Beef Tenderloin Recipe

Prepare the Tenderloin

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).

Season the Beef

Rub the beef tenderloin with olive oil, then season generously with salt and black pepper. Mince the garlic cloves and rub them over the beef. Place the fresh rosemary sprigs on top.

Sear the Beef

In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Add the beef tenderloin and sear on all sides until browned, about 3-4 minutes per side.

Roast the Beef

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy.

Rest and Slice

Remove the beef from the oven and let it rest for 10 minutes before slicing.

Boil the Potatoes

Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, and add a teaspoon of salt. Bring to a boil and cook until tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Sauté the Shallots

In the same skillet used for the beef, add the minced shallots and sauté over medium heat until translucent, about 3-4 minutes.

Add Wine and Broth

Pour in the red wine and beef broth. Bring to a boil, then reduce to a simmer. Cook until the sauce is reduced by half, about 10-15 minutes.

Finish the Sauce

Remove from heat and whisk in the butter. Season with salt and black pepper to taste.