Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce

Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce
9 Ingredients
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 1 shallot, thinly sliced
  • 2 tablespoons whole black peppercorns
  • 2 thyme sprigs
  • One 5-pound whole beef tenderloin, trimmed
  • Fine sea salt and freshly ground black pepper
  • 3 tablespoons canola oil
  • 12 ounces cold unsalted butter, cut into pieces
Nutrition
1070
54% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

137% 89

Saturated

211% 42

Trans

- 1

Monounsaturated

- 33

Polyunsaturated

- 5

Carbs

1% 4

Carbs (net)

- 3

Fiber

4% 1

Sugars

- 1

Sugars, added

- 0

Protein

111% 55

Cholesterol

108% 325

Sodium

39% 931

Calcium

10% 102

Magnesium

16% 68

Potassium

20% 959

Iron

26% 5

Zinc

89% 10

Phosphorus

74% 516

Vitamin A

33% 293

Vitamin C

2% 2

Thiamin (B1)

13% 0

Riboflavin (B2)

20% 0

Niacin (B3)

111% 18

Vitamin B6

117% 2

Folate equivalent (total)

9% 35

Folate (food)

- 35

Folic acid

- 0

Vitamin B12

129% 3

Vitamin D

4% 1

Vitamin E

20% 3

Vitamin K

13% 16
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