Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce

Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce
Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce
Here's a special-occasion roast enhanced with classic Provençal seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.) Serve this elegant dish with <epi:recielink id="2999">Scalloped Potatoes with Goat Cheese and Herbes de Provence</epi:recielink> and a sauté of green beans, zucchini and red bell pepper. Uncork a sophisticated Rhône red such as Hermitage or Crozes-Hermitage.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
French Food Processor Beef Herb Bake New Year's Eve Beef Tenderloin Spice Red Wine Winter Shallot Bon Appétit
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 2 tablespoons minced garlic
  • 1 teaspoon sugar
  • 1 tablespoon grated orange peel
  • 2 bay leaves
  • 1 tablespoon all purpose flour
  • 1 teaspoon grated orange peel
  • 1/4 cup brandy
  • pinch of ground nutmeg
  • pinch of ground cloves
  • 2 tablespoons fresh rosemary leaves
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon coarse salt
  • 1 1/2 cups dry red wine
  • 2 teaspoons minced fresh rosemary
  • 2 tablespoons fresh thyme leaves
  • 4 large garlic cloves, peeled
  • Carbohydrate 14 g(5%)
  • Cholesterol 202 mg(67%)
  • Fat 52 g(80%)
  • Fiber 3 g(10%)
  • Protein 47 g(94%)
  • Saturated Fat 21 g(103%)
  • Sodium 1049 mg(44%)
  • Calories 768

PreparationFor sauce: Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.) For tenderloin: Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.) Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes. Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.

PreparationFor sauce: Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.) For tenderloin: Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.) Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes. Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.

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