Holiday Beef Tenderloin
December 2012 Issue
Marilou Suszko, who wrote about the holiday foods and ingredients at Cleveland's West Side Market for our December issue, provides tips on preparing a special-occasion main course.
Makes 10 servings
It wouldn’t be the holidays without a splurge or two. If yours
is a prime cut of beef, like a pricey tenderloin, make sure it’s an
indulgence worth every penny. Arm yourself with the best quick roasting
techniques for optimal results.
1/4 cup extra virgin olive oil, plus additional
1 tablespoon balsamic vinegar
1/4 cup chopped fresh rosemary
3 tablespoon freshly chopped flat-leaf parsley
1/2 tablespoon freshly chopped thyme
1/2 tablespoon freshly chopped sage
1/2 tablespoon cracked black pepper
2 teaspoons salt
3 cloves garlic, minced
1 5-pound tenderloin, fat trimmed
Combine the oil, vinegar, herbs, salt, pepper and garlic to make a thick paste, adding more oil, if necessary. Rub the mixture over the tenderloin. Tightly wrap the tenderloin in plastic wrap and refrigerate up to 2 days but no less than 2 hours.
When ready to roast, preheat the oven to 450°F. Remove the meat from the marinade an pat dry with paper towels. Roast for 20 minutes. Check with an instant read thermometer. If it registers 125°F, the meat is done to medium rare. For a medium finish, roast an additional 5 to 7 minutes until the thermometer reads 135°F. Remove the roast from the oven and let rest for 10 minutes before carving into 1/2-inch thick slices. Serve with this timesaving Red Wine Sauce.
Red Wine Sauce for Beef
Sauce making time is crunch time when it
comes to bringing food to the holiday table. This rich sauce can be
created two days ahead of time and simply reheated just before serving
with roasted beef tenderloin or standing rib roast.
3 tablespoons unsalted butter
4 shallots, finely chopped
2 cups full-bodied red wine
2 teaspoons fresh thyme leaves
4 cups beef stock
Salt and pepper, to taste
Melt the butter in a medium saucepan. Add the shallots and sauté over medium heat until soft and fragrant. Add the wine and thyme. Increase the heat to high and boil until the wine is reduced to 1/2 cup, about 15 minutes. Add the beef stock and bring to a boil. Reduce the heat so the liquid is at a simmer. Cook for 45 minutes to an hour, skimming off any impurities, until the liquid is reduced to about a cup. Taste and season with salt and pepper. Strain the sauce through a fine mesh sieve. Serve immediately or refrigerate for 2 days. Gently reheat before using.