Roasted Beef Tenderloin With Merlot Shallot Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1/3 cup finely chopped fresh sage
• 3 tablespoons minced garlic
• 1 tablespoon cracked black pepper
• 2 teaspoons kosher salt
• 1 (2 1/2 lb) center-cut beef tenderloin
• 1/3 cup finely chopped shallot
• 1 1/2 cups merlot
• 1 1/2 cups low sodium beef broth
• 1 teaspoon butter
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon kosher salt

Recipe

• 1 preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
• 2 combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
• 3 add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
• 4 insert a meat thermometer into thickest portion or tenderloin.
• 5 cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
• 6 place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
• 7 make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
• 8 stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
• 9 stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
• 10 add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
• 11 serve sauce with tenderloin.