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Ингредиенты
- 4 lb beef tenderloin premium oven roast
- 2 Tbsp. black peppercorns, coarsely crushed
- 1 tsp sea salt
- 2 Tbsp. extra virgin olive oil Cabernet Shallot Sauce
- 1/4 c. butter
- 2 c. sliced shallots
- 1 tsp granulated sugar
- 4 clv garlic, chopped
- 1 Tbsp. chopped fresh thyme
- 1 x bay leaf
- 2 c. beef stock
- 3/4 c. dry red wine
- 1/4 c. brandy
- 1 Tbsp. cornstarch
Инструкции
- Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin all over.
- Roast in 375 F oven till meat thermometer inserted in centre registers 140 F for rare or possibly 150 F for medium-rare, about 55 min. Transfer to cutting bard. Tent with foil; let stand for 15 min before carving.
- Cabernet Shallot Sauce:Meanwhile, in saucepan, heat half of the butter over medium heat; cook shallots, stirring occasionally, till softened, about 10 min. Stir in sugar, garlic, thyme and bay leaf; cook till shallots are golden brown and caramelized, about 12 min.
- Add in beef stock, wine and brandy; bring to boil. Reduce heat; simmer till sauce is reduced to about 2 c., about 30 min. Whisk cornstarch with 1 tbsp water; whisk into sauce and boil till thickened and smooth. Throw away bay leaf. Add in roasting pan juices to sauce. Bring to boil; whisk in remaining butter. Serve with roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 129 | |
| Calories from Fat 53 | 41% |
| Total Fat 6.03g | 8% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 533mg | 22% |
| Potassium 209mg | 6% |
| Total Carbs 9.85g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.69g | 0% |
| Protein 1.95g | 3% |
