Beef Tenderloin with Red-Wine and Marrow Sauce Recipe

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Beef Tenderloin with Red-Wine and Marrow Sauce
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Ingredients
21
Count
Nutrition
140
Calories
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Ingredients:

  • 3 lb (3- to 4-inch-long) beef marrowbones (about 6 bones), both ends of marrow exposed
  • 1/3 cup finely chopped shallot
  • 2 large sprigs fresh thyme
  • 2 cupsveal stock
  • 4 tsp arrowroot
  • 1 tbsp madeira
  • 1/4 tsp salt
  • 1 (2 3/4- to 3-lb) trimmed and tied beef tenderloin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup beef broth
  • 1 cup water
  • 1/2 tsp salt

Directions:

  1. Prepare marrow: Rinse marrowbones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones. Cut marrow crosswise into 1/8-inch-thick rounds. Cover marrow with cold water in a bowl and chill, changing water twice, 24 hours.
  2. Make sauce: Boil wine, shallot, mushrooms, carrot, thyme, bay leaf, and peppercorns in a 3-quart heavy saucepan until reduced to about 1/2 cup, about 15 minutes. Add veal stock and return to a boil. Pour through a fine sieve into a 2-quart heavy saucepan, pressing on and discarding solids. Return sauce to a boil. Stir together arrowroot and Madeira and whisk into sauce. Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and season with pepper.
  3. Roast beef: Preheat oven to 350°F.
  4. Pat beef dry and sprinkle with salt and pepper. Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes. Put roasting pan with beef in middle of oven and roast until an instant-read thermometer inserted diagonally 2 inches into center registers 130°F for medium-rare, about 30 minutes. Transfer to a cutting board and let stand 10 minutes, then cut into 1/2-inch-thick slices.
  5. Poach marrow while beef stands: Bring broth, water, and salt to a simmer in a small saucepan. Drain marrow and transfer with a slotted spoon to saucepan. Poach at a bare simmer 8 minutes.
  6. Bring sauce to a simmer and add marrow using slotted spoon.
  7. Pour some sauce over sliced beef and serve remainder on side. If desired, arrange marrow rounds between beef slices with slotted spoon.
  8. Cooks' note: • Sauce (before adding marrow) can be made 1 day ahead. Cool, uncovered, then chill, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 140.09 Kcal (587 kJ)
Calories from fat 52.06 Kcal
% Daily Value*
Total Fat 5.78g 9%
Cholesterol 3.82mg 1%
Sodium 379.02mg 16%
Potassium 157.05mg 3%
Total Carbs 9.83g 3%
Sugars 1.52g 6%
Dietary Fiber 0.46g 2%
Protein 1.83g 4%
Vitamin C 1mg 2%
Vitamin A 0.1mg 3%
Iron 0.1mg 1%
Calcium 14.7mg 1%
Amount Per 100 g
Calories 97.88 Kcal (410 kJ)
Calories from fat 36.37 Kcal
% Daily Value*
Total Fat 4.04g 9%
Cholesterol 2.67mg 1%
Sodium 264.8mg 16%
Potassium 109.72mg 3%
Total Carbs 6.87g 3%
Sugars 1.06g 6%
Dietary Fiber 0.32g 2%
Protein 1.28g 4%
Vitamin C 0.7mg 2%
Vitamin A 0.1mg 3%
Iron 0.1mg 1%
Calcium 10.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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