Marinated Beef Tenderloin with Red Wine Sauce

Name: Marinated Beef Tenderloin with Red Wine Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 13 h 5 min
Yield: 8 servings
Ingredients: 3/4 cup soy sauce; 3/4 cup Worcestershire sauce; 3/4 cup zesty Italian salad dressing; One 5 - 5 1/2 pound beef tenderloin, trimmed and tied; 3 tsp salt; 1 1/2 tsp ground black pepper; 2 shallots, minced; 4 cloves garlic, minced; 4 Tbls salted butter, at room temperature; 6 Tbls salted butter, divided; 2 shallots, chopped; 1 1/2 cups red wine; 3 cups beef broth, divided; 2 tsp dried thyme; 3/4 tsp Kosher salt; 1/2 tsp black pepper

HomeRecipesDinnerMarinated Beef Tenderloin with Red Wine Sauce

Admin

December 7, 2023

0

Marinated Beef Tenderloin with Red Wine Sauce

Yield: 8 servings

Author: Live Like Magick

Prep time: 20 MinCook time: 45 MinInactive time: 12 HourTotal time: 13 H & 5 M

This marinated beef tenderloin is an impressive meal that you can serve your guests. The preparation starts a day ahead by marinating this tender cut of meat to infuse wonderful flavors. The meal ends with a fabulous red wine sauce to serve alongside your roast.

Cook modePrevent screen from turning off

Ingredients

Beef Tenderloin

3/4 cup soy sauce
3/4 cup Worcestershire sauce
3/4 cup zesty Italian salad dressing
One 5 - 5 1/2 pound beef tenderloin, trimmed and tied
3 tsp salt
1 1/2 tsp ground black pepper
2 shallots, minced
4 cloves garlic, minced
4 Tbls salted butter, at room temperature

Red Wine Sauce

6 Tbls salted butter, divided
2 shallots, chopped
1 1/2 cups red wine
3 cups beef broth, divided
2 tsp dried thyme
3/4 tsp Kosher salt
1/2 tsp black pepper

Instructions

To make the marinade: Combine the soy sauce, Worcestershire sauce, salad dressing, salt, pepper, minced garlic, and minced shallot. Place the marinade in a large zip-lock bag with the beef tenderloin. Marinate overnight.
Remove the tenderloin from the marinade and discard the marinade. Blot the roast dry with paper towels and let sit at room temperature for an hour.
Position a rack in the middle of the oven and preheat the oven to 500 degrees F. Line a baking sheet with foil.
Place the tenderloin on the lined baking sheet and spread the 3 tablespoons of butter over the top.
Roast for 20-22 minutes. Turn off the oven. Leave the roast in the oven for 20 minutes for medium-rare or 25 minutes for medium. Do not open the door.
Transfer roast to a cutting board and let rest for 15 minutes before slicing.

TO MAKE THE SAUCE

While the roast is in the oven, in a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the shallots and cook, stirring occasionally until soft, about 4 minutes.
Add the wine, 2 cups of broth, thyme, salt, and pepper, and bring to a boil. Lower the heat to medium-low and simmer for 20 minutes, or until reduced by half.