This Garlic Thyme Studded Beef Tenderloin Roast with Red Wine Sauce is perfect for a special occasion or holiday gathering!
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Tender and juicy
Perfect holiday meal
So flavorful!
Rich red wine sauce
Beautiful presentation
For the Beef: – 1 Beef Tenderloin Roast – 4 garlic cloves – 3 TBSP unsalted butter – 12 thyme tips – 1 small shallot – 2 sprigs thyme – 8 TBSP unsalted butter – 1 TBSP kosher salt – 1 tsp black pepper – 2 TBSP clarified butter For the Sauce: – 2 cups beef stock – 4 TBSP unsalted butter – 1 medium shallot – 1 cup dry red wine – 3 peppercorns – 1 small bay leaf – ½ tsp red wine vinegar – 2 TBSP unsalted butter
Aging your Beef: I can’t begin to describe how much better it is if you let your beef sit on a roasting rack in the refrigerator, uncovered, for a good amount of time (about 6 hours or up to 2 days) before cooking it. You will definitely notice the aging in texture and flavor and will be converted to this easy technique.