MacKinnon's Tenderloin

  • Approximately 3.5-pound beef tenderloin roast
  • 1 Tbsp olive oil
  • 2 tsp coarse salt
  • 2 tsp coarse-ground black pepper
  • 1 shallot, finely chopped
  • 1/2 cup Drambuie
  • 2 Tbsp all-purpose flour
  • 2 cups beef stock
  • 2 Tbsp Dijon mustard
  • 2 tsp CROSSE & BLACKWELL Worcestershire sauce image placeholder

Preheat oven to 425° F.

Rub beef with oil and season with salt and pepper. Place in a flame-proof roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness (130° F for rare, 140° F for medium-rare). Remove meat from oven when temperature is 10° shy of desired doneness since roast will finish cooking as it rests.

Add shallot to roasting pan. Heat Drambuie in a small saucepan over low heat until warmed. Pour Drambuie over beef and quickly ignite, using a long match. When flame goes out, remove beef to a serving platter and hold, loosely covered.

Add flour to roasting pan and cook over medium heat, stirring constantly for 1 minute. Whisk in beef broth, mustard and Worcestershire sauce. Bring to a boil and whisk until smooth. Season to taste with salt and pepper. Transfer to gravy boat.

Slice beef and serve with sauce.

Servings: 8
Submitted by: Recipe Group Member