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Roast Beef Tenderloin with Red Wine Sauce

This roast beef tenderloin looks glamorous and tastes amazing, yet it’s practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Even better: The deeply flavoured, thyme-infused red wine sauce can be made days ahead, so there’s no last-minute panic when it comes time to serve.

Roast Beef Tenderloin with Red Wine Sauce
Recipe type: Beef
Ingredients
  • 600 - 900 g beef tenderloin roast
  • 1 clove garlic, halved
  • salt and pepper
  • 2 tablespoons olive oil
  • 170 g mushrooms, thinly sliced
  • 1 shallot, chopped, or 2 spring onions
  • 1 clove garlic, finely minced
  • 3 tablespoons flour
  • 1½ cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
  • 1 cup beef stock
  • ¼ teaspoon dried thyme
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 200°C.
  2. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper.
  3. Roast the tenderloin in an open shallow pan for about 30 to 35 minutes.
  4. Remove from oven and remove roast to a warm platter and let rest.
  5. Add oil, mushrooms, chopped shallot or spring onion, and minced garlic to pan drippings; place over medium heat and sauté until tender.
  6. Stir in flour until well blended; add the red wine and stock. Simmer until reduced by about ¼ to ⅓. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin.






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