It's the sauce
that makes it! I used a top round roast and a mediocre red wine (one that was opened
when I last made tomato sauce). I can only imagine what it would taste like with
a really good red wine. Also made mashed potatoes (Yukon gold for their creamy-ness)
and steamed broccoli. Great meal! Serves 6
1 2-1/2- to
3-lb. beef tenderloin roast (preferably the head piece),
- trimmed of silverskin, at room temperature
1 Tbs. extra-virgin
and freshly ground black pepper
4 Tbs. cold
3 large shallots,
halved and thinly sliced lengthwise (about 1 cup)
3/4 cup dry
1 sprig fresh
rosemary, plus 1/2 tsp. chopped
3/4 cup homemade
or low-salt beef broth
Position a rack
in the center of the oven and heat the oven to 450°F.
Brush or rub
the beef with the oil and put the beef in a 9x13-inch roasting pan lined with aluminum
Season the beef
generously with salt and pepper.
Roast the beef
until an instant-read thermometer registers 120°F to 125°F for rare, about 25 min.;
125°F to 130°F for medium rare, about 30 min.
of the beef will rise 5°F as it rests.)
Wrap the beef
in the foil that lines the pan and let rest on a carving board for 10 to 15 min.
While the beef
roasts, make the sauce.
Melt 2 Tbs.
of the butter in a 12-inch skillet over medium heat.
Add the shallots
and cook, stirring often, until they soften and turn golden brown, 8 to 10 min.
Add the wine and the rosemary sprig and bring to a boil over medium-high heat.
Boil until the
volume of wine and shallots reduces to 1/2 cup, about 3 min.
Add the broth
and continue to boil until the sauce is reduced to 1 cup, about 5 min.
Reduce the heat
Remove the rosemary
sprig and stir in the chopped rosemary.
Cut the remaining
2 Tbs. cold butter into small cubes and add a few of them at a time to the sauce,
stirring to melt each addition.
Unwrap the tenderloin
and stir any accumulated juices into the sauce.
Season the sauce
to taste with salt and pepper.
Slice the meat
and serve with the sauce.
Tips: Tip: It’s
important to let the beef rest before slicing it; this allows the juices to redistribute
from the outside of the roast throughout the whole roast, making this lean cut very
(per serving): Size: based on 6 servings, Calories (kcal): 480, Fat (kcal): 33,
Fat Calories (g): 300, Saturated Fat (g): 14, Protein (g): 37, Monounsaturated Fat
(g): 14, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 1.5, Sodium (g): 370,
Cholesterol (g): 145, Fiber (g): 0.