Beef Tenderloin Recipe
Cooked to perfection with a red wine reduction
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Ingredients
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Main Ingredients
Red Wine Reduction
Method
Preparing the Beef Tenderloin
- 1
Season the Beef
Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 400°F (200°C). Rub the beef with olive oil, then generously season with salt and black pepper on all sides.
- 2
Sear the Beef
In an oven-safe skillet over medium-high heat, add the seasoned beef tenderloin. Sear it for about 3-4 minutes on each side until it develops a nice brown crust.
- 3
Roast the Beef
Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Remove from oven and let rest for 10 minutes before slicing.
Making the Red Wine Reduction
- 4
Sauté the Shallots
In the same skillet used for the beef, add the shallots and sauté over medium heat until softened, about 2-3 minutes.
- 5
- 6
Add Beef Broth and Thyme
Stir in the beef broth and fresh thyme. Continue to simmer until the sauce thickens slightly, about 5-10 minutes.
- 7
Finish with Butter
Remove from heat and whisk in the unsalted butter until melted and the sauce is glossy. Season with salt and pepper to taste.