Herbed Beef Tenderloin with Red Wine Sauce

  • Yield 6 to 8 servings

Concassee is a mixture of peeled, seeded and chopped tomatoes.

Ingredients

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

Instructions

For the tenderloin:

  1. Coat the tenderloin with the olive oil.
  2. Mix the rosemary, parsley, thyme and garlic in a bowl and pat over the surface. Sprinkle with the salt and pepper.
  3. Wrap the tenderloin in plastic wrap and chill for 2 to 10 hours.
  4. Preheat the oven to 400 degrees.
  5. Sear the tenderloin in an ovenproof skillet or Dutch oven for 15 minutes or until brown on all sides, turning occasionally.
  6. Roast for 30 minutes or until a meat thermometer inserted into the thickest portion of the tenderloin registers 145 degrees for medium-rare.
  7. Let rest for 30 minutes before slicing.

For the sauce:

  1. 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.
  2. Increase the heat to high and stir in the wine and vinegar. Cook for 10 minutes to reduce, stirring frequently.
  3. Stir in the broth and thyme and cook for 20 minutes or until the mixture is reduced to 1 cup, stirring frequently.
  4. Strain into a bowl, discarding the solids. Let stand until cool.
  5. To serve, reheat the sauce until hot. Whisk in the tomato concassee, 3 tablespoons butter and parsley. Season with salt and pepper.
  6. 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)

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