Tuesday, December 28, 2010

Beef Tenderloin with Caramelized Shallots and Red Wine

I love to make a nice roast for Christmas Eve.   Since I made the Gnocchi for the appetizer, I was looking for a simple piece of meat to make for the main course.  I came across this recipe at finecooking.com and thought this would be perfect:

Here is what you'll need:

  • 3 lbs beef tenderloin, wrapped and made into a roast.
  • 1 tbsp Olive oil
  • salt and pepper
  • 5 tbsp butter
  • 3 shallots slice thin, (about a cup)
  • 1 cup red wine, I used a Cabernet
  • 1 tsp crushed rosemary
  • 3/4 cup beef broth.
Let the roast come to room temperature, about two hours on the counter will be fine.  Place the room temperature roast in a roasting pan covered with tin foil.  I rubbed the roast with a nice amount of olive oil  and then I seasoned the roast with salt and pepper.

Now place in a 450 degree preheated oven for approx 30 -35 minutes.  You want your meat thermometer to read 120 - 125 for medium rare meat.  If you want your meat cooked a little more let it read 125-130.  

**The meat will rise 5 degrees as it sits, so make sure to remember that when looking at the thermometer.**

I took the roast out when it read 120.  I then wrapped the roast in the tinfoil it cooked on.  

Let the meat rest for at least 10 - 15 minutes, this helps the juices redistribute.

Now is when you start the sauce:

  In a fry pan melt the butter.

Now add the shallots and let them cook until they are soft, about 10 mins.

Next add the red wine, crushed rosemary, salt and pepper.  Let the wine reduce by half a cup, about 3 - 5 minutes.  Now add the beef broth and let simmer for a few more minutes.  

Add the cold butter to the reduction and stir frequently.

Now that the sauce is complete you can slice the meat.

Once sliced you can add it to a plate and spoon some of the shallot red wine mixture over the meat.

Serve with garlic mashed potatoes and sauteed baby spinach!

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