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Peppered Beef Tenderloin With Wine Sauce

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  0 reviews
  • 20 min prep time
  • 2 hr 35 min total time
  • 11 ingredients
  • 8 servings
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Enjoy this baked beef tenderloin served with vegetable sauce and garnished with springs of thyme - a delicious dinner.

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
6g
29%
Trans Fat
1/2g
Cholesterol
115mg
38%
Sodium
350mg
15%
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
0
*Percent Daily Values are based on a 2,000 calorie diet.
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