Beef Tenderloin with Red Wine Sauce
Makes 8 Servings
- 1 (3-pound) center-cut beef tenderloin roast, room temperature
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 10 sprigs fresh rosemary
- 6 cloves garlic, smashed
- 4 tablespoons unsalted butter, divided
- ¼ cup minced shallot
- ½ cup red wine
- 1 cup low-sodium beef broth
- 2 teaspoons cornstarch
- Garnish: chopped fresh rosemary
- Preheat oven to 425°.
- Sprinkle beef with salt and pepper. In a large cast-iron skillet, heat oil over medium-high heat. Add beef; cook, turning occasionally, until browned, about 10 minutes. Add rosemary and garlic to pan.
- Bake until a food thermometer inserted in thickest portion registers 135°, about 25 minutes. Remove beef from skillet. Cover with foil, and let rest. Reserve rosemary and garlic for serving. Discard drippings from pan.
- Add 2 tablespoons butter to pan, and let melt over medium-high heat. Add shallot; cook, stirring frequently, until tender, about 1 minute. Add wine; cook, scraping browned bits from bottom of pan with a wooden spoon, until reduced by half, about 2 minutes.
- In a small bowl, whisk together broth and cornstarch until smooth. Add broth mixture to pan; simmer until slightly thickened, about 7 minutes. Remove from heat; stir in remaining 2 tablespoons butter until smooth. Slice beef, and serve with sauce, rosemary, and garlic. Garnish with rosemary, if desired.
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