Beef Tenderloin with Onion Cabernet Sauce

PC Black Label Onion Cabernet Wine Jelly

Beef Tenderloin with Onion Cabernet Sauce

Our PC®Black Label Onion Cabernet Wine Jelly adds a lovely depth of flavour and tart-sweet richness ...

Our PC®Black Label Onion Cabernet Wine Jelly adds a lovely depth of flavour and tart-sweet richness to this tender carved roast tenderloin with velvety pan sauce. Ideal for special occasions, serve with mashed potatoes and steamed green beans tossed with additional Normandy-style butter.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: French
  • Season: Spring
  • Course: Main
  • Main Ingredient: Beef Tenderloin
  • Calories

    400 cal

  • Total Fat

    23 g

  • Sodium

    950 mg

  • Total Carbohydrate

    14 g

  • Dietary Fiber

    1 g

  • Protein

    27 g

Beef Tenderloin with Onion Cabernet Sauce

PC Black Label Onion Cabernet Wine Jelly

  • Calories

    400 cal

  • Total Fat

    23 g

  • Sodium

    950 mg

  • Total Carbohydrate

    14 g

  • Dietary Fiber

    1 g

  • Protein

    27 g

How to make

Ingredients

  • 2 tbsp (25 mL)

    Olive oil
  • 2 tsp (10 mL)

    Salt
  • 1 tsp (5 mL)

    Freshly ground black pepper
  • 1

    Beef tenderloin (about 990 g), trimmed
  • 1 tbsp (15 mL)

    PC®Black Label Onion Cabernet Wine Jelly
  • 1/4 cup (50 mL)

    PC®Black Label Normandy Style Unsalted Cultured Butter
  • 1-1/2 cups (375 mL)

    Minced shallots
  • 1 tsp (5 mL)

    Chopped fresh thyme
  • 1/2 cup (125 mL)

    Beef broth
  • 1/3 cup (75 mL)

    Brandy
  • 1/3 cup (75 mL)

    Red wine
  • 1/2 tsp (2 mL)

    Cornstarch

How to make

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    In medium roasting pan, heat oil on stovetop over medium-high heat. Sprinkle salt and pepper over tenderloin and add to roasting pan. Brown on all sides, about 6 to 8 minutes total. Place in oven. Roast for 15 minutes. Brush with 1 tbsp (15 mL) jelly. Roast 5 to 10 minutes longer or until thermometer inserted in centre reads 135°F (57°C).

  • Step 3

    Transfer roast to cutting board; tent loosely with foil. Place roasting pan over medium heat; add butter and cook until melted. Stir in shallots; cook for 5 to 6 minutes, stirring occasionally, or until softened. Stir in thyme, broth, brandy and wine. Stir in 1/4 cup (50 mL) jelly. Bring to a boil. Reduce heat to simmer. In small bowl, stir cornstarch into 1 tbsp (15 mL) water; stir into roasting pan. Cook until thickened, about 1 to 2 minutes.

  • Step 4

    Slice tenderloin into 3/4-inch (2 cm) thick slices; arrange on a platter. Pour some of the sauce over sliced beef; serve remaining sauce on the side.

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