Roast Beef Tenderloin with Red Wine Sauce

I feel the need to go on record and say I am a food blogger and NOT a food scientist or a culinary inventor.  I borrow recipe ideas and inspiration from all kinds of sources.  I frequently make recipes from my America's Test Kitchen magazines, from my websites and recipes passed down from my family and friends.  I add my own twist to each recipe and "Amy-fy" them and I usually change up the ingredient list based on what I have on hand in my pantry.  I tend to simplify recipes so they're easier and quicker to prepare.  

It seems to me that throughout history, people have been sharing, copying, reusing and passing down recipes from generation to generation.  My feeling is that if someone hands me a recipe or publishes a recipe either in print or through social media, they actually WANT people to use and recreate it.  In case there was any doubt in your mind - I hope that everyone who reads my blog will make MY recipes and share them with everyone they know.  

Recipes are not owned and they can't be copyrighted.  They're simply a list of ingredients, facts and formulas.  I don't want to deceive anyone into thinking that I spend days researching, experimenting, measuring, documenting and testing recipe ideas for my blog.  Again - I am NOT a food scientist.  Most of my recipe ideas are inspired by masterful cooks and culinary experts much smarter than I.  I don't always remember to post the recipe inspiration for each recipe but if you're ever curious about the origin of a particular recipe - send me a comment.  I'm always happy to share.  

The vision for this Roast Beef Tenderloin with Red Wine Sauce came from my Cooks Country magazine.  (December/January 2018 edition)  I changed up the recipe slightly and I think the results were outstanding.  I served this delicious meal last weekend to some guests and everyone loved it.  

Roast Beef Tenderloin with Red Wine Sauce
5 pound trimmed whole beef tenderloin
​kosher salt and pepper
2 Tablespoons vegetable oil
​
Red Wine Sauce
5 Tablespoons butter
12 ounces stew meat, cut into 1" pieces
2 Tablespoons tomato paste
2 cups red wine (Pinot Noir)
2 cups beef broth
2 Tablespoons soy sauce
1 1/2 Tablespoons sugar
6 sprigs fresh thyme
2 1/2 teaspoons cornstarch
1 Tablespoon cold water
salt and pepper

Cut tenderloin crosswise at head to make 2 roasts.  

Tuck tail end of second roast underneath 3-5 inches.  Tie with twine.

Place each roast on plastic wrap and sprinkle with 1 T. salt.

Wrap in plastic wrap and refrigerate 12-24 hours. 

Season roast with pepper and place on wire rack in roasting pan. 

Roast beef at 250 until temperature reaches 130 for medium.  (about 1 1/2 hours)

Transfer roast to a cutting board, tent with foil and let rest 20 minutes. 

Pat roast dry with paper towels.  Heat oil in skillet.  Add roasts and sear on all sides to brown. 

Transfer to cutting board and slice into 1/2" slices.

To make the red wine sauce: Melt 1 T. butter in saucepan.  Add beef and cook until browned. 

Add tomato paste and cook until darkened.  

Stir in wine, shallot, broth, soy sauce, sugar and thyme sprigs. 

Cook until reduced to 4 cups.  (12-15 minutes)

Strain sauce through fine mesh strainer.  Return to saucepan and bring to a boil. 

Dissolve cornstarch in water and whisk into boiling sauce.  Boil 30 seconds. Reduce to low and whisk in 4 T. butter. 

Season with salt and pepper and serve with tenderloin. 

Preparing a beef tenderloin can seem overwhelming but it's actually a relatively easy process.  It does take a considerable commitment in time but most if it is hands-off  time leaving me free to get the rest of the meal ready.  Before you begin, make sure that you have a meat thermometer handy to ensure you don't overcook your tenderloin.  

​Ciao!

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