Holiday Tenderloin - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Holiday Tenderloin



    A Colon Cancer Patient Gets the Right Care at the Right Time
    NBC Connecticut

    For the rub


    • 1 large bunch Flat Leaf parsley chopped
    • 4 tablespoons fresh thyme chopped
    • 2 tablespoons fresh rosemary chopped
    • 2 tablespoons kosher salt
    • 1 teaspoon large grind black pepper
    • 3/4 cup coriander seed crushed
    • 1/2 cup fennel seed crushed
    • 6 cloves garlic minced
    • zest from 2 large oranges


    • Mix all and set aside

    For the puff pastry


    • 1 package Pillsbury puff pastry


    • Pre-heat oven to 400 degrees. Thaw and on-roll the pastry on to a large cutting board.
    • Cut into 6 squares and place on parchment paper on a baking sheet. Then prick with a fork and bake for 10-20 minutes or until lightly browned and crispy. remove form oven and set aside.

    For the Tenderloin


    •  4-5 pound beef tenderloin - trimmed
    • 2 tablespoons olive oil
    • spice rub


    •  Pre-heat oven to 450 degrees. Place the trimmed tenderloin on a rimmed baking sheet large enough to fit. Rub it with the olive oil to coat. Then carefully coat and press the rub mix into the meat, turning to get all sides.
    • Place into the 450-degree oven and roast for 5-7 minutes.
    • Turn the oven down to 350 and roast for 20 -25 minutes or until an instant-read thermometer reads 125 for rare, 130-135 for medium-rare, 140-145 for medium and 150-155 for well done.
    • Remove from oven and let rest 15 - 20 minutes. slice and serve with the sauce and top with the puff pastry square

    For the sauce


    • 1 cup red wine
    • 4 cups beef broth
    • 4 tablespoons cornstarch mixed with 4 tablespoons cold water
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon honey
    • ½ teaspoon large ground black pepper
    • 2 tablespoons butter
    • Drippings from the sheet pan


    • Place the red wine in a saucepan over medium heat and simmer until reduced by half. Add in the 4 cups of broth and return to a simmer. Mix the cornstarch with the cold water and while stirring the gravy pour in the cornstarch mixture to thicken.
    • Remove from the heat and whisk in the Worcestershire sauce, balsamic vinegar, honey and black pepper. Taste and adjust seasonings with salt if needed. Stir in butter any drippings.

    Makes about 4.5 cups of red wine sauce. 

    Get the latest from NBC Connecticut anywhere, anytime