Beef Tenderloin with White Wine Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large shallots, finely chopped (1 1/4 cups)
4 tablespoons fresh tarragon leaves, shopped, plus more for garnish
2 tablespoons olive oil
Salt and pepper
1 whole beef tenderloin (5 pounds) trimmed and tied
2 tablespoons white wine vinegar
1 cup dry white wine
2 tablespoons margarine or butter
Rosemary sprigs and bay leaves for garnish
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Directions: |
Directions:1. Preheat oven to 425 degrees. In small bowl, combine half of shallots, 2 tablespoons chopped tarragon, 1 tablespoon oil, 1 1/2 teaspoons salt, and 2 teaspoons coarsely ground black pepper. Rub mixture all over tenderloin. Place tenderloin, smooth side up, on rack in large roasting pan (17 inch by 13 1/2 inch)
2 Roast tenderloin 45 to 50 minutes or until instant-read thermometer inserted in center reaches 135 degrees internal temperature of meat will rise 5 degrees to 10 degrees (medium-rare) upon standing. Or, roast to desired doneness. Transfer To platter; tent loosely with foil. Let stand 15 to 20 minutes for easier slicing.
3. Meanwhile, prepare sauce: Place roasting pan over 2 burners on top of range on medium and add remaining 1 tablespoon oil and remaining shallots. Cook 1 to 2 minutes or until tender stirring. Add vinegar and cook 1 to 2 minutes or until reduced by half, stirring and scrapping pan to loosen any browned bits. Add wine, bring to a simmer, and cook 4 to 5 minutes or until reduced by half, stirring and scraping pan. Remove from heat; stir in margarine until melted. Carefully pour sauce through fine-mesh strainer into gravy boat. Stir in remaining 2 tablespoons tarragon and any accumulated beef juices on platter. Makes about 3/4 cup sauce.
4.Remove string from tenderloin and discard. Garnish platter with rosemary sprigs and bay leaves; sprinkle tenderloin with additional chopped tarragon. To serve, cut tenderloin into slices and serve with sauce. |
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Number Of
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Number Of
Servings:12 |
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Notes: |
Personal
Notes: Nutritional Info: 350 calories, 40g protein, 2 g carbohydrate, 19 g total fat (6 g saturated), 0 g fiber, 117 mg cholesterol, 420 mg sodium.
I got this recipe from December 2009 Issue of Good Housekeeping. 02/13/10 - This recipe is super. The flavors of the tarragon and wine in the sauce is amazing. If you purchase the whole tenderloin and trim it yourself you can reduce the cost per pound to half. You can freeze part of it and prepare it for another meal.
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