Beef Tenderloin with Pinot Noir Sauce

Beef Tenderloin with Pinot Noir Sauce Beef Tenderloin with Pinot Noir Sauce Our favourite midsummer meat treat, but grand any time of year.
Our favourite midsummer meat treat, but grand any time of year.
  • 5 min prep
  • 15-20 minutes
  • 252 calories
  • $4.55
  • Gluten Free
  • Dairy Free

Ingredients


Makes: 4 servings

Preparation


 
  • Preheat oven to 375° F (190° C). Evenly rub beef tenderloin with vegetable oil, sprinkle with Beef & Steak Seasoning, Sea Salt and Black Pepper.
  • Heat Fry Pan to medium-high and sear tenderloin on all sides. Transfer to oven and roast 8-12 minutes, or until desired doneness.
  • Transfer tenderloin from pan and keep warm. Heat pan to medium-high, and add Beef Bouillon and Jelly. Stir constantly and simmer until reduced by approximately half.
  • Slice tenderloin into medallions and drizzle with warm sauce. Serve immediately.

Tip


 

Tip: Serve with steamed asparagus and fingerling potatoes.

Nutritional Serving Size
Calories 252
Fat 12 g
Saturated Fat 3.5 g
Transfat 0 g
Cholesterol 55 mg
Sodium 210 mg
Carbohydrates 11 g
Fibre 1 g
Sugar 9 g
Protein 24 g

Shop this recipe...

Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00
Beef & Steak Seasoning
$7.50
Red Pepper Jelly
$8.50