Roast Beef Tenderloin With Red Wine Sauce

Prep time: 15min

Total time: 55min

Serves 8

3 tbsp

Smokey Bourbon Applewood Grilling Sauce

45 mL

2 tbsp

First Cold Pressed Extra Virgin 100% Olive Oil

30 mL

3 cloves

Garlic, minced

1 tsp

Chili powder

5 mL

1/4 tsp

Pepper

1 mL

3 lb

Beef tenderloin roast

1.5 kg

Small onion, finely chopped

3/4 cup

Red wine

175 mL

1 1/2 cups

Beef Broth, 25% Less Sodium

375 mL

1 tbsp

All-purpose flour

15 mL

1/8 of the recipe

calories

300

fat

12 g

carbs

5 g

protein

36 g

Preheat oven to 400°F (200°C). Combine 2 tbsp (30 mL) grilling sauce, 1 tbsp (15 mL) olive oil, garlic, chilli powder and pepper. Rub tenderloin with mixture.(To make ahead, refrigerate covered for up to 8 hours.)
Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking, for medium, a meat thermometer in centre of roast reads 160°F (71°C), about 40 min. Add onions to roasting pan with tenderloin for last 20 min. of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest.
Place roasting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits off bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 min. In a small bowl, whisk remaining grilling sauce, flour and 2 tbsp (30 mL) of water until smooth. Whisk into simmering broth and cook until thickened, about 3 min.
Carve roast and place on a platter. Serve with sauce.

Heating the roasting pan prior to roasting the beef will sear the meat and seal in the juices.