Roast beef tenderloin is the food of love

By / Food / January 27th, 2017 / 16

Valentine’s Day is a day of specials. Special gifts. Special flowers. Special moments. For me, it’s a way to show my family how much I love them by making this special beef tenderloin roast. It’s even better if I can get the roast at the supermarket on special.

Although beef tenderloin can be pricey, buy the whole beef tenderloin and you’ll get a roast beef dinner plus benefits — a whole, trimmed beef tenderloin should yield a 3- to 3 1/2-pound centre-cut roast, plus a couple thick filet mignons for you and a friend, and either beef tips or ground meat or both, depending on the tenderloin’s size.

roast beef tenderloin
with cabernet sauvignon sauce

This is an elegant main dish that serves 4 to 6, depending on guests’ appetites. Leftover beef can be thinly sliced and served cold on sourdough or Italian bread with a horseradish cream — to make cream, mix prepared horseradish to taste with sour cream.

1 center-cut beef tenderloin roast, at room temperature
1 tbsp extra-virgin olive oil, divided
4 tbsp cold butter
5 large shallots, thinly sliced
3/4 cup Cabernet Sauvignon
1 sprig fresh thyme
1 cup beef broth
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 450˚F.

Rub roast with 1 tbsp olive oil and transfer to roasting pan that has been coated with cooking spray. Season with salt and pepper.

Roast, uncovered, until an instant-read thermometer registers 130°F for medium-rare, about 30 to 40 minutes. If a richly browned crust is desired, roast can be removed from oven and seared in a skillet on medium-high heat in hot butter and olive oil until golden brown on all sides. Wrap roast in foil and let rest for 15 minutes. This step allows the juices to redistribute throughout the roast.

Make the Cabernet Sauvignon Sauce: In large skillet, melt 2 tbsp butter and remaining olive oil over medium heat. Add shallots and cook, stirring, until softened and golden, about 10 minutes. Add Cabernet Sauvignon and thyme sprig. Bring to boil over medium-high heat. Boil until reduced to 1/2 cup, about 4 to 5 minutes. Add broth and boil until sauce is reduced to 1 cup, about 5 to 7 minutes. Reduce heat to low. Remove thyme sprig. Cut remaining 2 tbsp butter into small cubes. Whisk in butter, a cube at a time, whisking to melt.

Unwrap roast and stir any accumulated juices into Cabernet Sauvignon Sauce. Season sauce to taste with salt and pepper. Slice meat and serve with sauce.

Match: A Cabernet Sauvignon or a Médoc would work well here.


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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