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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tenderloin Roast with Wine Sauce Recipe

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This recipe for Tenderloin Roast with Wine Sauce is from That Stuff That's So Yummy, 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:  
Tenderloin roast
Dry red wine
1 pkg Au Jus seasoning
Olive oil
Directions:
Directions:
Preheat oven to 425 degrees.

In oven-proof skillet, heat 2-3 Tbsp olive oil over high heat. Sear tenderloin roast until browned on all exposed surfaces. Remove tenderloin roast from skillet. While pan is very hot, add 2-3 cups of wine. Let boil for a couple of minutes and then add powdered Au Jus seasoning packet. Immediately fill Au Jus packet with water and add to pan. Boil until sauce begins to thicken slightly.

Add roast to pan. Bake in Au Jus until desired temperature. Best served rare/medium-rare. I like to remove from oven when meat thermometer reaches 127 degrees.
Personal Notes:
Personal Notes:
When purchasing a whole tenderloin roast, I usually cut it into thirds. The following guidelines represent cooking times for a medium rare roast.

Middle 1/3 of roast - relatively same thickness throughout - 425 degrees for 25 minutes.

 

 

 

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