Beef Tenderloin with Red Wine Glaze
Old-school, yes, but in a totally good way. This recipe is based on the prime rib Justin learned to cook at his first restaurant job. It was seared, then rubbed all over with a thick red wine glaze and cooked at low heat to pink, juicy perfection. We’ve adapted the method for beef tenderloin, which cooks a lot faster than prime rib. The beauty of low temperature roasting is that the meat doesn’t contract or toughen, and the flavor of the glaze permeates the meat. It’s a foolproof way to serve succulent, tender restaurant-style roast beef.