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.
Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce
About This Recipe
|Yield:||6 to 8|
- 1 cup dry red wine
- 1 cup red wine vinegar
- 1 shallot, thinly sliced
- 2 tablespoons whole black peppercorns
- 2 thyme sprigs
- One 5-pound whole beef tenderloin, trimmed
- Fine sea salt and freshly ground black pepper
- 3 tablespoons canola oil
- 12 ounces cold unsalted butter, cut into pieces
Preheat the oven to 400°F.
Boil the red wine, vinegar, shallot, peppercorns and thyme in a saucepan over high heat until reduced to 1/2 cup, about 10 minutes. Set the wine reduction aside.
Generously season the tenderloin on all sides with salt and pepper. Heat the oil in a large roasting pan over high heat. Carefully add the tenderloin to the roasting pan, then transfer the pan to the oven and roast the tenderloin, turning every 5 minutes, for 15 to 20 minutes, or until a meat thermometer registers 120°F for medium-rare.
While the tenderloin is roasting, finish the sauce by gradually whisking the cold butter into the warm sauce until it is fully emulsified. Strain the sauce through a fine-mesh sieve into a small saucepan. Season the sauce to taste with salt and
pepper; keep warm.
Remove the roasted tenderloin from the oven and let it rest for at least 5 minutes (the meat will continue cooking at this time). Transfer the rested tenderloin to a cutting board and slice it crosswise. Arrange the sliced tenderloin on a large platter. Pour any of the juices from the roasting pan into the butter sauce and serve immediately with the tenderloin.