|
|
|
Beef Tenderloin w/Shallots & Wine Sauce
Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium |
Ingredients
3 shallots, sliced
1/2 small onion, thinly sliced
1/2 cup cabernet sauvignon
1/4 cup port wine
1 thyme sprig
1 rosemary sprig
1 teaspoon sugar
2 Tablespoons extra-virgin olive oil, divided
6 shiitake mushrooms, sliced
1 small leek, tender white parts only, sliced thin
1 small carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 rosemary sprig
1 thyme sprig
3/4 cup cabernet sauvignon
1/4 cup port wine
2 cups gf beef stock
One 2 pound beef tenderloin
Salt and freshly ground black pepper
1 Tablespoon unsalted butter
|
|
Directions
Preheat oven to 350°F.
In a shallow baking dish combine shallots, onion, cabernet sauvignon, port wine, thyme sprig, rosemary sprig and sugar. Cover loosely with foil and bake for 1 hour. Uncover and continue to bake for 30 minutes, or until liquid has almost completely evaporated.
Remove from oven and let cool to room temperature; discarding herbs.
Increase oven temperature to 400°F. Heat
1 tablespoon olive oil in an large saucepan over medium low heat. Add mushrooms, leeks, carrots, celery, garlic, rosemary and thyme. Cook, stirring frequently, until vegetables start to brown, about
10 minutes. Increase heat to high and add 3/4 cup cabernet sauvignon and 1/4 cup port wine; boil until liquid is reduced to
1/4 cup, about 10 minutes. Add gf beef stock and bring to a boil. Reduce heat to low and simmer for 30 minutes or until mixture is reduce to about 1 cup.
Strain sauce through a fine sieve into a saucepan, pressing on solids to extract as much liquid as possible.
Season tenderloin generously with salt and freshly ground black pepper.
In a large oven-proof pan (large enough to hold beef adequately) heat remaining
1 tablespoon olive oil over medium-high heat. Add tenderloin to pan and brown on all sides, about 8 minutes. Turn roast smooth side up and spread with shallot mixture.
Transfer pan to oven and roast for about
30 minutes or until a thermometer inserted into center of roast registers 130°F (for medium-rare).
Transfer roast to a carving board, tent with foil and let rest for 10 minutes.
Meanwhile, set roasting pan over high heat. Whisk in reserved wine sauce, scraping up browned bits on bottom of pan. Simmer for
3 minutes.
Remove pan from heat and whisk in butter. Adjust seasonings to taste with salt and freshly ground black pepper.
Slice tenderloin into 1/" slices and serve with wine sauce. Garnish with a thyme sprig if desired.
|
|
|
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
