Ingredients for Tenderloins With Roasted Garlic Sauce
- Beef Tenderloin Steaks
- Garlic Heads
- A.1. Original Sauce
- Sliced Mushrooms
- Dry Red Wine
- 1/4 cup finely chopped onion
- 1 teaspoon sugar
- Garlic Granules
- Extra Virgin Olive Oil
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How to Make Tenderloins With Roasted Garlic Sauce
- Preheat oven to 500°F (260°C). Place 1 head of garlic, unpeeled, on a baking sheet.
- Roast for 15-20 minutes, or until garlic is soft and caramelized. Let cool completely.
- Once cool, squeeze the roasted garlic pulp from the skins. Discard skins.
- Roughly chop the roasted garlic pulp.
- In a small saucepan, combine the chopped garlic, 1/4 cup steak sauce, 1 teaspoon granulated garlic, 1/4 cup dry red wine, and 1/4 cup finely chopped onion.
- Bring to a boil, then reduce heat to low, add 1/2 cup sliced mushrooms and 1 teaspoon of sugar. Simmer for 5 minutes, or until sauce has thickened slightly.
- While the sauce simmers, prepare the tenderloins. Pat 2 (6-8 oz) beef tenderloins dry with paper towels. Season generously with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in a large skillet or grill pan over medium-high heat.
- Grill or sear the tenderloins for 5-7 minutes per side, or until desired doneness is reached (use a meat thermometer for accuracy). Baste occasionally with the remaining 1/4 cup steak sauce.
- Let the tenderloins rest for 5 minutes before slicing.
- Serve the sliced tenderloins topped generously with the roasted garlic sauce.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
41g
Carbs
3g
