Video:How to Make Roast Beef Tenderloin With Red Wine Sauce

SHARE ON                

Transcript:How to Make Roast Beef Tenderloin With Red Wine Sauce

Hi, I'm Jen D'Amore for About.com, and this video is all about how to make Roast Beef Tenderloin With Pinot Noir Sauceusing a recipe from About.com's southern food site.

Ingredients for Making Roast Beef Tenderloin With Red Wine Sauce

You'll need:

• 1 beef tenderloin roast, trimmed, about 4 to 5 pounds
• 1 clove garlic, halved
• 1 to 2 tablespoons olive oil
• 1 teaspoon sea salt or kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Creole or Cajun seasoning blend

Ingredients for the Red Wine Sauce

For the sauce you'll need:

• 3 tablespoons butter
• 1 medium shallot, minced
• 1/4 teaspoon freshly ground black pepper
• 3 cups beef broth, low sodium
• 1 cup pinot noir or burgundy wine
• 1/2 rosemary sprig or about 1/2 teaspoon dried rosemary leaves
• and salt, to taste

Instructions for Making Roast Beef Tenderloin With Red Wine Sauce

Rub the roast beef with the cut side of the garlic halves, then rub all over with the the olive oil. Sprinkle with salt, pepper, and the seasoning blend, rubbing all over to coat thoroughly with seasonings. Tuck the thinner end under to make the roast fairly uniform in thickness and tie to keep the roast in place. Wrap or seal in a food storage bag and refrigerate for an hour or two.Remember to use safe practices for handling raw meat. Use a nonporous cutting or prepping surface wash your hands immediately after coming into contact with raw meat before touching anything else.And sanitize every surface and tool that may have come into contact with the raw meat.

In a saucepan, melt the butter over medium heat; add the shallots and cook, stirring, until the shallots are soft. Stir in the pepper, the beef broth, the wine, and the rosemary. Bring it to a boil. Reduce the heat and simmer until reduced to about 1 1/2 cups. Strain, taste, and add salt, if needed. Then set it aside. Heat oven to 425°. Place the roast on a rack in a roasting pan. Roast for about 45 minutes to 1 hour, or until the roast registers about 135° for medium rare or 145° for medium. Remove it from the oven and loosely tent with foil; let it rest for 15 minutes before slicing.