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Roast Beef Fillet with Shallots and Port Wine Sauce recipe

Roast Beef Fillet with Shallots and Port Wine Sauce recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Beef fillet

The shallot sauce takes some time, but is well worth the effort. Serve with a green salad and roasted vegetables.

1203 people made this

IngredientsServes: 6

  • 350g shallots, halved lengthwise and peeled
  • 1 1/2 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 750ml beef stock
  • 175ml port wine
  • 1 1/2 teaspoons tomato puree
  • 1 (1kg) whole beef fillet, trimmed
  • 1 teaspoon dried thyme
  • 3 rashers streaky bacon, diced
  • 40g butter, divided
  • 1 tablespoon plain flour
  • 4 sprigs watercress, for garnish

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. Preheat oven to 190 C / Gas mark 5. In 23cm pie dish, toss shallots with olive oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  2. In a large saucepan, combine beef stock and port. Bring to the boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato puree. Set aside.
  3. Pat beef fillet dry; sprinkle with thyme, salt and pepper. In a large roasting tin, saute bacon until golden over medium heat on the hob. Using a slotted spoon, transfer bacon to kitchen roll. Add beef to tin; brown on all sides over medium high heat, about 7 minutes.
  4. Transfer tin to oven. Roast beef until meat thermometer inserted into centre registers 50 degrees C for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  5. Spoon fat off top of pan dripping in roasting tin. Place tin over high heat on hob. Add stock mixture, and bring to the boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 20g butter and flour in small bowl to form smooth paste; whisk into stock mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
  6. Cut beef into 1cm thick slices. Spoon some sauce over, and garnish with watercress.

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Reviews & ratingsAverage global rating:(1270)

Reviews in English (974)

i love this receipe-10 Aug 2012

I made this as a romatic dinner for two with new potatoes and asparagus to compliment it. My girl friend was very impresssed and i will definetly be cooking this again!-06 Jan 2018

Lovely sauce, I added mushrooms too. Beef was very tender, will be making it again-15 Feb 2016


Port Wine Sauce (for Filet Mignon or Prime Rib)

Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. This is not an inexpensive sauce to make, so for me, it's a special-occasion sauce, but well worth it. Adapted from a recipe in Fine Cooking magazine.


Reviews ( 3 )

Delicious and easy. I made for me and my husband, and thus had to adjust the cooking time as I had a smaller cut (and you don't want to over cook!) I used sherry because that's what I had on hand, but imagine it would be even better with red wine.

Great recipe and easy to make. Made for New Years Eve dinner with friends - six altogether. But, It helped that I bought the best cut of meat I could find at the grocery store (Kroger premium AA) and everyone loved it. The port mushroom sauce was great, everyone came for seconds but was not a lot of meat left since it cost me $50. Served with a platter of roasted carrot, parsnips and fingerling potatoes. I partially cooked the veggies at 350 deg for 30 mins, took them out and put the beef in and cooked that for the slightly longer time and then whilst it rested I put the veggies back in to finish. Was great and simple - would def. do again but the key is to buy simply the best cut of tenderloin you can afford. Bravo!


Make the sauce

  • Grind the mushrooms in a spice grinder to a fine powder, and then combine with 2-1/2 tsp. salt and 3/4 tsp. pepper in a small bowl. Set aside.
  • Position a rack in the center of the oven and heat the oven to 425°F. Combine the shallots, garlic, vinegar, oil, tamari, and rosemary in an 8࡮-inch baking dish. Roast, tossing occasionally, until the liquid is syrupy and the shallots are very soft and beginning to brown, 30 to 40 minutes. Discard the rosemary. Purée the shallots, garlic, and liquid in a blender until very smooth.
  • Bring the broth to a boil in a 2-quart saucepan. Reduce the heat to a simmer, and add the shallot purée and 1 Tbs. of the porcini powder. Simmer until the sauce is reduced to 1-1/2 cups, about 20 minutes.

Roast the beef

  • Put the tenderloins on a flat rack in a roasting pan. Coat all over with the remaining porcini powder. Let sit at room temperature for 1 hour before roasting.
  • Position a rack in the center of the oven and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 115°F for rare or 120°F for medium rare, about 45 minutes. Remove the roast from the oven. Let sit, loosely tented with foil, for up to 2 hours (or continue with the recipe).

