Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce · Faith Middleton's Food

Name: Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce · Faith Middleton's Food
Ingredients: 1 large flat-leaf parsley ( chopped); 4 tablespoons fresh thyme (chopped); 2 tablespoons fresh rosemary (chopped); 2 tablespoons kosher salt; 1 teaspoon large grind black pepper; 3/4 cup coriander seed (crushed); 1/2 cup fennel seed (crushed); 6 cloves garlic (minced); zest from 3 large oranges; 1 package Pillsbury puff pastry (This can be made a day ahead and stored in an airtight container); 4-5 pounds beef tenderloin (trimmed); 2 tablespoons olive oil; 1 spice rub (from this recipe); 1 cup red wine; 4 cups beef broth; 4 tablespoons corn starch (mixed with 4 tablespoons cold water); 1 tablespoon Worcestershire sauce; 2 tablespoons balsamic vinegar; 1 teaspoon honey; 1/2 teaspoon large ground black pepper; 2 tablespoons butter; drippings form the sheet pan

foodschmooze.org

Make this holiday herb and citrus crusted beef tenderloin in four easy steps: make the rub, roast the beef, prep the sauce, and bake the store-bought puff pastr

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Ingredients

1 large flat-leaf parsley ( chopped)
4 tablespoons fresh thyme (chopped)
2 tablespoons fresh rosemary (chopped)
2 tablespoons kosher salt
1 teaspoon large grind black pepper
3/4 cup coriander seed (crushed)
1/2 cup fennel seed (crushed)
6 cloves garlic (minced)
zest from 3 large oranges
1 package Pillsbury puff pastry (This can be made a day ahead and stored in an airtight container)
4-5 pounds beef tenderloin (trimmed)
2 tablespoons olive oil
1 spice rub (from this recipe)
1 cup red wine
4 cups beef broth
4 tablespoons corn starch (mixed with 4 tablespoons cold water)
1 tablespoon Worcestershire sauce
2 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon large ground black pepper
2 tablespoons butter
drippings form the sheet pan