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Ingredients
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Meat
Seasonings
Sauce
Method
Preparation of the Meat
- 1
Season the Beef Tenderloin
Pat the beef tenderloin dry with paper towels. Season all sides generously with salt and black pepper.
- 2
Sear the Beef
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef tenderloin to the skillet. Sear each side for about 3-4 minutes until a nice brown crust forms.
- 3
Add Aromatics
Add the crushed garlic cloves and fresh thyme to the skillet. Continue to cook for an additional 2 minutes, basting the beef with the oil and juices in the pan.
- 4
Finish in the Oven
Transfer the skillet to a preheated oven at 400°F (200°C) and roast the beef for about 15-20 minutes or until it reaches your desired doneness (130°F for medium-rare).
Making the Sauce
- 5
Deglaze the Pan
Once the beef is done, remove it from the oven and transfer it to a cutting board to rest. Place the skillet back on the stove over medium heat. Add the red wine to deglaze the pan, scraping up any browned bits.
- 6
Add Beef Stock
Let the wine reduce for about 5 minutes, then add the beef stock and bring to a simmer. Reduce the sauce for another 10 minutes until it thickens slightly.
- 7
Finish the Sauce
Remove from heat and whisk in the butter until fully melted and the sauce is smooth. Season with salt and pepper to taste.
Serving
- 8
Slice and Serve
Slice the rested beef tenderloin into thick slices. Serve with the red wine sauce drizzled over the top.