1/3 cup finely chopped fresh sage
1 Tbs cracked black pepper
3 Tbs minced garlic
2 tsp kosher salt
One 2½ lb. center- cut beef tenderloin
1/3 cup finely chopped shallots
1½ cups Merlot or other dry red wine
1½ cups low-salt beef broth
1 tsp butter
3 Tbs chopped fresh parsley
¼ tsp kosher salt
1. Preheat oven to 350°. To prepare tenderloin, heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine sage, pepper, garlic, and salt; rub over tenderloin. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
2. Insert a meat thermometer into thickest portion of tenderloin. Cover handle of pan with foil. Bake at 350° for 25 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of tenderloin will increase 5° upon standing.)
3. To prepare sauce, heat pan coated with cooking spray over medium-high heat. Add shallots; sauté 3 minutes or until tender. Stir in wine. Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in broth; cook until reduced to 1 1/4 cups (about 6 minutes). Add butter, stirring until melted. Stir in parsley and 1/4 teaspoon salt. Serve with tenderloin.
Serv. Size: 3 ounces tenderloin & 2 T. sauce
Recipe Source: Cooking Light
WW POINTS 5
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“This was the main dish at our Gourmet Club’s dinner party for November. It was very easy to make. I used a thermometer that is placed into the meat, but sits outside of the oven, and we just kept an eye on the temperature and got the rest of the dinner ready as soon as it was 10 degrees away from being finished. It was oh-so-tender and delicious. Everyone liked it a lot. Look for the tenderloin on sale!!”
-San Diego, CA