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Ingredients
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Beef Tenderloin
Red Wine Reduction
Method
Preparation of Beef Tenderloin
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Season the Beef
Rub the beef tenderloin with olive oil, then season generously with salt and black pepper on all sides.
- 3
Sear the Beef
In a large oven-safe skillet, heat over medium-high heat. Once hot, add the beef tenderloin and sear on all sides until browned, about 3-4 minutes per side.
- 4
Add Herbs and Garlic
Add the fresh rosemary and crushed garlic cloves to the skillet. Sear for another minute to infuse flavor.
- 5
Roast in Oven
Transfer the skillet to the preheated oven and roast until the internal temperature reaches 135°F (57°C) for medium-rare, about 20-25 minutes. Use a meat thermometer for accuracy.
- 6
Rest the Meat
Remove the beef from the oven and let it rest on a cutting board for 10 minutes before slicing.
Preparation of Red Wine Reduction
- 7
Sauté Shallots
In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced shallots and sauté until translucent, about 2-3 minutes.
- 8
Add Wine and Broth
Pour in the red wine and beef broth, stirring to combine. Bring to a boil, then reduce the heat to low.
- 9
Season the Sauce
Add the thyme, salt, and black pepper. Let the mixture simmer for about 15-20 minutes, or until reduced by half.
- 10
Finish with Butter
Remove from heat and whisk in the remaining tablespoon of butter until melted and smooth.
Serving
- 11
Slice and Serve
Slice the rested beef tenderloin into medallions. Serve topped with the red wine reduction sauce.
