A recipe from Wegmans: use up your leftover wine.. (IF you have any!)

Roast Beef Tenderloin in Red Wine Sauce
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  1. 1 Trimmed & Tied Beef Tenderloin (about 4 lbs)
  2. 2 Tbsp Food You Feel Good About Basting Oil
  3. salt and pepper
  4. 1 cup red wine
  5. 2 containers (8 oz each) Food You Feel Good About Demi-Glace (Meat Dept)
  1. You'll Need: Small roasting pan
  1. Preheat oven to 450 degrees.
  2. Place meat in roasting pan; rub with basting oil and salt and pepper.
  3. Sear on center rack of oven 15 min; reduce heat to 350 degrees.
  4. Roast meat about 15 min per lb, until desired doneness. (Refer to temp chart for final cooking temps.) Check internal temp by inserting thermometer halfway into thickest part of meat.
  5. Transfer meat to clean platter; let rest 10-20 min.
  6. Place pan on stovetop on MEDIUM-HIGH; add red wine, stirring to loosen browned bits from bottom of pan. Reduce liquid by half, 6-7 min. Add demi glace; cook, stirring, until warmed through.
  1. Drizzle with Food You Feel Good About Black Truffle Extra-Virgin Olive Oil.
Adapted from Wegmans
Adapted from Wegmans
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