Beef Tenderloin Roast with Port Wine Sauce

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What makes this recipe so crave-worthy? Perhaps it’s the rich wine sauce? Or maybe it’s the buttery brie with crumbled walnuts? Or how about that tasty and tender, roasted-to-perfection, beefy tenderloin? Hmmm… it’s gotta be the beef! The one & only. Beef.

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Beef Tenderloin Roast with Port Wine Sauce


Description

What makes this recipe so crave-worthy? Perhaps it’s the rich wine sauce? Or maybe it’s the buttery brie with crumbled walnuts? Or how about that tasty and tender, roasted-to-perfection, beefy tenderloin?


Ingredients

Scale

2 Tbsp butter

½ cup shallots, finely chopped

¾ cup Port wine

¼ cup red wine

1 cup beef broth

1 Tbsp Worcestershire sauce

½ tsp Dijon mustard

Salt and pepper to taste

1 bay leaf

1 sprig fresh thyme or ½ tsp dried thyme

1 Tbsp corn starch

2 tbsp water

12.5lb Beef Tenderloin Roast

½ cup Brie, crumbled (optional)

½ cup walnuts, crumbled (optional)


Instructions

PORT WINE SAUCE

  1. Melt butter in a saucepan over medium-high heat. Add shallot and sauté until translucent, about three minutes.
  2. Add Port and red wine, bring to a boil and simmer for 5-6 minutes until most of the wine is cooked off.
  3. Add beef broth, Worcestershire sauce, Dijon, salt, pepper, bay leaf and thyme; bring to boil and continue to simmer for 5-6 minutes. Strain sauce and return to heat.
  4. In a small bowl mix corn starch and water then add to sauce, stirring until sauce is has thickened. Makes 1 cup.

(Can be made one day ahead and stored in the refrigerator.)

BEEF TENDERLOIN ROAST

  1. Preheat oven to 450ºF (230ºC).
  2. Season roast with salt and pepper. Place on rack in a shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450ºF oven for 10 minutes. to desired doneness, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
  3. Reduce heat to 275ºF; roast, uncovered, to desired doneness, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  1. Cover loosely with foil and let rest for at least 15 minutes before carving across the grain into thin slices.
  2. Serve with warmed Port Wine Sauce. Sprinkle with crumbled Brie and walnuts (if using).

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