Roast Tenderloin Beef in Red Wine Sauce a la Kusina ni Teds

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It’s Sunday and every Sunday we have a not-so-common dish in our home.  Not-so-common meaning a dish that is served once a month.  If its’ my dad, he’ll cook something of Ilonggo origin.  If it’s me, I usually cook my experiment recipe.
Today I’ll be cooking a dish that is not yet serve in our home, and that is roast tenderloin beef in red wine sauce.  Luckily, we have an opened bottle of red wine sitting in the fridge since last Christmas, so better make good use of it.  This will somewhat make a free space for our fridge so let’s start cooking.
Ingredients
 
 
1 kilo                                     Beef Tenderloin
                                             Salt
                                             Pepper
                                             Italian Seasoning
3 teaspoons                           Olive Oil
1 bulb                                    Garlic, halved horizontally along the center
1 head                                   Onion, cut into quarter
2 pieces                                 Carrots
2 cups                                    Red Wine
2 Tablespoons                        Cornstarch
1/2 cup                                   Water

Procedure
1.  Preheat oven to 190 degrees Celsius.  Tie the Tenderloin to form a log of meat.  Generously season with salt, pepper and Italian seasoning.

2.  Heat olive oil and add garlic.  When smoking hot, add the meat.  Sear (brown) the meat on all sides.

3.  Remove the meat and add onions and carrots.  Pour in the red wine and deglaze the pan.  Put the seared beef on top of the vegetables and tightly cover with aluminum and pop it in the oven for 1 hour and 30 minutes to 2 hours.  Let the meat rest for 20 minutes before cutting.

4.  For the sauce, sieve the juices in the roasting pan and mashed and press that garlic.  Simmer the juice in a saucepan.  Pour a cup of water of broth (for more flavorful experience), season with salt and pepper.  Dissolve cornstarch in water and add a tablespoon at a time until desired consistency is achieved.  Pour the sauce over the roast tenderloin beef.

This This roast tenderloin beef is best served with rice or mashed potato.

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4 comments

  • This is really an amazing and attractive post about Sunday feast with Wine. I appreciate your posted wonderful photos. Thanks for sharing such an interesting post.

    Reply

  • WOW! This is really an amazing and attractive post about Sunday feast with Wine. I appreciate your posted wonderful photos. Thanks for sharing such an interesting post.

    Reply

  • It's Sunday and every Sunday we have a not-so-common dish in our home. Not-so-common meaning a dish that is served once a month. If its' my dad, he'll cook something of Ilonggo origin. If it's me, I usually cook my experiment recipe. buy whisky online

    Reply

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