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Christmas: Roast Tenderloin of Beef with Bordelaise Sauce

Source of Recipe

From "The Christmas Table" by Diane Morgan


Recipe Introduction

"Elegance is the word for this main course, especially when accompanied with Bordelaise sauce. The tenderloin of beef is the cut from which filet mignon steaks are portioned, so you and your lucky guests will be eating a tender, great-flavored cut. Armed with an instant-read thermometer and an accurately calibrated oven, any cook can succeed with this recipe—even a novice. The same is true for making the Bordelaise sauce. If you can slice a few vegetables and simmer liquid with a watchful eye, the sauce is a snap to make."

List of Ingredients

â—¦ 1 whole beef tenderloin (5 to 7 pounds), peeled and roast ready
â—¦ 3 tablespoons extra-virgin olive oil
â—¦ 1 ½ tablespoons minced fresh thyme
â—¦ 1 tablespoon minced garlic
â—¦ 1 ½ tablespoons kosher or sea salt
â—¦ 1 teaspoon freshly ground pepper
â—¦ Bordelaise Sauce


Recipe

Remove the tenderloin from the refrigerator 1 hour before you plan to roast it. Position a rack in the center of the oven.

Preheat the oven to 400° F. Line a large rimmed baking sheet with aluminum foil to make cleanup easier. Place a flat roasting rack on the baking sheet.

Rub the olive oil all over the meat. In a small bowl, combine the thyme, garlic, salt, and pepper and mix well. Rub the meat all over with the garlic mixture. Place the roast on the rack in the pan.

Roast the meat for 25 minutes and then check for doneness. The beef is ready when an instant-read thermometer inserted into the thickest part registers 115° to 120° F for rare, 125° to 130° F for medium-rare, or 130° to 140° F for medium. Keep in mind that the temperature of the meat will increase another 5 to 10 degrees while the meat rests before carving. The beef may be done in 35 minutes (which was the case for a 5 ½-pound tenderloin cooked to 115° F), or it may take 45 to 50 minutes, depending on your oven, the exact weight of the meat, and your desired level of doneness.

Transfer the meat to a carving board and tent with aluminum foil. Let the meat rest for 10 minutes to allow the juices to set. Carve across the grain into ½-inch-thick slices. Pour the sauce into a warmed sauceboat and pass at the table.

Serves 10 to 12



Bordelaise Sauce:

This is one of the least complicated sauces you will ever make. Basically, you throw the vegetables and herbs into a saucepan, add the wine, and simmer until the wine is almost evaporated. You then add the stock, reduce it by half, strain and season the sauce, and finally swirl in a chunk of butter—voilà, the sauce is made. The best part is that it can be made up to 3 days ahead, covered, and refrigerated. Now, that's what I call entertaining with ease and style.

â—¦ ½ cup thinly sliced carrots
â—¦ ½ cup thinly sliced button mushrooms
â—¦ â…“ cup thinly sliced shallots
â—¦ 2 large cloves garlic, thinly sliced
â—¦ 1 bay leaf
â—¦ 2 sprigs fresh thyme
â—¦ 8 sprigs fresh flat-leaf parsley
â—¦ 10 peppercorns
â—¦ 1 ½ cups hearty red wine
â—¦ 2 cups beef stock
â—¦ Large pinch of kosher or sea salt
â—¦ Large pinch of granulated sugar
â—¦ 2 tablespoons unsalted butter, at room temperature

In a medium saucepan over medium-high heat, combine the carrots, mushrooms, shallots, garlic, bay leaf, thyme, parsley, peppercorns, and wine and bring to a simmer. Simmer until the liquid is almost evaporated, about 15 minutes. Add the stock and simmer until reduced by half, 8 to 10 minutes longer.

Strain the sauce through a fine-mesh sieve into a small, clean saucepan. Season with the salt and sugar. Whisk in the butter, a tablespoon at a time. Keep the sauce warm in a double boiler until ready to serve, or, if made ahead, rewarm in a small saucepan over low heat.

Makes about 1 cup