Sonoma Roast Tenderloin
August 2, 2017
: 15 min
: 35 min
: 50 min
This is a great Sunday Dinner or brunch main-Stay. Cook it to your liking.
- One beef tenderloin roast, about 1 ½ pounds, at room temperature
- 2 teaspoons Sonoma Zinfandel Sea Salt
- Fresh cracked black pepper, to taste
- 2 tablespoons olive oil
- 2 large shallots, minced (about 3 tablespoons)
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- 1 cup zinfandel wine
- 2 tablespoons unsalted butter
- 2 tablespoons minced fresh parsley
- Step 1 Preheat oven to 400 degrees F. Coat the beef tenderloin with Espresso Brava Salt and black pepper to taste.
- Step 2 In an oven-safe skillet, heat olive oil over medium-high heat. Sear beef on all sides, about 2-3 minutes per side. Transfer the skillet with the beef to the preheated oven and roast for about 15 minutes for rare (the internal temperature should register about 130 degrees F on an instant-read thermometer), or 20-25 minutes for medium-rare.
- Step 3 When the beef is cooked to your liking, remove the skillet from the oven. Do not discard the drippings! Place the tenderloin on a cutting board, cover gently with foil, and let rest for about 10 minutes.
- Step 4 Heat the skillet with the drippings on medium heat, adding additional oil if needed. Add the minced shallots and cook until soft.