Beef Tenderloin with Cabernet Shallot Sauce
Beef Tenderloin with Cabernet Shallot Sauce
Photography by Matthew Kimura
This recipe makes 8 servings
- Portion size: 8
Ingredients
- 4 lb 4lbbeef tenderloin premium oven roastbeef tenderloin premium oven roasts
- 2 tbsp 2tbspblack peppercornblack peppercorns, coarsely crushed
- 1 tsp 1tspsea salt
- 2 tbsp 2tbspolive oil Cabernet Shallot Sauce:
- 1/4 cup 1/4cupbutter
- 2 cups 2cupssliced shallotshallots
- 1 tsp 1tspgranulated sugar
- 4 4clove garliccloves of garlic, minced
- 1 tbsp 1tbspminced fresh thyme
- 1 1bay leafbay leaves
- 2 cups 2cupsbeef stock
- 3/4 cup 3/4cupdry red wine
- 1/4 cup 1/4cupbrandy
- 1 tbsp 1tbspcornstarch
Preparation
Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin all over.
Roast in 375°F (190°) oven until meat thermometer inserted in centre registers 140°F (60°) for rare or 150°F (65°) for medium-rare, about 55 minutes. Transfer to cutting board. Tent with foil; let stand for 15 minutes before carving.
Cabernet Shallot Sauce: Meanwhile, in saucepan, heat half of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 10 minutes. Stir in sugar, garlic, thyme and bay leaf; cook until shallots are golden and caramelized, about 12 minutes.
Add beef stock, wine and brandy; bring to boil. Reduce heat; simmer until sauce is reduced to about 2 cups, about 30 minutes. Whisk cornstarch with 1 tbsp water; whisk into sauce and boil until thickened and smooth. Discard bay leaf. Add roasting pan juices to sauce. Bring to boil; whisk in remaining butter. Serve with roast.
