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Beef Tenderloin Roast with Garlic Wine Sauce
This Beef Tenderloin Roast with Garlic Wine Sauce is unbelievably easy and luxurious at the same time. It's intensely tender, juicy, and flavorful. The garlic wine sauce is stunningly delicious.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- oven
- pan
📝 Preparation Steps
1
Make Sauce
2
Make the Sauce: (can be done a day ahead of time): In a large heavy saucepan, add butter and heat over medium-high until melted and hot. Add shallots and garlic, stirring until translucent, ⏱️ 2-3 min. Add remaining Wine Sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered, stirring occasionally, until overall liquid is reduced to half of the original amount of liquid.
garlic (minced)6 cloves
3
Chill
4
Remove herb sprigs, carrots, and celery. Add salt and pepper to taste. Keep sauce warm until ready to use. If making sauce a day early, cover airtight and chill, reheating when ready to serve.
salt and pepper (to taste)
5
Preheat
6
For the Roast: Take tenderloin roast out to sit at room temp ⏱️ 1 hour before cooking, to let it come to room temp.Preheat oven to 175F with rack on lower middle position.
7
Dry and season
8
Use paper towel to blot away any excess moisture on roast. Generously sprinkle roast on all sides with kosher salt and freshly ground black pepper. Press in the seasonings.
freshly ground black pepper1 teaspoon
9
Brown
10
In a large, oven-proof pan, add the olive oil. Heat over medium high heat until oil is very hot. Brown roast on 3 sides, ⏱️ 30 seconds per side. Flip roast onto the 4th side, insert oven-proof meat thermometer into thickest center of roast, and immediately transfer the entire pan directly into preheated oven.
olive oil3 tablespoons
11
Roast until meat thermometer reaches 120-125F in the center of roast, for medium rare. Medium-rare may take up to ⏱️ 2 hours roasting time, but use your thermometer for accurate results. Immediately transfer roast onto a carving board, tent loosely with foil, and let rest for ⏱️ 15 minutes - do not remove thermometer probe nor slice into roast yet, or the juices will escape too soon. As roast rests, internal temp will continue to rise about 5 degrees or more.
12
Slice
13
Meanwhile, add 1/4 cup beef stock to the pan and scrape up bits from bottom of pan; pour this with any accumulated juices from the pan to your prepared Garlic Wine Sauce, stirring over low heat until heated through. Slice tenderloin and serve with warm sauce.
beef stock (high quality, full strength)4 cupscup beef stock (good quality, regular strength)1/4garlic (minced)6 cloves
Nutrition Facts
calories
319 kcal
fat Content
14.9 g
serving Size
1 g
fiber Content
1.1 g
sugar Content
2.4 g
sodium Content
855.7 mg
protein Content
36.5 g
trans Fat Content
0.2 g
cholesterol Content
112 mg
carbohydrate Content
5.9 g
saturated Fat Content
5.5 g
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