Beef Tenderloin Recipe
Tender beef fillet served with a red wine reduction.
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Ingredients
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Beef Tenderloin
Red Wine Reduction
Method
Preparing the Beef
- 1
Season the Beef
Take the beef tenderloin and pat it dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Sear the Beef
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef tenderloin and sear for about 3-4 minutes on each side until a nice brown crust forms. Use tongs to turn the meat to ensure all sides are well-seared.
- 3
Finish Cooking
Transfer the seared beef to a preheated oven at 200°C (400°F) and roast for 15-20 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature (medium-rare: 57°C / 135°F).
- 4
Rest the Meat
Remove the beef from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Making the Red Wine Reduction
- 5
Sauté Shallots
In the same skillet used for the beef (without cleaning), add the chopped shallots and sauté over medium heat until softened, about 2-3 minutes.
- 6
- 7
Reduce Sauce
Let the sauce simmer for about 15-20 minutes, or until it has reduced by half and thickened slightly.
- 8
Finish the Sauce
Remove from heat and whisk in the butter and fresh thyme. Season with salt and black pepper to taste.
Serving
- 9
Slice and Serve
Slice the rested beef tenderloin into medallions. Serve on plates drizzled with the red wine reduction sauce.
