SPICE-RUBBED ROAST BEEF TENDERLOIN WITH RED WINE SAUCE (FINE COOKING)
Steps:
- In a small bowl, combine the olive oil, thyme, fennel, caraway, 1 Tbs. salt, and 1-1/2 tsp. pepper. Pat the tenderloins dry with paper towels and coat them with the spice mixture, using your hands to spread it evenly; it will sparsely cover the meat. Make the sauce Melt 1 Tbs. of the butter and the oil in a 10-inch skillet over medium heat. Add the mushrooms, shallot, sugar, and 1/4 tsp. salt. Cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the thyme, peppercorns, and half of the wine. Simmer briskly until the wine reduces and just covers the solids, 10 to 15 minutes. Add the remaining wine and reduce again until the wine just covers the solids, 10 to 12 minutes more. Add the beef broth and simmer until reduced by half, about 15 minutes. Strain through a fine sieve set over a 1-quart measuring cup, pressing lightly on the solids. If you have more than 1-1/2 cups liquid, return the sauce to the pan and simmer until reduced to 1-1/2 cups Melt the remaining 1 Tbs. butter in a 1-quart saucepan over low heat. Whisk in the flour and cook, whisking often, until smooth and light beige in color, about 1 minute. Slowly add the wine reduction, whisking constantly. Bring to a simmer and cook, whisking often, until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Roast the beef Remove the beef from the refrigerator and let sit at room temperature for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F. Arrange the roasts on a flat rack on a large rimmed baking sheet. Roast until an instant-read thermometer inserted in the center reads 120°F for rare , 125°F to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.
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Ibrahim Whittles
[email protected]I would give this recipe a 10/10. It was easy to follow and the results were amazing. The roast beef was tender and juicy, and the sauce was perfect.
shaaz khan
[email protected]This was the best roast beef I've ever had. The spice rub was flavorful and the red wine sauce was rich and decadent. I will definitely be making this again.
Sola Sarah
[email protected]I've made this recipe several times and it's always a hit. The spice rub is perfect and the red wine sauce is to die for.
Möhéèb Ali_ Kâlhórö_109
[email protected]This is my new go-to recipe for roast beef. It's easy to make and always turns out perfectly.
Abdul hassan
[email protected]The roast beef was a bit dry, but the sauce was very good.
Delroy Layne
[email protected]I made this for a dinner party and it was a huge success! Everyone loved the roast beef and the sauce. I would highly recommend this recipe.
Rehan Miya
[email protected]This was a great recipe! The roast beef was cooked to perfection and the sauce was amazing. I will definitely be making this again for special occasions.
Haji Gulaslam
[email protected]The spice rub was a bit too spicy for my taste, but the roast beef was still very good. The red wine sauce was excellent.
Aaron Brotdf
[email protected]I followed the recipe exactly and the roast beef turned out perfectly. It was juicy and flavorful, and the sauce was delicious. I will definitely be making this again.
George Johnson
[email protected]This roast beef tenderloin was an absolute delight! The spice rub gave it a wonderful flavor, and the red wine sauce was rich and decadent. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.