Roast of Beef Tenderloin with Red Wine Reduction Sauce

This recipe was featured in my newsletter dated November 21, 2006.

Roast of Beef Tenderloin with Wine Reduction Sauce

by Chip Desormeaux

For the Beef:
5-6# whole beef tenderloin, trimmed
4 tbs. EVOO
1 tsp. garlic powder
½ tsp. onion powder
1 tsp. dried, crushed rosemary
2 tsp. salt
1 tbs. black pepper
(These measurements are approximate. I usually just sprinkle generously straight from the shaker.)

Wine Reduction Sauce:
1 c. thinly slice onions
8 whole garlic cloves
1½ c. red wine (like a burgundy)
1 tsp. beef base (low sodium)
1 tbs. soy sauce, low sodium
1 tsp. thyme

Click to view larger image.

From a whole, untrimmed beef tenderloin, trim off the "silver skin" that lines the top of the smooth muscle that runs along the center of the beef. Then trim off the muscle that runs the length of the tenderloin on one side-it will be easy to recognize because it can almost be pulled off without the use of a knife.

Smear the olive oil all around to coat. Sprinkle the garlic and onion powders, then the rosemary and then the salt over all the surface of the meat. Then, coat the top with the black pepper evenly and generously. Tuck the thinner "tail" back under the tenderloin so it's more or less the same thickness as the "butt" end of the meat. This will help the meat to cook more evenly and fit better in your pan.

Place in a roasting pan and place in a 350° oven in the middle rack position. Bake until a meat thermometer reads 135° when inserted into the thickest part of the meat. This takes 45 minutes to one hour. This will give you medium rare meat.

Let stand for 20 minutes in it's own juices until ready to serve. Do not carve until ready to serve. Slice into very thin pieces or little half-inch steaks.

Wine Reduction Sauce:
Combine all ingredients in a saucepan, cover and bring to a boil. Remove lid and allow to simmer about 30-45 minutes. The sauce will have reduced to less than half (pay attention to it so it doesn't run out of liquid and burn.) When serving, you may need to add a little more water/wine to bring to the right consistency.

Tips:
If you like a "crispy" crust and a redder middle, try tying the meat up butcher style. This will compress the meat more which basically insulates the inside so it takes longer to cook while the outside forms a crust.

Also, the flavor of the meat will improve if you allow the roast to marinate in the seasoning 4 hours or so uncovered in the fridge or just an hour on the counter (covered).

The roast can be done a couple of hours ahead and re-heated for about 15-20 minutes before carving. But, to do this, you'll need to take the roast out at 120°, about 30 minutes of baking. I usually will put it in the fridge after ten minutes of resting. And do not overheat the second time. Carve the meat just as you're putting in the plate. Warm up your sauce and that will warm the inside of the meat just right.

Place just a few pieces of the onion on top of the meat and put a whole piece of garlic on top as garnish.

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Roast of Beef Tenderloin with Red Wine Reduction Sauce Recipe