Beef Tenderloin with Wine Sauce
Adapted from Ellie Krieger
BAH Note: To amp up the wine sauce even more, whisk in 1 tablespoon of butter just before taking the sauce off the heat and serving.
- 2 pounds beef tenderloin
- 4 teaspoons olive oil, divided
- 1/2 cup diced shallots
- 2 carrots, peeled and grated
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tablespoon natural cocoa powder (unsweetened)
- 1 teaspoon finely chopped fresh rosemary leaves
Heat your oven to 425 degrees. Line a half sheet pan with aluminum foil and set a cooling rack in the pan.
Pat the tenderloin dry and then season all over with kosher salt and pepper. Heat 2 teaspoons of the oil in a large frying pan over medium high heat. Add the beef and sear until well browned on all sides, approximately 10 to 15 minutes.
Transfer the tenderloin to the sheet pan and roast in the oven until an instant read thermometer inserted in the thickest part of the tenderloin reaches 140 degrees for medium rare, approximately 30 minutes (155 degrees for medium). Remove the tenderloin from the oven and let it rest, covered with foil, until ready to serve.
While the tenderloin roasts, heat the remaining oil in a large saucepan over medium high heat. Add the shallots and carrot and cook until softened, about 5 or 10 minutes. Add the wine, broth, tomato paste, thyme, and bay leaf and bring to a boil. Reduce the heat and simmer until the liquid reduces to about 1/2 cup, approximately 40 minutes.
Once the sauce has reduced, pour it through a fine mesh sieve into a small saucepan. Be sure to press all the juices out of the vegetables. Whisk the cocoa powder into the reduced sauce, add the rosemary and season to taste with salt and pepper.
Serve the sauce over slices of the beef tenderloin.