Dark and delicious, this glaze packs a punch of flavour so works best on hearty roasts, like beef tenderloin, prime rib or a leg of lamb. Our recipe gives instructions for glazing a tenderloin, but for prime rib or a lamb leg start brushing on the glaze 30 minutes before the end of cooking time.
3 lb (1.5 kg) piece beef tenderloin
1 cup stout, such as Guinness draught
¼ cup packed brown sugar
2 cloves garlic, finely minced
2 tsp well-drained prepared horseradish
1 tsp Worcestershire sauce
1 tsp finely minced fresh thyme leaves
Salt & pepper
1. In a medium saucepan, stir together Guinness and sugar. Bring to a boil over high heat, stirring to dissolve sugar.
2. Reduce heat to medium and boil gently,
until mixture has reduced to about ⅓ cup (80 mL) and is syrupy, about 20 minutes.
3. Remove from heat and stir in garlic, horseradish, Worcestershire sauce and thyme. Add a pinch of salt and a couple of grinds of freshly ground pepper. Set aside to cool slightly.
4. Preheat oven to 450°F.
5. In a large, heavy ovenproof skillet, brown beef tenderloin on all sides. Brush beef with one-third of glaze, then transfer skillet to oven and roast for 15 minutes. Brush beef with a further one-third of glaze, then roast until a meat thermometer inserted into thickest part of tenderloin registers 125°F to 130°F for medium-rare, 10 to 15 minutes.
6. Remove beef from oven and transfer to a cutting board. Brush with remaining glaze and let stand for at least 15 minutes before slicing.
Makes about 1⁄3 cup; enough for one 3-lb (1.36-kg) beef tenderloin
© 2019 LCBO
