Stuffed Beef Tenderloin with Red Wine Sauce

Have you ever created a sensational recipe, one that everyone loved but you forgot exactly how you made it? I try to write it down immediately but sometimes it just takes too much time and then I have regrets because I can’t remember what I did. I am happy to say I wrote this recipe down because it turned out to be delicious and definitely a keeper.

Serves 8-10
Prep time: 15 minutes
Total time: 40 minutes for medium rare (allow 10 minutes to rest)
The stock will take about 2 hours to make but can be made in advance

Ingredients:

  • 1 (4 to 4 1/2 lb.) beef tenderloin, trimming a beef tenderloin,trimmed
  • 1/3 cup fresh herbs, finely chopped, such as basil, thyme, parsley, marjoram, and/or oregano
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper

    For the sauce

  • 2 cups beef stock or broth
  • 2 cups red wine, such as a Burgundy
  • 2 tablespoons cooking oil
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, peeled and cut in half
  • 1 large carrot, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
    2 tablespoons butter
    2 tablespoons all purpose flour
  • salt and pepper to taste

    Instructions:

    Mix herbs with olive oil into a paste. Prepare tenderloin by slicing gently lengthwise down the center of the tenderloin but not all the way through. Open up sides butterfly style and lightly flatten meat by pounding the two sides. Lightly salt and pepper the meat. Rub the herb mixture down the middle end to end. Roll up the meat jelly roll style. Generously salt and pepper the outside. Secure with kitchen twine. Place in roasting pan and cook 15 to 20 minutes, until meat thermometer reads 130 for medium rare. Allow the tenderloin to rest at least 10 minutes before slicing. The internal temperature will continue to increase about 5-10 degrees.

    To make the sauce: Heat the oil in a stock pot. Add vegetables and saute until golden brown. Deglaze the pan with the stock and add the wine. Simmer on medium heat for one hour. Strain broth, removing vegetables and return liquid to stock pot. Continue to cook on medium heat until sauce is reduced by half. Melt butter with flour in microwave and whip into sauce. Continue to cook until sauce has thickened. Sauce can be made 2 days in advance and refrigerated. Reheat when ready to use.

    Cooking Wiser:
    Save time by asking the butcher to trim the tenderloin for you but keep in mind you will not necessarily save money.

    Another time saving tip: Make the herb mixture in advance; will keep refrigerated for 2 days or freeze in freezer plastic wrap for 4 months.
    Keep pre-melted butter and flour mixture in refrigerator ready to use anytime you need to thicken a sauce.