Roast Beef Tenderloin With Red Wine & Shallot Sauce

Roast Beef Tenderloin With Red Wine & Shallot Sauce
Photo by www.food.com

Ingredients

  • 3
  • 3
  • 4 lbs
  • 4 lbs
  • 1 teaspoon
  • 3 tablespoons
  • 3 tablespoons
  • + 53 more ingredients
    • 1 teaspoon
    • 1 teaspoon
    • sugar
    • sugar
    • garlic cloves, minced
    • garlic cloves, minced
    • shallots
    • diced
    • 2 cups
    • shallots
    • diced
    • 2 cups
    • butter
    • 4 tablespoons
    • butter
    • 4 tablespoons
    • olive oil
    • 3 tablespoons
    • olive oil
    • 3 tablespoons
    • salt
    • 1 teaspoon
    • salt
    • black peppercorns, coarsely crushed
    • black peppercorns, coarsely crushed
    • beef tenderloin, premium oven roast
    • beef tenderloin, premium oven roast
    • cornstarch
    • 2 tablespoons
    • cornstarch
    • 2 tablespoons
    • bay leaf
    • 1
    • bay leaf
    • 1
    • brandy
    • ¼ cup
    • brandy
    • ¼ cup
    • dry red wine
    • ½ cup
    • dry red wine
    • ½ cup
    • beef stock
    • 3 ¼ cups
    • beef stock
    • 3 ¼ cups
    • fresh thyme
    • minced
    • 1 tablespoon
    • fresh thyme
    • minced
    • 1 tablespoon

1 Sprinkle beef with peppercorns & salt, pressing to adhere. 2 Heat oil in roasting pan, over medium-high heat; sear beef all over. 3 Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent ...

View full recipe at SpringPad

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