View Full Version : Roasted Beef Tenderloin with Merlot Shallot Sauce
08-04-2002, 11:46 AM
All I can say about this is WOW!
This is a solid 10! This is really great. DH said this recipe would make him ask me to marry him again :D The rub forms a nice crust and is utterly delicious! I can see this being made frequently, expecially when we have guests.
The prep was nice and easy.
Didn't use Sage
Used Garlic instead of Shallots for the sauce - didn't feel like going to the store
Used Chicken Broth instead of beef broth for the sauce - didn't feel like going to the store
08-04-2002, 12:34 PM
I am glad to hear this was good. I have some tenderloin in the freezer that I bought on sale last week and had this in mind.
08-04-2002, 12:45 PM
Thanks for the review Molli. I was planning to try this out on my in-laws and am very glad to hear it's good! :)
08-04-2002, 11:11 PM
So glad to hear this was a winner! I think I will give it a try next Friday night. Thanks for the review!
08-05-2002, 08:43 AM
This sounds delicious. What did you serve it with Molli? I imagine mashed/roasted potatoes would be good. I wish my August issue would hurry up and come! :mad:
08-05-2002, 08:43 AM
Bumping this up for the Monday crowd b/c it is so good! DH reheated some last night and said it was still awesome! :D
08-05-2002, 08:47 AM
I made homemade Potato Cheese Gnocchi (MLFF) earlier in the day so those :o, I know they don't go too well and roasted broccoli. I would have done probably garlic mashed potatoes if I hadn't had the gnocchi.
08-12-2002, 12:04 AM
I finally made this for dinner tonight. Followed the recipe exactly except for cutting back a bit on the pepper and salt in the rub. OMG!! This was sooooo good! Loved the fresh sage! My DH was in heaven and stated that good red wine was invented to be served with a dish this delicious! I agree that this one is a perfect "10". Served it with mashed potatoes and a Raspberry and Pear mixed green salad. Wonderful dinner!
08-14-2002, 03:09 PM
What do y'all think about subbing some dried rubbed sage (all I have on hand and the fresh at the store was too expensive) or I have some fresh rosemary growing outside? Or should I just leave it out like Molli did?
This is on the menu tonight, thanks to all the positive reviews. I'm serving it along with some baked potatos and roasted asparagus - prehaps I'll give the balsamic butter another chance.
08-14-2002, 04:44 PM
Fresh rosemary would be nice
08-14-2002, 04:58 PM
I wanna make this. But it NOT on the list for this week and would DEFINATELY require a trip to the store to buy the meat (that is not cheap either!).
Maybe I can talk DH into not going out on Sat night so that I can make this instead?!
08-14-2002, 07:48 PM
Fresh rosemary was nice indeed! I made this using two filets (I'm lucky in that my housemate gets to expense dinner if he works past 7, which in this case meant that he stopped at the store on his way home Monday night and picked up steak :D).
So, right I subbed fresh rosemary, used 1/2 lb of meat, halved the rub ingredients (they filets had lots of surface area) but kept the sauce the same. I added about 10 quartered mushrooms and used the same pan that the steaks were roasted in for the sauce - I was unclear whether this is what the recipe was telling me to do, but I couldn't let all those stuck on pieces go to waste :p The mushrooms were the best part! Ok, it was all good.
Great meal! And I've got the Eating Well Died-and-went-to-Heaven chocolate cake in the oven. I actually had my housemate make this while I prepared the sauce; he claims he doesn't know how to cook and I'm proving him wrong, woo hoo :cool:
08-14-2002, 10:11 PM
Can anyone tell me if this dish tastes like the Steak with Port-Wine Mushroom sauce from a few years back? Or is it like the Burgundy Marinade? Or is it better?
08-15-2002, 08:16 AM
I don't know if I've had those other two recipes in particular, but it does taste like your basic red wine reduction sauce. The sauce IMO could have been thicker, but the flavor was so amazing. I don't know what was different, maybe the herbs that ended up in the sauce. It was incredible. Best meal I've made in a while.
Oh, I should also note that I didn't use a non-stick pan. I wanted stick ;)
08-15-2002, 08:21 AM
I did use a non-stick and still had some bits to make the sauce with.
