Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce

Name: Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms whole beef tenderloin, trimmed; 2 Tbsps whole black peppercorns; 3 Tbsps canola oil; 237 milliliters dry red wine; 237 milliliters red wine vinegar; 6 servings Fine sea salt and freshly ground black pepper; 1 shallot, thinly sliced; 2 thyme sprigs; 340 grams cold unsalted butter, cut into pieces

Need a gluten free main course? Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce could be a great recipe to try. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 70g of protein, 136g of fat, and a total of 1561 calories. This recipe serves 6. A mixture of wine vinegar, shallot, thyme sprigs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 400°F.

Equipment you will use

Oven

Boil the red wine, vinegar, shallot, peppercorns and thyme in a saucepan over high heat until reduced to 1/2 cup, about 10 minutes. Set the wine reduction aside.

Ingredients you will need

Peppercorns

Reduction

Wine

Shallot

Vinegar

Thyme

Equipment you will use

Sauce Pan

Generously season the tenderloin on all sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat the oil in a large roasting pan over high heat. Carefully add the tenderloin to the roasting pan, then transfer the pan to the oven and roast the tenderloin, turning every 5 minutes, for 15 to 20 minutes, or until a meat thermometer registers 120°F for medium-rare.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Kitchen Thermometer

Roasting Pan

Oven

While the tenderloin is roasting, finish the sauce by gradually whisking the cold butter into the warm sauce until it is fully emulsified. Strain the sauce through a fine-mesh sieve into a small saucepan. Season the sauce to taste with salt andpepper; keep warm.

Ingredients you will need

Butter