Pan-Roasted Beef Tenderloin With Rosemary And Garlic
This elegant beef tenderloin roast is a show-stopper for any special occasion. The meat is infused with the fragrant flavors of fresh rosemary and garlic, creating a mouthwatering centerpiece that is sure to impress your guests. Served with a rich red wine butter sauce, this dish is both decadent and delicious, making it a perfect choice for a festive dinner.
— Constant Cookbook
Ingredients
- 1 beef tenderloin roast, 2 1/2 to 3 lb.
- 3 fresh rosemary sprigs
- 1 garlic clove, minced
- Salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 4 shallots, minced
- 2 cups dry red wine
- 16 Tbs. (2 sticks) softened unsalted butter, cut
- into 1/2-inch pieces
Instructions
- Preheat an oven to 400ºF.
- Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.
- Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
- Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.
- Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
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