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Level
very easy
Prep Time
10 mins
Total Time
1 h 30 m
Serves
4 to 6

Ingredients

3 lb
beef tenderloin
1.5 kg
3 tbsp
olive oil, divided
45 mL
2
garlic cloves, minced
2 tbsp
packed brown sugar
30 mL
2 tbsp
soy sauce
30 mL
2 tsp
fresh thyme leaves
10 mL
4 tsp
harissa sauce (or to taste), divided
20 mL
1/2 cup
red wine
125 mL
1/2 cup
beef broth
125 mL
1/4 cup
tomato paste
60 mL

Method

Step 1
Preheat oven to 200°C (400°F). In a small bowl, whisk together 2 tbsp (30 mL) olive oil, garlic, brown sugar, soy sauce, thyme, and 2 tsp (10 mL) harissa sauce. Rub over tenderloin. (Tip: To prepare ahead, rub mixture over tenderloin, cover and chill up to 8 hr. Let stand at room temperature 1 hr. before proceeding with next steps.)
Step 2
Place a heavy roasting pan on the stove, add remaining 1 tbsp (15 mL) olive oil and bring to medium heat. Add tenderloin to pan, place in oven. If desired, turn meat about every 10 min. to brown all sides. For medium doneness, cook about 40 min., a meat thermometer inserted into the centre of the roast should reach 71°C (160°F). Or roast to desired doneness. Transfer tenderloin to a cutting board; tent with foil to keep warm while resting.
Step 3
Place the roasting pan on the stove again over medium heat. Add wine and bring to a boil, scraping up any browned bits from bottom of pan. Simmer until reduced by half.
Step 4
In a small bowl, whisk together remaining 2 tsp (10 mL) harissa paste, broth and tomato paste until smooth. Whisk into simmering red wine mixture; cook until thickened, about 3 min. Carve roast, place on a platter and serve with the sauce.

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Characteristics

Christmas Dinner Lactose Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
380
Fat:
17 g
Saturated Fat:
6 g
Carbs:
8 g
Sugar:
6 g
Cholesterol:
105 mg
Protein:
49 g
Sodium:
500 mg