Beef Tenderloin with Pinot Noir Sauce

One of the best and most tender cuts of beef on the market today is a succulent beef tenderloin, but all too often we find that the beef tenderloin is tough simply because most people are not familiar with how to cook beef a tenderloin properly.

As guideline for beef tenderloin roast cooking times: To roast beef tenderloin accurately measure the thickest part of the beef tenderloin vertically. Roast beef tenderloin 10 minutes to the inch (2.5 cm) at 425F (220C) for rare, 15 minutes to the inch (2.5 cm) for medium-rare and 20 minutes for medium beef tenderloin. Of course, using an instant read thermometer will take the guess work out of any beef tenderloin roast recipes!

Some of the best beef tenderloin recipes combine the tender meat with a savoury sauce which is then served on the side with thinly sliced pieces of the beef tenderloin.

One of our favorite beef tenderloin recipes is this Beef Tenderloin with Pinot Noir Sauce which we found many years ago and have served time and again when we wanted a recipe to impress, and did so with great success. Unfortunately, we have used this beef tenderloin recipe for so long we cannot even remember where we originally found it and therefore cannot give credit where credit is so obviously due!!

Beef Tenderloin with Pinot Noir Sauce

3 lb (1.5 kg) beef tenderloin
1/3 cup (75 ml) chopped Italian parsley
1 tblsp (15 ml) chopped chives
1/2 tsp (2 ml) chopped fresh mint
2 tsp (10 ml) chopped fresh basil
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
2 tblsp (25 ml) gin
1/4 tsp (1 ml) ground allspice
3 tblsp (45 ml) butter
2 tblsp (25 ml) olive oil
2 cups (500 ml) Pinot Noir
4 cups (1 L) beef stock (home made or low salt canned)

1) Trim beef tenderloin roast of fat and any sinew.
2) Mix together herbs, garlic, gin and allspice. Blend 1 tblsp (15 ml) herb mixture into butter. Stir oil into remaining herb mixture and pour over beef tenderloin. Refrigerate beef tenderloin for 12 hours or overnight. Reserve butter.
3) To make sauce: add wine into skillet and reduce until only 1/4 cup (50 ml) remains. Add stock and reduce until sauce lightly coats a spoon, about 5-10 minutes.
4) Preheat oven to 425F (220C) and roast beef tenderloin to preferred doneness. Remove from oven and let sit to 10 minutes.
5) Reheat sauce on low heat and whisk in reserved herb butter.
6) Slice beef tenderloin into thin slices and serve with sauce.

Enjoy!!

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Mi