Spice Rubbed Tenderloin with Red Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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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