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Classic Roasted Beef Tenderloin

Classic Roasted Beef Tenderloin

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Level of Difficulty: Intermediate

Meal Occasion: Dinner

Cook Method: Bake

Prep Time: Under 15 minutes

Total Time: More than 1 hour

Serving Size: 8+

Nutrition Information - Product Nutrition Information - Recipe
Servings:
16

Ingredients:

  • 1 Sutton & Dodge® Tenderloin (2 to 3 pounds)
  • 1tablespoon mild olive oil
  • 2teaspoon coarsely cracked pepper
  • 1.5teaspoon salt
  • 2cup dry red wine
  • 2cup water, divided
  • 1tablespoon instant beef bouillon (3.25 oz)
  • 1teaspoon pepper
  • 2tablespoon cornstarch
  • 2tablespoon butter

Directions

Buy Sutton & Dodge® Tenderloin. Step 1

Buy Sutton & Dodge® Tenderloin.

Heat oven to 425°F. Coat large roasting pan with cooking spray. Step 2

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. Step 3

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. Step 4

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. Step 5

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. Step 6

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.