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Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce

With all of the Thanksgiving talk around here lately, it might seem silly to talk about a show-stopping main that's not turkey. But this Roasted Beef Tenderloin with Red Wine Butter Sauce from Eric Ripert's Avec Eric I made recently was just too good not to mention, especially since Thanksgiving is only the beginning of holiday entertaining season.

This whole roasted tenderloin recipe is a holiday dinner ace up your sleeve—one you can easily serve (and impress) in about an hour, including resting time, with some simple herb-roasted potatoes that can be roasted simultaneously. When dealing with tenderloin this size, variations in temperature are a given—you'll have slices ranging from rare to well, pleasing a variety of meat eaters. Once sliced, the tenderloin is sauced with a red wine reduced with red wine vinegar and shallots, then finished with a sizable knob of butter, a sauce that is simple, rich and absolutely delicious.

As always with our Cook the Book feature, we have five (5) copies of Avec Eric to give away this week.

Adapted from Avec Eric by Eric Ripert. Copyright © 2010. Published by Wiley. Available wherever books are sold. All Rights Reserved.

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