Pepper Crusted Beef Tenderloin in Oregon Pinot Noir Sauce

Pepper Crusted Beef Tenderloin in Oregon Pinot Noir Sauce

The cracked pepper coating this oven roasted tenderloin bring a hot spice to the dish. The mild acid in the Pinot Noir sauce cuts through the richness of the meal and makes this a Sub Rosa favorite. Of course, we serve this with a flight of Oregon's finest Pinot Noir.

Here's what you need:

	3 tablespoons butter, room temperature, divided
	1 tablespoon flour
	1 cup finely chopped onion
	1 cup finely chopped carrot
	1 cup finely chopped celery
	2 tablespoons tomato paste
	1 1/4 cups Oregon Pinot Noir or your favorite red wine
	1 1/4 cups low-salt chicken broth
	1 1/4 cups beef broth
	Salt and pepper to taste
	1 (3- to 4-pound) beef tenderloin roast
	2 Tbs. heavy cream
	2 - 6 tablespoons coarsely ground black pepper

Here's what you do:

In a small bowl, mix together 2 tablespoons butter and flour; set aside. In a large frying pan over low heat, melt remaining 1 tablespoon butter. Add onion, carrot, and celery; saute approximately 10 minutes or until vegetables are tender. Add tomato paste and stir until vegetables are coated. Add wine and boil approximately 3 minutes or until liquid is reduced by half. Add chicken and beef broths; boil approximately 5 minutes or until liquid is reduced to 1 1/4 cups. Remove from heat and strain liquid, discarding solids. Return liquid to pan; add butter/flour mixture and whisk over medium heat about 1 minute or until sauce thickens. Add heavy cream at the very end. Do not overheat the cream. Season to taste with salt and pepper. Sauce can be prepared 1 day ahead. Cover and refrigerate.

Preheat oven to 500°F. Trim fat off roast. Pat the beef dry with paper towels. Lightly oil outside of roast and roll in coarsely ground cracked pepper.

Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, brown the roast on all sides (approximately 10 minutes). When browned, remove from heat. Place the browned roast and cast-iron pan in the oven and bake, uncovered, until a meat thermometer registers desired temperature (see below).

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

Remove from oven and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

In the cast-iron frying pan over medium heat, rewarm Pinot Noir Sauce over low heat; mix in any juices from roast.

Cut the roast into 1/2-inch slices and place them on a warm serving platter. To serve, spoon some Pinot Noir Sauce over the meat; pass remaining sauce separately. Serve immediately.

Makes 6 to 8 servings.

Inspiration: Whats Cooking America

Sub Rosa Recipes