Roasted Beef Tenderloin with Caramelized Shallots and Red Wine Sauce

Ingredients

One 2 to 3 lb (1.25 to 1. 5 kg) centre-cut piece beef tenderloin at room temperature 1 tbsp (15 mL) extra virgin olive oil Salt and freshly ground pepper 2 tbsp (25 mL) unsalted butter 4 shallots, peeled and thinly sliced 1 sprig fresh thyme 1 cup (250 mL) dry red wine 1 cup (250 mL) beef stock

Description

A Simple Sophisticated Main Course With A Delicious Sauce That Is Made While The Beef Rests.

Liquor Control Board of Ontario Favicon Liquor Control Board Of Ontario
View Full Recipe



MS Found Country:US image description
Back to top