- 1/4 cup salted, shelled pistachio nuts, chopped
- 1 tablespoon chopped fresh thyme
- 2 tablespoons Dijon-style mustard
- 1 center-cut beef tenderloin roast (about 2 to 3 pounds)
- 1 tablespoon olive oil
- 4 ounces cremini or button mushrooms, sliced
- 1/4 cup finely chopped shallots
- 1/2 teaspoon salt
- 1 cup reduced-sodium beef broth, divided
- 1 cup Cabernet Sauvignon
- 1 tablespoon cornstarch
Heat oven to 425F. Combine nuts and thyme in small bowl. Spread mustard evenly over all surfaces of beef roast; press nut mixture evenly onto mustard.
Place roast in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
Meanwhile, prepare cabernet sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms, shallots and salt; cook and stir 6 to 9 minutes or until mushrooms are browned. Add 3/4 cup broth and wine to skillet; increase heat and bring to a boil; reduce heat slightly and cook 12 to 16 minutes or until liquid is reduced to 1 1/2 cups. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture into wine mixture; bring to a boil. Cook 1 to 2 minutes or until sauce thickens, stirring frequently.
Carve roast into slices; season with salt, as desired. Serve with cabernet sauce.
Courtesy of Family Features
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