Classic Beef Tenderloin Recipe

Trim the Beef

Begin by trimming any excess fat or silver skin from the beef tenderloin, ensuring a clean and even cut.

Season the Meat

Rub the beef tenderloin with olive oil, then generously season with kosher salt, black pepper, minced garlic, chopped rosemary, and thyme, ensuring an even coat on all sides.

Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature will help achieve a nice crust on the outside of the tenderloin.

Sear the Beef

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

Roast the Tenderloin

Transfer the skillet to the preheated oven. Roast the beef for about 20-25 minutes for medium-rare, or until an internal thermometer reads 130°F (54°C).

Rest the Meat

Remove the tenderloin from the oven and carefully transfer it to a cutting board. Cover it loosely with aluminum foil and allow it to rest for at least 10 minutes before slicing.

Make a Red Wine Reduction

While the meat is resting, place the skillet back on the stove over medium heat. Add 1 cup of red wine to deglaze the pan, scraping up the browned bits. Allow it to simmer and reduce until thickened, about 5-10 minutes.

Finish the Sauce

Stir in 2 tablespoons of butter until melted and incorporated. Season with salt and pepper to taste.

Slice and Serve

Once rested, slice the beef tenderloin into 1-inch thick medallions. Serve with the red wine reduction sauce drizzled over the top, if desired.