Sear the beef

  • To sear in the oven: Heat the oven to 475°F. Roast until 125°F for rare or 130°F for medium rare, 5 to 10 minutes.
  • Or to sear on the stove: Heat 2 Tbs. oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to the desired temperature, about 2 minutes per side. Meanwhile, gently reheat the sauce over medium-low heat. Remove from the heat and stir in the butter.
  • Transfer the meat to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 10 to 15 minutes. Slice and serve with the sauce.

Make Ahead Tips

The sauce can be made up to 2 days ahead cover and store in the refrigerator.

The tenderloins can be roasted up to 2 hours ahead of the final sear keep them tented with foil at room temperature.


Recipe Summary

  • ¾ pound shallots, halved lengthwise and peeled
  • 1 ½ tablespoons olive oil
  • salt and pepper to taste
  • 3 cups beef broth
  • ¾ cup port wine
  • 1 ½ teaspoons tomato paste
  • 2 pounds beef tenderloin roast, trimmed
  • 1 teaspoon dried thyme
  • 3 slices bacon, diced
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 4 sprigs watercress, for garnish

Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.

Pat beef dry sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan brown on all sides over medium high heat, about 7 minutes.

Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.

Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.


Sauces For Beef Tenderloin Roast : Roast Beef Tenderloin With Port-Mushroom Sauce Recipe .

Sauces For Beef Tenderloin Roast : Roast Beef Tenderloin With Port-Mushroom Sauce Recipe . . Ginger, honey, rice vinegar, garlic, soy sauce, peanut butter and 2 more. A beef tenderloin roast can be the centerpiece for dinner with your family or guests. It only takes about 45 minutes to make! Beef tenderloin doesn't require much in the way of spicing or sauces because the meat shines on its own. Fish sauce, tamarind paste, peanut oil, thai chili, garlic cloves and 8 more.

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The robust smoke will add rich flavor.

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Beef Tenderloin with Marsala-Mushroom Sauce - Aunt Bee's . from i0.wp.com Brush beef with 1 tablespoon melted butter. The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. Beef tenderloin, or eye fillet, as it's known in other parts of the world, is cut from the middle of a cow. This is a wonderful roast beef from veal tenderloin with creamy porcini mushrooms sauce. The tenderloin is true to its name in being one of the most tender cuts of beef. Montreal steak seasoning for steak by mccormick). Roasted beef tenderloin is an extraordinary entree, perfectly tender and overflowing with elegance.

Beef tenderloin doesn't require much in the way of seasoning or spicing because the meat shines all by itself!

Beef tenderloin is a luxurious cut. Beef tenderloin is the classic choice for a special main dish. Fish sauce, tamarind paste, peanut oil, thai chili, garlic cloves and 8 more. Place the tenderloin on an oiled roasting rack over a rimmed baking sheet and insert a meat probe set for your desired doneness. Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine. Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce, divided. Roast beef tenderloin, seared then oven roasted, served with mushrooms sautéed in the pan drippings with butter and herbs. Sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Roasted beef tenderloin is an extraordinary entree, perfectly tender and overflowing with elegance. Brush beef with 1 tablespoon melted butter. Let beef stand at room temperature 1 hour before roasting. Sprinkle entire surface of beef tenderloin with coarse kosher salt. This beef tenderloin with mushroom pan sauce is the perfect entree for a special meal.

But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini. Roast tenderloin 40 minutes or until. Beef tenderloin, or eye fillet, as it's known in other parts of the world, is cut from the middle of a cow. Roasted beef tenderloin with caramelized shallots & red wine. A beef tenderloin roast can be the centerpiece for dinner with your family or guests.

Roast Beef Tenderloin with Creamy Horseradish Sauce - The . from thedefineddish.com 1 7 lb beef tenderloin (trimmed of all fat) marinade: The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. Rub beef all over with oil Roast until cooked to your liking, about 20 minutes for rare. French pistou sauce (fresh basil, garlic, and olive oil sauce)kalyn's kitchen. Make juicy roasted beef tenderloin that melts in your mouth! Easy beef tenderloin recipe with all the tricks to ensure you end up with an amazing beef tenderloin roast every time! I love to cook a beef tenderloin for christmas dinner and other holiday meals.

Beef tenderloin, or eye fillet, as it's known in other parts of the world, is cut from the middle of a cow.

French pistou sauce (fresh basil, garlic, and olive oil sauce)kalyn's kitchen. Brush beef with 1 tablespoon melted butter. Roast tenderloin 40 minutes or until. The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. Place the tenderloin on an oiled roasting rack over a rimmed baking sheet and insert a meat probe set for your desired doneness. I am using a 3 to 3 1/2 pound tenderloin from heinen's meat department. Beef tenderloin roasted in a salt crust. This is a wonderful roast beef from veal tenderloin with creamy porcini mushrooms sauce. Well it's easy to make. Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce, divided. A cut of meat fit for royalty! Tips for buying beef tenderloin. It only takes about 45 minutes to make!

