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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Roasted Beef with Merlot/Shallot Sauce

Source: dLife

A very tender and moist beef tenderloin topped with a buttery red wine/shallot sauce.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	179.4

Total Carbs	3.5 g

Dietary Fiber	0.2 g

Sugars	0.5 g

Total Fat	5.1 g

Saturated Fat	1.8 g

Unsaturated Fat	0.1 g

Potassium	283.1 mg

Protein	23.0 g

Sodium	500.6 mg

Dietary Exchanges 5.1 Fat, 0.3 Vegetables, 2.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 0.3333
0.3333 cup fresh sage 1.0
1 tbsp black pepper 3.0
3 tbsp minced garlic 2.0
2 tsp kosher salt 2.5
2 1/2 lb extra lean beef tenderloin 0.3333
0.3333 cup shallots, chopped 1.5
1 1/2 cup Wine, red, Merlot, 5 fl ounce serving 1.5
1 1/2 cup low sodium beef bouillon 1.0
1 tsp unsalted butter 3.0
3 tbsp chopped parsley 0.25
0 1/4 tsp kosher salt

Directions

Preheat oven to 350 degrees F.
Heat a cooking spray coated frying pan over medium heat. Mix sage, pepper, garlic, and 2 teaspoons salt and massage onto beef. Lay beef in pan and cook 6 minutes total, flipping to brown all sides.
Wrap the handle with foil and place into oven. Bake 25 minutes or until a meat thermometer reads at least 140 degrees F. Lay beef on a cutting board and tent with foil; let rest 15 minutes.
Heat a cooking spray coated saucepan over medium-high heat. Cook shallots 3 minutes or until soft. Pour in wine and let boil; cook 4 minutes or until reduced to 3/4 cup. Mix in broth and cook 6 minutes or until reduced to 1 1/4 cups. Whisk in butter, parsley, and salt. Serve sauce with beef.