Beef Tenderloin With Cabernet Sauce
From gaspesiangal 9 years ago
- about an hour to make
- Serves 3-4
This is not a difficult dish to make but tastes and looks like you've slaved all day over it.
Ingredients
- 1 2 pound beef Tenderloin shopping list
- 1 cup Cabernet shopping list
- 1 cup beef broth shopping list
- 4 green onions, cut lengthwise and then finely chopped shopping list
- 4-6 ounces cremini mushrooms, roughly chopped shopping list
- 1-2 tbs butter, I use Earth Balance shopping list
- A few shakes of Worcestershire sauce shopping list
- 1/2 tsp parsley shopping list
- 1/4 tsp thyme shopping list
- 1 tbs olive oil, about shopping list
- Butchers twine shopping list
How to make it
- Preheat oven to 400
- Remove roast from fridge one hour before cooking.
- Wrap roast with twine, tucking in any thin peaces.
- Lightly salt and pepper.
- Heat oil in pan on high until it simmers, not smoking
- Sear for 2-3 minutes.
- Spray an oven proof dish with olive oil or Pam and place in the oven.
- Sear other side for another 2-3 minutes.
- Place roast in the oven and cook to desired doneness, we like med.rare or about 150.
- Pour oil in the same pan and cook the onions and mushrooms until translucent , about 5 minutes
- Pour wine, beef broth over veggies and bring to a boil.
- Add the parsley and thyme.
- Simmer to reduce by half.
- When reduced add butter and stir to incorporate.
- Remove roast from the oven and tent with foil for ten minutes.
- Strain any accumulated juices from the roast pan into the sauce.
- If you like a thicker sauce you can thicken with corn starch stirred into a little beef broth or water.
People Who Like This Dish 3
- refugeesrecipelisting Global, CA
- Good4U Perth, Canada
- clbacon Birmingham, AL
- gaspesiangal Ottawa, Canada
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