Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped fresh thyme
- 1 Tbs. ground fennel seed
- 1/2 tsp. caraway seeds, coarsely ground
- Kosher salt
- Freshly cracked black pepper
- 2 2-1/2-lb. beef butt tenderloins, trimmed
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil or canola oil
- 4 oz. cremini mushrooms, thinly sliced (1-3/4 cup)
- 1/4 cup thinly sliced shallot (1 medium)
- 1/4 tsp. granulated sugar
- Kosher salt
- 3 large sprigs fresh thyme
- 1 tsp. cracked black peppercorns
- 1 750-ml bottle dry, hearty red wine,such as Shiraz or Zinfandel
- 2 cups lower-salt beef broth
- 1 Tbs. all-purpose flour
- Freshly ground black pepper
- Produce
- Cremini mushrooms (4 oz.)
- Shallot (1/4 cup)
- Thyme, fresh (2 Tbs.)
- Thyme, fresh (3 large sprigs)
- Meat
- 2-1/2-lb. beef butt tenderloins (2)
- Canned Goods
- Lower-salt beef broth (2 cups)
- Cooking & Baking
- All-purpose flour (1 Tbs.)
- Black pepper, Freshly cracked (1)
- Black pepper, Freshly ground (1)
- Caraway seeds, coarsely ground (1/2 tsp.)
- Fennel seed, ground (1 Tbs.)
- Granulated sugar (1/4 tsp.)
- Kosher salt (2)
- Olive oil, extra-virgin (2 Tbs.)
- Olive oil or canola oil (1 Tbs.)
- Peppercorns, cracked black (1 tsp.)
- Dairy
- Butter, unsalted (2 Tbs.)
- Beer, Wine & Liquor
- Red wine, dry hearty (1 750-ml bottle)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published October 27, 2011 (1 year ago).
12 people saved this recipe.
