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?
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
1 –2.5lb Beef Tenderloin Roast
½ cup Brie, crumbled (optional)
½ cup walnuts, crumbled (optional)
PORT WINE SAUCE
- Melt butter in a saucepan over medium-high heat. Add shallot and sauté until translucent, about three minutes.
- Add Port and red wine, bring to a boil and simmer for 5-6 minutes until most of the wine is cooked off.
- 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.
- 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
- Preheat oven to 450ºF (230ºC).
- 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).
- 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).
- Cover loosely with foil and let rest for at least 15 minutes before carving across the grain into thin slices.
- Serve with warmed Port Wine Sauce. Sprinkle with crumbled Brie and walnuts (if using).