Roast tenderloin with red wine shallot sauce

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Photo: chefdecuisine.com

Prep Time:
15 minutes
Cooking Time:
40 minutes
Servings:
8


  • For the Roast tenderloin with red wine shallot sauce:
  •  Tags for<b>Roast tenderloin with red wine shallot sauce
  • Tags for Roast tenderloin with red wine shallot sauce
  • main ingredients:
  • beef Pageturner Cookbook
  • red-wine Pageturner Cookbook
  • shallot Pageturner Cookbook
  • garlic Pageturner Cookbook
  • thyme Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • Argentina Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Fathers-Day Pageturner Cookbook
  • Christmas Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • For the sauce:
      2 tablespoons olive oil
      2 cups sliced shallots
      1 tablespoon minced garlic
      1 tablespoon all-purpose flour
      1 teaspoon minced fresh thyme
      1 teaspoon minced fresh rosemary
      1 bay leaf
      4 cups beef broth
      2 cups dry red wine
      1/4 cup brandy

      For tenderloin:
      2 2-pounds beef tenderloin pieces, trimmed
      2 tablespoons olive oil
      1 tablespoon fresh thyme, chopped
      4 cloves minced garlic
      2 teaspoons salt
      1 teaspoon ground black pepper

    Directions

    Sauce:
    Heat oil in a large saucepan over medium heat. Add shallots and garlic; sauté until golden, about 15 minutes. Add flour and herbs, and stir one minute. Pour in broth, wine and brandy. Mix well and boil the sauce until it is reduced to 2 cups, about 20 minutes. (Can be made 2 days ahead. Refrigerate.)
    Tenderloins:
    Preheat oven to 450 degrees. In a mixing bowl, combine oil, thyme, garlic, salt and pepper. Spread mixture evenly over all sides of tenderloins.
    Place beef in a large roasting pan. Brown evenly on top of stove. Roast until meat thermometer inserted into center of beef registers 125 degrees F. for rare, about 25 minutes. Remove roasts from oven and cover with foil, let stand for 10 to 15 minutes.
    Slice beef on a cutting board. Arrange on serving platter. Pour juices from roasts into sauce. Heat sauce and serve with beef.

    Country cuisine Ecookbook(s) showing the recipe Roast tenderloin with red wine shallot sauce:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    3
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