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Bake & Roast

Dijon-Pepper Beef Tenderloin with Red Wine Shallot Sauce
4 to 5 lb. trimmed whole beef tenderloin
1/2 teaspoon kosher salt
1/4 cup grainy Dijon mustard
1/4 cup cracked or coarsely ground black pepper
1 tablespoon olive oil (Red Wine Shallot Sauce)
4 medium shallots (about 1/2 cup), thinly sliced (Red Wine Shallot Sauce)
2 cloves garlic, finely chopped (Red Wine Shallot Sauce)
1 cup red wine, such as Cabernet Sauvignon (Red Wine Shallot Sauce)
2 sprigs fresh thyme (Red Wine Shallot Sauce)
2 cups low-sodium beef broth (Red Wine Shallot Sauce)
1/4 teaspoon salt, or to taste (Red Wine Shallot Sauce)
1/8 teaspoon freshly ground black pepper (Red Wine Shallot Sauce)
2 tablespoons unsalted butter (Red Wine Shallot Sauce)
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Dijon-Pepper Beef Tenderloin with Red Wine Shallot Sauce

Dijon-Pepper Beef Tenderloin with Red Wine Shallot Sauce

Dijon-Pepper Beef Tenderloin with Red Wine Shallot Sauce
  • Servings:Serves 8 to 10
  • Prep Time:35 minutes
  • Cook Time:80 minutes
1. Preheat oven to 450 degrees F. Spray a large roasting pan with vegetable cooking spray.
2. Prepare the beef. Let the meat sit at room temperature for 15 to 20 minutes before cooking. Cut in half to make 2 pieces, each about 7 to 8 inches long. Tuck the small tapered end under to create an even thickness, and tie the roast with butcher twine at 2-inch intervals. Sprinkle the beef with salt, then coat with mustard. Press the cracked pepper into the mustard coating.
3. Place the meat in the pan and roast for 25 to 30 minutes for medium-rare or a few minutes longer for medium. (The USDA recommends cooking beef until it reachesan internal temperature of 145 degrees F.) Remove the roast from the oven, tent loosely with foil, and let rest for 5 minutes before slicing.
4. While the meat roasts, prepare the sauce. In a large skillet, heat oil overmedium heat. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Turn the heat to high, add the wine, and boil until the liquid is reduced by half, about 5 minutes. Add thyme, broth, salt, and pepper and simmer over medium heat for 10 to 15 minutes or until reduced to about 1 cup. Strain through a fine-mesh sieve set over a bowl. (The sauce may be made to this point a few days ahead and refrigerated.)
5. Just before serving, reheat the sauce in a saucepan. When simmering, whisk in the butter until smooth.
6. Cut the meat into 1/2- to 3/4-inch-thick slices and place on a platter. Remove the strings. Serve with sauce on the plate.
Source: Hannaford fresh Magazine, November - December 2012