Tor, Napa Valley Recipe
Make Tor, Napa Valley Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Marinate the Beef
In a mixing bowl, combine the Cabernet Sauvignon, olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the beef tenderloin to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 3
Sear the Beef
In a large oven-safe skillet, heat the butter over medium-high heat. Remove the tenderloin from the marinade and let any excess liquid drip off. Sear the beef on all sides until browned, about 3-4 minutes per side.
- 4
Roast the Beef
Transfer the skillet to the preheated oven. Roast the beef for about 20-25 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy.
- 5
Rest and Serve
Remove the beef from the oven and let it rest for 10 minutes before slicing. Serve with a glass of Napa Valley Cabernet Sauvignon.