ROASTED BEEF TENDERLOIN WITH RED WINE  SAUCE

 

Ingredients:

1 whole beef tenderloin, trimmed to 4-5 pounds

2 tablespoons olive oil

1 cup sliced onions

1 carrot, sliced

4 sprigs parsley

1 turnip, peeled and sliced

 

Sauce:

1 cup red wine

1-1/2 teaspoons arrowroot mixed with ¼ cup water

4 tablespoons cold, unsalted butter, cut into tablespoon pieces

kosher salt and pepper to taste

 

Directions:

Preheat the oven to 500 degrees.

 

Lightly oil the meat and bottom of the pan.  Strew the vegetables in the bottom of the pan.

 

Place in the oven and roast for 20-30 minutes.  For rare meat, remove at 125 degrees, 145 degrees for medium.

 

While meat cools on a carving board, place pan on the stove.  Deglaze it with the red wine and reduce by half.  Strain the wine reduction into a heavy, nonreactive saucepan.  Reserve.

 

Slice the meat after a 10  minute rest and transfer slices to a warm serving platter.  Cover with foil.

Drain accumulated meat juices into the saucepan.  Stir the arrowroot slurry. into the wine mixture, and bring to a simmer.  As it thickens, begin stirring in the cold butter, tablespoon by tablespoon.

 

Season to taste with salt and pepper.