Ingredients with Measurements:
- 1 (4-5 lb) beef tenderloin fillet
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp chopped fresh thyme
- Salt and pepper, to taste
- 1 cup beef broth
- 1 cup red wine
- 1 tbsp cornstarch
- 1 tbsp cold water
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 425°F.
2. In a small bowl, mix together olive oil, Dijon mustard, chopped thyme, salt, and pepper.
3. Rub the mixture all over the beef fillet.
4. Place the fillet in a roasting pan and roast for 35-40 minutes, or until the internal temperature reaches 135°F for medium-rare.
5. Remove the fillet from the oven and let it rest for 10-15 minutes before slicing.
6. While the fillet is resting, make the red wine sauce.
7. In a saucepan, combine beef broth and red wine. Bring to a boil and reduce heat to medium-low. Simmer for 10-15 minutes, or until the sauce has reduced by half.
8. In a small bowl, whisk together cornstarch and cold water. Add the mixture to the sauce and whisk until thickened.
9. Season the sauce with salt and pepper to taste.
10. Serve the sliced fillet with the red wine sauce.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 425°F
Internal temperature of beef fillet: 135°F for medium-rare
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 45g
Carbohydrates: 3g
Sodium: 500mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
Variations:
- Add minced garlic to the olive oil and mustard mixture for extra flavor.
- Top the sliced fillet with crumbled blue cheese or sautéed mushrooms.
- Use a different cut of beef, such as ribeye or sirloin, instead of tenderloin.
Tips and tricks:
- Let the beef fillet come to room temperature before roasting for even cooking.
- Use a meat thermometer to ensure the internal temperature of the beef fillet is accurate.
- Let the beef fillet rest before slicing to allow the juices to redistribute and keep the meat moist.
- Make the red wine sauce ahead of time and reheat before serving.
Storage instructions:
Leftover beef fillet can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sliced beef fillet in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the sliced beef fillet on a platter and drizzle the red wine sauce over the top. Garnish with fresh thyme sprigs.
Garnishes:
Fresh thyme sprigs, crumbled blue cheese, sautéed mushrooms
Pairings:
- Roasted vegetables, such as carrots, Brussels sprouts, and potatoes
- Creamy mashed potatoes
- Crusty bread
Suggested side dishes:
- Roasted asparagus
- Creamed spinach
- Garlic green beans
Troubleshooting advice:
- If the beef fillet is cooking too quickly on the outside, reduce the oven temperature to 400°F and continue cooking until the internal temperature reaches 135°F.
- If the red wine sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
Food safety advice:
- Always wash hands and surfaces thoroughly before handling food.
- Use a meat thermometer to ensure the internal temperature of the beef fillet reaches 135°F for medium-rare.
- Store leftover beef fillet in the refrigerator within 2 hours of cooking.
Food history:
Roasted beef fillet is a classic dish that has been enjoyed for centuries. The addition of red wine sauce, also known as a bordelaise sauce, adds a rich and savory flavor to the dish.
Flavor profiles:
The beef fillet is tender and juicy with a savory and herbaceous flavor from the olive oil, mustard, and thyme. The red wine sauce is rich and tangy with a depth of flavor from the beef broth and red wine.
Serving suggestions:
Serve the Roasted Fillet of Beef Prince Albert with Red Wine Sauce as the main course for a special occasion or holiday meal. Pair with roasted vegetables and creamy mashed potatoes for a complete meal.
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