- 2-4 lb. whole beef tenderloin
- 1/2 cup dry red wine
- 1/2 cup water
- 1/4 tsp. Kitchen Bouquet Browning and Seasoning Sauce
- - salt and cracked black pepper, to taste
Arrange tenderloin on an oiled broiler pan. Tuck "tail" under for uniform thickness and even cooking. Roast in a preheated 425° oven 35-40 min. for rare (135° internal temperature) or 40-50 min. for medium (150° internal temperature). Arrange meat on a cutting board; let stand, covered with foil, 10 min. before carving. Serve with Au Jus.
AU JUS: Pour wine, water and Kitchen Bouquet Browning and Seasoning Sauce in bottom of broiler pan. Warm over medium heat, stirring to loosen any cooked-on drippings; season to taste with salt and cracked black pepper.
Good to Know: A good instant-read thermometer allows you to check the temperature of the meat for perfect doneness. Insert thermometer in thickest part.