How to make it

  • 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.

Reviews & Comments 4

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    " It was excellent "
    lunasea ate it and 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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    " It was excellent "
    jenniferbyrdez ate it and said...
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    " It was excellent "
    ruskingirl ate it and said...
    This sounds amazing. Thanks
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  • bluewaterandsand 11 years ago
    Sounds like it will be very good.
    Was this review helpful? Yes Flag

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