Jul 14 2026
Restaurants›Toaste Augusta›Beef Tenderloin Recipe

Beef Tenderloin Recipe

Inspired by Toaste Augusta
Time1h
Serves4

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. 1

    Season the Beef

    Generously season the beef tenderloin with salt and black pepper. Make sure to cover all sides evenly.

  2. 2

    Sear the Beef

    In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef tenderloin and sear on all sides until browned, about 3-4 minutes per side.

  3. 3

    Cook to Desired Doneness

    Transfer the skillet to a preheated oven at 200°C (400°F) and roast for 15-20 minutes for medium-rare, or until a meat thermometer reads 57°C (135°F). Remove from the oven and let it rest for 10 minutes before slicing.

Making the Red Wine Reduction

  1. 4

    Sauté Shallots and Garlic

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

  2. 5

    Deglaze with Red Wine

    Pour in the red wine to deglaze the skillet, scraping up any brown bits from the bottom. Bring to a boil and reduce the wine by half.

  3. 6

    Add Beef Broth and Thyme

    Once the wine has reduced, add the beef broth and fresh thyme. Continue to simmer for an additional 5-7 minutes until the sauce thickens.

  4. 7

    Finish with Butter

    Remove the skillet from heat and whisk in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.

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