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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

    INGREDIENTS

    Tenderloin:
    Cooking spray
    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

    Sauce:
    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



    INSTRUCTIONS

    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)

    NUTRITIONAL INFO
    CALORIES 216 (34% from fat); FAT 8.2g (sat 3.1g, mono 3.

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