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Perfect Roast Beef Tenderloin With Crack




Source of Recipe


USA Weekend


Recipe Introduction


I buy a whole beef tenderloin (6 or 7 pounds) at a food warehouse club. This cut is thick at one end and thin at the other, so I cut two or three steaks (filet mignons) from the thick end and 12 to 16 ounces off the thin end (for a stir-fry) and freeze for later meals. I'm left with a well-proportioned roast that cooks evenly. Trim off any excess fat. To keep the meat from bowing slightly, be sure to clip the silver skin with scissors before roasting and tie the beef with butcher's string.


List of Ingredients




4-pound beef tenderloin roast, tied with butcher's string every 1 1/2 inches
Vegetable oil
2 Tbs. coarsely ground pepper (grind quickly in blender or spice mill)
Salt
1 cup low-sodium chicken broth
1/4 cup red wine
1 tsp. Dijon mustard
1 tsp. minced fresh thyme leaves or heaping 1/4 tsp. dried leaves
1 1/2 tsps. cornstarch dissolved in
1 Tb. water

Recipe



Set a heavy roasting pan over two burners; heat over medium-high heat for 5 minutes. Rub roast with oil; sprinkle with pepper and a generous amount of salt. Sear until well-browned, about 21/4 minutes per side, for a total of 10 minutes. Mix broth, wine, mustard and thyme in a bowl. Remove roast from pan. Pour off fat. Return pan to stove and add liquid, stirring to scrape up browned bits. Pour this pan sauce into a small saucepan and set aside.

Put wire rack in roasting pan and set beef on it. Roast at 425-degree oven until a meat thermometer registers 130 degrees for medium-rare or 135 for medium, 40-45 minutes. Remove roast from oven and let rest for 15 minutes.

Bring pan sauce to a simmer; stir in dissolved cornstarch and cook until lightly thickened. Cut roast into slices 1/4-inch thick. Serve immediately.

Serves: 8.

Note: Serve with Yorkshire Pudding (see recipes under SIDEDISHES).

Per serving: 574 calories, 39g protein, 1g carbohydrates, 44g fat (17g saturated), 0g fiber, 121mg sodium.