Beef Tenderloin with Pinot Noir Sauce
Our favourite midsummer meat treat, but grand any time of year.
Perfectly Balance Your Plate
Serve with steamed asparagus and fingerling potatoes.
Ingredients
1 lb (450 g) beef tenderloin
1 tbsp vegetable oil
1 tbspBeef & Steak Seasoning
Sea Salt, to taste
Black Pepper, to taste
1⁄4 cup Pinot Noir or beef broth
3 tbspRed Pepper Jelly
Preparation
- Preheat oven to 375° F (190° C). Evenly rub beef tenderloin with vegetable oil, sprinkle with Beef & Steak Seasoning, Sea Salt and Black Pepper.
- Heat a frying pan to medium-high and sear tenderloin on all sides. Transfer to oven and roast 8-12 minutes, or until desired doneness.
- Transfer tenderloin from pan and keep warm. Heat pan to medium-high, and add Pinot Noir and Jelly. Stir constantly and simmer until reduced by approximately half.
- Slice tenderloin into medallions and drizzle with warm sauce. Serve immediately.
Nutritional Information
Per serving: Calories 252, Fat 12 g (Saturated 3.5 g, Trans 0 g), Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 11 g (Fibre 1 g, Sugars 9 g), Protein 24 g.
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