Recipe

Pan Roasted Beef Tenderloin With Rosemary And Garlic Recipe

	Chefmeow / All my dishes 1 year, 8 months ago PAN ROASTED BEEF TENDERLOIN WITH ROSEMARY AND GARLIC I obtained this recipe from an estate sale when I purchased the family collection from the Sullivan Estate in Dallas, Texas in 1988. Prep:10m Cook:45m Servings:6	Chefmeow
	main beef tenderloin rosemary garlic rosemary shallots wine

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Ingredients

3 pound beef tenderloin roast

3 fresh rosemary sprigs

1 garlic clove minced

1 teaspoon salt

2 teaspoons freshly ground black pepper

1 tablespoon vegetable oil

4 shallots minced

2 cups dry red wine

2 sticks softened unsalted butter

Directions

Preheat oven to 400.

Let roast stand at room temperature for 40 minutes.

Set roast on a clean work surface and lay rosemary sprigs lengthwise along the roast.

Using kitchen twine tie rosemary to the roast at 2" intervals.

Rub roast with garlic and season with salt and pepper.

Preheat an oval skillet or large sauté pan over medium high heat and warm the vegetable oil.

Add roast and brown 4 minutes per side.

Transfer skillet to oven and roast turning beef occasionally for 30 minutes.

Transfer roast to a cutting board then cover loosely with aluminum foil and let rest 5 minutes.

Meanwhile in a saucepan over medium high heat combine shallots and wine and boil 10 minutes.

Add butter a few pieces at a time whisking constantly until blended before adding more.

Strain sauce through a fine mesh sieve and season with salt.

Keep warm over very low heat being careful not to boil.

Slice meat and arrange on a warmed platter then pass sauce alongside.

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Comments

bluewaterandsand 1 year, 8 months ago said:
Sounds like it will be very good.

ruskingirl 1 year, 8 months ago said:
This sounds amazing. Thanks

jenniferbyrdez 1 year, 8 months ago said:
FAntastic.

lunasea 1 year, 8 months ago said:
Great post, Cat - I love the flavors! It just heightens the beef tenderloin in such a delicious way. Great post - thanks!

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