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1 2-1/2-pound beef tenderloin roast 1/4 cup olive oil Salt and pepper 1 large onion, chopped (1 cup) 2 stalks celery, chopped (1 cup) 2 medium carrots, chopped (1 cup) 4 cloves garlic, thinly sliced 1-1/2 cups Cabernet sauvignon 1-1/2 cups beef broth 1/2 cup balsamic vinegar 2 bay leaves 1 tablespoon butter (no substitutes) 1/2 teaspoon snipped fresh rosemary Salt and pepper |
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To grill,* arrange preheated coals around drip pan for indirect cooking. Test for medium-high heat over drip pan. Lightly coat beef with 2 tablespoons of the olive oil, and season with salt and pepper. Insert a meat thermometer into the center. Grill indirectly on the rack of a covered grill for 1 hour or until thermometer registers 145 degrees (medium rare). Cover and let stand 15 minutes before slicing.
Meanwhile, heat the remaining 2 tablespoons of the olive oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; cook and stir about 10 minutes or until vegetables are brown. Add wine, beef broth, balsamic vinegar, and bay leaves. Simmer, uncovered, for 10 minutes. Strain, reserving the liquid. Discard solids and continue to boil the liquid gently, uncovered, for 25 to 30 minutes or until reduced to 1/2 cup and slightly thickened. (Watch the sauce closely during the final 5 minutes of cooking, as it will reduce at a more rapid rate.) To serve, stir butter and rosemary into the sauce. Season to taste with salt and pepper. Thinly slice the beef. Serve immediately with the sauce.
*To oven-roast the beef, use a shallow roasting pan and roast in a 325 degree F oven for 30 to 45 minutes.
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