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Ingredients
- 1 whole beef tenderloin (3 to 4 lbs/1.5 to 2 kg), trimmed
- Kosher salt and coarsely ground black pepper to taste
- 2 tbsp (25 mL) olive oil
- 3/4 cup (175 mL) dry red wine
Method
- Preheat oven to 450F (230C).
- Season beef with salt and pepper.
- Fold the pointed end under and tie in place to form a cylinder of uniform thickness.
- Rub the outside of the beef with oil.
- Place on a rack in a metal roasting pan and roast for 16 to 20 minutes, turning beef halfway through, until a meat thermometer inserted in the center registers 125F (52C) for rare, or until desired doneness.
- Transfer to a carving board and let rest for 5 to 10 minutes before slicing.
- Meanwhile, place roasting pan over medium heat until juices are bubbling.
- Add wine and boil for 1 minute, scraping up any brown bits from the bottom of the pan.
- Serve beef with red wine jus.