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Sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. The best place to buy is from a market that has a butcher counter or a local if your tenderloin is not trimmed clean and ready to roast, see links in the post for how to trim a whole tenderloin. Roast until cooked to your liking, about 20 minutes for rare. Roast tenderloin 40 minutes or until. Beef tenderloin is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a surprisingly quick cook time.

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Source: assets.marthastewart.com

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If you haven't tried this recipe, today is the first day of the rest of your life. This link is to an external site that may or may not meet accessibility guidelines. But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini. A special cut of meat, ideal for fork tender pot roast braised in a red wine, beefy sauce with fresh herbs, and served with carrots, is an elegant take on a comfort food classic, and guaranteed to win. Place the tenderloin on an oiled roasting rack over a rimmed baking sheet and insert a meat probe set for your desired doneness.

Source: thestayathomechef.com

This link is to an external site that may or may not meet accessibility guidelines. This is a wonderful roast beef from veal tenderloin with creamy porcini mushrooms sauce. The tenderloin come from the spine area, and hangs between the shoulder blade and hip socket. Let rest 5 to 10 minutes before slicing. Roasted beef tenderloin is an extraordinary entree, perfectly tender and overflowing with elegance.

Source: www.fifteenspatulas.com

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Montreal steak seasoning for steak by mccormick). Start by removing the beef tenderloin from the refrigerator. Beef tenderloin doesn't require much in the way of seasoning or spicing because the meat shines all by itself! Beef tenderloin roasted in a salt crust. Well it's easy to make.

Source: cdn-image.myrecipes.com

Tips for buying beef tenderloin. The tenderloin come from the spine area, and hangs between the shoulder blade and hip socket. Roast beef tenderloin, seared then oven roasted, served with mushrooms sautéed in the pan drippings with butter and herbs. Be generous with the salt and pepper next, brush the sauce over the tenderloin, ensuring all sides are evenly covered. Beef tenderloin is a luxurious cut.

Source: www.foodtasticmom.com

Let rest 5 to 10 minutes before slicing.

Ginger, honey, rice vinegar, garlic, soy sauce, peanut butter and 2 more.

Roast tenderloin 40 minutes or until.

Source: www.halfbakedharvest.com

Is there anything more festive, impressive, and luxurious than a big juicy beef roast?

Roast beef tenderloin, seared then oven roasted, served with mushrooms sautéed in the pan drippings with butter and herbs.

Make juicy roasted beef tenderloin that melts in your mouth!

Source: sodelicious.recipes

Beef tenderloin roasted in a salt crust.

Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine.

Source: www.fifteenspatulas.com

Make juicy roasted beef tenderloin that melts in your mouth!

Source: www.halfbakedharvest.com

Imagine a filet mignon, but as roast, one that you slice to serve, tender like a prime rib, but lean.

Source: picklebarrelcatering.com

Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine.

The best place to buy is from a market that has a butcher counter or a local if your tenderloin is not trimmed clean and ready to roast, see links in the post for how to trim a whole tenderloin.

Beef tenderloin is a luxurious cut.

Roast tenderloin 40 minutes or until.

Herb and butter roasted beef tenderloin with horseradish and caramelized onions.

Source: www.rachaelraymag.com

This link is to an external site that may or may not meet accessibility guidelines.

Montreal steak seasoning for steak by mccormick).

Source: www.thedefineddish.com

Fennel & rosemary beef tenderloin with creamy mustard sauce.

This is a wonderful roast beef from veal tenderloin with creamy porcini mushrooms sauce.

Beef tenderloin is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a surprisingly quick cook time.

The robust smoke will add rich flavor.

Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine.

One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle.

Source: www.onceuponachef.com

Roast tenderloin 40 minutes or until.

Beef tenderloin, or eye fillet, as it's known in other parts of the world, is cut from the middle of a cow.


INSTRUCTIONS

Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots saute until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.

Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425F. Rub beef all over with oil sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125F for medium-rare (135F to 140F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.

Bring sauce to boil whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.

Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices arrange on platter. Serve with sauce.

