
44g
Protein
4g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 150
- Total Fat
- 16g
- 25%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 1/2g
- Cholesterol
- 115mg
- 38%
- Sodium
- 350mg
- 15%
- Potassium
- 760mg
- 22%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 44g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 2%
- 2%
- Calcium
- 2%
- 2%
- Iron
- 25%
- 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 Choice
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