Twist on Gravy Recipe for Beef Tenderloin
90kcal
Ingredients
- 2 –3 tbsp beef drippings from roasted tenderloin
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 small shallots finely chopped
- 2 cloves garlic minced
- ½ cup red wine or beef broth
- 1 –2 cups beef broth adjust for desired consistency
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- Pinch smoked paprika optional
- 2 –3 tbsp heavy cream or crème fraîche
- Salt and pepper to taste
Equipment
- Roasting pan or skillet
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Fine mesh strainer
- Measuring cups and spoons
Method
- Collect pan drippings: After roasting beef tenderloin, remove the meat and set aside to rest. Pour the drippings into a medium saucepan.
- Sauté aromatics: Melt butter in the pan and sauté shallots and garlic until soft and fragrant.
- Deglaze: Add red wine or ½ cup beef broth to deglaze the pan, scraping up browned bits.
- Make roux: Stir in flour gradually, whisking constantly until smooth. Cook for 1–2 minutes to remove raw flour taste.
- Add seasonings: Mix in Dijon mustard, Worcestershire sauce, thyme, and smoked paprika.
- Simmer: Slowly whisk in remaining beef broth, simmering until gravy thickens to desired consistency.
- Finish: Remove from heat and stir in heavy cream or crème fraîche. Taste and adjust seasoning with salt and pepper.
- Strain (optional): For a smooth, polished gravy, strain through a fine mesh. Serve hot over sliced beef tenderloin.
Notes
- For a lighter version, skip the cream and use more broth.
- Make ahead: Gravy can be refrigerated for up to 3 days; reheat gently, adding broth if needed.
- Customize: Add fresh rosemary, shallots, or a splash of balsamic vinegar for additional flavor depth.
- Thickening tip: If gravy is too thin, mix 1 tsp cornstarch with 1 tbsp cold water and whisk in gradually
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