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Slow-Roasted Beef Tenderloin with Thyme




Source of Recipe


Fine Cooking magazine


Recipe Introduction


This is a very simple recipe to make, perfect for a dinner party. The sauce can be made several days in advance. A slow roasted tenderloin does not have the crust of grilled or fast roasted piece of beef, but it also does not have the brownish-grey layer just inside the crust. The tenderloin will be perfectly pink from edge to edge and totally juicy, without the juices running out of the meat. An amazing technique.

Serves: 6 to 8

Prep Time:
Step 1: 10 minutes plus up to 2.5 hours cooking
Step 2: 20 minutes plus up to 50 minutes reducing liquids
Step 3: 15 minutes



List of Ingredients




1 whole beef tenderloin (about 6 pounds) trimmed & tied -
fold the thin tail piece under itself to create a roast of even thickness. (let your butcher do the prep)

Kosher salt

Freshly ground black pepper

About 25 springs of fresh thyme


Recipe



Step 1: Roasting the tenderloin

Heat the oven set to 250°. Season the beef generously with salt & pepper. Tuck the thyme beneath the twine at two-inch intervals all around the tenderloin.

Put the beef in a roasting pan & roast until instant-read thermometer inserted in thickest part reads 130° for medium rare, 1-3/4 to 2 hours.

Transfer to a carving board, tent with foil and let rest 30 minutes. Just before serving, slice into ½ inch slices

Step 2: Making the Red Wine Sauce base (can be done in advance)

5 TBL Butter, unsalted
6 medium Shallots, thinly sliced (about 2/3 cup)
2 Cups Full-bodied medium wine (like Merlot)
2 TBL Red-wine vinegar
5 sprigs Thyme, fresh
4 Cups Beef broth, low salt

Melt butter in large sauté pan over medium-low heat. Cook shallots until soft and translucent, stirring ccasionally, about 10 minutes.

Turn the heat to high. Add wine and vinegar, boil until reduced to a syrupy consistency (about 1/4 cup), about 10 minutes. Add the thyme and beef broth, boil until reduced to 1 cup, about 20 minutes.

Strain the sauce, let cool, cover and refrigerate.

JUST BEFORE SERVING:
Reheat the sauce in a saucepan over medium heat. When it's hot, whisk in the remainng 3 tablespoons butter, one tablespoon at a time, until incorporated.

Source: Fine Cooking.