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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 whole beef tenderloin, about 6 pounds, trimmed of fat and sinew
Sea salt and freshly ground black pepper
1 bunch fresh thyme
Preheat oven to 250 degrees F. Season tenderloin generously with salt and pepper and fold the tail piece under itself to create a roast of uniform thickness. Tie beef with twine all the way around, and tuck sprigs of thyme under the twine all over roast. Place beef on a roasting pan and roast until the thickest part measures 130 degrees on an instant-read thermometer (for medium-rare), about 1 3/4 - 2 hours.
Transfer to a carving board, tent loosely with foil and let rest for 30 minutes. Slice and serve, drizzled with the Red Wine Jus.
Makes 6-8 servings.
Red Wine Jus
2 tablespoons unsalted butter
4 medium shallots, thinly sliced
2 cups full-bodied red wine
2 tablespoons red wine vinegar
1 teaspoon fresh thyme leaves
4 cups beef and veal stock or 2 cups reduced-sodium beef broth and 2 cups reduced-sodium chicken broth
Melt butter in a large saute pan over medium heat. Add shallots and cook, stirring occasionally, until translucent, about 5 minutes. Turn heat to high and add wine and vinegar and boil vigorously until reduced to 1/4 cup, about 10 minutes. Add thyme and stock or broth and cook until reduced to 1 cup, about 20 minutes. Strain and keep warm until ready to serve. (Jus can be made ahead and covered and refrigerated. Just heat before serving.)
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SLOW-ROASTED BEEF TENDERLOIN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 whole beef tenderloin, about 6 pounds, trimmed of fat and sinew
Sea salt and freshly ground black pepper
1 bunch fresh thyme
Preheat oven to 250 degrees F. Season tenderloin generously with salt and pepper and fold the tail piece under itself to create a roast of uniform thickness. Tie beef with twine all the way around, and tuck sprigs of thyme under the twine all over roast. Place beef on a roasting pan and roast until the thickest part measures 130 degrees on an instant-read thermometer (for medium-rare), about 1 3/4 - 2 hours.
Transfer to a carving board, tent loosely with foil and let rest for 30 minutes. Slice and serve, drizzled with the Red Wine Jus.
Makes 6-8 servings.
Red Wine Jus
2 tablespoons unsalted butter
4 medium shallots, thinly sliced
2 cups full-bodied red wine
2 tablespoons red wine vinegar
1 teaspoon fresh thyme leaves
4 cups beef and veal stock or 2 cups reduced-sodium beef broth and 2 cups reduced-sodium chicken broth
Melt butter in a large saute pan over medium heat. Add shallots and cook, stirring occasionally, until translucent, about 5 minutes. Turn heat to high and add wine and vinegar and boil vigorously until reduced to 1/4 cup, about 10 minutes. Add thyme and stock or broth and cook until reduced to 1 cup, about 20 minutes. Strain and keep warm until ready to serve. (Jus can be made ahead and covered and refrigerated. Just heat before serving.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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