PEPPERY BEEF TENDERLOIN WITH PINOT NOIR SAUCE
Steps:
- Mix 2 T butter and flour in small bowl. Set aside. Melt 1 T butter in heavy large skillet over low heat. Add onion, carrot and celery; saute until vegetables are tender, about 10 minutes. Add tomato paste; stir until vegetables are coated. Add wine' boil until liquid is reduced by half, about 3 minutes. Add both broths; boil until liquid is reduced to 1 1/4 cups, about 5 minutes. Strain liquids, discarding solids. Return liquid to skillet. Add butter flour mixture to sauce; whisk over medium heat until sauce thickens, about 1 minute. Season to taste with salt and pepper. Cook tenderloin. and spread sauce.
BEEF TENDERLOIN WITH PEPPER JELLY SAUCE
This is so good. It is a recipe from Best of the Best from Big Sky Cookbook. We usually cook ours longer as we prefer medium to medium well.
Provided by anymouse
Categories Meat
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim fat from tenderloin or have butcher do it. Tie string around tenderloin at 4 equal intervals.
- Mix dry ingredients and rub mixture all over tenderloin.
- Place tenderloin on rack in roasting pan in middle of oven.
- Roast for 30 minutes or to 120 degrees on meat thermometer. Transfer to platter and cover with foil, let rest for 10 minutes.
- Pour off fat from roasting pan. Add beef stock, balsamic vinegar and jelly to pan. Cook for 5 minutes or until thickened, stirring occasionally.
- Slice tenderloin in 1 inch slices and spoon sauce over top of each serving.
Nutrition Facts : Calories 701.4, Fat 46.1, SaturatedFat 18.1, Cholesterol 194.9, Sodium 723.3, Carbohydrate 10.1, Fiber 0.3, Sugar 7.2, Protein 57.9
PEPPERY BEEF TENDERLOIN
Make and share this Peppery Beef Tenderloin recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the spices together well.
- Rub into the tenderloin.
- Place on rack in a roasting pan.
- Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done.
- Let stand for 10 minutes before slicing.
PINOT NOIR SAUCE
Provided by Marian Burros
Categories dinner, condiments, project
Time 8h
Yield 1 1/2 cups
Number Of Ingredients 17
Steps:
- To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
- Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 1/2 quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
- To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
- Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.
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