Description
A classic Beef Tenderloin roast served with a rich and flavorful red wine sauce, perfect for special occasions or a sophisticated dinner.
Ingredients
Scale
- 1 4 lb beef tenderloin (ends folded over and tied with twine)
- 4 tbsp olive oil (or canola oil, divided)
- 4 tbsp fresh rosemary, chopped
- 4 cloves garlic, finely minced
- Salt and black pepper, to taste
- Finishing salt (such as Maldon or coarse sea salt), optional
- 6 tbsp unsalted butter (divided)
- 2 shallots, chopped
- 1⅓ cups red wine
- 2½ cups beef broth (divided)
- 3 sprigs fresh thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels. Rub the tenderloin with 2 tbsp of olive oil, then coat it evenly with chopped rosemary, minced garlic, salt, and black pepper. Tie the ends of the tenderloin with kitchen twine to ensure even cooking.
- Heat the remaining 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides until it develops a deep brown crust, about 2-3 minutes per side.
- Transfer the skillet with the seared tenderloin to the preheated oven. Roast the beef for about 20-25 minutes, or until an instant-read thermometer registers 125°F (52°C) for medium-rare. Remove from oven and tent lightly with foil to rest.
- While the beef rests, melt 3 tbsp of butter in a medium saucepan over medium heat. Add the chopped shallots and sauté until softened and translucent, about 3-4 minutes.
- