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Roasted Beef with Merlot/Shallot Sauce
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

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
, 1/2 Vegetables , 2 1/2 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 each  cooking spray
0.3333 cup  fresh sage
1 tbsp  black pepper
3 tbsp  minced garlic
2 tsp  kosher salt
2 1/2 lb  extra lean beef tenderloin
0.3333 cup  shallots, chopped
1 1/2 cup  Wine, red, Merlot, 5 fl ounce serving
1 1/2 cup  low sodium beef bouillon
1 tsp  unsalted butter
3 tbsp  chopped parsley
0 1/4 tsp  kosher salt
Directions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

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