- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 4 - 6
Ingredients
- 3 lb
- beef tenderloin
- 1.5 kg
- 3 tbsp
- olive oil, divided
- 45 mL
- 2
- garlic cloves, minced
- 2 tbsp
- packed brown sugar
- 30 mL
- 2 tbsp
- soy sauce
- 30 mL
- 2 tsp
- fresh thyme leaves
- 10 mL
- 4 tsp
- harissa sauce (or to taste), divided
- 20 mL
- 1/2 cup
- red wine
- 125 mL
- 1/2 cup
- beef broth
- 125 mL
- 1/4 cup
- tomato paste
- 60 mL
Directions
Step 1
Preheat oven to 200°C (400°F). In a small bowl, whisk together 2 tbsp (30 mL) olive oil, garlic, brown sugar, soy sauce, thyme, and 2 tsp (10 mL) harissa sauce. Rub over tenderloin. (Tip: To prepare ahead, rub mixture over tenderloin, cover and chill up to 8 hr. Let stand at room temperature 1 hr. before proceeding with next steps.)
Step 2
Place a heavy roasting pan on the stove, add remaining 1 tbsp (15 mL) olive oil and bring to medium heat. Add tenderloin to pan, place in oven. If desired, turn meat about every 10 min. to brown all sides. For medium doneness, cook about 40 min., a meat thermometer inserted into the centre of the roast should reach 71°C (160°F). Or roast to desired doneness. Transfer tenderloin to a cutting board; tent with foil to keep warm while resting.
Step 3
Place the roasting pan on the stove again over medium heat. Add wine and bring to a boil, scraping up any browned bits from bottom of pan. Simmer until reduced by half.
Step 4
In a small bowl, whisk together remaining 2 tsp (10 mL) harissa paste, broth and tomato paste until smooth. Whisk into simmering red wine mixture; cook until thickened, about 3 min. Carve roast, place on a platter and serve with the sauce.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 380
- Fat:
- 17 g
- Saturated Fat:
- 6 g
- Carbs:
- 8 g
- Sugar:
- 6 g
- Cholesterol:
- 105 mg
- Protein:
- 49 g
- Sodium:
- 500 mg
