Spice Rubbed Tenderloin with Red Wine Sauce Recipe

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Spice Rubbed Tenderloin with Red Wine Sauce
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Nutrition
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Ingredients:

Directions:

  1. This roast beef tenderloin looks glamorous and tastes amazing, yet it's practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Even better: The deeply flavored, thyme-infused red wine sauce can be made days ahead, so there's no last-minute panic when it comes time to serve.
  2. Serves 8-10, with leftovers
  3. Beef tenderloin
  4. Thyme
  5. Caraway seeds
  6. More
  7. For the beef
  8. Tbs. extra-virgin olive oil
  9. Tbs. finely chopped fresh thyme
  10. Tbs. ground fennel seed
  11. /2 tsp. caraway seeds, coarsely ground
  12. Kosher salt
  13. Freshly cracked black pepper
  14. -1/2-lb. beef butt tenderloins, trimmed
  15. Tip: For a crowd serve two partial tenderloins—request butt tenderloins at the meat counter—instead of one whole one. This way, there are no thinner tail ends, and the roasts cook evenly.
  16. For the sauce
  17. Tbs. unsalted butter
  18. Tbs. olive oil or canola oil
  19. Oz. cremini mushrooms, thinly sliced (1-3/4 cup)
  20. /4 cup thinly sliced shallot (1 medium)
  21. /4 tsp. granulated sugar
  22. Kosher salt
  23. Large sprigs fresh thyme
  24. Tsp. cracked black peppercorns
  25. -ml bottle dry, hearty red wine,such as Shiraz or Zinfandel
  26. Cups lower-salt beef broth
  27. Tbs. all-purpose flour
  28. Freshly ground black pepper
  29. Season the beef
  30. In a small bowl, combine the olive oil, thyme, fennel, caraway, 1 Tbs. salt, and 1-1/2 tsp. pepper. Pat the tenderloins dry with paper towels and coat them with the spice mixture, using your hands to spread it evenly; it will sparsely cover the meat.
  31. Make the sauce
  32. Melt 1 Tbs. of the butter and the oil in a 10-inch skillet over medium heat. Add the mushrooms, shallot, sugar, and 1/4 tsp. salt. Cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the thyme, peppercorns, and half of the wine. Simmer briskly until the wine reduces and just covers the solids, 10 to 15 minutes. Add the remaining wine and reduce again until the wine just covers the solids, 10 to 12 minutes more. Add the beef broth and simmer until reduced by half, about 15 minutes. Strain through a fine sieve set over a 1-quart measuring cup, pressing lightly on the solids. If you have more than 1-1/2 cups liquid, return the sauce to the pan and simmer until reduced to 1-1/2 cups
  33. Melt the remaining 1 Tbs. butter in a 1-quart saucepan over low heat. Whisk in the flour and cook, whisking often, until smooth and light beige in color, about 1 minute. Slowly add the wine reduction, whisking constantly. Bring to a simmer and cook, whisking often, until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
  34. Roast the beef
  35. Remove the beef from the refrigerator and let sit at room temperature for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.
  36. Arrange the roasts on a flat rack on a large rimmed baking sheet. Roast until an instant-read thermometer inserted in the center reads 120°F for rare , 125°F to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.
  37. Serve
  38. If the sauce was made ahead, heat gently in a small saucepan over medium-low heat, whisking a few times, until barely simmering.
  39. Meanwhile, let the beef rest for 15 minutes before carving crosswise into thick slices. Slice only as much as you plan to serve right away (leftovers keep better unsliced). Spoon the sauce over each serving or pass at the table.
  40. Make ahead tips
  41. The sauce may be made up to two days ahead. Cool to room temperature before storing it airtight in the refrigerator. The beef may be seasoned up to 36 hours ahead of roasting.
  42. Leftovers
  43. Leftover tenderloin makes delicious roast beef sandwiches; slice it thin and serve it on soft rolls with horseradish flavored mayonnaise and a few sprigs of watercress.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* 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

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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