Sage Roast Beef With Merlot Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Good with whipped potatoes and a green vegetable or salad. Serve with more merlot. When I've lacked an oven-proof skillet, I've made in a small enameled roasting pan. Ingredients:
1/3 cup finely chopped fresh sage |
2 teaspoons salt |
1 tablespoon pepper |
2 tablespoons minced garlic |
1 (2 1/2 lb) center cut beef tenderloin |
nonstick cooking spray |
1/3 cup finely chopped shallot |
1 1/2 cups merlot |
1 1/2 cups low sodium beef broth or 1 1/2 cups beef bouillon |
1 teaspoon butter |
3 tablespoons chopped fresh parsley |
1/4 teaspoon salt |
Directions:
1. Combine sage through garlic; rub over roast.
2. Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
3. Add roast to pan and cook 6 minutes, browning all sides.
4. Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
5. Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
6. MAKE SAUCE:.
7. Heat pan coated with spray over medium-high.
8. Sauté shallots about 3 minutes.
9. Stir in merlot; bring to a boil; cook about 4 minutes until reduced to 3/4 cup.
10. Stir in bouillon; cook about 6 minutes until reduced to 11/4 cup.
11. Stir in butter until melted; stir in parsley and salt.
12. Serve sauce with tenderloin.
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