pan-roasted-beef-tenderloin-with-rosemary-and-garlic.json

{
    "directions": [
        "Preheat an oven to 400\u00baF.",
        "Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.",
        "Preheat an oval skillet or large saut\u00e9 pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125\u00baF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.",
        "Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.",
        "Slice the meat and arrange on a warmed platter. Pass the sauce alongside."
    ],
    "ingredients": [
        "1 beef tenderloin roast, 2 1/2 to 3 lb.",
        "3 fresh rosemary sprigs",
        "1 garlic clove, minced",
        "Salt and freshly ground pepper, to taste",
        "1 Tbs. vegetable oil",
        "4 shallots, minced",
        "2 cups dry red wine",
        "16 Tbs. (2 sticks) softened unsalted butter, cut  &nbsp into 1/2-inch pieces"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Pan-Roasted Beef Tenderloin with Rosemary and Garlic",
    "url": "http://www.williams-sonoma.com/recipe/pan-roasted-beef-tenderloin-with-rosemary-and-garlic.html"
}