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Roasted Beef Tenderloin with Merlot Shal

Source of Recipe


Cooking Light-8/02






List of Ingredients



• Tenderloin:
  
• cooking spray
  
• 1/3 cup finely chopped fresh sage
  
• 1 tablespoon cracked black pepper
  
• 3 tablespoons minced garlic
  
• 2 teaspoons kosher salt
  
• 1 (2 1/2 pound) center-cut beef tenderloin
  
• Sauce:
  
• 1/3 cup finely chopped shallots
  
• 1 1/2 cups Merlot or other dry red wine
  
• 1 1/2 cups low-salt beef broth
  
• 1 teaspoon butter
  
• 3 tablespoons chopped fresh parsley
  
• 1/4 teaspoon kosher salt
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. To prepare tenderloin, heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine sage, pepper, garlic and salt; rub over tenderloin. Add tenderloin to pan; cook 6 minutes, lightly browning all sides.
   
   
3. Insert a meat thermometer into thickest portion of tenderloin. Cover handle of pan with foil. Bake at 350 for 25 minutes or until thermometer registers 140 degrees (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of tenderloin will increase 5 degrees upon standing.)
   
   
4. To prepare sauce, heat pan coated with cooking spray over medium-high heat. Add shallots; saute 3 minutes or until tender. Stir in wine. Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in broth; cook until reduced to 1 1/4 cup (about 6 minutes). Add butter, stirring until melted. Stir in parsley and 1/4 teaspoon salt. Serve with tenderloin.
   
   
5. Yield: 10 servings (serving size: 3 ounces tenderloin and 2 tablespoons sauce.) 216 cal, 8.2g fat, 25.3g pro, 3.1g carb, 0.3g fiber, 72mg chol, 3.6mg iron, 495mg sod, 28mg calc.