Beef Tenderloin with Red Wine Sauce

Name: Beef Tenderloin with Red Wine Sauce
Prep time: 20 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 1 beef tenderloin roast (3 lb); 1/2 teaspoon salt; 1/2 teaspoon freshly cracked black pepper; 6 tablespoons butter or margarine; 1/2 cup finely chopped shallots (3 medium); 1 cup dry red wine or marsala cooking wine; 1 cup Progresso™ beef flavored broth (from 32-oz carton); 1/2 teaspoon pepper

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Prep 20 min
Total 1 hr 35 min
Ingredients 8
Servings 8

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by Qué Rica Vida Cocina

Updated Mar 6, 2010

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Ingredients

Beef

1 beef tenderloin roast (3 lb)
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Sauce

6 tablespoons butter or margarine
1/2 cup finely chopped shallots (3 medium)
1 cup dry red wine or marsala cooking wine
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/2 teaspoon pepper

Directions

1

Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
2

For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.
3

Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.
4

Remove string from beef before carving. Serve sauce with beef.

Expert Tips

tip 1
Add 1/4 cup ruby port to the sauce for a more intense wine flavor.
tip 2
Tying the smaller end of the tenderloin under helps the meat cook evenly.

Nutrition Information

350 Calories, 20g Total Fat, 40g Protein, 1g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 10g; 49%

Trans Fat: 1g

Cholesterol: 95mg; 32%

Sodium: 390mg; 16%

Potassium: 380mg; 11%

Total Carbohydrate: 1g; 0%

Dietary Fiber: 0g; 0%

Sugars: 0g

Protein: 40g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 20%; 20%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.