Tenderloin Medallions Au Cabernet Recipe

Cooking Instructions

1. 1

   Prepare the Onions

   Slice the onions thinly. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook until the onions are caramelized, about 15-20 minutes, stirring occasionally. Remove the onions from the skillet and set aside.

2. 2

   Sear the Tenderloin

   Season the beef tenderloin medallions with salt and black pepper on both sides. In the same skillet, add another tablespoon of olive oil and increase the heat to medium-high. Sear the tenderloin for about 3-4 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from skillet and let rest.

3. 3

   Make the Demi-Glace

   In the same skillet, add the cabernet Sauvignon and scrape the bottom to deglaze the pan. Add the beef stock and fresh thyme. Bring to a boil, then reduce to a simmer until the sauce thickens, about 10 minutes. Adjust seasoning with salt and pepper as needed.

4. 4

   Serve

   On a serving plate, place the tenderloin medallions and top with the caramelized onions. Drizzle the cabernet demi-glace over the top and serve immediately.