Ingredients with Measurements:
- 2 lbs beef tenderloin
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup beef broth
- 1/4 cup red wine vinegar
- 1/4 cup Dijon mustard
- 1/4 cup chopped shallots
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 425°F.
2. Season the beef tenderloin with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear the beef tenderloin on all sides until browned, about 5 minutes.
5. Transfer the beef tenderloin to a baking dish and roast in the oven for 20-25 minutes or until the internal temperature reaches 135°F for medium-rare.
6. Remove the beef tenderloin from the oven and let it rest for 10 minutes before slicing.
7. While the beef tenderloin is resting, make the Sauce Robert.
8. In the same skillet used to sear the beef tenderloin, add beef broth, red wine vinegar, Dijon mustard, and chopped shallots.
9. Bring the mixture to a boil and let it simmer for 5-7 minutes or until it thickens.
10. Remove the skillet from heat and whisk in unsalted butter until it melts.
11. Add chopped fresh parsley to the sauce and stir.
12. Serve the sliced beef tenderloin with the Sauce Robert on top.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Oven temperature: 425°F
Internal temperature of beef tenderloin: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 3g
Protein: 38g
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Dijon mustard can be substituted with whole-grain mustard or spicy brown mustard.
- Shallots can be substituted with onions or garlic.
Variations:
- Add chopped mushrooms to the Sauce Robert for a mushroom sauce.
- Use a different cut of beef, such as ribeye or sirloin, instead of beef tenderloin.
- Add herbs, such as thyme or rosemary, to the beef tenderloin before roasting.
Tips and tricks:
- Let the beef tenderloin rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef tenderloin is cooked to the desired temperature.
- Make the Sauce Robert while the beef tenderloin is resting to save time.
- Use a sharp knife to slice the beef tenderloin thinly.
Storage instructions:
Leftover beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef tenderloin in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sliced beef tenderloin on a platter with the Sauce Robert on top. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or chopped fresh thyme.
Pairings:
- Roasted vegetables, such as carrots or asparagus.
- Mashed potatoes or roasted potatoes.
- Green salad with vinaigrette dressing.
Suggested side dishes:
- Creamed spinach.
- Grilled corn on the cob.
- Roasted Brussels sprouts.
Troubleshooting advice:
- If the beef tenderloin is not cooked to the desired temperature, return it to the oven for a few more minutes.
- If the Sauce Robert is too thick, add more beef broth to thin it out.
- If the Sauce Robert is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Use a meat thermometer to ensure the beef tenderloin is cooked to the proper temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Sauce Robert is a classic French sauce made with mustard, shallots, and red wine vinegar. It is often served with beef or pork.
Flavor profiles:
The beef tenderloin is tender and juicy with a savory flavor. The Sauce Robert is tangy and slightly sweet with a hint of mustard.
Serving suggestions:
Serve the Beef Tenderloin with Sauce Robert as a main course for a special occasion or holiday meal.
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Taste: Savory, Tangy, Rich, Herbaceous, Aromatic