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Beef Tenderloin with Roasted Garlic Crust and Red Wine Sauce

A home-style Beef Tenderloin with Roasted Garlic Crust and Red Wine Sauce made with Garlic Heads Removed Plus, Garlic, Dijon Mustard, Peasant Bread Crusts Removed, and Italian Sweet Sausage Drained. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2
• 2
• 1/2 cup
• 2 slice
• 1/2 cup
• 1/2 cup
• 5 lb
• 1/2 cup
• 3 1/3 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Pre-heat oven to 425 degrees F.

2. 2

   Wrap the garlic heads in a double layer of foil and bake for about 1 hour or until soft.

3. 3

   Remove from the oven and lower the oven temperature to 350 degrees F.

4. 4

   Peel the roasted garlic.

5. 5

   In a small bowl, mash the garlic cloves and mix in the mustard.

6. 6

   Toast the bread in the oven for 6 to 7 minutes or until dry.

7. 7

   Let cool, then chop in a food processor.

8. 8

   You should have about 1/2 cup of crumbs.

9. 9

   Add the bread crumbs and the cooked sausages to the mustard mixture.

10. 10

    Heat the oil in a large heavy roasting pan set over 2 burners on moderate heat until almost smoking.

11. 11

    Season the tenderloin with salt and pepper.

12. 12

    Add the tenderloin to the roasting pan and brown well on all sides, about 15 minutes.

13. 13

    Transfer to a platter and cool.

14. 14

    Pour off any excess oil from the pan.

15. 15

    Add the wine and bring to a boil over moderately high heat, scraping up any browned bits from the bottom of the pan.

16. 16

    Boil the wine until reduced by half, about 3 minutes.

17. 17

    Add the wine to the reserved vegetable cooking liquid.

18. 18

    Spread the garlic mustard mixture all over the top and sides of the tenderloin.

19. 19

    Press the thyme into the garlic mixture.

20. 20

    Transfer the tenderloin to the roasting pan and roast for about 25 minutes, or until the crust is browned and an instant-read thermometer inserted into the center of the meat reads 125 degrees for medium rare.

21. 21

    Transfer to a cutting board and let rest for 15 minutes.

22. 22

    Set the roasting pan over 2 burners on moderately high heat.

23. 23

    Pour in the wine/vegetable cooking liquid and boil for 2 minutes, stirring with a wooden spoon.

24. 24

    Pour the liquid into a medium sauce pan and bring to a boil.

25. 25

    Whisk in the flour paste until smooth and simmer.

26. 26

    Whisk frequently until the gravy thickens, about 3 minutes.

27. 27

    Season with salt and pepper and strain into a warmed gravy boat.

28. 28

    Carve the roast into 1/3-inch thick slices and serve.

29. 29

    Contributed to the FareShare Gazette by Dancer^; 20 April 2003. www.fareshare.net