This dish is delicious, and perfect for a special occasion as the tenderloin is expensive. The center cut used here, also called chateaubriand, is the most tender part of the tenderloin.
- cooking spray
- 1/3 cup finely chopped fresh sage
- 1 tablespoon cracked black pepper
- 3 tablespoons minced garlic
- 2 teaspoons kosher salt
- 1 (2 1/2-pound) center-cut beef tenderloin
- 1/3 cup finely chopped shallots
- 1 1/2 cups Merlot or other dry red wine
- 1 1/2 cups low-salt beef broth
- 1 teaspoon butter
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon kosher salt
Preheat oven to 350°. To prepare tenderloin, heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine sage, pepper, garlic, and salt; rub over tenderloin. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
Insert a meat thermometer into thickest portion of tenderloin. Cover handle of pan with foil. Bake at 350° for 25 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of tenderloin will increase 5° upon standing.)
To prepare sauce, heat pan coated with cooking spray over medium-high heat. Add shallots; sauté 3 minutes or until tender. Stir in wine. Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in broth; cook until reduced to 1 1/4 cups (about 6 minutes). Add butter, stirring until melted. Stir in parsley and 1/4 teaspoon salt. Serve with tenderloin.