“ Marry Me” Roast Beef Tenderloin

• 21/2 pounds beef tenderloin
• 2 extra-large beef bouillon cubes
• 2 garlic cloves, minced
• 11/2 tsps. Dijon mustard
• 1 tbsp. tomato paste
• 1/8 teaspoon freshly ground black pepper
• 2 tsps. Worcestershire sauce
• 1 tbsp. unsalted butter
• 3/4 cup red wine
• 1 tbsp. dry sherry
• 1 cup low-sodium beef or chicken broth
• 1 tbsp. cornstarch mixed with 2 tbsp. cold water

1. Poke the meat with a knife or thick skewer to
2. make small holes all over. Set aside.
3. In a small mixing bowl, combine the bouillon
4. cubes, garlic, mustard, tomato paste, pepper and
5. Worcestershire sauce. Pour in 1/4 cup of boiling
6. water to dissolve the bouillon. Using the back of a
7. wooden spoon, crush the bouillon cubes. Keep
8. crushing and stirring until you've made a nice
9. thick paste.
10. Rub the paste all over the meat, rotating it to
11. coat all sides well. Transfer the meat to a roasting
12. pan, cover loosely with foil and marinate for a
13. minimum of 30 minutes or up to 1 hour in the
14. refrigerator.
15. While the meat is marinating, set a rack in the
16. middle of the oven and preheat the oven to 425 F.
17. Pour enough water into the roasting pan to come
18. to a depth of 1/4 to 1/2 inch. Place the pan in the
19. oven and roast, covered, for 15 minutes.
20. Remove the foil and rotate the pan. Continue
21. cooking and check after 10 minutes that
22. there is still liquid in the pan; add 1/4 cup of
23. hot water if needed. Roast for an additional 5
24. minutes for rare, an additional 15 minutes for
25. medium-rare and an additional 20 minutes for
26. medium, or until the center of the roast registers
27. the desired temperature on an instant-read thermometer
28. (rare: 125 F, approximate total cooking
29. time 30 minutes; medium-rare: 130 F, approximate
30. total cooking time 40 minutes; medium:
31. 140 F, approximate total cooking time 45 minutes).
32. Transfer the roast to a platter or cutting board,
33. cover with foil to keep warm and allow it to rest
34. while you prepare the gravy.
35. Place the roasting pan with all of the drippings on
36. a burner over medium heat. Scrape up the brown
37. bits with a wooden spoon. Add the butter and stir. Whisk in the wine, sherry and broth. Add the cornstarch-water mixture, whisking until thickened, another 2 to 3 minutes.

beef tenderloin, beef bouillon cubes, garlic, tsps, tomato paste, freshly ground black pepper, worcestershire sauce, unsalted butter, red wine, sherry, beef, cornstarch mixed

Taken from www.epicurious.com/recipes/member/views/-marry-me-roast-beef-tenderloin-52969751 (may not work)