I haven't had the other, although I have heard it is good.
08-24-2002, 09:30 PM
This turned out great although my night would have been better had I not grabbed the pan I cooked it in with my bare hand thus earnong me 2nd degree burns and enough pain that my DF had to cut my meat.
08-25-2002, 05:33 AM
this was the first one i dog eared :D
08-25-2002, 11:01 AM
Could someone please share the recipe?
08-26-2002, 08:10 AM
After reading these posts and looking at the recipe, I'm going to attempt this for my inlaws. My husband, who is a tenderloin (pork or beef) fiend, is already drooling.
Thanks for the great feedback. :)
08-26-2002, 08:44 AM
* Exported from MasterCook *
Roasted Beef Tenderloin with Merlot Shallot Sauce
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup finely chopped fresh sage
1 tablespoon cracked black pepper
3 tablespoons minced garlic
2 teaspoons kosher salt
1 (2 1/2 pound) center-cut beef tenderloin
1/3 cup finely chopped shallots
1 1/2 cups Merlot or other dry red wine
1 1/2 cups low-salt beef broth
1 teaspoon butter
3 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt
Preheat oven to 350 degrees.
To prepare tenderloin, heat a large nonstick skillet coated with cooking
spray over medium-high heat. Combine sage, pepper, garlic and salt; rub
over tenderloin. Add tenderloin to pan; cook 6 minutes, lightly browning
Insert a meat thermometer into thickest portion of tenderloin. Cover
handle of pan with foil. Bake at 350 for 25 minutes or until thermometer
registers 140 degrees (medium-rare) or desired degree of doneness. Place
tenderloin on a cutting board; cover loosely with foil. Let stand 15
minutes. (Temperature of tenderloin will increase 5 degrees upon
To prepare sauce, heat pan coated with cooking spray over medium-high
heat. Add shallots; saute 3 minutes or until tender. Stir in wine.
Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in
broth; cook until reduced to 1 1/4 cup (about 6 minutes). Add butter,
stirring until melted. Stir in parsley and 1/4 teaspoon salt. Serve with
Yield: 10 servings (serving size: 3 ounces tenderloin and 2 tablespoons
sauce.) 216 cal, 8.2g fat, 25.3g pro, 3.1g carb, 0.3g fiber, 72mg chol,
3.6mg iron, 495mg sod, 28mg calc.
08-29-2002, 09:21 AM
I'm making this tonight for a special occasion dinner for DH and I. I bought my tenderloin yesterday, and the smallest I could find was 2.8 lbs! :eek: That's nearly $27 for a hunk of meat, but it IS a special occasion! :)
My question is how did you all slice this roast? :o Did you slice it thin-thin-thin like roast beef or in bigger hunks like steak? I've honestly NEVER cooked a beef tenderloin roast before and I'm looking for any pointers! I'm also on a mission for fresh sage since the two stores I went to didn't have any! :mad: They've got an abundance of fresh mint in each store :rolleyes: but no sage! ACK!
Also, would the gravy/sauce be good on mashed potatoes? I'm torn between making Garlic Mashed Potatoes or pressure cooker Risotto. I'm serving it with the Roasted Asparagus with Balsamic Browned Butter. Which would you make? Can anyone offer some advice!? Thanks!
Jewel, I always slice tenderloins like steak, at 1-1 1/2 " for a slice. Could you use dried sage in a pinch if you can't find fresh? I don't remember ever seeing fresh sage in the stores. Dinner should be wonderful and will be fitting for a special occasion.
08-29-2002, 09:31 AM
Zoicks! Jewel, I'd say if you got 2.8 lbs of tenderloin for $27 you either got a really good deal or really bad tenderloin. Out here it runs almost $20 a pound (although last time I found it at $14.99 and felt like I was almost stealing it). My father nearly passed out last Christmas when he found out that the small hunk of meat at the center of Christmas dinner cost $65......
I slice tenderloin sort of medium thin-- 1/4 - 1/2" slices about? We like it really rare, which makes it harder to slice much thinner.
