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Garlic Studded Beef Tenderloin with Marsala Sauce

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

1 2 lb. beef tenderloin
1 head of garlic
Salt and freshly ground black pepper
1-1/2 Tablespoons olive oil

1/4 cup shallot, minced
1/2 cup dry red wine
1/4 cup dry Marsala wine
3/4 cup demi-glace
2 Tablespoons red currant jelly
1-1/2 Tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper

Directions

To roast the garlic, cut the top off the head of garlic and drizzle with garlic oil. Place the garlic in a garlic roaster or loosely bundled in aluminum foil. Roast for 40-45 minutes at 425°F. (Leave the oven on at 425°F for roasting the tenderloin.)

Cut 1/2 inch slits all over the beef tenderloin in 1 inch intervals. Insert a roasted garlic clove into each of the slits. Season the beef tenderloin generously with salt and freshly ground black pepper.

Heat oil in a large, oven-safe, pan over high heat. Brown the beef tenderloin on all sides. Transfer the pan to the oven and roast for about 25 minutes or until the internal temperature of the meat reaches 120°F. Transfer the roast to a cutting board and tent with foil, letting it rest for about 20 minutes.

Heat the roasting oven over medium high heat. Add the shallots and sauté until golden, about 2 minutes. Add the red wine and Marsala and deglaze the pan, scraping up the browned bits on the bottom of the pan. Reduce the wine mixture until almost dry. Add the demi-glace and red currant jelly, whisking constantly until the jelly is completely incorporated into the sauce. Adjust the seasonings to taste with salt and freshly ground black pepper. Just before serving whisk in the butter until completely incorporated. Strain sauce through a fine sieve into a bowl. To serve, cut the tenderloin into 3/4 inch slices and top with Marsala sauce.

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