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Buy your beef tenderloin - 6 - 7 lbs at a
warehouse club. You can cut 2 - 3 steaks from the thick end and 12 -
16 oz off the thin end for stir fry or other make ahead meals. This
leaves a well proportioned roast that cooks evenly. Trim off excess
fat, clip the silver skin with scissors to keep meat from bowing. Tie
with butchers string. |
| Quantity |
Ingredients |
Preparation Notes |
| 4 lb |
Beef Tenderloin
Roast |
- Tie roast with butcher's string every 1 1/2
inches.
- Set heavy roasting pan over two burner on medium
heat for 5 minutes to heat pan.
- Dissolve cornstarch in water - set aside
- Rub roast with oil
- Sprinkle pepper and generous amount of salt.
- Sear until well browned about 2 1/4 minutes per
side for a total of ten minutes
- Mix broth, wine, mustard and thyme in bowl
- Remove roast from pan, pour off fat (reserve it for
Yorkshire Pudding if you like.)
- Return pan to stove, adding wine mixture.
- Stir to scrape off any browned bits.
- Pour into a small saucepan and set aside for sauce.
- Put wire rack in pan and set beef on it.
- Roast at 425 degrees until meat thermometer
registers 130 degrees or medium rare - 40 - 45 minutes.
- Remove roast from oven and let rest for 15 minutes.
- Bring saucepan with wine mixture to a simmer, stir
in dissolved cornstarch and cook until lightly thickened.
- Cut roast into 1/4 inch slices and serve
immediately with sauce.
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Vegetable Oil |
| 2 Tbsp |
Coarse Ground
Pepper |
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Salt |
| 1 C |
Low-sodium
Chicken Broth |
| 1/4 C |
Red Wine |
| 1 tsp |
Dijon Mustard |
| 1 tsp |
Minced Fresh
Thyme leaves
(May use 1/4 tsp, heaping, dried leaves) |
| 1 1/2 tsp |
Cornstarch |
| 1 Tbsp |
Water |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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