Herb-Crusted Beef Tenderloin Roast with White Wine Cream Sauce | Red Meat Recipes | Weber HK
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Cooking tools:
- Grill
- Instant-read thermometer
- Butcher's twine
- Paring knife
- Skillet
- Stove
- Aluminum foil
- Spoon
Ingredients
- dried tarragon
- kosher salt
- freshly ground black pepper
- dried thyme
- rubbed dried sage
- whole beef tenderloin, 2.7 to 3.2 kilograms, untrimmed
- Extra-virgin olive oil
- 60 grams minced shallot
- 120 milliliters rice vinegar
- 120 milliliters dry white wine
- 120 milliliters reduced-sodium chicken broth
- 360 milliliters heavy whipping cream
- 12 grams packed minced fresh Italian parsley leaves
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