Beef Tenderloin Roast With Garlic Wine Sauce

Beef Tenderloin Roast With Garlic Wine Sauce

We’ve been drowning in cookies and caramel popcorn over here, gearing up for all the parties.

Some years we head out to all the holiday gatherings and other years we host all the things. Some holidays it’s been calmer and other years it’s festive chaos. It changes from year to year, and I adore it all. Whether we go out or people come to us, I love making the most of the celebrations.

One thing always rings true: lots of people really like a great roast.

If you’re one of those people (or if you know people who fit that category,) this ultra tender Beef Tenderloin Roast with Garlic Wine Sauce is for you.

This Beef Tenderloin Roast with Garlic Wine Sauce is unbelievably easy and luxurious at the same time. It’s intensely tender, juicy, and flavorful. The garlic wine sauce is stunningly delicious.

Author: chewoutloud

Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 minutes

Yield: 6

Category: beef

Method: Roast

Cuisine: American


For Garlic Wine Sauce:

                   3 TB salted butter

                   3 shallots, finely chopped

                   6 cloves garlic, minced

                   4 cups regular beef stock

                   2 cups good quality red wine (syrah or cab works well)

                   2 TB flour

                   1 tsp sugar

                   4 fresh sprigs of thyme

                   3 fresh stalks of rosemary

                   1 carrot, quartered

                   1 celery stalk, quartered

For the Roast:

                   3lb center cut beef tenderloin roast

                   1 1/2 tsp kosher salt

                   1 tsp freshly ground black pepper

                   3 TB olive oil

                   1/4 cup regular beef broth


Make the Sauce (can be done a day ahead of time):  In a large heavy saucepan, add butter and heat over medium-high until melted and hot. Add shallots and garlic, stirring until translucent, 2-3 min. Add remaining sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered, until overall liquid is reduced by half (stir occasionally.) Remove herb sprigs and carrots/celery. Keep sauce warm until ready to use. If making sauce a day early, cover airtight and chill, reheating when ready to serve.

Full Recipe:Click Here


Boost Your Site With Our SEO Tips

About the Author: uze

You May Also Like

Leave a Reply

Your email address will not be published.