Roast Beef Tenderloin with Red Currant Jus
A sweet-tart sauce adds character to tender but mildly flavored beef. The sauce can be made up to 2 days in advance.
Preparation Time30 min
Cooking Time40 min
Total Timeunder 4 hours
OccasionFormal Dinner Party
Recipe CourseMain Course
Taste and TextureMeaty, Tart
- 4 oz (115g) sliced bacon, finely chopped
- 2 cups tawny or ruby port
- 2/3 cup beef stock
- 2 tbsp red currant jelly
- 1 tsp cornstarch, dissolved with 1 tbsp cold water
- 2¼ lb (1kg) beef tenderloin, tied
- Salt and freshly ground black pepper
- 2 tsp olive oil
To make the sauce, cook the bacon in a nonstick frying pan over medium heat for about 6 minutes, or until crisp. Transfer to paper towels to drain. Wipe the pan clean. Combine the port, stock, and jelly in the pan, bring to a boil, and cook about 5 minutes, or until reduced by ¼. Whisk in the dissolved cornstarch and cook until lightly thickened. Stir in the reserved bacon.
Preheat the oven to 400°F (200°C). Season the beef with salt and pepper. Heat the oil in a large frying pan over high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to rack in a roasting pan. Roast about 20 minutes, or until a meat thermometer reads 130°F (55°C) for medium-rare.
Transfer to a carving board and let rest for 15 minutes before carving. Slice the beef and serve with the sauce.
Duck Breasts with Red Currant Jus: Substitute 4 sautèed duck breasts for the filet. Substitute pancetta for the bacon, and a hearty red wine for the port.
2008 Dorling Kindersley