Beef Tenderloin In Red Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Home3 | 1 | Servings | |
INGREDIENTS
| 1 | 2 lb. beef tenderloin | |
| 2 | T | Soy sauce |
| 2 | T | Olive oil |
| 2 | Minced garlic cloves | |
| 3 | Chopped shallots | |
| 1/3 | c | Red wine |
| 2 | T | Dijon mustard |
| 1 | c | Beef broth |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
Directions: Trim excess fat from the beef tenderloin. Pour the soy sauce over the beef and season with black pepper. Allow the beef to marinate for at least 30 minutes. Heat the olive oil until very hot in a large skillet. Add the beef to the skillet and brown well on all sides. Place the beef in an oven-proof skillet. Bake at 450 degrees for 40 minutes, turning once, for medium rare meat. Transfer meat to cutting board and keep warm. To make the sauce, pour off any fat from the skillet. Place over medium heat on the stove. Add the garlic and shallots. Saut until golden. Add the red wine, mustard, beef broth, and heavy cream. Allow to simmer for about 8 minutes to thicken and reduce. Slice the meat and serve with sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3611
Calories From Fat: 1922
Total Fat: 214.3g
Cholesterol: 852.6mg
Sodium: 2961.7mg
Potassium: 7043mg
Carbohydrates: 208.2g
Fiber: 39.2g
Sugar: 94.2g
Protein: 216.9g