Rosemary Tenderloin Roast With Red Wine Prune Sauce
by Sara Foster, Foster’s Market, Durham, N.C.
- 1 2 to 2 1/2 –pound Certified Piedmontese® Tenderloin Roast, trimmed
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons freshly ground black pepper, plus more to taste
- 2 teaspoons sea salt, plus more to taste
Red Wine Prune Sauce
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 2 sprigs rosemary
- 2 cups dry red wine
- 1 cup beef stock
- 1/2 cup pitted prunes
- 1 teaspoon honey
Remove the beef from the refrigerator at least 1 hour before cooking and let it come to room temperature. Rub the tenderloin all over with the olive oil and sprinkle with rosemary and pepper, massaging the beef so the seasonings adhere.
Preheat the oven to 400°F. Heat a cast-iron skillet to just before the smoking point over medium-high heat.
Season the beef all over with the salt and sear in the hot skillet for 2 to 3 minutes per side, turning three times to sear on all four sides, 8 to 12 minutes total.
Place in the oven to roast for about 20 to 25 minutes, until an internal thermometer inserted in the thickest part of the meat reaches 120°F to 125°F for medium-rare.
While the tenderloin is cooking, you can prepare the red wine sauce. Heat the olive oil and 1 tablespoon of the butter over medium heat in a saucepan. Add the shallots and cook and stir for about 3 minutes or until the shallots are translucent. Add the rosemary, wine, and stock, and bring to a boil. Boil for about 15 minutes until the sauce has reduced by 2/3. You will have about 1 cup of sauce left. Add the prunes and reduce the heat to simmer. Continue to cook 5 minutes more. Remove from the heat and let cool slightly. Whisk in the remaining butter and honey, season with salt and pepper, and place on the back of the stove to keep warm. Do not place back over the heat, or the butter will break.
Remove the beef from the oven and transfer to a wooden cutting board. Let rest, loosely covered, for about 5 minutes before slicing. The temperature of the beef will continue to rise about another 5 degrees.
Slice the filet into 1/2-inch slices and serve warm with the sauce spooned over and around the slices.