Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

Preparation:  10 min. Cooking: 45 min. Total: 55 min.
Recipe photo
  • 3 Lb beef tenderloin roast , trimmed of silver-skin, at room temperature
  • 3 tsp extra virgin olive oil
  • kosher salt and pepper
  • 4 Tbsp cold unsalted butter
  • 3 large shallots , halved and thinly sliced lengthwise
  • 6 Fl Oz dry red wine , preferably a fruity California Cabernet Sauvignon
  • 1 sprig fresh rosemaries
  • 1/2 tsp chopped fresh rosemary
  • 6 Fl Oz homemade or low sodium beef broth
Position a rack in the center of the oven and heat the oven to 450 ℉. Brush or rub the beef with the oil and put the beef in a 9x13 inch roasting pan lined with aluminum foil. Season the beef generously with salt and pepper.

Roast the beef until an instant-read thermometer registers 120 ℉ to 125 ℉ for rare, about 25 min.; 125 ℉ to 130 ℉ for medium rare, about 30 min. (The temperature of the beef will rise 5 ℉ as it rests.) Wrap the beef in the foil that lines the pan and let rest on a carving board for 10 to 15 min. It's important to let the beef rest before slicing it; this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.

While the beef roasts, make the sauce. Melt half of the butter in a 12 inch skillet over medium heat. Add the shallots and cook, stirring often, until they soften and turn golden brown, 8 to 10 min. Add the wine and the rosemary sprig and bring to a boil over medium-high heat. Boil until the volume of wine and shallots reduces by about 1/3, (about 3 minutes). Add the broth and continue to boil until the sauce is reduced by 1/3 again, (about 5 minutes). Reduce the heat to low. Remove the rosemary sprig and stir in the chopped rosemary. Cut the remaining half of the cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt each addition.

Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.
Calories
880 Cal
Fat
68 g
Carbs
2.9 g
Protein
54 g
Fiber
0 g
Sugar
0 g
Cholesterol
220 mg
Sodium
230 mg


Nutrients

Fiber     0 g
Fat     68 g
Sugar     0 g
Carbs     2.9 g
Protein     54 g
Calories     880 Cal

Fats

Fat, Poly     2.9 g
Fat, Mono     28 g
Fat, Sat     28 g
Fat, Trans     0 g
Fat, Percent     70 %

Vitamins

Vitamin, K     2 mcg     1.7 %
Vitamin, A     400 IU     13 %
Vitamin, B12     5.6 mcg     230 %
Niacin     7 mg     44 %
Riboflavin     0.6 mg     46 %
Vitamin, C     1.1 mg     1.2 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     38 %
Vitamin, E     0.6 mg     3.6 %
Panto, Acid     0.6 mg     12 %
Choline     2.7 mg     0.5 %
Thiamin     0.2 mg     16 %

Minerals

Calcium     30 mcg     3 %
Phosphorus     470 mg     67 %
Magnesium     54 mg     13 %
Copper     0.3 mcg     32 %
Fluoride     9 mcg     220 %
Zinc     9.1 mg     82 %
Cholesterol     220 mg     3 %
Sodium     230 mg     15 %
Selenium     53 mcg     96 %
Manganese     0.1 mg     1.1 %
Potassium     800 mg     17 %
Iron     7.2 mg     90 %