1 beef tenderloin roast - (2 1/2 to 3 lbs)
3 fresh rosemary sprigs
1 garlic clove
Salt
Freshly-ground black pepper
1 tablespoon vegetable oil
4 shallots
2 cups dry red wine
16 tablespoons softened unsalted butter - (2 sticks)
Directions: one line for each direction. When saved the lines will be numbered.
Preheat an oven to 400 degrees.
Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.
Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125 degrees for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.
Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
This recipe yields 4 to 6 servings.
Comments: The red wine for the sauce is reduced to concentrate its flavor. To enrich the sauce, you can also add a bit of Dijon mustard.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 83
Calories from Fat 62.4%
Total Fat
2g
Cholesterol
0mg
Sodium
51mg
Carbohydrate
3g
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
