Roast Beef Tenderloin with Balsamic Pan Sauce

Ideal for entertaining or weekend dinner enjoyed by family, this sensational beef tenderloin is accompanied by a simple sauce enriched with PC Black Label Aged Balsamic Vinegar of Modena. Serve with roast sweet peppers and creamy polenta or risotto.

Ingredients10

  • 1 beef tenderloin roast (1.35 kg), trimmed and tied
    Beef Tenderloin Roast
    In Cart

    Beef Tenderloin Roast

    Not available to
    shop online

  • 2 tbsp (25 mL) vegetable oil
    100% Pure Vegetable Oil
    In Cart

    Rooster  100% Pure Vegetable Oil (2.84L)

    $7.39 ea
    $0.26 / 100 mL
  • 1 tbsp (15 mL) chopped fresh Italian parsley
    Italian Parsley
    In Cart

    Italian Parsley (1ea)

    $1.99 ea
    $1.99 ea
  • Ingredients Unavailable Online
    1-_ tsp (7 mL) sea salt
    1-_ tsp (7 mL) freshly ground black pepper
    Balsamic Pan Sauce:
    3 tbsp (45 mL) cold unsalted butter, cubed
    1/4 cup (50 mL) minced shallots
    1 cup (250 mL) chicken stock
    3 tbsp (45 mL) PC BLACK LABEL AGED BALSAMIC VINEGAR OF MODENA

Cooking Instructions

1

Preheat oven to 375°F (190°C).

2

Sprinkle salt and pepper all over beef. Heat oil in large frying pan over medium-high heat; brown beef on all sides, about 6 to 8 minutes. Remove pan from heat. Transfer beef to rack in shallow roasting pan, setting frying pan aside to make Balsamic Pan Sauce. Place roasting pan in centre of oven; roast for 45 to 50 minutes or until meat thermometer reads 140°F (60°C) for medium-rare. Remove from oven, tent loosely with foil and let rest for 10 minutes (temperature will rise 5°F/3°C).

3

Meanwhile, melt half of the butter in same frying pan over medium-high heat; cook shallots for 1 minute, stirring. Pour in stock and vinegar. Bring to a boil; boil until reduced to about a half-cup (125 mL). Remove from heat. Swirl in remaining butter to thicken sauce.

4

Untie roast, slice and serve with Balsamic Pan Sauce. Sprinkle with parsley.
You will need
1-_ tsp (7 mL) sea salt
1-_ tsp (7 mL) freshly ground black pepper
1 beef tenderloin roast (1.35 kg), trimmed and tied
2 tbsp (25 mL) vegetable oil
Balsamic Pan Sauce:
3 tbsp (45 mL) cold unsalted butter, cubed
1/4 cup (50 mL) minced shallots
1 cup (250 mL) chicken stock
3 tbsp (45 mL) PC BLACK LABEL AGED BALSAMIC VINEGAR OF MODENA
1 tbsp (15 mL) chopped fresh Italian parsley