beef tenderloin

[honkypig]

always wanted to try and cook tenderloin in the oven so i finally tried it yesterday. Man it came out good. I googled a red wine reduction sauce and picked one that i liked which came out great. First seared the tenderloin in a black iron skillet on the stove to get a good crust then put it in the oven at 450 for 8 minutes. It came out perfect. Only thing is you better take out the batteries in your smoke detector because i smoked it up pretty good when i was searing the steaks. Topped it off with some asparagus pan fried in sesame oil.

[simplepeddler]

that looks dang good

[GIBob]

yes, very tasty looking

[cmcnabb]

That looks good. Can you post the link to that sauce?

[honkypig]

i will try to find the one i used

[honkypig]

Red Wine Sauce

• 2 tablespoons canola oil
• 8 ounces shallots, sliced (about 2 cups)
• 1 6-ounce package sliced mushrooms
• 2 tablespoons sugar
• 2 tablespoons red wine vinegar
• 1 750-ml bottle Pinot Noir or other dry red wine
• 1 14-ounce can low-salt chicken broth
• 1 14-ounce can beef broth
• 2 fresh thyme sprigs
• 1 1/2 teaspoons whole black peppercorns
• 1 Turkish bay leaf

• 1 tablespoon butter, room temperature
• 1 tablespoon all purpose flour

Beef Tenderloin

• 1 2-pound beef tenderloin roast
• 1 tablespoon olive oil

Creamed Spinach

• 1 cup whipping cream
• 2 9-ounce packages fresh baby spinach leaves

• Truffled French Fries

print a shopping list for this recipe view wine pairings


Preparation

For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)



Read More http://www.epicurious.com/recipes/fo...#ixzz26kNg7emT

[cmcnabb]

Awesome. Thanks

[meaux fishing]

You know what would make that really good? Get you a nice grass fed beef tenderloin from my farm

[GIBob]

Originally Posted by meaux fishing

You know what would make that really good? Get you a nice grass fed beef tenderloin from my farm

Where??

[jaclyn.renea]

Good beef in a red wine sauce is amazing. Everyone needs to try it at least once.

[meaux fishing]

Originally Posted by GIBob

Where??

We sell it at a couple of farmers markets in Lafayette and from the farm. Check us out @ Brookshirefarm.com or Brookshire Farm on Facebook

I can also deliver small quantities when I'm traveling around the state for fishing or football

[CAMP CANARD]

Originally Posted by troydugas

Red Wine Sauce

• 2 tablespoons canola oil
• 8 ounces shallots, sliced (about 2 cups)
• 1 6-ounce package sliced mushrooms
• 2 tablespoons sugar
• 2 tablespoons red wine vinegar
• 1 750-ml bottle Pinot Noir or other dry red wine
• 1 14-ounce can low-salt chicken broth
• 1 14-ounce can beef broth
• 2 fresh thyme sprigs
• 1 1/2 teaspoons whole black peppercorns
• 1 Turkish bay leaf

• 1 tablespoon butter, room temperature
• 1 tablespoon all purpose flour

Beef Tenderloin

• 1 2-pound beef tenderloin roast
• 1 tablespoon olive oil

Creamed Spinach

• 1 cup whipping cream
• 2 9-ounce packages fresh baby spinach leaves

• Truffled French Fries

print a shopping list for this recipe view wine pairings

Preparation

For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

Read More http://www.epicurious.com/recipes/fo...#ixzz26kNg7emT

Oh heck yeah. I am going to try this.

[honkypig]

Originally Posted by meaux fishing

We sell it at a couple of farmers markets in Lafayette and from the farm. Check us out @ Brookshirefarm.com or Brookshire Farm on Facebook

I can also deliver small quantities when I'm traveling around the state for fishing or football

gonna check ya out when im in laffy next time thanks

[Hydro]

Very tasty stuff you got goin !!!

Hydro

[merirasoi28]

Originally Posted by troydugas

Red Wine Sauce

• 2 tablespoons canola oil
• 8 ounces shallots, sliced (about 2 cups)
• 1 6-ounce package sliced mushrooms
• 2 tablespoons sugar
• 2 tablespoons red wine vinegar
• 1 750-ml bottle Pinot Noir or other dry red wine
• 1 14-ounce can low-salt chicken broth
• 1 14-ounce can beef broth
• 2 fresh thyme sprigs
• 1 1/2 teaspoons whole black peppercorns
• 1 Turkish bay leaf

• 1 tablespoon butter, room temperature
• 1 tablespoon all purpose flour

Beef Tenderloin

• 1 2-pound beef tenderloin roast
• 1 tablespoon olive oil

Creamed Spinach

• 1 cup whipping cream
• 2 9-ounce packages fresh baby spinach leaves

• Truffled French Fries

print a shopping list for this recipe view wine pairings


Preparation

For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)



Read More http://www.epicurious.com/recipes/fo...#ixzz26kNg7emT

Hi,


It sounds delicious. I am excited to make it as early as possible.
Thanks for sharing this recipe

[DUCKGOGETTER]

Looks great!!!

[GringoJohn]

Looks awesome! Going to have to try this!