ROAST
TENDERLOIN OF BEEF WITH MUSTARD SAUCE
2
tsp. soy sauce
2 1/2 lbs. beef tenderloin
1 tsp. freshly ground pepper
1 tbsp. olive oil
1 med. garlic clove, minced
3 med. shallots, minced
1/3 c. dry red wine
1 1/2 tbsp. Dijon mustard
1 cup (8 oz.) canned low-sodium beef broth
1/4 c. plus 1 tbsp. heavy cream
2 tbsp. unsalted butter
2 1/2 lbs. beef tenderloin
1 tsp. freshly ground pepper
1 tbsp. olive oil
1 med. garlic clove, minced
3 med. shallots, minced
1/3 c. dry red wine
1 1/2 tbsp. Dijon mustard
1 cup (8 oz.) canned low-sodium beef broth
1/4 c. plus 1 tbsp. heavy cream
2 tbsp. unsalted butter
1.
Rub the soy sauce all over the beef and
let sit for 30 minutes. Season with pepper.
2. Meanwhile, preheat the oven to 350 degrees. In a large, heavy,
oven-proof skillet, heat the oil over high heat. Add the beef and cook until well browned on
all sides, about 5 minutes.
3.
Transfer the pan to the oven and roast
the tenderloin for about 20 minutes, turning once, until the internal
temperature reads 127F degrees on a meat thermometer for rare. Transfer the meat to a cutting board, cover
loosely with foil and let sit for 10 minutes.
4.
Pour off any fat from the skillet. Add the garlic and shallots and cook over low
heat, stirring, until lightly browned, about 2 minutes. Pour in the wine, increase the heat to high
and simmer for 1 minute. Stir in the
mustard, broth and cream and bring to a boil. Reduce heat to moderate and simmer until the
sauce has reduced to 1 cup and is thick enough to lightly coat the back of a
spoon, about 6 minutes. Reduce the heat
to low and stir in the butter until incorporated.
5.
Using a sharp knife, cut the meat into
12 slices. Arrange the meat on plates or
a platter, spoon the mustard sauce on top and serve.
Along with the roast, we will be serving rice pilaf and a Radicchio-Boston Bibb Lettuce Salad with a blue cheese dressing.
Later today we will be stopping by Art of the Table to pick up some vino to go with this meal. More to follow as conditions warrant.
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