Roast Beef Tenderloin with Cabernet Wine Sauce Recipe
This savory roast beef tenderloin recipe with a Cabernet wine sauce from Saddleback Cellars as featured in The California Wine Club is perfect for holiday entertaining or for a wine tasting dinner party. Other additions to this recipe could be crimini, chanterelle, or morel mushrooms.
For the Wine Sauce:
- 8 Tbsp unsalted butter, divided
- 3/4 cup shallots, finely chopped
- 1-1/4 cups Cabernet Sauvignon
- 3 cups beef broth
- 6 fresh thyme sprigs
- Kosher salt & black pepper, to taste
- 1 tsp sugar
- 1 Tbsp cornstarch or 2 Tbsp all-purpose flour
For the Beef:
- 1 (2 - 3 lb) center-cut beef tenderloin roast
- Kosher salt & freshly ground black pepper, to taste
- 2 Tbsp California Grapeseed oil
- 1/4 cup regular-sodium beef broth
For the Wine Sauce:
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
- Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs.
- Put 2 tablespoons of the hot liquid aside into a small bowl, and combine with a tablespoon of cornstarch. Whisk the mixture to create a paste, and add it back to the simmering sauce with the whisk, simmer for a few more minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
For the Tenderloin:
- Let beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
- Season the beef all over with Kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Brown the meat on all but one side. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan).
- Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
- Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!).
- Set the pan on the stovetop and add the beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. Add the flavorful broth to the wine sauce, and then bring the sauce to a simmer.
- Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the wine sauce at the table.
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