Roast Tenderloin of Beef (Low-Fat)
Print This Page
INGREDIENTS 2-1/4 pounds beef tenderloin roast
1/4 cup soy sauce
2 teaspoons pepper
1 tablespoon olive oil
Aluminum foil
2 cloves garlic, minced
4 shallots, minced
2/3 cup dry red wine
3 tablespoons Dijon mustard
2 cups beef stock
2/3 cup evaporated skim milk
1 teaspoon unsalted butterPreheat oven to 450 degrees. Rub soy sauce into beef tenderloin. Sprinkle with pepper and set aside 20 minutes.
Heat oil in a heavy ovenproof skillet over high heat. Sear beef 3 minutes, or until all sides are browned. Transfer skillet to oven and roast 7 minutes per pound for medium-rare meat. Transfer to a platter. Tent loosely with foil and set aside 5 minutes before slicing.
Drain excess drippings from skillet. Sauté garlic and shallots in same skillet over medium heat 3 minutes, or until golden. Stir in wine. Increase heat to high and simmer 1 minute.
Stir in remaining ingredients, except butter. Bring to a boil, stirring frequently. Reduce heat to medium. Simmer 6 minutes or until sauce coats the back of a spoon. Remove from heat.
Stir in butter until mixed thoroughly. Cut tenderloin into slices and spoon sauce over meat.
Makes 4 servings