Beef Tenderloin With White Wine Sauce Recipe

Beef Tenderloin With White Wine Sauce Recipe

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45 juta s/d 2.5 milyar listing 2018
Beef Tenderloin With White Wine Sauce Recipe Beef Tenderloin With White Wine Sauce Recipe Beef Tenderloin With White Wine Sauce Recipe, White wine with beef? Absolutely! This tarragon-scented sauce is lighter than the typical red-wine reduction, but it makes an oh-so-flavorful accompaniment to the meat. Prep : 45 minutes plus resting Roast : 50 minutes 3 large shallots, finely chopped (11/4 cups) 4 tablespoons packed fresh tarragon leaves, finely chopped, plus additional for garnish 2 tablespoons olive oil 11/2 teaspoons salt 2 teaspoons coarsely ground black pepper 1 whole beef tenderloin (5 pounds), trimmed and tied 2 tablespoons white wine vinegar 1 cup dry white wine 2 tablespoons butter or margarine Rosemary sprigs and bay leaves for garnish Preheat oven to 425°F. In small bowl, combine half of shallots, 2 tablespoons chopped tarragon, 1 tablespoon oil, salt, and pepper. Rub all over tenderloin. Place tenderloin, smooth side up, on rack in large roasting pan (17by 13½). Roast tenderloin 45 to 50 minutes or until instant-read thermometer inserted in center reaches 135°F. Internal temperature of meat will rise 5° to 10°F (medium-rare) upon standing. Or, roast to desired doneness. Transfer to serving platter and tent loosely with foil. Let stand 15 to 20 minutes to set juices for easier slicing. Meanwhile, prepare sauce: Place roasting pan over 2 burners on top of range on medium and add remaining 1 tablespoon oil and remaining shallots. Cook 1 to 2 minutes or until tender, stirring. Add vinegar and cook 1 to 2 minutes or until reduced by half, stirring and scraping pan to loosen any browned bits. Add wine, bring to a simmer and cook 4 to 5 minutes or until reduced by half, stirring and scraping pan. Remove from heat; stir in butter until melted. Carefully pour sauce through fine-mesh strainer into gravy boat. Stir in remaining 2 tablespoons tarragon and any accumulated beef juices on platter. (Makes about 3/4 cup sauce.) Remove and discard string from tenderloin. Garnish platter with rosemary sprigs and bay leaves; sprinkle tenderloin with additional chopped tarragon. To serve, cut tenderloin into slices and serve with sauce. Makes 12 main-dish servings.
Beef Tenderloin With White Wine Sauce Recipe

Beef Tenderloin With White Wine Sauce Recipe

White wine with beef? Absolutely! This tarragon-scented sauce is lighter than the typical red-wine reduction, but it makes an oh-so-flavorful accompaniment to the meat. Prep : 45 minutes plus resting Roast : 50 minutes
  • 3 large shallots, finely chopped (11/4 cups)
  • 4 tablespoons packed fresh tarragon leaves, finely chopped, plus additional for garnish
  • 2 tablespoons olive oil
  • 11/2 teaspoons salt
  • 2 teaspoons coarsely ground black pepper
  • 1 whole beef tenderloin (5 pounds), trimmed and tied
  • 2 tablespoons white wine vinegar
  • 1 cup dry white wine
  • 2 tablespoons butter or margarine Rosemary sprigs and bay leaves for garnish
  1. Preheat oven to 425°F. In small bowl, combine half of shallots, 2 tablespoons chopped tarragon, 1 tablespoon oil, salt, and pepper. Rub all over tenderloin. Place tenderloin, smooth side up, on rack in large roasting pan (17" by 131/2").
  2. Roast tenderloin 45 to 50 minutes or until instant-read thermometer inserted in center reaches 135°F. Internal temperature of meat will rise 5° to 10°F (medium-rare) upon standing. Or, roast to desired doneness. Transfer to serving platter and tent loosely with foil. Let stand 15 to 20 minutes to set juices for easier slicing.
  3. Meanwhile, prepare sauce: Place roasting pan over 2 burners on top of range on medium and add remaining 1 tablespoon oil and remaining shallots. Cook 1 to 2 minutes or until tender, stirring. Add vinegar and cook 1 to 2 minutes or until reduced by half, stirring and scraping pan to loosen any browned bits. Add wine, bring to a simmer and cook 4 to 5 minutes or until reduced by half, stirring and scraping pan. Remove from heat; stir in butter until melted. Carefully pour sauce through fine-mesh strainer into gravy boat. Stir in remaining 2 tablespoons tarragon and any accumulated beef juices on platter. (Makes about 3/cup sauce.)
  4. Remove and discard string from tenderloin. Garnish platter with rosemary sprigs and bay leaves; sprinkle tenderloin with additional chopped tarragon. To serve, cut tenderloin into slices and serve with sauce. Makes 12 main-dish servings.
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Tuesday, 22 May 2018

Beef Tenderloin With White Wine Sauce Recipe

Article Categories : Holiday Celebrations

Beef Tenderloin With White Wine Sauce Recipe

Beef Tenderloin With White Wine Sauce Recipe

White wine with beef? Absolutely! This tarragon-scented sauce is lighter than the typical red-wine reduction, but it makes an oh-so-flavorful accompaniment to the meat.

Prep : 45 minutes plus resting
Roast : 50 minutes

  • 3 large shallots, finely chopped (11/4 cups)
  • 4 tablespoons packed fresh tarragon leaves, finely chopped, plus additional for garnish
  • 2 tablespoons olive oil
  • 11/2 teaspoons salt
  • 2 teaspoons coarsely ground black pepper
  • 1 whole beef tenderloin (5 pounds), trimmed and tied
  • 2 tablespoons white wine vinegar
  • 1 cup dry white wine
  • 2 tablespoons butter or margarine Rosemary sprigs and bay leaves for garnish
  1. Preheat oven to 425°F. In small bowl, combine half of shallots, 2 tablespoons chopped tarragon, 1 tablespoon oil, salt, and pepper. Rub all over tenderloin. Place tenderloin, smooth side up, on rack in large roasting pan (17″ by 131/2“).
  2. Roast tenderloin 45 to 50 minutes or until instant-read thermometer inserted in center reaches 135°F. Internal temperature of meat will rise 5° to 10°F (medium-rare) upon standing. Or, roast to desired doneness. Transfer to serving platter and tent loosely with foil. Let stand 15 to 20 minutes to set juices for easier slicing.
  3. Meanwhile, prepare sauce: Place roasting pan over 2 burners on top of range on medium and add remaining 1 tablespoon oil and remaining shallots. Cook 1 to 2 minutes or until tender, stirring. Add vinegar and cook 1 to 2 minutes or until reduced by half, stirring and scraping pan to loosen any browned bits. Add wine, bring to a simmer and cook 4 to 5 minutes or until reduced by half, stirring and scraping pan. Remove from heat; stir in butter until melted. Carefully pour sauce through fine-mesh strainer into gravy boat. Stir in remaining 2 tablespoons tarragon and any accumulated beef juices on platter. (Makes about 3/cup sauce.)
  4. Remove and discard string from tenderloin. Garnish platter with rosemary sprigs and bay leaves; sprinkle tenderloin with additional chopped tarragon. To serve, cut tenderloin into slices and serve with sauce. Makes 12 main-dish servings.