Roast Tenderloin With Port Wine Sauce

Roast Tenderloin With Port Wine Sauce
Servings: 16 Prep 15 mins Roast 450°F 40 mins

Ingredients

Beef:
  • 1 beef tenderloin (about 4 pounds), trimmed and tied for roasting
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, peeled and chopped
Sauce:
  • 2 tablespoons butter
  • 1 large shallot, chopped (about 1/3 cup)
  • 2 cloves garlic, chopped
  • 1 large sprig fresh thyme
  • 6 black peppercorns
  • 1 cup port wine
  • 1 can (14.5 ounces) beef broth
  • 1/4 cup all-purpose flour

Make It

1. Heat oven to 450 degrees F.

Beef:

2. 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.

3. 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:

4. 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.

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

6. 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.

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

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 269, Fat, total (g): 13, chol. (mg): 99, sat. fat (g): 5, carb. (g): 3, fiber (g): , pro. (g): 33, sodium (mg): 326, Percent Daily Values are based on a 2,000 calorie diet.