Harissa Beef Tenderloin with Red Wine Sauce
Prep Time
Cooking Mode
3 lb beef tenderloin
3 tbsp olive oil, divided
2 garlic cloves, minced
2 tbsp packed brown sugar
2 tbsp soy sauce
2 tsp fresh thyme leaves
4 tsp harissa sauce (or to taste), divided
½ cup red wine
½ cup beef broth
¼ cup tomato paste
3 lb beef tenderloin
3 tbsp olive oil, divided
2 garlic cloves, minced
2 tbsp packed brown sugar
2 tbsp soy sauce
2 tsp fresh thyme leaves
4 tsp harissa sauce (or to taste), divided
½ cup red wine
½ cup beef broth
¼ cup tomato paste
Directions
1Preheat oven to 200°C (400°F). In a small bowl, whisk together 2 tbsp (30 mL) olive oil, garlic, brown sugar, soy sauce, thyme, and 2 tsp (10 mL) harissa sauce. Rub over tenderloin. (Tip: To prepare ahead, rub mixture over tenderloin, cover and chill up to 8 hr. Let stand at room temperature 1 hr. before proceeding with next steps.)
2Place a heavy roasting pan on the stove, add remaining 1 tbsp (15 mL) olive oil and bring to medium heat. Add tenderloin to pan, place in oven. If desired, turn meat about every 10 min. to brown all sides. For medium doneness, cook about 40 min., a meat thermometer inserted into the centre of the roast should reach 71°C (160°F). Or roast to desired doneness. Transfer tenderloin to a cutting board; tent with foil to keep warm while resting.
3Place the roasting pan on the stove again over medium heat. Add wine and bring to a boil, scraping up any browned bits from bottom of pan. Simmer until reduced by half.
4In a small bowl, whisk together remaining 2 tsp (10 mL) harissa paste, broth and tomato paste until smooth. Whisk into simmering red wine mixture; cook until thickened, about 3 min. Carve roast, place on a platter and serve with the sauce.
Tips
1
Harissa is a hot chili pepper sauce. It is also available as a dry spice blend. Feel free to adjust the quantity to your preferred level of heat.
2
If you do not have brown sugar, add 2 tbsp (30 mL) granulated sugar and 1/4 tsp (1 mL) molasses to the rub.
Disclaimer
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Personal Note
Personal Note
