A variety of black, white, pink, and green peppercorns updates the standard au poivre coating. The deeply flavored, slightly sweet sauce balances the spice of the pepper. Serve with haricots verts and mashed potatoes.
Yield
8 servings (serving size: about 3 ounces beef and 2 tablespoons reduction)
Ingredients
* Beef:
* 1 (2-pound) beef tenderloin, trimmed
* 1 teaspoon salt
* 1 1/2 tablespoons cracked mixed peppercorns
* Cooking spray
*
Reduction:
* 2 cups ruby port or other sweet red wine
* 1 1/2 cups fat-free, less-sodium beef broth
* 1/4 cup finely chopped shallots
* 1/8 teaspoon salt
* 2 sprigs fresh parsley
* 1 sprig fresh thyme
* 1 1/2 tablespoons all-purpose flour
* 3 tablespoons water
* 1 tablespoon butter
* 1/2 teaspoon balsamic vinegar
Preparation
1. Preheat oven to 450°.
2. To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Let stand 10 minutes before slicing.
3. To prepare reduction, combine port and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Strain port mixture through a sieve over a bowl; discard solids. Combine flour and 3 tablespoons water. Return port mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. Remove from heat; stir in butter and vinegar.
Nutritional Information
Calories:
173 (35% from fat)
Fat:
6.7g (sat 2.9g,mono 2.5g,poly 0.3g)
Protein:
23.2g
Carbohydrate:
3.7g
Fiber:
0.4g
Cholesterol:
56mg
Iron:
1.9mg
Sodium:
477mg
Calcium:
28mg
From Cooking Light, 2008.
Showing posts with label port. Show all posts
Showing posts with label port. Show all posts
Monday, November 24, 2008
Friday, November 16, 2007
Roast Beef Tenderloin with Port Sauce
Serves 10.
Salting the beef 24-36 hours in advance enhances flavor and texture.
Beef
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 tsp coarse kosher salt
Sauce
4 T (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 T Cognac or brandy
1 fresh rosemary sprig
1 tsp coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock (see recipe on other blog)
Roasting
2 T extra-virgin olive oil
2 T black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Beef
Sprinkle entire surface of Beef Tenderloin with coarse kosher salt. Place beef on rack set over large rimed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
Sauce
Melt 2 T butter in large saucepan over medium-low heat. Add shallots; saute until soft, 3 minutes. Add Cognac, rosemary, and 1 tsp cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
do ahead Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
Roasting
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425 F. Rub beef all over with oil; sprinkle with 2 T cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125 F for medium-rare (135 F to 140 F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to a boil; whisk in remaining 2 T butter. Season sauce to taste with salt and peper.
Cut off string from roast. Cut roast crosswise into 1/2-inch thick slices; arrange on platter. Serve with sauce.
test-kitchen tip Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive; for years the accepted wisdom was that pre-salting dries out meat. But the moderate salting you'll be doing here does the opposite. Water is first drawn out of the meat and then gets reabsorbed; this saltier, more flavorful moisture helps intensify taste. What's more, the exterior of the tenderloin dries out slightly, making it quicker to brown the oven.
From Bon Appetit, December 2007.
Salting the beef 24-36 hours in advance enhances flavor and texture.
Beef
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 tsp coarse kosher salt
Sauce
4 T (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 T Cognac or brandy
1 fresh rosemary sprig
1 tsp coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock (see recipe on other blog)
Roasting
2 T extra-virgin olive oil
2 T black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Beef
Sprinkle entire surface of Beef Tenderloin with coarse kosher salt. Place beef on rack set over large rimed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
Sauce
Melt 2 T butter in large saucepan over medium-low heat. Add shallots; saute until soft, 3 minutes. Add Cognac, rosemary, and 1 tsp cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
do ahead Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
Roasting
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425 F. Rub beef all over with oil; sprinkle with 2 T cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125 F for medium-rare (135 F to 140 F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to a boil; whisk in remaining 2 T butter. Season sauce to taste with salt and peper.
Cut off string from roast. Cut roast crosswise into 1/2-inch thick slices; arrange on platter. Serve with sauce.
test-kitchen tip Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive; for years the accepted wisdom was that pre-salting dries out meat. But the moderate salting you'll be doing here does the opposite. Water is first drawn out of the meat and then gets reabsorbed; this saltier, more flavorful moisture helps intensify taste. What's more, the exterior of the tenderloin dries out slightly, making it quicker to brown the oven.
From Bon Appetit, December 2007.
Subscribe to:
Posts (Atom)