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Beef Tenderloin w/ Merlot Shallot Sauce




Source of Recipe


Cooking Light






List of Ingredients



• Tenderloin:
  
• Cooking spray
  
• 1/3 cup finely chopped fresh sage
  
• 1 Tbsp cracked black pepper
  
• 3 Tbsp minced garlic
  
• 2 tsp 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 tsp butter
  
• 3 Tbsp chopped fresh parsley
  
• 1/4 tsp 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 degrees for 25 minutes or until thermometer registers 140 degrees (medium-rare). Place tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes.
   
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 cups (about 6 minutes). Add butter, stirring until melted. Stir in parsley and 1/4 teaspoon salt. Serve with tenderloin.