One trimmed beef tenderloin filet roast- recommend 1/2 lb per person- chill for at least 1 hour prior to cooking. Use kitchen twine to tie roast for even cooking
Place chilled beef tenderloin on a roasting pan and salt generously. Cook at 450F for about 30 minutes for medium temperature. ( 138- 140F on meat thermometer). Remove from oven and let rest for 5 minutes covered before slicing
To make basic Red Wine Reduction Sauce( adapted from food republic.com)
- 3 TBS olive oil
- 1/4 cup minced shallots
-3/4 cup dry red wine
-1/2 cup beef stock
-2TBS butter
- 1TBS chopped herbs ( thyme, rosemary or your preference)
Saute olive oil and shallots in pan until translucent. Add red wine and beef stock until reduced by half. Whisk in butter and herbs for last few minutes and serve warm with beef tenderloin.
