Herb Jenneskens' Beef Tenderloin in Marchand Sauce
Herb Jenneskens' Beef Tenderloin In Marchand Sauce is an moderately easy dinner. Made with 3 lb. beef tenderloin, trimmed, 1/4 lb. butter, 1/2 c. shallots, chopped, 2 tsp. minced parsley and 1 1/2 c. dry red wine, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
Roast beef in a 400Β° oven for 35 minutes or to desired doneness.
While tenderloin is roasting, prepare sauce.
Cook shallots and wine in saucepan until reduced to 1/4 original volume.
Cool slightly.
Cream butter with parsley, salt and pepper.
Blend into wine mixture.
Slice beef into 1/2-inch thick slices and serve with sauce.
Yields 8 servings.
π· Perfect Pairings
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