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Philly Courtesy of Lombardi Prime Meats

Roasted Beef Tenderloin In an easy Red Wine Sauce Serves 10 Ingredients ➜ (1) 4-5 pound whole beef

tenderloin, trimmed ➜ 2 teaspoons kosher salt ➜ 1 teaspoon freshly cracked black pepper corns

Sauce

➜ 6 tablespoons butter ➜ 1/4 cup finely chopped shallots or substitute red onions

➜ 1 fresh rosemary sprig ➜ 1 cup dry red wine ➜ 1 cup beef broth, can be from a carton ➜ teaspoon pepper

Directions Pre-heat oven to 425 degrees. Turn small end of beef under about 6 inches. Tie turnedunder portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef. For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10 degrees and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F. While beef is roasting, prepare wine sauce. In an 8-inch skillet, melt 2 tablespoons of butter over medium-high heat. Add shallots and rosemary; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Bring to a boil. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Stir in 1/2 teaspoon pepper. Strain through a sieve to remove any solids. Remove string from beef and slice roast crosswise into 1/2-inch-thick slices. Arrange on platter. Serve with sauce.

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