Beef Tenderloin with Pinot Noir Sauce
Our favourite midsummer meat treat, but grand any time of year.
15 - 20 min
4 servings
252 calories
Ingredients
1 lb (450 g) beef tenderloin
1 tbsp vegetable oil
1 tbsp Beef & Steak Seasoning
Sea Salt, to taste
Black Pepper, to taste
1⁄4 cup Pinot Noir or beef broth
3 tbsp Red Pepper Jelly
Instructions
Preheat oven to 375Ā° F (190Ā° 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 (Fiber 1 g, Sugars 9 g), Protein 24 g.
Perfectly Balance Your Plate
Serve with steamed asparagus and fingerling potatoes.