Beef Tenderloin with Merlot and Shallot Sauce
Main Dishes • French
Description
Beef Tenderloin with Merlot and Shallot Sauce
Ingredients
- Shallot 1 head
- Veal Tenderloin 15 oz
- Merlot Grapes 6 tablespoons
- Vegetable Oil 1 tablespoon
- Butter 3 tablespoons
- Campbell's Beef Broth ¾ cup
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Season the meat with salt and pepper.
Step 2
Heat the vegetable oil in a large skillet over high heat. Add the meat and sear for 1 minute on each side. Reduce the heat to medium and cook the meat on all sides for 3 minutes for medium doneness. Transfer the meat to a plate and cover with foil.
Step 3
In the same skillet, add the chopped shallot and sauté over medium heat for 1 minute. Add the wine and reduce by half, about 2 minutes. Then pour in the broth and cook until the sauce thickens, about 8 minutes. Remove from heat and stir in the butter. Season with salt and pepper.
Step 4
Cut the meat into 2 pieces, drizzle with sauce, and serve.
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