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Recipe Summary

prep:
15 mins
roast:
40 mins at 450°
Servings:
16
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Ingredients

Beef:
Sauce:

Directions

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  • Heat oven to 450 degrees F.

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Beef:
  • Rub tenderloin with oil. Season with salt and pepper. Cover surface of tenderloin with garlic, pressing to adhere. Place meat on rack in roasting pan.

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  • Roast in 450 degree F oven for 40 minutes or until internal temperature registers 140 degrees F on instant-read thermometer for medium-rare. Let meat stand in warm place 10 minutes before slicing for serving (internal temperature will rise to 145 degrees F).

Sauce:
  • While meat is roasting, in medium-size saucepan, heat butter over medium heat. Add shallot and garlic; cook over medium-low heat 5 minutes, until softened. Add thyme, peppercorns, port and all but 4 tablespoons broth. Bring to a boil. Lower heat; simmer 15 minutes.

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  • In bowl, stir together reserved 4 tablespoons beef broth and flour.

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  • Strain broth mixture with shallots through sieve placed over a bowl; discard solids. Pour back into saucepan. Stir in broth-flour mixture. Bring to a simmer; cook, whisking occasionally, 2 minutes or until slightly thickened.

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Instructions Checklist
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  • Serve sliced meat with port sauce on the side, and roasted potatoes, if desired. Makes 16 servings.

Nutrition Facts

269 calories; total fat 13g; saturated fat 5g; cholesterol 99mg; sodium 326mg; carbohydrates 3g; fiber 0g; protein 33g.
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