Beef Tenderloin with Red-Wine and Marrow Sauce

Name: Beef Tenderloin with Red-Wine and Marrow Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 teaspoons arrowroot; 1 bay leaf (not California); 1 kilograms (3- to 4-inch-long) beef marrowbones (about 6 bones), both ends of marrow exposed; 237 milliliters beef broth; 1 kilograms trimmed and tied beef tenderloin; 0 teaspoons black pepper; 10 black peppercorns, cracked; 1 small carrot, finely chopped; 473 milliliters dry red wine (preferably Bordeaux); 2 large sprigs fresh thyme; 1 Tbsp Madeira; 118 milliliters chopped mushrooms; 1 teaspoons salt; 79 milliliters finely chopped shallot; 1 Tbsp unsalted butter; 473 milliliters Veal stock; 1 Tbsp vegetable oil; 237 milliliters water; 1 sprig Garnish: watercress

Beef Tenderloin with Red-Wine and Marrow Sauce might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 59g of protein, 71g of fat, and a total of 961 calories. If you have arrowroot, mushrooms, wine, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Rinse marrowbones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones.

Ingredients you will need

Water

Bone

Cut marrow crosswise into 1/8-inch-thick rounds. Cover marrow with cold water in a bowl and chill, changing water twice, 24 hours.

Ingredients you will need

Water

Equipment you will use

Bowl

Boil wine, shallot, mushrooms, carrot, thyme, bay leaf, and peppercorns in a 3-quart heavy saucepan until reduced to about 1/2 cup, about 15 minutes.

Ingredients you will need

Peppercorns

Mushrooms

Bay Leaves

Shallot

Carrot

Thyme

Wine

Equipment you will use

Sauce Pan

Add veal stock and return to a boil.

Ingredients you will need

Veal Stock

Pour through a fine sieve into a 2-quart heavy saucepan, pressing on and discarding solids. Return sauce to a boil. Stir together arrowroot and Madeira and whisk into sauce. Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and season with pepper.

Ingredients you will need

Arrowroot

Madeira

Pepper

Sauce

Salt

Equipment you will use

Whisk

Sauce Pan

Sieve

Preheat oven to 350°F.

Equipment you will use

Oven

Pat beef dry and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef

Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes. Put roasting pan with beef in middle of oven and roast until an instant-read thermometer inserted diagonally 2 inches into center registers 130°F for medium-rare, about 30 minutes.

Ingredients you will need

Butter