HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED
WINE-SHALLOT SAUCE
Here's a special-occasion roast enhanced with classic Provençal
seasonings. Roasting two large ends of
tenderloin instead of one whole piece ensures even cooking. (The
meat needs to be coated with its
aromatic rub, then chilled for at least six hours before roasting.)
Serve this elegant dish with Scalloped
Potatoes with Goat Cheese and Herbes de Provence and a sauté
of green beans, zucchini and red bell
pepper. Uncork a sophisticated Rhône red such as Hermitage
or Crozes-Hermitage.
Sauce
2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy
Tenderloin
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed
1/4 cup ( 1/2 stick) unsalted butter, room temperature
For sauce:
Heat oil in large saucepan over medium-low heat. Add shallots
and garlic; sauté until tender, about 10
minutes. Stir in sugar; sauté until shallots are golden,
about 15 minutes longer. Add flour, herbs, orange
peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and
brandy. Boil until sauce is reduced to 1
3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days
ahead. Chill.)
For tenderloin:
Grind first 10 ingredients in processor. With machine running,
add oil and blend well. Spread mixture
evenly over all sides of tenderloins. Place beef in large glass
baking dish. Cover with foil; chill at least
6 hours. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 400°F. Place beef on rack in large roasting
pan. Roast until meat thermometer inserted
into center of beef registers 125°F for rare, about 35 minutes.
Remove from oven and cover with foil; let
stand 10 minutes.
Transfer beef to cutting board. Pour any accumulated juices
from roasts into sauce. Bring sauce to boil.
Remove from heat; whisk in butter. Season with salt and pepper.
Slice beef. Serve with sauce.
8 Servings
Bon Appétit December 1996
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