Beef Tenderloin With Beaujolais Jus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We recommend using a fairly good wine for the best flavor. If you have leftover beef, serve it on sandwiches with horseradish cream, which you can make by combining 3/4 cup fat-free sour cream and 3 tablespoons prepared horseradish. Ingredients:
1 (2 1/4-pound) beef tenderloin |
5 teaspoons minced fresh thyme, divided |
1 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
1/2 cup dried porcini mushrooms (about 1/2 ounce) |
1 (750-milliliter) bottle beaujolais or other light, fruity red wine |
1 (14 1/4-ounce) can fat-free beef broth |
2 garlic cloves, minced |
1 tablespoon water |
2 teaspoons cornstarch |
1 teaspoon olive oil |
cooking spray |
Directions:
1. Trim the fat from tenderloin. Combine 3 teaspoons thyme, salt, and pepper; rub evenly over tenderloin. Cover and chill 2 hours.
2. Combine 2 teaspoons thyme, mushrooms, wine, broth, and garlic in a large saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 1 hour). Combine water and cornstarch, and stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Remove wine mixture from heat; set aside, and keep warm.
3. Preheat oven to 400°.
4. Heat oil in a large nonstick skillet over medium-high heat. Add tenderloin, browning on all sides, about 12 minutes. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400° for 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin on a serving platter, and cover with foil. Let stand for 10 minutes. Serve with Beaujolais jus.
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