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Roasted Beef Tenderloin with Red Wine Recipe

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This recipe for Roasted Beef Tenderloin with Red Wine is from Rie's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. beef tenderloin
2 extra-large beef bouillon cubes
2 cloves garlic, minced
1 tblsp. tomato paste
1/8 tsp. black pepper
2 tsp. Worcestershire Sauce
1 tblsp. butter
3/4 cup red wine
1 cup lo-sodium beef broth
1 tblsp. cornstarch mixed with 2 tblsps. cold water
Directions:
Directions:
Poke the meat with a knife to make small holes all over. In a small mixing bowl, combine the bouillon cubes and the next five ingredients. Pour in 1/4 cup boiling water. Using a wooden spoon, crush the bouillon cubes, and stir until mixture becomes a thick paste. Rub paste all over the meat. Transfer meat to a roasting pan, cover loosely with foil and marinade in refrigerator for a minimum
of 30 minutes or up to 1 hour.
Preheat oven to 425º. Remove meat from fridge. Pour 1/4"-1/2" of water into pan. Place pan in oven and roast, covered, for 15 minutes. Remove foil and rotate pan. Continue cooking, check after 10 minutes that there is still liquid in the pan. Add 1/4 cup water, if needed. Roast additional 5 minutes for rare (125 º), 15 minutes for medium rare (130), and 20 minutes for medium (140). Transfer to a cutting board and cover with foil. Allow to rest.

For the gravy: Place roasting pan with all the ingredients on a stove burner over medium heat. Scrape up the browned bits, add the butter and stir. Whisk in wine and broth. Add cornstarch mixture. whisking until thickened, 2-3 minutes. Slice the meat and arrange on platter. Serve gravy separately.

 

 

 

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