Marry Me Roast Beef

From Costco

YIELD: 6 people

INGREDIENTS

2½ pounds beef tenderloin
2 extra-large beef bouillon cubes
2 garlic cloves, minced
1½ tsps. Dijon mustard
1 tbsp. tomato paste
1/8 teaspoon freshly ground black pepper
2 tsps. Worcestershire sauce
1 tbsp. unsalted butter
¾ cup red wine
1 tbsp. dry sherry
1 cup low-sodium beef or chicken broth
1 tbsp. cornstarch mixed with 2 tbsp. cold water

PREPARATION

Poke the meat with a knife or thick skewer to
make small holes all over. Set aside.

In a small mixing bowl, combine the bouillon
cubes, garlic, mustard, tomato paste, pepper and
Worcestershire sauce. Pour in ¼ cup of boiling
water to dissolve the bouillon. Using the back of a
wooden spoon, crush the bouillon cubes. Keep
crushing and stirring until you've made a nice
thick paste.

Rub the paste all over the meat, rotating it to
coat all sides well. Transfer the meat to a roasting
pan, cover loosely with foil and marinate for a
minimum of 30 minutes or up to 1 hour in the
refrigerator.

While the meat is marinating, set a rack in the
middle of the oven and preheat the oven to 425 F.
Pour enough water into the roasting pan to come
to a depth of ¼ to ½ inch. Place the pan in the
oven and roast, covered, for 15 minutes.

Remove the foil and rotate the pan. Continue
cooking and check after 10 minutes that
there is still liquid in the pan; add ¼ cup of
hot water if needed. Roast for an additional 5
minutes for rare, an additional 15 minutes for
medium-rare and an additional 20 minutes for
medium, or until the center of the roast registers
the desired temperature on an instant-read thermometer
(rare: 125 F, approximate total cooking
time 30 minutes; medium-rare: 130 F, approximate
total cooking time 40 minutes; medium:
140 F, approximate total cooking time 45 minutes).

Transfer the roast to a platter or cutting board,
cover with foil to keep warm and allow it to rest
while you prepare the gravy.

Place the roasting pan with all of the drippings on
a burner over medium heat. Scrape up the brown
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.