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Beef Tenderloin with Pinot Noir Sauce



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Join date : 2013-01-12

Beef Tenderloin with Pinot Noir Sauce

Post by Lobo on Wed 20 Jan 2016, 11:52 pm

Beef Tenderloin with Pinot Noir Sauce

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8
Thanks to our French-inspired finishing sauce, you can prepare a restaurant-quality meal in no time. Serve slices of this tender beef with sautéed spinach and a warm farro salad.

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  • 2 1/2 lb. (1.25 kg) center-cut beef tenderloin
  • Kosher salt and freshly ground pepper, to taste
  • 2 tsp. vegetable oil
  • 1 cup (135 g) Pinot Noir finishing sauce
  • 2 Tbs. cold unsalted butter, cut into pieces

Related Recipes

  • Sautéed Spinach with Garlic >
  • Warm Farro Salad with Butternut Squash and Hazelnuts >

Wine Pairing

This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.


Let the beef tenderloin stand at room temperature for 30 minutes.

Preheat an oven to 400ºF (200ºC).

Generously season the beef with salt and pepper. In a 5-quart (5-l) ovenproof essential pan or sauté pan over medium-high heat, warm the oil. When the oil is shimmering, add the beef and sear on all sides, about 10 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 130ºF (54ºC) for medium-rare, 16 to 18 minutes. Transfer the beef to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes. 

Meanwhile, pour off the excess fat from the pan. Pour the finishing sauce into the pan. Set over low heat and stir until the sauce is hot, scraping up any browned bits from the pan bottom. Remove the pan from the heat and whisk in the butter. Cut the beef into thin slices, spoon the sauce over the meat and serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen

    Current date/time is Sun 23 Oct 2016, 1:11 am