Indulge in a culinary masterpiece with our delectable Whole Roasted Beef Tenderloin, an exquisite dish fit for special occasions or an extravagant dinner. This tenderloin is expertly roasted to perfection, achieving a beautiful golden-brown crust while maintaining a juicy and succulent interior. Accompanied by a rich and flavorful Red Wine Butter Sauce, this dish elevates the beef's natural flavors to new heights. Each bite is a symphony of savory and aromatic notes, leaving you craving more.
The Red Wine Butter Sauce is a culinary treasure in its own right. Made with a luscious combination of red wine, shallots, garlic, thyme, and butter, this sauce is a symphony of flavors that perfectly complements the roasted beef. The wine adds a depth of flavor and richness, while the shallots and garlic provide a savory base. Thyme adds a subtle herbal touch, and the butter brings it all together, creating a velvety and smooth texture that will tantalize your taste buds.
But the culinary journey doesn't stop there. This article also features a collection of tantalizing recipes that will elevate your dining experience. From the classic Yorkshire pudding, the perfect accompaniment to any roast, to the creamy and indulgent Horseradish Mashed Potatoes, each recipe is carefully crafted to complement the main course.
Get ready to embark on a culinary adventure with our Whole Roasted Beef Tenderloin with Red Wine Butter Sauce. This dish is sure to impress your guests and create lasting memories around the dinner table. So gather your ingredients, preheat your oven, and let's begin the journey to a truly unforgettable meal.
WHOLE ROASTED BEEF TENDERLOIN WITH RED-WINE BUTTER SAUCE
For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe, if desired.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place red wine, vinegar, shallot, peppercorns, and thyme in a small saucepan over high heat; cook until reduced to 1/2 cup, about 10 minutes. Remove from heat and set aside.
- Generously season tenderloin on all sides with salt and pepper. Heat oil in a large heavy-bottomed roasting pan over high heat. Carefully add tenderloin and transfer roasting pan to oven. Roast, turning every 5 minutes, until medium-rare (120 degrees on an instant-read thermometer), 12 to 20 minutes.
- Meanwhile, slowly whisk the cold butter into the warm wine reduction until emulsified. Strain through a fine mesh sieve into a small saucepan; season with salt and pepper and keep warm.
- Remove tenderloin from oven and let stand for 5 minutes. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. Serve beef accompanied with sauce.
BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
ROAST BEEF TENDERLOIN WITH PORT SAUCE
Provided by Molly Stevens
Categories Roast Christmas Rosemary Beef Tenderloin Port Winter Shallot Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- For beef:
- Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
- For sauce:
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- For roasting:
- Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
- Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
- WHAT TO DRINK:
- Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
Tips:
- Choose a high-quality beef tenderloin: Look for a tenderloin that is evenly marbled with fat and has a deep red color.
- Preheat your oven and roasting pan before cooking: This will help to create a crispy crust on the outside of the beef.
- Season the beef generously with salt and pepper: This will help to enhance the flavor of the meat.
- Roast the beef for the correct amount of time: The cooking time will vary depending on the size of the tenderloin and the desired doneness.
- Let the beef rest before slicing: This will help to keep the juices in the meat.
- Serve the beef with your favorite sides: Some popular options include roasted vegetables, mashed potatoes, and asparagus.
Conclusion:
Whole roasted beef tenderloin is simple yet elegant meal that is perfect for a special occasion. By following the tips in this recipe, you can ensure that your beef tenderloin turns out perfectly cooked and delicious.
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