Beef Tenderloin with Red Wine
From
22566
16 years ago
How to make it
- Trim all fat from beef(my preference)
- Tie,if need be,place in shallow pan.
- Sprinkle with salt and crushed peppercorns.
- ...I like rare
- Place in a 400 degree oven and roast for 30 to 35 minutes.
- Remove and cover with foil and let rest for about 20 minutes for the juices to return to the center.
- While the tenderloin is resting,place in skillet,2 tablespoons of butter,add the shallots,cook for about 2 minutes,stirring often.
- Add wine,cook about 5 minutes or until reduced some.
- Stir in the beef broth,heat until rolling boil.
- Reduce heat and cook for about 12 minutes,stirring often,until this is reduced to 1 Cup,of richness.
- Beat in remaining 4 tablespoons of pure butter,1 tablespoon at a time,beating with a wire whisk.
- Beat in the 1/2 teaspoons of pepper.
- Slice and serve with the wine sauce.
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