Tenderloin with Red Wine Reduction

Tenderloin was one of the first recipes Nana Muma gave me -- only she used Knorr's peppercorn sauce from an envelope as the sauce for hers. I'm using a red wine reduction sauce I found in Julia Child's cookbook. Deceptively easy and delicious.

Beef Tenderloin 1/2 diced shallot 1/2 c red wine 1/2 c beef stock 1T cold butter 1T Dijon mustard 1T parsley

For Tenderloin Pre-heat oven to 425 degrees Rub roast with live oil Place in roasting pan over heavy baking sheet Sprinkle with salt and pepper to taste Cook for 30 minutes or until themometer reads 135 or so Let stand at least 15 minutes before serving For Red Wine Reduction Sautée shallots in olive oil, be careful not to burn them. Add red wine and reduce by half. Add beef stock and reduce by half. Add butter and mustard, mix well to incorporate. Sprinkle with chopped parsley and serve with the tenderloin.

Chris and Susan Muma`