Roast Fillet of Beef in Red-Wine Sauce
Published December 26, 1989
- Total Time
- 40 minutes
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Ingredients
1 center-cut fillet of beef, about 1 ¾ pounds, well trimmed and tied
Salt and freshly ground pepper to taste
1 tablespoon oil
2 tablespoons finely chopped shallots
1 cup dry red wine
½ cup fresh or canned beef broth
2 sprigs fresh thyme or ½ teaspoon dry
1 small bay leaf
2 tablespoons butter
Nutritional analysis per serving (4 to 6 servings)
2 grams carbs; 35 milligrams cholesterol; 166 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 12 grams fat; 234 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Sprinkle meat on all sides with salt and pepper. Rub with oil.
- Step 3
Put beef in a small shallow roasting pan and place on bottom rack of oven. Bake 25 minutes, turning once or twice as it roasts.
- Step 4
Transfer meat to a warm platter. Cover loosely with foil to keep it warm.
- Step 5
Pour off fat from pan. Place pan on top of stove and add shallots. Cook briefly, stirring, and add wine. Cook and reduce by half. Add broth, thyme, bay leaf and any juices that have accumulated around beef. Cook over high heat for about 5 minutes or until the sauce is reduced by ¾ cup. Swirl in the butter.
- Step 6
Transfer meat to a warm serving platter. Strain sauce over meat, slice on the bias and serve.
Private Notes