Thyme and Spice Rubbed Roast Beef Tenderloin Au Jus |
|
 |
Prep Time: 1440 Minutes Cook Time: 40 Minutes |
Ready In: 1480 Minutes Servings: 4 |
|
Arrange the roast on a platter and garnish with fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat. Serve with mashed potatoes and sauteed haricots verts. This meal is a perfect match with cabernet sauvignon. Cooking Light. Ingredients:
1 tablespoon thyme, chopped |
1 1/4 teaspoons salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground allspice |
1 3/4 lbs beef tenderloin, trimmed |
cooking spray |
1/3 cup brandy |
1/4 cup shallot, minced |
1 1/2 cups nonfat beef broth |
Directions:
1. Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl.
2. Rub mixture evenly over all sides of beef.
3. Wrap tightly in plastic wrap, and refrigerate 24 hours.
4. Preheat oven to 400 degrees.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
6. Add beef to pan; cook for 5 minutes, turning to brown on all sides.
7. Transfer beef to a roasting rack coated with cooking spray; place rack in a roasting pan. Bake for 26 minutes, or until a thermometer registers 135 degrees or desired degree of done-ness.
8. Remove from oven, and let stand for 10 minutes before slicing.
9. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
10. Heat skillet over medium heat.
11. Coat skillet with cooking spray.
12. Add shallots to skillet and cook 4 minutes, or until tender, stirring occasionally.
13. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits. Simmer until reduced to 1 cup (about 4 minutes). Serve with beef.
|
|