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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Beef
Season the beef tenderloin with salt and black pepper on all sides.
- 2
Sear the Beef
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned beef tenderloin and sear for about 3-4 minutes on each side until browned. Remove from the skillet and set aside.
- 3
- 4
Deglaze the Pan
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer for about 2-3 minutes until reduced by half.
- 5
Add Stock
Pour in the beef stock and bring the sauce to a simmer. Let it cook for another 5 minutes.
- 6
Finish the Sauce
Stir in the chopped fresh parsley and butter until melted and the sauce is slightly thickened.
- 7
Serve
Slice the beef tenderloin into medallions and serve drizzled with the Perigueux sauce.