TEST-KITCHEN TIP: Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive for years the accepted wisdom was that pre-salting dries out meat. But the moderate salting you'll be doing here does the opposite. Water is first drawn out of the meat and then gets reabsorbed this saltier, more flavorful moisture helps intensify taste. What's more, the exterior of the tenderloin dries out slightly, making it quicker to brown in the oven.

WHAT TO DRINK: Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

My Notes: First made 11/18/07. Had to sub a burgandy cooking wine as it was Sunday and the package stores were closed. Seared over a hot oak/lump fire and then cooked indirect heat (400f) for a little over an hour until it registered 130f on the probe thermometer. Tender, delicious, excellent. Used some of the sauce to finish off some sauted 'baby bella' mushrooms. The sauce was a great dipping sauce, full of flavor, but to use as a true sauce, reduce it more next time. Also, the beef stock recipe yields 3 cups so you can substitute 3 cups of beef broth.


Sauce For Beef Tenderloin Atk : Roast Beef With Port Wine Sauce Delicious Table

Sauce For Beef Tenderloin Atk

Beef tenderloin is the perfect centerpiece for a special holiday dinner. 2 lb traditional rub beef tenderloin roast for chateaubriand from kansas city steaks. It will work with any cut of beef but is obviously wasted on expensive beef like tenderloin or high quality. Remove it from the oven.

Place tenderloin, smooth side up, on rack in large roasting pan (17 by 13 1/2). Find more dinner ideas at food.com. Beef tenderloin is the perfect centerpiece for a special holiday dinner. Fish sauce, tamarind paste, peanut oil, thai chili, garlic cloves and 8 more. Nobu matsuhisa seared beef tenderloin with tangy, spicy red chile sauce and even spicier orange chile sauce is a nod to his days cooking in lima, peru. 1 trimmed beef tenderloin roast (4 to 4 1/2 lb.), tied.

Classic Roast Beef Tenderloin For A Crowd Cook S Country from res.cloudinary.com Mushrooms and port wine flavor the sauce for luscious beef tenderloin. Swanson® beef stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin. Remove it from the oven. A beef tenderloin (us english), known as an eye fillet in australasia, filet in france, filet mignon in brazil, and fillet in the united kingdom and south africa, is cut from the loin of beef. And roast the tenderloin for about 20 minutes, turning. It's really easy, the beef is luxuriously rich and tender.

Let the beef rest for at least 12 to 15 minutes before slicing.

Beef tenderloin is the most expensive cut of meat on the steer. Reviewed by millions of home cooks. This elegant beef tenderloin matches perfectly with the lemony, cream sauce. It's really easy, the beef is luxuriously rich and tender. This is the piece of meat that filet mignon comes from so you know it's beef tenderloin doesn't require much in the way of spicing or sauces because the meat shines on its own. Rub the soy sauce all over the beef and let sit for 30 minutes. Green salad with persimmons & feta. Fish sauce, tamarind paste, peanut oil, thai chili, garlic cloves and 8 more. Roast beef tenderloin with red wine & shallot sauce. Rub mixture all over tenderloin. Beef tenderloin could be the best steak of your life: For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. Find more dinner ideas at food.com.

Tying the smaller end of the tenderloin under helps the meat cook evenly. The beef roast is finished with a red wine butter sauce. Bake at 450° for 25 minutes or until a thermometer registers 125°. Cover the meat and refrigerate for at least two hours and. The goal of cooking the beef tenderloin is to have the exterior browned while the interior stays juicy and rare. Beef tenderloin is always a great choice for a hearty home cooked meal for family or a gathering of guests. Place beef tenderloin in a casserole.

To Cook A Center Cut Tenderloin We Use A Reverse Sear from storage.googleapis.com A steakhouse quality meal in the comfort of your own home. Tying the smaller end of the tenderloin under helps the meat cook evenly. It will work with any cut of beef but is obviously wasted on expensive beef like tenderloin or high quality. Rub the soy sauce all over the beef and let sit for 30 minutes. The goal of cooking the beef tenderloin is to have the exterior browned while the interior stays juicy and rare. Beef tenderloin, known for its mild flavor and juicy succulence, is any chef's dream. How to trim, tie, cook and once you remove the tenderloin from the oven and let it sit for the allotted amount of time, coat it with a mixture of fresh herbs and a dollop of homemade horseradish. Roast beef tenderloin with red wine & shallot sauce. It's perfect for a special occasion. Chef ming's sous vide beef tenderloin with garlic dijon pan sauce.

Fish sauce, tamarind paste, peanut oil, thai chili, garlic cloves and 8 more.

