Elegant Roast Beef Tenderloin with Rich Red Wine Shallot Reduction
Indulge in the exquisite flavors of this Roast Beef Tenderloin, a dish that hails from the luxurious dining cars of the Royal Canadian Pacific. Perfectly seared and roasted, this tenderloin boasts a beautiful crust and a juicy, pink interior that will impress your guests. The accompanying red wine and shallot sauce adds a depth of flavor, infusing the meat with a rich, savory essence. Ideal for special occasions or family gatherings, this recipe brings restaurant-quality elegance to your home dining experience. Serve it alongside your favorite sides for a complete, unforgettable meal.
8-10
Servings
330
Calories
14
Ingredients
Ingredients
beef tenderloin
4 lbs (premium oven roast)
black peppercorns
3 tablespoons (coarsely crushed)
salt
1 teaspoon (to taste)
olive oil
3 tablespoons (for searing)
butter
4 tablespoons (divided)
shallots
2 cups (diced)
sugar
1 teaspoon (for caramelizing shallots)
garlic cloves
3 (minced)
fresh thyme
1 tablespoon (minced)
beef stock
3 1/4 cups (for sauce)
dry red wine
1/2 cup (for sauce)
brandy
1/4 cup (for sauce)
bay leaf
1 (for sauce)
cornstarch
2 tablespoons (for thickening sauce)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Season the beef tenderloin generously with coarsely crushed black peppercorns and salt, pressing the seasoning firmly into the meat.
3
In a large roasting pan, heat olive oil over medium-high heat. When the oil is shimmering, carefully add the seasoned beef and sear it on all sides until browned, approximately 3-4 minutes per side.
4
Transfer the roasting pan to the preheated oven and roast the beef for about 55 minutes, or until a meat thermometer inserted in the center registers 140°F (60°C) for medium-rare. Remove the beef from the oven and transfer to a cutting board. Tent with aluminum foil and let it rest for 15 minutes before carving.
5
While the beef rests, prepare the sauce. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the diced shallots and cook, stirring occasionally, for about 10 minutes, or until softened.
6
Sprinkle the sugar over the shallots and continue to cook for an additional 10 minutes, stirring frequently, until they are golden and caramelized. Stir in the minced garlic and thyme, cooking for an additional 5 minutes until fragrant.
7
Add the beef stock, dry red wine, brandy, and bay leaf to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, allowing the sauce to reduce to approximately 2 cups.
8
In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth. Gradually whisk this mixture into the simmering sauce and bring it back to a boil, cooking until the sauce thickens to your desired consistency. Discard the bay leaf.
9
Stir in the remaining 2 tablespoons of butter along with the pan juices from the rested beef. Bring to a brief boil to incorporate and then remove from heat.
10
Serve the carved beef tenderloin with the rich red wine and shallot sauce drizzled over the top, accompanied by your choice of sides.
Nutrition Information
20
Fat
9
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this beef tenderloin recipe?
The recipe is called Elegant Roast Beef Tenderloin with Rich Red Wine Shallot Reduction.
What cut of meat is required for this dish?
You will need a 4 lb premium oven roast beef tenderloin.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How should the beef be seasoned?
Season it generously with coarsely crushed black peppercorns and salt, pressing the seasoning firmly into the meat.
How long should I sear the beef tenderloin?
Sear the meat on all sides in a large roasting pan for approximately 3-4 minutes per side.
What is the estimated roasting time in the oven?
The beef should roast for about 55 minutes.
What internal temperature indicates medium-rare doneness?
The beef is done for medium-rare when a meat thermometer registers 140°F (60°C).
How long should the beef rest after cooking?
The beef should rest for 15 minutes before carving.
How many servings does this recipe make?
This recipe serves between 8 and 10 people.
What ingredients are used for the shallot reduction sauce?
The sauce includes butter, shallots, sugar, garlic, thyme, beef stock, dry red wine, brandy, and a bay leaf.
How do you caramelize the shallots?
Cook diced shallots in butter for 10 minutes, then sprinkle with sugar and cook for another 10 minutes until golden.
What aromatics are added to the sauce during cooking?
Minced garlic, fresh thyme, and a bay leaf are added to the sauce.
How much should the red wine sauce reduce?
The sauce should simmer for about 30 minutes until it reduces to approximately 2 cups.
How is the sauce thickened?
It is thickened by whisking in a mixture of 2 tablespoons of cornstarch and 1 tablespoon of water.
What should I do with the juices from the rested meat?
The pan juices from the rested beef should be stirred into the sauce and briefly boiled to incorporate.
What is the calorie count per serving?
Each serving contains approximately 330 calories.
How much protein is in one serving?
There are 30 grams of protein per serving.
What is the fat content for this dish?
The dish contains 20 grams of fat per serving.
What are the carbohydrate counts per serving?
There are 9 grams of carbohydrates per serving.
Is there a specific origin for this recipe?
Yes, this dish hails from the luxurious dining cars of the Royal Canadian Pacific.
What type of wine is recommended for the sauce?
The recipe specifies using a dry red wine.
How much brandy is used in the reduction?
The recipe calls for 1/4 cup of brandy.
How much beef stock is required?
You will need 3 1/4 cups of beef stock.
What type of oil is used for searing the beef?
Olive oil is used for searing the meat.
When should the bay leaf be removed?
The bay leaf should be discarded after the sauce has thickened and before serving.
How much butter is needed for the entire recipe?
A total of 4 tablespoons of butter is used, divided between different steps.
Is this dish suitable for holiday dinners?
Yes, it is tagged as ideal for holiday dinners, special occasions, and dinner parties.
What is the total number of ingredients used?
There are 14 ingredients in this recipe.
How should the shallots be prepared?
You should use 2 cups of diced shallots.
What is the final step before serving?
Drizzle the rich red wine and shallot sauce over the carved beef tenderloin.