Roasted Beef Tenderloin with Red Wine Onion Sauce Recipe Video
Ingredients
| Center cut beef tenderloin roast | 2 1⁄2 Pound, tied | |
| Olive oil | 3 Tablespoon | |
| Salt and pepper blend | To Taste | |
| Provence blend | To Taste | |
| Tuscan blend | To Taste | |
| Beef stock/Chicken stock | 1 Cup (16 tbs) | |
| Red wine sauce | 700 Milliliter | |
| Dijon mustard | 1 Teaspoon | |
| Honey | 2 Teaspoon |
Nutrition Facts
Serving size
Calories 485 Calories from Fat 315
% Daily Value*
Total Fat 35 g53.4%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 102.2 mg34.1%
Sodium 670.2 mg27.9%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0.01 g0.02%
Sugars 2.7 g
Protein 31 g62.5%
Vitamin A 5.6% Vitamin C 2.3%
Calcium 2.8% Iron 10.8%
*Based on a 2000 Calorie diet
Directions
• Pour olive oil on a large roasting pan. Rub Tuscan Blend, Provence Blend and Salt & Pepper Blend over the tenderloin, on both sides.
• Mix mustard, honey and more Salt & Pepper Blend and rub into the beef.
• Place the beef on the roasting pan and roast for 25 minutes.
• Take out from the oven and let stand for 10 minutes.
• In a skillet, bring to a boil the beef stock and Red Wine Onion sauce.
• Simmer for 5 minutes, or until the sauce has thickened.
• Thinly slice the tenderloin.
• Spoon sauce over and serve.
Editors Review
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