Louisiana-Style Beef Terderloin

Louisiana-Style Beef Terderloin
  • 4 servings
  • 0:15 Preparation
  • 1:30 Cooking
  • 1:45 Total Time


Add all
  • 4

    garlic cloves, chopped

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)


  • 1 1/4 lb
    (170 g)

    beef terderloin

  • 1 cup
    (250 mL)

    beef broth

  • 2 cups
    (500 mL)

    diced fresh tomatoes

  • 1/4 cup
    (60 mL)

    white wine

  • 1/2 tsp.
    (3 mL)

    Tabasco sauce


Preheat the oven to 180°C (350°F).

In a roasting pan, brown 2 chopped garlic cloves in butter and oil blend. Set aside.

Brown the terderloin over high heat 1 to 2 minutes per side.

Add beef broth and roast at 180°C (350°F) for 1 hour 15 min.

In a saucepan, brown remaining garlic in butter and oil.

Add tomatoes, wine and Tabasco sauce. Simmer 20 minutes.

Purée sauce in blender.

Serve sliced terderloin topped.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007