roasted beef tenderloin in red wine sauce
PREPARATION: 20 MINUTES, PLUS 10 MINUTES STANDING, COOKING: 1 HOUR
1 beef tenderloin roast, about 33/4 pounds (1.8 kg), fat trimmed
1 teaspoon (5 ml) salt
1 1/2 teaspoons (7 ml) coarsely ground black pepper
2 cups (500 ml) dry red wine
1/3 cup (80 ml) olive oil
3 cloves garlic, crushed
4 cups (1 kg) onions, chopped
6 sprigs fresh thyme
10 ounces (300 g) mushrooms, wiped clean, stalks trimmed
1 tablespoon (15 ml) sugar
2/3 pound (350 g) baby carrots
1 cup (250 g) red or yellow cherry tomatoes
1 pound (500 g) wide egg noodles
1 Preheat the oven to 450°F (230°C). Rub beef with the salt and pepper. Tuck the ends under and tie with kitchen string. Combine the wine with 11/2 cups (375 ml) water.
2 Heat 2 tablespoons (30 ml) of oil in a large heavy-bottom frying pan over medium–high heat. Add the beef, garlic and 1 cup (250 g) of the onions and sear the meat for 10 minutes, or until browned on all sides. Discard garlic and onions; transfer the meat to a roasting pan. Pour in half the wine mixture and add half the thyme sprigs. Place the pan in the oven.
3 Set aside 5 mushrooms and slice the remainder. Heat 1 tablespoon (15 ml) of oil in a frying pan over medium heat and sauté the sliced mushrooms, remaining onions and the sugar for 7 minutes, or until brown. Cook the carrots in a saucepan of boiling water for 5–7 minutes, or until just tender, then drain.
4 After the meat has roasted for 20 minutes, add the carrots and sautéed vegetables to the roasting pan. Pour in the remaining wine mixture. Continue to roast until cooked to your liking (about 25 minutes longer for medium). Transfer the meat to a cutting board, cover loosely with foil and let stand for 10 minutes. Add the tomatoes to the pan, cover and set aside.
5 Meanwhile, cook the noodles following the package instructions; drain. Heat the remaining oil in a frying pan over medium heat, add the reserved whole mushrooms and sauté until golden.
6 Arrange the noodles, tomatoes and vegetables on a platter. Slice the beef and add to the platter. Add the whole mushrooms and garnish with the remaining thyme sprigs. Pour the pan juices on top.
Each serving provides
552 calories, 42 g protein, 18 g fat (5 g saturated fat), 46 g carbohydrate (9 g sugars), 5 g fiber, 369 mg sodium
|roasted beef tenderloin in red wine sauce|