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Roasted Beef Tenderloin with Merlot Sauce
MyCookbook Recipe Database
MyCookbook Member: baylahay
Recipe Category: Beef
Recipe Preparation Level: easy
Roasted Beef Tenderloin with Merlot Shallot Sauce
The tenderloin is the least-used muscle of the cow--and is meltingly tender (though expensive). The center cut used here, also called chateaubriand, is the most tender part of the tenderloin.
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Published: Cooking Light- 08/06/02
1/3 cup finely chopped fresh sage
1 tablespoon cracked black pepper
3 tablespoons minced garlic
2 teaspoons kosher salt
1 (2 1/2-pound) center-cut beef tenderloin
1/3 cup finely chopped shallots
1 1/2 cups Merlot or other dry red wine
1 1/2 cups low-salt beef broth
1 teaspoon butter
3 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt
1. Preheat oven to 350°.
2. To prepare tenderloin, heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine sage, pepper, garlic, and salt; rub over tenderloin. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
3. Insert a meat thermometer into thickest portion of tenderloin. Cover handle of pan with foil. Bake at 350° for 25 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of tenderloin will increase 5 degrees upon standing.)
4. To prepare sauce, heat pan coated with cooking spray over medium-high heat. Add shallots; sauté 3 minutes or until tender. Stir in wine. Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in broth; cook until reduced to 1 1/4 cups (about 6 minutes). Add butter, stirring until melted. Stir in parsley and 1/4 teaspoon salt. Serve with tenderloin.
YIELD: Makes 10 servings (serving size: 3 ounces tenderloin and 2 tablespoons sauce)
CALORIES 216 (34% from fat); FAT 8.2g (sat 3.1g, mono 3.
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