Description
An elegant and savory dish with buttery beef tenderloin and a rich red wine reduction, perfect for special occasions or an indulgent dinner at home.
Ingredients
Scale
- Beef tenderloin
- Salt
- Black pepper
- Olive oil
- Butter
- Garlic, minced
- Shallots, minced
- Fresh thyme
- Beef stock
- Red wine (Cabernet Sauvignon or Merlot)
- Cornstarch (optional, for thickening)
Instructions
- Preheat oven to 400°F (200°C).
- Season beef tenderloin generously with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear tenderloin on all sides until browned, about 2–3 minutes per side.
- Transfer skillet to oven and roast for 20–25 minutes for medium-rare.
- Remove from oven, tent loosely with foil, and let rest for 10 minutes.
- Meanwhile, in a saucepan, melt butter over medium heat. Add shallots and garlic; sauté until soft.
- Add red wine, beef stock, and thyme. Simmer and reduce for 15–20 minutes.
- If a thicker sauce is desired, add a cornstarch slurry and simmer for a few more minutes.
- Strain the sauce if preferred and finish with a pat of butter.
- Slice the beef and spoon the sauce over before serving.
Notes
- Add mushrooms to the sauce for an umami flavor.
- Use rosemary instead of thyme for a bolder taste.
- Deglaze the searing pan to boost flavor in the sauce.
- Try veal stock for a richer base.
- Top with blue cheese crumbles for extra decadence.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Main Course
- Method: Oven and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 145mg