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Roasted Beef Tenderloin with Red Wine Onion Sauce

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  Center cut beef tenderloin roast 2 1⁄2 Pound, tied
  Olive oil 3 Tablespoon
  Salt and pepper blend To Taste
  Provence blend To Taste
  Tuscan blend To Taste
  Beef stock/Chicken stock 1 Cup (16 tbs)
  Red wine sauce 700 Milliliter
  Dijon mustard 1 Teaspoon
  Honey 2 Teaspoon

• Preheat oven to 390 degrees F.
• Pour olive oil on a large roasting pan. Rub Tuscan Blend, Provence Blend and Salt & Pepper Blend over the tenderloin, on both sides.
• Mix mustard, honey and more Salt & Pepper Blend and rub into the beef.
• Place the beef on the roasting pan and roast for 25 minutes.
• Take out from the oven and let stand for 10 minutes.
• In a skillet, bring to a boil the beef stock and Red Wine Onion sauce.
• Simmer for 5 minutes, or until the sauce has thickened.
• Thinly slice the tenderloin.
• Spoon sauce over and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
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Nutrition Rank

Nutrition Facts

Serving size

Calories 483 Calories from Fat 313

% Daily Value*

Total Fat 35 g53.1%

Saturated Fat 13 g65.1%

Trans Fat 0 g

Cholesterol 101.9 mg34%

Sodium 666.6 mg27.8%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.03 g0.11%

Sugars 2.6 g

Protein 31 g62.6%

Vitamin A 5.6% Vitamin C 2.3%

Calcium 2.8% Iron 10.8%

*Based on a 2000 Calorie diet

Roasted Beef Tenderloin With Red Wine Onion Sauce Recipe Video