One of my favorite things to cook is a lovely Beef Tenderloin.
Don't be afraid of this, as it's actually one of the most simple things you can make
without too much preparation. Because there is absolutely no waste, you have perfect beef with no fat.
The following is my go-to recipe:
Marinated Beef Tenderloin with Merlot Sauce Recipe
BEEF
1 beef tenderloin roast (3 lb)
1/3 cup red wine vinegar
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
1/3 cup red wine vinegar
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
Merlot Sauce
1 cup currant jelly
1 cup Merlot, Zinfandel or nonalcoholic red wine
1/2 cup Progresso® beef flavored broth (from 32-oz carton)
2 tablespoons butter or margarine
1 cup Merlot, Zinfandel or nonalcoholic red wine
1/2 cup Progresso® beef flavored broth (from 32-oz carton)
2 tablespoons butter or margarine
Directions:
1. Place tenderloin In resealable food-storage plastic bag or large glass or plastic dish.
In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
2. Heat oven to 425ºF. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
3. Roast uncovered 40 to 45 minutes or until thermometer reads 140ºF (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145ºF. (Temperature will continue to rise about 5ºF and beef will be easier to carve as juices set up.)
4. In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into slices.
Serve with sauce.
NOTE FROM ME: You can actually skip all the marinating process if you're short of time, as the beef will be extremely
tender. Let the tenderloin come to room temperature, salt & pepper to taste, if you like the flavor of Hickory Smoke Sauce,
sprinkle a bit on the tenderloin. Pop into your container & put uncovered into the oven. In 40 minutes you will have delicious rare to medium rare beef ready to serve. If you don't have a meat thermometer, don't worry. The beef always comes out perfect. If you like more well-done, cook for 5 more minutes ONLY.
I don't think anyone has found this blog of yours?
ReplyDeleteI HAVE to soon get a ruffle-skirted something. Whether it is my own legs or that of a piece of furniture LOL! And I'd like to try that beef tenderloin below as well...what to do what to do...
I'd love to eat those tenderloins from that roof terrace. So gorgeous! Have a wonderful weekend, Kellie xx
ReplyDeleteGorgeous photos and a delicious sounding recipe!
ReplyDeleteMmmmmm gorgeous images!! The tenderloin looks perfect. The dining delightful!
ReplyDeletexoxo
Karena
Art by Karena
really great post! :) yummy
ReplyDeleteThat looks so delicious, maybe next week I have a rak if lamb chops. the last time I cook them my oven caught on fire, Maybe i'll cook on the grill.
ReplyDeleteHave a great Sunday, beautiful post. yvonne
Loving that gorgeous terrace! So beautiful! Have a wonderful week ahead, Kellie xx
ReplyDeleteAh Marsha,
ReplyDeletethis is so lovely and a dream of mine...to dine beautifully every evening. Sadly, it's a dream never to be realized, at least, while we're living on the farm. Take last night, we ate somewhere south of 8:00 because of folks who showed up to help us with chores. I fixed supper for everyone but waited until they were finished so supper could be served hot and that meant close to dark. But it was worth it just to have the help!
oh LOVE that dining table,,,have a loooovely weekend dear
ReplyDeleteWonderful I will try the recipe today Thank you No21x
ReplyDeleteAwesome Pics Thanks for sharing.
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wow what a gorgeous and beautiful space! such pretty flowers!!! Hugs from California! xx,
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Marsha,
ReplyDeleteThis looks wonderful! A great idea for the Fall season when we need that comfort food. The images are stunning! Gorgeous tables and flowers.
xx
leslie
Looks delicious!
ReplyDeleteHappy wednesday!