by Karin Calloway
There are many methods employed to roast a whole beef tenderloin, and I believe I’ve tried every one of them. Some call for a very hot oven with a short cooking time, others call for a moderate oven with a longer cooking time, and my favorite method is low and slow.
Roasting a whole tenderloin in a low oven ensures that the tenderloin, from end to end, is all done to the same degree. So, if your family likes a tenderloin that’s medium or medium-rare, you aren’t stuck with end pieces that are well done with just a few medium-rare pieces in the middle.
A simple Red Wine Jus made from a full-bodied wine along with shallots, fresh thyme and beef broth adds the finishing touch to this perfectly roasted special occasion cut of meat.
Transfer to a carving board, tent loosely with foil and let rest for 30 minutes. Slice and serve, drizzled with the Red Wine Jus.
Makes 6-8 servings.
Red Wine Jus
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