Roast Beef Tenderloin With Red Wine Sauce
Prep Time
Serves
Cooking Mode
3 tbsp Smokey Bourbon Applewood Grilling Sauce
2 tbsp olive oil
3 cloves garlic, minced
1 tsp chili powder
¼ tsp pepper
3 lb beef tenderloin
1 small onion, finely chopped
¾ cup red wine
1 ½ cups sodium-reduced beef broth
1 tbsp all-purpose flour
3 tbsp Smokey Bourbon Applewood Grilling Sauce
2 tbsp olive oil
3 cloves garlic, minced
1 tsp chili powder
¼ tsp pepper
3 lb beef tenderloin
1 small onion, finely chopped
¾ cup red wine
1 ½ cups sodium-reduced beef broth
1 tbsp all-purpose flour
Directions
1Preheat oven to 400°F (200°C). Combine 2 tbsp (30 mL) grilling sauce, 1 tbsp (15 mL) olive oil, garlic, chilli powder and pepper. Rub tenderloin with mixture. (To make ahead, refrigerate covered for up to 8 hours.)
2Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking. For medium, a meat thermometer in centre of roast should read 160°F (71°C), about 40 min. Add onions to roasting pan with tenderloin for last 20 min. of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest.
3Place roasting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits off bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 min. In a small bowl, whisk remaining grilling sauce, flour and 2 tbsp (30 mL) of water until smooth. Whisk into simmering broth and cook until thickened, about 3 min.
4Carve roast and place on a platter. Serve with sauce.
Tips
1
Heating the roasting pan prior to roasting the beef will sear the meat and seal in the juices.
Disclaimer
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Personal Note
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