Beef Tenderloin recipe Elevate your meal w this ultimate dish Learn the simple tech for delicious Red Wine Sauce Perfect for any occasion
Total Time:55 minutes
Yield:6 servings 1x
Ingredients
Scale
2–3 pound center-cut beef tenderloin, trimmed of silver skin
Extra virgin olive oil
Salt
Freshly ground black pepper
Unsalted butter, divided
Finely minced shallots
Minced garlic
Sprigs of fresh thyme
Dry Red Wine like Cabernet Sauvignon, Merlot, or Pinot Noir
Low-sodium beef broth
Balsamic Vinegar
Worcestershire Sauce
Cornstarch (optional)
Instructions
Prep the Tenderloin: Pat the beef tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper.
Sear the Beef: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides until nicely browned, about 2-3 minutes per side. This creates a flavorful crust.
Roast the Tenderloin: Add 2 tablespoons of butter to the skillet. Place the skillet in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to ensure accuracy.
Rest the Beef: Remove the skillet from the oven and transfer the beef tenderloin to a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Sauté Aromatics: While the beef is resting, place the skillet back on the stovetop over medium heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and fresh thyme sprigs and cook for another minute until fragrant.
Deglaze the Pan: Pour in the dry red wine and increase the heat to high. Bring the wine to a simmer and scrape up any browned bits from the bottom of the skillet. This process, called deglazing, adds a ton of flavor to the sauce. Let the wine reduce by half, about 5-7 minutes.
Add Broth and Seasonings: Pour in the beef broth, balsamic vinegar, and Worcestershire sauce. Bring the sauce to a simmer and continue to cook until it has thickened slightly, about 10-15 minutes.
Strain the Sauce: For a smoother sauce, strain it through a fine-mesh sieve into a clean saucepan. Discard the solids.
Finish the Sauce: Return the strained sauce to the saucepan. Taste and adjust the seasoning with salt and pepper as needed. If the sauce is not thick enough, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering sauce until it reaches your desired consistency.
Add Butter for Richness: Remove the sauce from the heat and whisk in the remaining 2 tablespoons of cold butter. This adds richness and shine to the sauce.
Once the beef tenderloin has rested, carve it against the grain into 1/2-inch thick slices. Arrange the slices on a serving platter and spoon the red wine sauce generously over the top. Garnish with fresh thyme sprigs, if desired.
Notes
Craft a perfect Beef Tenderloin with Red Wine Sauce, a dish revered for its elegance and rich flavors. This comprehensive guide includes a detailed recipe card, nutritional information, frequently asked questions, and tips to ensure success.
