Classic Beef Tenderloin with Cabernet Roasted Garlic Sauce
  • 1 (4-5 pound) Certified Angus Beef ® tenderloin roast
  • ¼ cup olive oil
  • 1 tablespoon fresh chopped garlic
  • Kosher salt
  • Fresh cracked black peppercornsCabernet Roasted Garlic Sauce
  • 1 head garlic
  • 1 tablespoon olive oil
  • 1 cup Cabernet wine
  • 2 cups beef stock, heated
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  1. Preheat oven to 425°F.
  2. Brush roast with oil, rub garlic evenly onto roast and season with salt and pepper. In a large hot skillet, sear roast on all sides. Transfer to a shallow roasting pan.
  3. Roast in oven for 45 minutes or until internal temperature reaches 120°F on meat thermometer (for rare), or until desired doneness. Remove from oven, tent loosely with foil and rest 15 minutes before carving.Cabernet Roasted Garlic Sauce (can be prepared a day ahead)
  4. Preheat oven to 350°F.
  5. Slice off top of garlic head. Place in a small oven-proof baking dish; lightly coat with olive oil and roast until garlic is tender, fragrant and consistently light golden brown, approximately 35 minutes.
  6. While garlic is roasting, create a reduction by pouring wine in heavy-bottomed sauce pan. Cook over medium heat until it thickens and reaches sauce consistency.
  7. Remove garlic from oven and cool. Peel outside of bulb and squeeze each clove out.
  8. In a blender, add garlic, reduction, beef stock, butter, salt and pepper; blend until smooth.
  9. Adjust seasoning as needed.
  10. For an added twist to sauce, add 2 tablespoons fresh finely chopped parsley, 1 tablespoon fresh finely chopped thyme and ½ teaspoon fresh finely chopped rosemary to blended sauce and pulse blender.
  11. Serve over roast. (If prepared a day ahead, reheat sauce over low heat.)
Recipe by Certified Angus Beef brand blog - Go Rare at