08-29-2002, 10:08 AM
Regarding the price, I was a little concerned too...in the Butcher Block at Albertsons they had vac-packed packages labeled 'Tenderloin, Beef Loin' at $8.99/lb on sale. I asked the butcher boy if this was the same as 'beef tenderloin, center cut' which was what the recipe called for. He said this is the WHOLE tenderloin. Said they slice it and wrap bacon around it and call it Filet Mignon.
Did I get ripped off? :(
And how 'bout Risotto versus Potatoes y'all!?? :p
08-29-2002, 10:37 AM
I'm a "steak and potatoes" sort of person, so when I make this I will have baked potatoes. I do like the asparagus with it and will probably do the same.
08-29-2002, 03:51 PM
this is in response to emily's post...
if my company picked up the tab for dinner everytime i stayed past 7 i would be a rich woman!!! :D
i need to work for a company like that... hehe
08-30-2002, 09:13 PM
i made this tonight and it was OUT OF THIS WORLD!!! i took emily's suggestion and added quartered mushrooms to the roasting pan and then incorporated them into the sauce. this added an awesome dimension to the sauce that i just loved, thanks emily for the suggestion! i made the recipe as written (fresh sage, etc.)
i served with mashed red potatoes and creamed spinach (an epicurious recipe, low fat and all). it was amazin'!
by the way, i used a piece of whole tenderloin (which i bought for $9.50 a pound) and it was SO tender. from the previous posts it sounds like it's alot more expensive to buy the center cut tenderloin. this was expensive but not $20 a pop so i think when i make this again i'll stick to this cut!
i highly recommend this!
08-31-2002, 12:10 PM
Well I found out that I also had the 'whole tenderloin' and after a heap 'o fat trimming I had to tie the roast. No big deal, but it would have flopped all over if I hadn't. Mine was $8.99/lb.
The roast was tender and flavorful, but I was not impressed with the sauce. I used a good Merlot and low-sodium beef broth, but there was very little flavor. I added a bit of beef base to punch up the beef flavor a bit, and that just made it salty. :rolleyes: I added a tsp of sugar and that toned the salty taste down, but I was left with a sauce that tasted mainly of wine. The shallots were there for ornaments only, I couldn't taste them OR the garlic! (I ad-libbed garlic since I had an extra TBS of minced leftover from the rub. I minced too much! ;) ) In fact the shallots and garlic looked like icky purple beets floating around in the sauce.
DH nearly swooned over the tenderness of the meat and he loved the flavor, but also wasn't impressed with the sauce. I like the Roasted Garlic Wine Sauce that I make with a grilled flank steak (a tweaked allrecipes.com recipe) much better. A few heads of roasted garlic simmered with wine, then beef broth added to that. YUM! So all in all I was 50% pleased with the recipe. I liked the meat, but I'll use another sauce recipe next time.
On a happier note my asparagus had gone mooshy and I wanted to make the Roasted Asparagus with Balsamic Browned Butter with the roast, so I did it with brocolli instead! :) It'd been a few months since I'd tried it and it was wonderful. The pressure cooker risotto was also (always) a hit. ;)
09-23-2002, 10:42 AM
I made this yesterday at a friends house since my "kitchen" at the rental is a mess at the moment.
This is a double WOW! I used a filet instead of a tenderloin since I had one in the freezer. We grilled it instead of roasting it. The only problem I had was I couldn't get the sauce to reduce as much as I would have liked. I served it with the Parmesan Smashed Potatos which were also very good! Although I misread the recipe (I hate it when it does that!) and added a whole stick of unsalted butter :eek: instead of 4 TB. Veryyyy rich!!!
This is a definite make again recipe!
I am serving this tonight (for the second time we liked it so much thie first time) and would also like to grill rather than roast - was the sauce still good since there were no pan "bits" to use?
10-05-2003, 07:17 AM
Well I thought this oldie but goodie deserved a bump. I made it last night for a special dinner for DH and me.
I did make one change that I want to share because it worked so well. Instead of using an entire tenderloin, I used two steak fillets and halved the rub and sauce. I cooked the fillets using the same method (30 sec on each side in a hot pan-- then 2 min per side in a 500 degree oven). I did have rub and sauce left over, but wouldn't cut it down more again next time.
This recipe is great and I will definately make this again.
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