Beef Tenderloin with Pinot Noir Sauce | Williams Sonoma
Beef Tenderloin with Pinot Noir Sauce Ingredients: - 2 1/2 lb. (1.25 kg) center-cut beef tenderloin - Kosher salt and freshly ground pepper, to taste - 2 tsp.
Ingredients
- 2 1/2 lb. (1.25 kg) center-cut beef tenderloin
- Kosher salt and freshly ground pepper, to taste
- 2 tsp. vegetable oil
- 1 cup (135 g) Pinot Noir finishing sauce
- 2 Tbs. cold unsalted butter, cut into pieces
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