Beef Tenderloin Roast in Red Wine Jus
Beef tenderloin roast in a red wine jus, paired with our newly released Rietvallei Estate 2016.
8 Tbs unsalted butter, divided
3/4 cup finely chopped shallots, from 2-3 large shallots
1-1/4 cups red wine Rietvallei Cab Sav or Shiraz.
3 cups beef broth
6 fresh thyme sprigs
1/4 tsp kosher salt
1/8 tsp ground black pepper
1 tsp sugar
2 tablespoons all-purpose flour
1 to 1.5 kg center-cut beef tenderloin roast
Freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup beef broth
200 gram mushrooms
Method for Sauce:
1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
Method for Beef:
1. Set an oven rack in the middle position and preheat the oven to 200°C.
2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. urn the tenderloin so that the un-seared side is down, once the meat is browned, add your sliced mushrooms and transfer the skillet directly to the preheated oven. (If your pan isn’t oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until medium-rare, about 15 to 20 minutes.
3. Transfer the meat to a carving board, covered loosely with aluminum foil, for 10 to 15 minutes.
4. Meanwhile, carefully discard the fat from the roasting pan. Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
5. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.