STREAMING NOW: Tia Mowry At Home

Sage Roast Beef With Merlot Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Good with whipped potatoes and a green vegetable or salad. Serve with more merlot. When I've lacked an oven-proof skillet, I've made in a small enameled roasting pan.”
READY IN:
40mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sage through garlic; rub over roast.
  2. Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
  3. Add roast to pan and cook 6 minutes, browning all sides.
  4. Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
  5. Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
  6. MAKE SAUCE:
  7. Heat pan coated with spray over medium-high.
  8. Sauté shallots about 3 minutes.
  9. Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
  10. Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
  11. Stir in butter until melted; stir in parsley and salt.
  12. Serve sauce with tenderloin.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: