Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored, richly colored red wine sauce. Not only is it delicious, it’s deceptively simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute – and beef tenderloin, believe it or not, is one of the easiest things in the world to cook. If you’re thinking, “Beef tenderloin is such an expensive cut. What if I overcook it? How will I tell when it’s done?” I promise you: you don’t need to be an experienced cook to make a perfect beef tenderloin. All you need is a meat thermometer. The one I use has a leave-in probe and remote monitor (like this one), so I know when the roast is done without ever even opening my oven — there is zero poking, cutting, peeking, or guesswork involved. Begin by making the sauce. Melt the butter in a medium saucepan and add the shallots. Cook over medium-low heat until soft and translucent, 7 to 8 minutes.

Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl. Soften in the microwave (if necessary), then add the flour. Using a spoon, mix together into a paste. This is called a buerre manié, and it’s used to thicken sauces. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter mixture, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. The sauce can be made up to this point and refrigerated several days ahead of time. Next, season the beef with kosher salt and pepper. The best way to cook beef tenderloin is a two-step process: sear, then roast. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut.

To sear, heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total.buy white port wine Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven. best fruits with red wineRoast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium rare, 15 to 20 minutes, or until done to your liking.the best wine cruises Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. buying wine for a party

This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If you slice it too soon, the juices will pour out of it.wine of fire drink Meanwhile, pour off the fat from the roasting pan. box of wine roseSet the pan on the stovetop and add the beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. Add the flavorful broth to the red wine sauce, and bring the sauce to a simmer. Carve the roast into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table. Roast Beef Tenderloin with Wine Sauce Melt of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.

Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half. While the liquid is reducing, place the remaining of butter in a small bowl and soften in the microwave, if necessary. Add the flour and, using a small spoon, mix into a smooth paste.Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.) Let beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to . Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan).

Roast until an instant-read thermometer inserted into the center of the meat registers for medium rare, about 15 minutes, or until done to your liking ( for rare, for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer. Carve the tenderloin into -thick slices. Serve the beef, passing the red wine sauce at the table. Note: If doubling the recipe, use two center cuts rather than a whole beef tenderloin. A whole beef tenderloin tapers, so it won't cook evenly. Powered by Per serving (6 servings)