Skip to product information
1 of 1

Beef Tenderloin with Red-Wine & Marrow Sauce

Beef Tenderloin with Red-Wine & Marrow Sauce

Although this takes time, the end result is well worth it.

Ready in: 3 hours plus 25 hrs marrow prep

Serves: 8

Complexity: easy

kcal: 775

Your Page Title View full details

Ingredients

2 kg beef marrow bones, both ends of marrow exposed
SAUCE:--
2 cups dry red wine
⅓ cup finely chopped shallot
½ cup chopped mushrooms
1 small carrot, finely chopped
2 large sprigs fresh thyme
1 bay leaf
10 black peppercorns, cracked
2 cups veal stock
4 tsp arrowroot
1 tbsp Madeira
¼ tsp salt
BEEF:--
1.5 kg trimmed & tied beef tenderloin
½ tsp SIDS SALT & PEPPER
1 tbsp rice bran oil
1 tbsp butter
POACHING MARROW:--
1 cup beef stock
1 cup water
½ tsp salt

Directions

Prepare marrow: Rinse marrow bones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones. Cut marrow crosswise into 3 mm thick rounds. Cover marrow with cold water in a bowl and chill, changing water twice, for 24 hours.
Sauce:-- Boil wine, shallot, mushrooms, carrot, thyme, bay leaf and peppercorns in a 3 litre heavy saucepan until reduced to about ½ cup, about 15 minutes. Add veal stock and return to a boil. Pour through a fine sieve into a 2 litre heavy saucepan, pressing on and discarding solids. Return sauce to a boil. Stir together arrowroot and Madeira then whisk into sauce. Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in SIDS SALT & PEPPER.
Roast Beef: Preheat oven to 175°C.
Pat beef dry and sprinkle with SIDS SALT & PEPPER. Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes. Put roasting pan with beef in middle of oven and roast until an instant-read thermometer inserted diagonally 5 cm into centre registers 54°C for medium-rare, about 30 minutes. Transfer to a cutting board and let stand 10 minutes, then cut into 1 cm thick slices.
Meanwhile, bring stock, water and salt to a simmer in a small saucepan. Drain marrow and transfer with a slotted spoon to saucepan. Poach at a bare simmer 8 minutes.
Bring sauce to a simmer and add marrow using slotted spoon.
Pour some sauce over sliced beef and serve remainder on side. If desired, arrange marrow rounds between beef slices with slotted spoon.
Note: Sauce (before adding marrow) can be made 1 day ahead. Cool, uncovered, then chill, covered.