The sous vide water bath takes care of making the interior the perfect temperature, but to get the outside brown you need. Be generous with the salt and pepper and simply let it do its thing! This elegant beef tenderloin matches perfectly with the lemony, cream sauce. 2 lb traditional rub beef tenderloin roast for chateaubriand from kansas city steaks. As easy as it is. Place beef on a broiler pan. Place beef tenderloin in a casserole. It's cut from the loin of a cow, and when cut into steaks, it is what we know as filet mignon. Let the beef rest for at least 12 to 15 minutes before slicing. Beef tenderloin rates high in tenderness, but its flavor is mild. The beef roast is finished with a red wine butter sauce.

Mix all ingredients together, except for mushrooms, onion and cornstarch. Let the beef rest for at least 12 to 15 minutes before slicing. How to cook tenderised beef. Butter, white wine vinegar, dry white wine, cayenne pepper, shallots. Green salad with persimmons & feta.

Beef Tenderloin With Madeira Sauce Recipe Leite S Culinaria from cdn-bdgkp.nitrocdn.com Because the tenderloin, which is situated under the ribs and beneath the backbone, gets very little use during the life of the animal, it tends to be very tender, and thus, very expensive. French style butter sauce or beurre blancadriana's best recipes. Rub mixture all over tenderloin. How to sous vide cook tenderloin filet. But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini. Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef tenderloin in a casserole.

French style butter sauce or beurre blancadriana's best recipes.

This tasty beef tenderloin recipe features a sauce made from red wine and shallots. As easy as it is. How to cook tenderised beef. How to cook tenderised beef. It will work with any cut of beef but is obviously wasted on expensive beef like tenderloin or high quality. Butter, white wine vinegar, dry white wine, cayenne pepper, shallots. Beef tenderloin is one of those cuts of meat that does most of the work for you. Beef tenderloin is the perfect centerpiece for a special holiday dinner. As easy as it is. This is the piece of meat that filet mignon comes from so you know it's beef tenderloin doesn't require much in the way of spicing or sauces because the meat shines on its own. Updated december 6, 2020 by stephanie.

Impressive enough for guests, yet easy enough for any family dinner.

The goal of cooking the beef tenderloin is to have the exterior browned while the interior stays juicy and rare.

The allure of beef tenderloin pulls hard when properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is season the tenderloin all over with the salt, pepper, rosemary and garlic.

Let stand for 10 minutes before slicing.

This link is to an external site that may or may not meet accessibility.

2 lb traditional rub beef tenderloin roast for chateaubriand from kansas city steaks.

Find more dinner ideas at food.com.

Cover the meat and refrigerate for at least two hours and.

Strain into medium saucepan, pressing on solids to extract as much liquid as possible.

Chef ming's sous vide beef tenderloin with garlic dijon pan sauce.

It's perfect for a special occasion.

Our most trusted beef tenderloin sauce recipes.

But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini.

A beef tenderloin (us english), known as an eye fillet in australasia, filet in france, filet mignon in brazil, and fillet in the united kingdom and south africa, is cut from the loin of beef.

Chef ming's sous vide beef tenderloin with garlic dijon pan sauce.

Roast beef tenderloin with red wine & shallot sauce.

Make sure you are generous with the salt.

The allure of beef tenderloin pulls hard when properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is season the tenderloin all over with the salt, pepper, rosemary and garlic.

It's cut from the loin of a cow, and when cut into steaks, it is what we know as filet mignon.

Swanson® beef stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin.

Roast beef tenderloin with red wine & shallot sauce.

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Beef tenderloin is always a great choice for a hearty home cooked meal for family or a gathering of guests.

Boil until reduced to 1 1/2 cups, about 20 minutes.

However, i love serving this with a delicious horseradish yogurt sauce, because horseradish and steak truly are a match made in.

How to trim, tie, cook and once you remove the tenderloin from the oven and let it sit for the allotted amount of time, coat it with a mixture of fresh herbs and a dollop of homemade horseradish.

Beef tenderloin is always a great choice for a hearty home cooked meal for family or a gathering of guests.

Nobu matsuhisa seared beef tenderloin with tangy, spicy red chile sauce and even spicier orange chile sauce is a nod to his days cooking in lima, peru.

The beef roast is finished with a red wine butter sauce.

French style butter sauce or beurre blancadriana's best recipes.

Heat and sweet come together in this deep burgundy sauce that's simply stunning on the holiday table.

Mix all ingredients together, except for mushrooms, onion and cornstarch.

