Roast Tenderloin Of Beef

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Difficulty: Advanced
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A classic, elegant roast beef with a rich Madeira reduction, perfect for holiday dinners and special celebrations
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This Roast Tenderloin of Beef is the epitome of culinary elegance, offering tender, juicy slices of premium beef paired with a sophisticated Madeira sauce. The meat is seasoned simply with fresh rosemary, thyme, and garlic to highlight its natural flavor, then roasted to perfection. The accompanying sauce, made by reducing shallots, Madeira wine, and beef stock with tomato paste, adds a deep, savory richness that complements the tender meat beautifully. Ideal for Christmas dinner, New Year’s Eve, or any formal gathering, this dish is sure to impress guests. Serve it hot with the sauce drizzled over the sliced tenderloin for a memorable dining experience.

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Roast Tenderloin Of Beef

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Calories: 1239.4
Dietary:
V Vegan

Description

This Roast Tenderloin of Beef is the epitome of culinary elegance, offering tender, juicy slices of premium beef paired with a sophisticated Madeira sauce. The meat is seasoned simply with fresh rosemary, thyme, and garlic to highlight its natural flavor, then roasted to perfection. The accompanying sauce, made by reducing shallots, Madeira wine, and beef stock with tomato paste, adds a deep, savory richness that complements the tender meat beautifully. Ideal for Christmas dinner, New Year's Eve, or any formal gathering, this dish is sure to impress guests. Serve it hot with the sauce drizzled over the sliced tenderloin for a memorable dining experience.

Ingredients

Directions

  1. Preheat oven to 525 degrees F (274°C).
  2. Pat the beef tenderloin dry with paper towels.
  3. In a small bowl, combine the rosemary, thyme, garlic, pepper, and salt.
  4. Rub the herb mixture all over the tenderloin.
  5. Arrange the tenderloin on a rack set inside a roasting pan.
  6. Roast the meat for 45 to 50 minutes, or until a meat thermometer inserted into the thickest part registers 130 to 140 degrees F for medium-rare.
  7. Transfer the meat to a cutting board and let it rest, loosely covered with foil, for 10 minutes.
  8. While the meat rests, make the sauce: In a saucepan, combine the shallots, 2/3 cup of the Madeira, the rosemary, thyme, and bay leaf.
  9. Bring to a boil and reduce the mixture until only 1/3 cup remains.
  10. Add the beef stock and tomato paste to the saucepan.
  11. Simmer the sauce, stirring occasionally, for 20 minutes.
  12. In a small bowl, whisk the remaining 3 tablespoons of Madeira with the arrowroot until smooth.
  13. Whisk the Madeira-arrowroot mixture into the simmering sauce.
  14. Simmer for 5 minutes more, or until the sauce is lightly thickened.
  15. Strain the sauce into a sauceboat and keep warm.
  16. Slice the rested tenderloin and serve with the sauce.

Nutrition Facts

Amount Per Serving
Calories 1239.4kcal
% Daily Value *
Total Fat 72.6g112%
Saturated Fat 31.8g159%
Cholesterol 381.4mg128%
Sodium 258.8mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 131.7g264%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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