Beef Tenderloin Roast
Ingredients
The roast
-
1
(2 - 3 lb.)
center-cut beef tenderloin roast
-
½
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
-
2
tablespoons
vegetable oil
-
2
cloves
garlic, smashed
-
1
sprig
fresh rosemary or thyme
The pan sauce
-
4
tablespoons
chilled unsalted butter
-
½
cup
finely chopped shallots
-
4
tablespoons
garlic, minced
-
1
tablespoon
coarsely cracked black pepper
-
1
sprig
fresh rosemary
-
1
sprig
fresh thyme
-
10
whole
white peppercorns
-
1
cup
red wine (ruby or tawny Port)
-
2
cups
beef broth
-
2
tablespoons
soy sauce
-
2
tablespoons
butter
Instructions
- Let the beef stand at room temperature for 1 hour before roasting.
- Preheat the oven to 400°F (200°C) and season the beef with kosher salt and pepper.
- Heat the oil in an oven-proof skillet over medium heat and add smashed garlic and rosemary or thyme.
- Brown the tenderloin on all sides, then transfer the skillet to the oven.
- Roast until the internal temperature reaches 120°F-125°F for medium-rare, about 15 minutes.
- Let the meat rest for 10 to 15 minutes covered loosely with aluminum foil.
- Prepare the pan sauce by making a spice packet with cheesecloth, then melt butter in a saucepan and cook shallots and garlic.
- Add black pepper, the spice packet, and wine, then reduce by half.
- Add beef broth and soy sauce, reduce until thickened, strain, and stir in butter before serving.
Nutrition Facts (estimated)
Servings
6
Calories
215
Total fat
8g
Total carbohydrates
3g
Total protein
1g
Sodium
337mg
Cholesterol
10mg
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