Chef's Hand Carved Specialty Of The Week Recipe

Cooking Instructions

1. 1

   Preparing the Beef

   Start by trimming any excess fat from the beef tenderloin. This will help ensure a more tender and flavorful dish.

2. 2

   Marinating the Beef

   In a bowl, combine the olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Massage this marinade all over the beef tenderloin, ensuring it is well coated. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

3. 3

   Searing the Beef

   Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated beef tenderloin and sear on all sides for about 3-4 minutes until a golden-brown crust forms.

4. 4

   Roasting the Beef

   Transfer the skillet with the seared beef into the preheated oven. Roast for about 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.

5. 5

   Making the Sauce

   While the beef is roasting, add the red wine to the skillet used for searing the beef, scraping up any browned bits. Bring to a simmer and reduce by half. Stir in the butter until melted and well combined.

6. 6

   Resting the Beef

   Remove the beef from the oven and let it rest for approximately 10 minutes before slicing. This allows the juices to redistribute for a juicier cut.

7. 7

   Serving

   Slice the beef tenderloin into thick medallions. Drizzle the red wine sauce over the top and garnish with freshly chopped parsley before serving.