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Peppered Beef Tenderloin With Wine Sauce

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Pillsbury Kitchens
Updated Nov 12, 2010
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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
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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

  • Step 
    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.
  • Step 
    2
    Bake at 400°F. for 20 to 25 minutes or until vegetables are tender.
  • Step 
    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.
  • Step 
    4
    Remove bay leaf. In blender container, blend vegetables with liquid until pureed. Return to saucepan. Cover; refrigerate.
  • Step 
    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.
  • Step 
    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.

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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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