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Prep Time
5 mins
Total Time
45 mins
Serves
8

Ingredients

2 1/2 to 3 lb
beef tenderloin roast, trimmed
1 kg
2 tsp
canola oil
10 mL
1/2 tsp
salt
2 mL
2 tbsp
Dijon mustard
30 mL
2 tsp
brown sugar
10 mL
1/4 tsp
ground cumin
1 mL
2 tsp
finely chopped fresh rosemary
10 mL
freshly ground black pepper to taste
1 cup
red wine
250 mL
1/4 cup
sugar
60 mL

Method

Step 1

Preheat oven to 425°F (220°C). Bring meat up to room temperature before rubbing on all sides with canola oil and seasoning with salt. Place on a parchment paper-lined baking sheet.

Step 2

In a small bowl, mix the mustard, brown sugar, cumin and rosemary. Using the back of a spoon, spread the mustard mixture on sides and top of the meat. Season with freshly ground pepper.

Step 3

Roast for 40 min. or until a meat thermometer reaches 160°F (71°C) for medium. Allow to rest 10 min. before slicing. Serve with red wine glaze.

Step 4

RED WINE GLAZE

Step 5

In a small saucepain, combine the red wine and sugar and mix well. Bring to a simmer and allow to reduce, stirring once in a while, until thickened, 20 to 30 min. Reduction will thicken further when it cools. It can be made several days ahead of time and stored in the refigerator. Bring up to room temperature before serving as a drizzle for the beef.

Tips

A high-quality cut, beef tenderloin costs about as much as a turkey but takes a fraction of the prep and cook time.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Father’s Day Main Dish Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of recipe):
Calories:
360
Fat:
16 g
Carbs:
11 g
Cholesterol:
95 mg
Protein:
39 g
Sodium:
290 mg
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