Because the tenderloin, which is situated under the ribs and beneath the backbone, gets very little use during the life of the animal, it tends to be very tender, and thus, very expensive.


A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce

Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend

Succulent, melt-in-your-mouth beef tenderloin is truly something to behold. I&rsquom not a big steak person, but this is really special, and just thinking about it makes my mouth water.

Cut from the short loin section, this large boneless roast is one of the most tender pieces of beef you can buy. Which also makes it an expensive cut of meat (and one that I reserve exclusively for very special occasions, such as the holidays). Because of that, the pressure is on: you don&rsquot want to screw it up!

Be sure to select a good-quality cut of meat from a reputable butcher or market. You can use this recipe to prepare a whole tenderloin, which can range in size from 4 to 6 lbs. Or, have your butcher cut a smaller tenderloin&mdashI used a 3 lb roast&mdashfor fewer people. Ideally choose the thicker butt end, although if you get the tail end, tuck the tail under and tie the roast every 1 to 2 inches this ensures that the roast is about the same size throughout and will roast evenly. Also, make sure you trim the silverskin off of the tenderloin (before you tie it!), as the silverskin becomes tough when cooked, and makes the tenderloin difficult to slice once roasted.

Because I always make this with a flavorful sauce to serve alongside, there&rsquos no need to do anything much to the tenderloin except season it with salt and pepper and pop it into the oven (in a roasting pan, on a rack) to roast.

    Here are the temperatures you are aiming for when roasting:
  • 120°F to 125°F for rare
  • 125°F to 130°F for medium rare

Once you take the tenderloin out and transfer it to a cutting board, tent it loosely with foil and let it rest for at least 20 or up to 30 minutes before slicing. This gives the meat a chance to re-absorb the liquid inside, keeping it juicy and flavorful.

Enjoy this with that incredible bottle of full-bodied red wine that you&rsquove been saving. This is the time.

Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend

Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce

    Ingredients:
  • 3-lb. beef tenderloin, trimmed of silverskin and tied
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
    For the sauce:
  • 4 tablespoons unsalted butter, at room temperature
  • 3 large shallots, halved and thinly sliced lengthwise (about 1 cup)
  • 1/2 lb cremini mushrooms, trimmed and sliced
  • 2/3 cup good-quality tawny port or Madeira, or more as needed
  • 1 small rosemary sprig
  • 2 cups beef stock or reduced-sodium beef broth
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
Simmer the sauce until it thickens slightly Add the shallots and mushrooms and cook Add the port and the rosemary sprig and bring to a boil over medium-high heat. Whisk butter and flour mixture into the sauce Simmer the sauce until it thickens slightly Add the shallots and mushrooms and cook

Abingdon Manor Inn and Restaurant

Entrees: Bordeaux Style Beef Tenderloin with Roasted Shallots

In preparing for a wine dinner this fall that focused on the food and wines of the Bordeaux region of France, I adapted a recipe that has become a favorite at the Inn. For a large group you can use a whole beef tenderlion and multiply the ingredients 2 1/2 times for the sauce.

Ingredients 
3/4 lb shallots, peal and cut in half lengthwise
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup regular port (not tawny)
1 ½ teaspoons tomato paste
2 lbs beef tenderloin, trimmed
1 teaspoon dried thyme
3 slices diced bacon
3 tablespoons butter
1 tablespoon all purpose flour
fresh thyme for garnish

Instructions 
Preheat oven to 375 degrees. Toss the shallots in the olive oil in a pie pan to coat and season with salt and pepper. Roast, stirring occasionally, for 30 minutes until browned and very tender. Combine the port and beef broth in a saucepan and bring to a boil. Cook over high heat about 30 minutes until reduced by half. Whisk in the tomato sauce and set aside.

Pat beef dry and sprinkle with thyme, salt and pepper. In a large roasting pan or oven proof saute pan, saute the bacon until golden. Transfer to paper towels. Add the beef to the pan and over medium heat brown on all sides about 7 minutes.

Transfer pan to oven and roast meat to 125 degrees, about 25 minutes. Transfer to a plate and loosely cover with foil.

Spoon fat off top of pan drippings and put pan on high heat on top of stove. Add broth mixture and bring to a boil, deglazing the pan. Transfer to sauce pan and bring to a simmer. Use 1 ½ tablespoons of butter and the flour to make a smooth paste and whisk into the broth and simmer until sauce thickens. Whisk in remaining butter and add the shallots and bacon. Season with salt and pepper.

Slice beef into ½ inch slices and spoon sauce over meat and garnish with fresh thyme.