SPICE-RUBBED ROAST BEEF TENDERLOIN WITH RED WINE SAUCE (FINE COOKING)
Steps:
- In a small bowl, combine the olive oil, thyme, fennel, caraway, 1 Tbs. salt, and 1-1/2 tsp. pepper. Pat the tenderloins dry with paper towels and coat them with the spice mixture, using your hands to spread it evenly; it will sparsely cover the meat. Make the sauce Melt 1 Tbs. of the butter and the oil in a 10-inch skillet over medium heat. Add the mushrooms, shallot, sugar, and 1/4 tsp. salt. Cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the thyme, peppercorns, and half of the wine. Simmer briskly until the wine reduces and just covers the solids, 10 to 15 minutes. Add the remaining wine and reduce again until the wine just covers the solids, 10 to 12 minutes more. Add the beef broth and simmer until reduced by half, about 15 minutes. Strain through a fine sieve set over a 1-quart measuring cup, pressing lightly on the solids. If you have more than 1-1/2 cups liquid, return the sauce to the pan and simmer until reduced to 1-1/2 cups Melt the remaining 1 Tbs. butter in a 1-quart saucepan over low heat. Whisk in the flour and cook, whisking often, until smooth and light beige in color, about 1 minute. Slowly add the wine reduction, whisking constantly. Bring to a simmer and cook, whisking often, until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Roast the beef Remove the beef from the refrigerator and let sit at room temperature for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F. Arrange the roasts on a flat rack on a large rimmed baking sheet. Roast until an instant-read thermometer inserted in the center reads 120°F for rare , 125°F to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Offical Suraj
[email protected]This recipe is a bit pricey, but it looks like it would be worth it. I'm going to save it for a special occasion.
Lokendra Joshi
[email protected]I'm excited to try this recipe. It looks like it would be a great dish to serve at a special occasion dinner.
Awais Yousafzai
[email protected]This recipe looks delicious, but I'm not sure I have the skills to pull it off. I'll have to leave it to the professionals.
Jaylyn
[email protected]This recipe is not for beginners. The tenderloin is difficult to cook properly and the sauce is complicated to make. I would not recommend it unless you are an experienced cook.
Hennesy Hamajd
[email protected]I would not recommend this recipe. The tenderloin was overcooked and the sauce was too salty.
Mehmal Ch
[email protected]This recipe is a waste of time and money. The tenderloin was dry and tasteless and the sauce was watery.
Uthman Shittu
[email protected]I'm not sure what went wrong, but the tenderloin was tough and the sauce was too acidic. I won't be making this dish again.
Amanda Gaitan
[email protected]This recipe was a bit bland for my taste. I added some extra spices to the rub and the sauce and it was much better.
Tanchhohang Limbu
[email protected]I followed the recipe exactly and the tenderloin came out a bit overcooked. The sauce was good, though. I'll try again with a lower cooking temperature.
Soldier PRO
[email protected]This recipe is a bit time-consuming, but it's worth it. The tenderloin was cooked perfectly and the sauce was amazing.
Agnes Ogie
[email protected]I'm not a fan of red meat, but I loved this dish. The tenderloin was so tender and flavorful and the sauce was delicious.
Danny Bloodsworth
[email protected]This dish is definitely worth the effort. The tenderloin was cooked to perfection and the sauce was amazing.
M Asad
[email protected]I was skeptical about this recipe, but I'm so glad I tried it. The tenderloin was so juicy and tender and the sauce was perfect.
Yaimylee Cruz
[email protected]This recipe is a keeper! The tenderloin was cooked to perfection and the sauce was to die for.
stacy boland
[email protected]I've made this dish several times and it's always a crowd-pleaser. The tenderloin is always cooked perfectly and the sauce is always delicious.
Dovere Martin
[email protected]This was the best roast beef tenderloin I've ever had. The meat was so tender and flavorful and the sauce was divine.
Harper Smith
[email protected]I'm not a big fan of beef tenderloin, but this recipe changed my mind. The spice rub and red wine sauce were amazing.
User Name
[email protected]This dish was easy to make and turned out great. The tenderloin was juicy and tender and the sauce was perfect.
King No.1
[email protected]I followed the recipe exactly and the tenderloin came out perfectly cooked. The rub was flavorful and the sauce was delicious. My guests raved about the dish.
zishan shah g
[email protected]This spice-rubbed roast beef tenderloin was a hit at my dinner party! The meat was cooked to perfection and the red wine sauce was rich and flavorful. I will definitely be making this dish again.