This Bordeaux blend is lovely and rich. The best way to enhance that richness is with the protein of red meat. The tannins in the wine adhere to the proteins and create a flavor combination and chemical reaction that can only be termed as “perfection on the palate.”
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
Rub ingredients:
Directions:
Rub ingredients:
- 5 lb tenderloin of beef
- 1 T. Dried minced garlic
- 1 t. Onion powder
- 1 T. salt
- 1 t. Black pepper
- 1 ½ t. Finely minced fresh rosemary
- 1 t. Finely minced fresh thyme
- 2 T. olive oil
Roasting pan base:
- 2 carrots, cut into large pieces
- 4 pieces celery, cut into thick slices
- 2 onions, cut into 8 pieces
- 1 c. red wine
- 1 c. beef stock
Horseradish Sauce:
- 1 c. heavy cream
- ½ c. sour cream or mayo
- ¼ c. freshly grated horseradish
- 1 T. lemon juice
- ¾ t. Salt
- ¼ t. Cayenne pepper
Step 1: Preheat the. oven to 500 degrees.
Step 2: Mix together the rub ingredients and blot the tenderloin dry.
Step 3: Place all the roasting pan ingredients in a 10 X 14 inch roasting pan.
Step 4: Rub the loin with the rub ingredients and place on top of the roasting pan vegetables. Place in the oven for 15 minutes at 500 degrees then reduce the temperature to 350 and continue to roast until the beef reaches the desired temperature - 135 for rare, 140 for med rare, 145 for medium, 150 for med well, and 155 for well done. Remember, the beef will continue to roast with residual heat and ultimately go up by five to ten degrees.
Step 5: While the beef roasts, make the horseradish sauce. In a mixing bowl, whip the cream until it forms soft peaks. Mix in the remaining ingredients and hold in the refrigerator while the beef roasts.
Step 6: Allow the beef to rest at least 15 minutes before slicing. Slice and serve with the horseradish sauce.