Beef (Tenderloin) with White Wine Sauce

beef tenderloin recipes

The juicier, the better and establishing a more worthy main dish like beef tenderloin with white wine sauce is perfect for those in-between turkey and ham dinner evenings.  It serves 10 to 12 people, with fine white wine sauce, eating this main dish during the holidays is just as rewarding to make as it is to eat.   The best dishes can be fast and easy, and with a 20 minute prep time and 35-45 minutes for grilling time, this beef tenderloin with white wine sauce recipe can be the main course on your table in an instant.

What you’ll need is 1 whole beef tenderloin; and for the ingredients, the following is needed.

For the Rub…

  • 1½ tablespoons dried tarragon
  • 2½ teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1½ teaspoons dried thyme
  • 1 teaspoon rubbed dried sage, packed
  • 1 whole beef tenderloin, 6 to 7 pounds, untrimmed
  • Extra-virgin olive oil

For the Sauce…

  • ½ cup minced shallot
  • ½ cup rice vinegar
  • 1½ teaspoons dried tarragon
  • ¼ teaspoon dried thyme
  • ½ cup dry white wine
  • ½ cup reduced-sodium chicken broth
  • 1½ cups whipping cream
  • ½ cup packed minced fresh Italian parsley leaves

Kosher salt

To prepare this crowd pleaser, rub ingredients onto the tenderloin. Then, trim and discard the excess fat and silver skin from the tenderloin. Part of the thin “tail” end of the tenderloin may separate as it is trimmed, but leave it connected to the main muscle as much as possible.

Lay the tenderloin out flat and straight, with the smoothest side up, aligning the narrow pieces at the tail end. Neatly fold the tail end of the tenderloin under itself to form an even thickness (one end may be larger). Tie the roast snugly with butcher’s twine at 2-inch intervals. Secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the rub.

Let the roast stand at room temperature for 30 minutes to 1 hour before grilling.

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

In a large skillet over high heat, combine the shallot, vinegar, tarragon, and thyme, and cook until the vinegar evaporates, 3 to 4 minutes, stirring often. Add the wine and broth and boil until reduced to about ½ cup, 3 to 4 minutes. Add the cream and boil until the surface is covered with large, shiny bubbles and the sauce is reduced to about 1½ cups, 5 to 7 minutes. Remove from the heat, adjust the seasonings, and set aside. Reheat and add parsley just before serving.

Brush the cooking grates clean. Sear the roast over direct medium heat for about 15 minutes, turning a quarter turn once every 3 to 4 minutes. Then slide the roast over indirect medium heat and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Keep the lid closed as much as possible during grilling. Remove from the grill, loosely tent with foil, and let rest for 10 to 15 minutes. The temperature will rise 5 to 10 degrees during this time.

Snip and remove all the twine from the roast. Cut the meat crosswise into ½- to 1-inch slices. Season with salt and serve warm with the sauce.

This holiday feast, after all, will be a juicy and tender feast for all to enjoy with a fine wine, or your drink of choice. The beefed-up ensemble will have you receive rave reviews till next year…Maybe this can be another new tradition for the “in-between turkey and ham” meals for you and your family to enjoy.  Bon Appétit!

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