"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Beef Tenderloin with Red Wine Sauce Recipe

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This recipe for Beef Tenderloin with Red Wine Sauce, by , is from Welcome To Caroline's Kitchen, 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!

Caroline Brown


1 ½ to 2 pounds beef tenderloin
1 clove garlic, halved
2 tablespoons olive oil
4 to 6 ounces mushrooms, thinly sliced
1 shallot or 2 green onions, chopped
1 clove garlic, finely minced
3 tablespoons flour
1 ½ cups dry red wine, Pinot Noir or Cabernet Sauvignon
1 can beef broth, (10 1/2 ounces)
¼ teaspoon dried leaf thyme
salt and pepper, to taste

1. Preheat oven to 400 F. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper.
2. Roast the tenderloin in an open shallow pan for about 30 to 35 minutes, to about 125 F to 130 F for medium rare to medium. If the roast is very cold, count on more time.
3. Remove from oven and remove roast to a warm platter and let rest.

4.FOR SAUCE:: Add oil, mushrooms, chopped shallot or green onion, and minced garlic to pan drippings.
5. Place over medium heat and sauté until tender.
6. Stir in flour until well blended. Add wine and broth.
7. Simmer until reduced by about 1/4 to 1/3.
8. Add thyme and salt and pepper to taste.
9. Serve alongside sliced tenderloin.

Number Of Servings:
Number Of Servings:




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