Beef Tenderloin

Name: Beef Tenderloin
Yield: 8
Ingredients: 5-6 pounds (2.5-3 kg) beef tenderloin, (trimmed); 3 teaspoons coarse salt; 1 1/2 teaspoons fresh cracked black pepper; 2 tablespoons canola or vegetable oil; 1/2 cup unsalted butter, (divided); 4 large cloves garlic, (minced); 1/2 teaspoon Dijon mustard ((optional)); 2 tablespoons vegetable or canola oil; 1 onion (or brown shallots) (finely chopped); 1 1/2 cups (375 ml) dry red wine ((Merlot or Pinot Noir)); 2 cups (500 ml) beef stock or broth; 1 sprig fresh thyme or rosemary; 1/8 teaspoon ground black pepper; 1/4 teaspoon salt

Beef Tenderloin was pinched from <a href="https://cafedelites.com/beef-tenderloin/" target="_blank" rel="noopener">cafedelites.com.</a>

"The best, juicy roast Beef Tenderloin slathered with garlic butter that melts in your mouth with every bite! Even better when served with a rich and rustic, easy to make red wine sauce (or jus)...."

INGREDIENTS

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5-6 pounds (2.5-3 kg) beef tenderloin, (trimmed)

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3 teaspoons coarse salt

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1 1/2 teaspoons fresh cracked black pepper

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2 tablespoons canola or vegetable oil

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1/2 cup unsalted butter, (divided)

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4 large cloves garlic, (minced)

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1/2 teaspoon Dijon mustard ((optional))

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2 tablespoons vegetable or canola oil

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1 onion (or brown shallots) (finely chopped)

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1 1/2 cups (375 ml) dry red wine ((Merlot or Pinot Noir))

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2 cups (500 ml) beef stock or broth

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1 sprig fresh thyme or rosemary

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1/8 teaspoon ground black pepper

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1/4 teaspoon salt

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