Whole Roasted Beef Tenderloin with Bordelaise Sauce

Easy

Prep Time 30 MinServings 8-10

INGREDIENTS

For the Roast

Olive Oil as needed

Kosher Salt as needed

Black Pepper, freshly cracked as needed

For the Bordelaise Sauce

Olive Oil 2 teaspoons

Shallots, finely chopped 4 shallots

Sea Salt to taste

All-purpose Flour 2 teaspoons

Red Wine 2 cups

Beef Stock 3 cups

Unsalted Butter 2 tablespoons

Roast

Let your meat sit out at room temperature for an hour prior to roasting. Preheat the oven to 375°F, then place the loin on a sheet pan.
Rub all over with olive oil, then rub generously on all sides with kosher salt and freshly cracked black pepper. Insert a probe thermometer into the center of the meat.
Roast on the center rack of the oven until your desired internal temperature is reached.
Remove the probe, then move the pan up to the top rack of the oven and turn on the broiler. Keep a close watch until it's nicely browned on top, about 30 seconds to a minute, then use a pair of tongs to turn it ¼ of the way. Repeat until browned on all 4 sides.
Remove from the oven, cover with foil, and let rest for at least 15-20 minutes or longer.

Bordelaise Sauce

Heat olive oil in a large saucepan over medium heat. Add shallots with a pinch of salt, then cook until softened and just starting to turn golden, about 10 minutes.
Stir in flour, then whisk in red wine and beef stock. Bring up to a simmer and cook until thickened and reduced by half.
Set a fine mesh strainer over another saucepan, then strain the mixture, being sure to press down to extract every last bit of liquid. Taste for seasoning and add more salt and pepper as desired. Whisk in butter, then serve immediately.