Beef Tenderloin Recipe
Succulent beef tenderloin served with a red wine reduction.
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Ingredients
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Main Ingredients
Red Wine Reduction
Method
Preparing the Beef Tenderloin
Season the Beef
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 generously with salt and black pepper on all sides.
Sear the Beef
In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the beef tenderloin. Sear the meat for about 3-4 minutes on each side until a nice brown crust forms.
Roast the Beef
Transfer the skillet to the preheated oven. Roast the beef for about 20-25 minutes or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Use a meat thermometer for accuracy.
Rest the Beef
Remove the beef from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.
Making the Red Wine Reduction
Prepare the Shallot
While the beef is resting, finely chop the shallot.
Deglaze the Skillet
Place the skillet used for the beef on the stove over medium heat. Add the chopped shallot and sauté for about 2 minutes until it becomes translucent.
Add Wine and Broth
Pour in the red wine and beef broth. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Bring the mixture to a boil and then reduce to a simmer.
Reduce the Sauce
Let the sauce simmer for about 10-15 minutes until it has reduced by half and thickened slightly.