avec eric

This whole roasted tenderloin recipe is a holiday dinner ace up your sleeve—one you can easily serve (and impress) in about an hour, including resting time, with some simple herb-roasted potatoes that can be roasted simultaneously.  When dealing with tenderloin this size, variations in temperature are a given—you'll have slices ranging from rare to well, pleasing a variety of meat eaters. Once sliced, the tenderloin is sauced with a red wine reduced with red wine vinegar and shallots, then finished with a sizable knob of butter, a sauce that is simple, rich and absolutely delicious.

Roasted Beef Tenderloin with Red Wine Butter Sauce Recipe | Cook the Book

dry red wine

red wine vinegar

shallot, thinly sliced

black peppercorns

thyme

whole beef tenderloin,

salt and black pepper

canola oil

unsalted butter,

Boil the red wine, vinegar, shallot, peppercorns and thyme in a saucepan over high heat until reduced to 1/2 cup, about 10 minutes. Set the wine reduction aside.

Generously season the tenderloin on all sides with salt and pepper. Heat the oil in a large roasting pan over high heat.  Carefully add the tenderloin to the roasting pan, then transfer the pan to the oven and roast the tenderloin, turning every 5 minutes, for 15 to 20 minutes, or until a meat thermometer registers 120°F for medium-rare.

While the tenderloin is roasting, finish the sauce by gradually whisking the cold butter into the warm sauce until it is fully emulsified.  Strain the sauce through a fine-mesh sieve into a small saucepan.  Season the sauce to taste with salt andpepper; keep warm.

Remove the roasted tenderloin from the oven and let it rest for at least 5 minutes (the meat will continue cooking at this time).  Transfer the rested tenderloin to a cutting board and slice it crosswise.  Arrange the sliced tenderloin on a large platter.  Pour any of the juices from the roasting pan into the butter sauce and serve immediately with the tenderloin.

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