When beef tenderloin is done right there isn’t anything more savory, tender and delicious tasting.
Ask the butcher to give you the thicker portion of the tenderloin that way there are no thinner tail ends and the roast will cook evenly. Season the beef with a rub it really helps bring out the flavor. After the rub, wrap the tenderloin tightly in plastic wrap and let it sit over night in the refrigerator. If you don’t want to season the beef over night let it sit wrapped in the refrigerator for at least 3 hours before you roast it to give time for the rub to penetrate the meat.
A red wine sauce to pour over the beef tenderloin is what is going to put this over the top. This sauce is made with a whole bottle of red wine. No need to use the real expensive stuff, I would suggest a dry and hearty Zinfandel. You can find a Zinfandel for as little as $7.00 a bottle.
SEASONING THE BEEF
3 pounds beef tenderloin, trimmed and tied tightly with butcher’s twine every I-1/2” inches
2 tablespoons finely chopped fresh thyme
1 teaspoon cracked black pepper
2-teaspoons kosher salt
1-tablespoon fennel seeds
2-tablespoons olive oil
Pat the tenderloin dry with paper towels on all sides.
Combine the thyme, black pepper, kosher salt and fennel seeds in a small bowl and mix together.
Pat the tenderloin with the mixture and use your hands to spread it evenly to rub it in. Pour the olive oil over the top and use your hands to spread it. Wrap the beef tightly in plastic wrap and place it in the refrigerator overnight.
1 tablespoons of unsalted butter
1 tablespoon of olive oil
½ cup of shallots sliced thin
1 teaspoon of Monk fruit sugar
3 sprigs of thyme
1-teaspoon crack peppercorns
1 bottle 750-ml bottle of Zinfandel
2 cups chicken broth, home made or store bought
1 tablespoon of Cornstarch
1 tablespoon of water
1 tablespoon fresh Italian Parsley minced + 1 teaspoon fresh thyme chopped right before serving
In a small sauce pot over medium heat add the olive oil and butter together and wait for the butter to melt.
Add the shallots and sugar cook until soft and the shallots start to caramelize stirring when necessary, about 6 to 8 minutes. Add thyme, peppercorns AND HALF OF THE WINE.
Simmer briskly until the wine reduces and just covers the shallots, 10 to 15 minutes. Add the remaining wine and reduce again until the wine just covers the shallots, 10 to 15 minutes. Add the chicken broth and simmer briskly until reduced by half, about 15 minutes. Strain through a fine sieve pressing lightly on the shallots, you should have approximately 1-1/2 cups. If it is more than 1-1/2 cups keep simmering briskly until you do. Set aside.
Can be made up to two days before and stored covered in the refrigerator.
ROASTING THE BEEF
Remove the beef from the refrigerator and let it sit at room temperature for an hour still covered in plastic wrap.
Pre- heat the oven to 375 F. Place the roast on a large rimmed baking sheet. Insert an instant read thermometer in the center making sure not to pierce all the way through.
Approximately 40 to 50 minutes
120 F for rare,
125 F to 130 for medium rare
135 for medium
Five minutes before you remove the roast from the oven heat a cast iron skillet or heavy bottom skillet on medium high heat. Remove the roast from the oven and place on top of stove. Add 3 tablespoon of canola oil to the heated skillet, immediately add the roast and turn the heat to high. Sear all the sides until the meat has turned a deep rich brown and starts to form a crust. No longer than 1 minute per side.
Remove from the skillet using tongs and let rest on a carving board covered loosely with foil for 10 minutes before slicing. You do not want to carve while it’s hot right off the stove this will make all the natural juices flow right out of the meat rendering the meat dry. By letting it rest you give time for the juices to redistribute and the roast will stay moist.
In the meantime combine the cornstarch and water and mix until all of the lumps are no longer visible. Set aside.
Bring the sauce to a boil. Pour in the cornstarch mixture and stir. This will slightly thicken your sauce. Correct seasoning by adding more kosher salt and pepper a pinch at a time if necessary. Add 1 tablespoon freshly chopped parsley and 1 teaspoon of fresh thyme.
Slice the beef, arrange on a plate and spoon the sauce over each serving.
Serves 4 to 6
If you find that you end up with any leftover beef I love it the next day wrapped in a tortilla with arugula, tomato, avocado and a spicy mayo. Just add 2 teaspoon of Tabasco in 1/4 cup of mayonnaise, that will spice up the sandwich!
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