Beef Tenderloin Roast with Garlic Wine Sauce

Beef Tenderloin Roast with Garlic Wine Sauce

This Beef Tenderloin Roast with Garlic Wine Sauce is unbelievably easy and luxurious at the same time. It’s intensely tender, juicy, and flavorful. The garlic wine sauce is stunningly delicious.

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Ingredients

• For Garlic Wine Sauce:
• 3 TB salted butter
• 3 shallots, finely chopped
• 6 cloves garlic, minced
• 4 cups regular beef stock
• 2 cups good quality red wine (syrah or cab works well)
• 2 TB flour
• 1 tsp sugar
• 4 fresh sprigs of thyme
• 3 fresh stalks of rosemary
• 1 carrot, quartered
• 1 celery stalk, quartered
• For the Roast:
• 3lb center cut beef tenderloin roast
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 TB olive oil
• 1/4 cup regular beef broth

Instructions

1. Make the Sauce (can be done a day ahead of time):  In a large heavy saucepan, add butter and heat over medium-high until melted and hot. Add shallots and garlic, stirring until translucent, 2-3 min. Add remaining sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered, until overall liquid is reduced by half (stir occasionally.)
2. Remove herb sprigs and carrots/celery. Keep sauce warm until ready to use. If making sauce a day early, cover airtight and chill, reheating when ready to serve.
3. For the Roast: 1. Take tenderloin roast out to sit at room temp 1 hour before cooking, to let it come to room temp. When ready, preheat oven to 400F with rack on lower middle position. Use paper towel to blot away any excess moisture on roast. Generously sprinkle roast on all sides with kosher salt and freshly ground black pepper. Press in the seasonings.
4. In a large, oven-proof skillet, add the olive oil. Heat over medium high heat until oil is very hot. Brown roast on 3 sides, approx 3 min per side. When you get to the last side, instead of browning it, transfer the entire skillet directly into preheated oven (or move roast to a roasting pan, if you don’t have an oven proof skillet.)
5. Roast until your instant read thermometer reaches 120F in the center of roast, for medium rare (115F for rare, and 130F for medium.) Medium-rare may take aprox 15 min roasting time, but use your thermometer for accurate results. Immediately transfer roast onto a carving board, tent with foil, and let rest for 15 minutes – do not slice into roast yet, or the juices will escape too soon. As roast rests, internal temp will continue to rise about 5 degrees or more.
6. Meanwhile, add any accumulated juices from the roast pan/skillet to your prepared Garlic Wine Sauce, stirring it into the sauce. Slice tenderloin, plate, and serve with warm sauce.

Original Recipe Article from chewoutloud.com

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