Beef Tenderloin Roast with a Baileys Angelcot Pineapple Sauce

I bought a nice beef tenderloin roast the other day and was brainstorming flavors that would match it well for a sauce. Why is it much easier to pair pork tenderloin with sauces than it is with beef? The tenderloin I got was already trimmed, however, not very neatly or so I discovered, but it turned out delicious and tender nonetheless. I highly recommend getting a roast that you can trim yourself.

In seeking out ingredients for the sauce I mulled over quite a bit of things, but decided to bring into it a rather unusual item - Bailey's Irish Cream. I also had some overripe angelcots (apricots) that had been picked up at the Farm Fresh in downtown Savannah. The angelcots were too mushy to eat like a fruit, making it perfect for a sauce. Along the way I grabbed this and that, things that I thought would work well with it, from my pantry and fridge.

2-3 Lb Beef tenderloin roast
Sea salt & fresh ground peppercorns
Olive oil

Sauce
1 C Beef broth (or 1 C water + 2 beef bullion cubes - which is what I used)
2 Cloves garlic, minced
1 Lg Shallot, minced
3-4 Tbsp Unsalted butter
3 Tbsp Balsamic vinegar
2 Angelcots (apricots), quartered & pitted; plus 1 sliced for garnish
1/8 C Mirin (rice wine)
2 Tbsp Bailey's Irish Cream
1/2 C Pineapple juice + 4 slices from sliced canned pineapples
1 Tbsp Fat free half & half
1 Tbsp Light sour cream
Sea salt & fresh ground peppercorns

Preheat oven to 400 degrees.

Heat 2 Tbsp of oil in a skillet over medium-high heat. Coat tenderloin in 1-2 Tbsp of oil and season with sea salt and freshly ground peppercorns and black pepper.

Sear the tenderloin for approximately 3 minutes on each side, then transfer fat-side up to a roasting pan. Bake in preheated oven for approximately 20-30 minutes or until desired doneness.

Meanwhile, in the skillet used for searing, heat broth. Add garlic and shallots and simmer on medium heat until softened. Add butter, stirring until melted. Add in the remainder of the ingredients, holding on to pineapple slices until the last few minutes. While stirring, smash the angelcots. Season generously with fresh ground peppercorns and a pinch or two of sea salt. Continue to reduce and simmer on medium/med-low heat until sauce has thickened and tenderloin is ready to serve.


Once tenderloin is cooked, cover with foil and allow to settle in juice for a few minutes before carving. Cut into 1/4 to 1/2 inch slices and spoon over with sauce. Garnish with cooked pineapple slices and fresh angelcot slices.


Serve with mashed or baked potatoes and a complimentary veggie.