Recipe:Beef tenderloin

Published: Wednesday, Dec. 19, 2012 - 12:00 am | Page 2D

Prep time: 20 minutes plus marinating time

Cook time: 23 minutes, plus about 7 minutes to make sauce

Serves 8

Have the butcher trim the tenderloin for you. Cut it so you have one even center cut. Roast the tapered end separately and for less time than the center cut. Recipe from and tested by Susan M. Selasky for the Detroit Free Press Test Kitchen.

INGREDIENTS

1 whole beef tenderloin (about 5 pounds), trimmed

1/3 cup balsamic vinegar

1/3 cup olive oil, plus

2 tablespoons, divided

2 cloves crushed garlic

3 tablespoons reduced- sodium soy sauce

1/4 teaspoon dried crushed rosemary leaves

For the sauce:

1 cup reduced-sodium beef broth

1/3 cup balsamic vinegar

2 tablespoons butter

INSTRUCTIONS

You will need an ovenproof skillet large enough to hold the whole tenderloin, or you can cut it in half or use a heavy-duty roasting pan that will fit over two burners and can take direct high heat.

Trim the beef tenderloin of any fat. Place the tenderloin in a sealable plastic bag. In a glass, whisk together the vinegar, 1/3 cup olive oil, garlic, soy sauce and rosemary. Pour the marinade over the beef and seal the bag. Marinate at least 1 hour and up to 3 hours.

Preheat the oven to 400 degrees.

Heat 2 tablespoons olive oil in a large, ovenproof skillet over high heat. Add the marinated tenderloin, discarding marinade, and sear about 3 minutes on all sides until browned and crusty.

Transfer skillet to the oven and roast about 20 minutes or until desired doneness. (If the skillet or pan becomes too dry, add a little beef broth or water.) For medium-rare, the internal temperature should register about 120 to 125 on an instant-read thermometer.

Remove the roast from the oven and transfer to a platter. Tent with foil and let it rest 10 to 20 minutes before slicing.

For the sauce: In the skillet the tenderloin was roasted in, add the beef broth. Heat over high heat, scraping up any browned bits on the bottom of the skillet. Whisk in the balsamic vinegar and continue heating. Whisk in the butter until sauce thickens slightly.

Slice the tenderloin and serve drizzled with sauce.

Per serving: 499 calories (53 percent from fat), 30 grams fat (11 grams sat. fat), 2 grams carbohydrates, 53 grams protein, 236 mg sodium, 167 mg cholesterol, 0 grams fiber

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