Sauce For Beef Tenderloin Recipe

Roast Beef Tenderloin with Red Wine Sauce Once …

WebDec 11, 2022 · Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots. Cook over medium-low heat until soft and translucent, 7 to …

1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
4. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.

Preview

See Also:

Show details

Beef Tenderloin with Mushroom Sauce (VIDEO)

WebDec 18, 2020 · Continue cooking until most of the wine has evaporated (2 minutes). Add 1 cup beef broth and boil until reduced by half (5-7 min). …

Rating: 5/5(122)
1. Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.
2. Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.

Preview

See Also:

Show details

Roast Beef Tenderloin Recipe with Red Wine Sauce

WebNov 8, 2020 · Add a splash of red wine (just to start) to deglaze the stuck-on brown bits. Heat the olive oil and sauté the onion for about 3-5 minutes …

1. If you plan to chill your tenderloin overnight: Remove the tenderloin from the refrigerator and pat dry with paper towels. Season with salt and pepper and tie the roast with kitchen twine spaced approximately 1-inch apart (see notes). Chill in the refrigerator uncovered for at least 12 hours or overnight. Remove at least 1 hour before roasting to get the tenderloin to room temperature.
2. Return the cast-iron skillet to medium heat. Add a splash of red wine (just to start) to deglaze the stuck-on brown bits.

Preview

See Also:

Show details