Roast Beef Tenderloin with Red Wine Sauce
(Chateaubriand)
Ingredients
1 each beef loin tenderloin roast, center cut (About 4 Pounds)
salt and pepper
1/2 cup dry red wine, (such as burgundy
salt and pepper
1/2 cup dry red wine, (such as burgundy
******* Burgundy Sauce *******
1/2 cup warm water
1/4 cup flour
1 cup beef broth
1/2 cup burgundy
1/4 cup flour
1 cup beef broth
1/2 cup burgundy
Directions
******* Prepare Roast! *******
Have butcher remove silverskin and chainmeat from the tenderloin. Set aside the chainmeat for stewmeat. Tuck the thin portion of meat under and tie for a uniform thickness. Rub meat with salt and pepper and place in shallow roasting pan. Brown on all sides in olive oil. Insert meat thermometer into center of thickest portion of roast. Roast in a very hot oven, 450 degrees, about 45 to 60 minutes until thermometer registers 125 degrees, basting twice with the wine after meat has cooked for 20 minutes. Remove roast to heated serving platter. Serve with Burgundy Sauce
******* Prepare Burgundy Sauce! *******
Pour off clear fat from drippings, saving 1/4 cup. Pour warm water into roasting pan; stir and scrape up all brown bits; strain. Heat the reserved fat in a skillet; stir in flour. Slowly stir in strained liquid, beef broth, and burgundy. Cook and stir until sauce boils and thickens. Add a few drops of gravy color, if desired. Serves 6-8.
©2015 HansRich Productions
