Herbed Beef Tenderloin with Red Wine Sauce
- Yield 6 to 8 servings
Concassee is a mixture of peeled, seeded and chopped tomatoes.
- Beef tenderloin:
- 1 (6 pound) beef tenderloin, trimmed of chain and fat
- 1/4 cup olive oil
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh thyme
- 6 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
- Red Wine Sauce
- 2 tablespoons unsalted butter
- 6 shallots, thinly sliced
- 1 clove garlic, minced
- 2 cups full-bodied dry red wine
- 2 tablespoons red wine vinegar
- 4 cups beef broth
- 5 sprigs thyme
- 1/4 cup tomato concassee
- 3 tablespoons unsalted butter
- 1 tablespoon chopped fresh Italian parsley
- Salt and pepper to taste
For the tenderloin:
- Coat the tenderloin with the olive oil.
- Mix the rosemary, parsley, thyme and garlic in a bowl and pat over the surface. Sprinkle with the salt and pepper.
- Wrap the tenderloin in plastic wrap and chill for 2 to 10 hours.
- Preheat the oven to 400 degrees.
- Sear the tenderloin in an ovenproof skillet or Dutch oven for 15 minutes or until brown on all sides, turning occasionally.
- Roast for 30 minutes or until a meat thermometer inserted into the thickest portion of the tenderloin registers 145 degrees for medium-rare.
- Let rest for 30 minutes before slicing.
For the sauce:
- Melt 2 tablespoons butter in a saute pan over medium heat. Add the shallots and garlic to the butter and cook for 10 minutes or until the shallots are tender, stirring frequently.
- Increase the heat to high and stir in the wine and vinegar. Cook for 10 minutes to reduce, stirring frequently.
- Stir in the broth and thyme and cook for 20 minutes or until the mixture is reduced to 1 cup, stirring frequently.
- Strain into a bowl, discarding the solids. Let stand until cool.
- To serve, reheat the sauce until hot. Whisk in the tomato concassee, 3 tablespoons butter and parsley. Season with salt and pepper.
- Slice the beef as desired and serve with the sauce.
Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)