Roasted Beef Tenderloin With Merlot Shallot Sauce |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Cooking Light Ingredients:
1/3 cup finely chopped fresh sage |
3 tablespoons minced garlic |
1 tablespoon cracked black pepper |
2 teaspoons kosher salt |
1 (2 1/2 lb) center-cut beef tenderloin |
1/3 cup finely chopped shallot |
1 1/2 cups merlot |
1 1/2 cups low sodium beef broth |
1 teaspoon butter |
3 tablespoons chopped fresh parsley |
1/4 teaspoon kosher salt |
Directions:
1. Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
2. Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
3. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
4. Insert a meat thermometer into thickest portion or tenderloin.
5. Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
6. Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
7. Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
8. Stir in wine; bring to a boil; cook until reduced to 3/4 cup (about 4 minutes).
9. Stir in broth; cook 6 minutes or until reduced to 1 1/4 cup.
10. Add in butter, stirring until melted; stir in parsley and 1/4 teaspoon salt.
11. Serve sauce with tenderloin.
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