Roast Beef Tenderloin with Red Wine Sauce

    Roast Beef Tenderloin with Red Wine Sauce


    21 people made this

    This is a beautiful roast beef tenderloin that is covered with a rich dripping based red wine sauce. Ideal for a Sunday lunch or a special dinner.

    Serves: 4 

    • 500g beef tenderloin roast, trimmed
    • 2 cloves garlic, quartered
    • 1/4 cup (60ml) extra virgin olive oil
    • 1 tablespoon lemon or lime juice
    • 1 pinch dried oregano
    • 1 pinch dried basil
    • 1 pinch dried dill
    • 1 pinch dried rosemary
    • 1 pinch dried thyme
    • 2 tablespoons whole multi-coloured peppercorns
    • 1 cup (250ml) water
    • 2 tablespoons Dijon mustard
    • 1 clove diced fresh garlic
    • 65g butter
    • 1 1/2 cups (375ml) dry red wine

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Cut 8 small slits in the roast. Insert garlic into slits.
    3. In a medium bowl mix together olive oil, lemon juice, oregano, basil, dill, rosemary and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting tin and pour water into bottom.
    4. Bake in a preheated oven; 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board and let sit 5 minutes.
    5. Pour drippings from roast into a small saucepan set over low heat. Stir in mustard, garlic and butter. Cook until butter is completely melted then add wine and reduce by half. Spoon sauce over sliced roast.

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