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
- Preheat oven to 400 degrees F. Coat the beef tenderloin with Espresso Brava Salt and black pepper to taste.
- 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.
- 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.
- Heat the skillet with the drippings on medium heat, adding additional oil if needed. Add the minced shallots and cook until soft. Stir in mustard, sugar, and red wine and simmer the sauce until it becomes thick and reduced by half. Remove from heat and whisk the butter into the sauce.
- Slice the tenderloin and season with additional Sonoma Zinfandel Sea Salt, to taste. Garnish with minced parsley.
- Serve drizzled with the red wine shallot reduction sauce and serve with Black Truffle Salt Mashed Potatoes and Herb de Provence salted green beans.