How to make it

  • To make the butter, work together all the ingredients for the herbed butter.a food processor will do the job well. Form a 1-inch-thick log-shape down the center of a sheet of plastic wrap. Fold the wrap over the top and press tightly along the length of the compound butter. Roll it up to form a uniform cylinder. Refrigerate for 2 to 3 hours before serving.
  • To start the Zinfandel reduction, combine the Zinfandel, beef broth and soy sauce in a wide pan. Bring to a boil over medium-high heat. Simmer and reduce to about 1/2 cup volume. Remove from heat and reserve.
  • Preheat oven to 400F degrees. Brush the outside of the beef tenderloin with olive oil. Season with salt and pepper. Sear beef on all sides in very hot nonstick skillet. Transfer to roasting pan.
  • Place beef in oven and roast for 30 minutes. Remove the roast when the internal temperature reads 120°F for rare. Be careful not to overcook the roast. Wrap in foil and let rest for 10 minutes.
  • While the roast is resting, reheat the Zinfandel reduction and whisk in the brown sugar.
  • For serving, drizzle a little Zinfandel reduction on each plate. Slice the roast into 1/2 inch thick slices and place on or beside the reduction. Top the roast with a slice of herbed butter and enjoy.

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