Beef Tenderloin With Rosemary Red Wine Sauce



Section One: *Ingredients for Roasting the Beef Tenderloin*

  • 2 lbs beef tenderloin(cleaned)
  • 1 Tbs Mariah’s Seasoning (consists of Cajun seasoning, cumin, ginger, Lawry's seasoning, onion salt, and black pepper)
  • 2 tsp olive oil
  • 1 Tbs chopped onion(dried)
  • 1 Tbs chopped rosemary(fresh)
  • 1 Tsb garlic(minced)
  • 1/2 cup Worcestershire sauce
  • 2 tsp dill

Section Two: *Ingredients for the Rosemary Red Wine Sauce*

  • 1/2 cup chopped onion (fresh)
  • 2 Tbs olive oil
  • 1 Tbs garlic
  • 1 1/2 cup red wine
  • 1 cup beef broth
  • 1 tsp brown sugar
  • 2 Tbs rosemary(fresh)


Section One: *Roasting the Beef Tenderloin*

  1. Place the beef tenderloin in a baking pan and coat with the Worcestershire sauce. Then, season the meat with rest of the ingredients and let it sit for 1 hour. For the best result, let it marinate over night.
  2. Preheat the oven at 325 degrees F. Bake the beef unmoved for 15-20 minutes or until a meat thermometer read 130 degree F in the center of the loin.
  3. Keep the meat warm, and put all the excess liquid in a separate container.

Section Two: *Preparing the Rosemary Red Wine Sauce*

  1. Sauté the onions in a skillet with olive oil until they are caramelized.
  2. Add garlic and rosemary, and sauté further for 30 second.
  3. Add wine and boil for 2 minutes, then add beef broth, sugar and left over liquid from the meat, and boil it till the liquid is reduced by half.
  4. Slice the tender loin in a medallion shape, and pour the sauce over it.

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