Ingredients:
- 1 beef tenderloin roast, trimmed, about 4 to 5 pounds
- 1 clove garlic, halved
- 1 to 2 tablespoons olive oil
- 1 teaspoon sea salt or kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Creole or Cajun seasoning blend
- Sauce:
- 3 tablespoons butter
- 1 medium shallot, minced
- 1/4 teaspoon freshly ground black pepper
- 3 cups beef broth, low sodium
- 1 cup pinot noir or burgundy wine
- 1/2 rosemary sprig or about 1/2 teaspoon dried rosemary leaves
- salt, to taste
Preparation:
In a medium saucepan, melt butter over medium heat; add shallots and cook, stirring, until the shallots are soft. Stir in the pepper, beef broth, pinot noir, and rosemary. Bring to a boil. Reduce heat to medium and simmer until reduced to about 1 1/2 cups. Strain, taste, and add salt, if needed. Set aside.
Heat oven to 425°.
Place the roast on a rack in a roasting pan. Roast for about 45 minutes to 1 hour, or until the roast registers about 135° for medium rare or 145° for medium. Remove from oven and tent loosely with foil; let rest for 15 minutes before slicing.
Bring the reduced sauce to a simmer; transfer to a bowl and serve with the sliced tenderloin.
Serves 6.
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