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.
- 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.