- Serving sizen/a
- Amount per Serving
- Total Fat17 g
- Saturated Fat6 g
- Cholesterol140 mg
- Sodium530 mg
- Total Carbs2 mg
- Fiber0 mg
- Sugars0 g
- Protein50 g
Classic Roasted Beef Tenderloin
Buy Sutton & Dodge® Tenderloin.
Heat oven to 425°F. Coat large roasting pan with cooking spray.
Trim tenderloin with sharp knife by first cutting and pulling away external fat. Remove thin, fatty portion that runs along side of entire length of tenderloin. Remove thin, bluish membrane underneath fat, angling knife away from beef so as not to cut into meat.
Rub tenderloin with oil, 2 teaspoons pepper and the salt. Place tenderloin in roasting pan; tuck thinner end (tail) underneath to make it more even in thickness. Roast 45 to 55 minutes or until fully cooked (165°F.). Transfer to rimmed pan; cover with aluminum foil. Let stand 5 minutes before cutting.
Meanwhile, place roasting pan on stovetop. Pour wine and 1 3/4 cups water into pan. Stir in bouillon and 1 teaspoon pepper. Bring to a boil over medium-high heat, stirring and scraping browned bits from bottom of pan. Boil, stirring frequently, 10 minutes or until reduced by half.
In small bowl, stir together remaining 1/4 cup water and the cornstarch; whisk into wine mixture. Bring to a boil; boil 1 minute, whisking constantly. Whisk in butter until melted. Slice tenderloin; serve with wine sauce.
recommended side dishes:
- Mashed potatoes with horseradish, sour cream and chives.
- Sauteed sliced yellow summer squash and zucchini and halved cherry or grape tomatoes sprinkled with fresh basil.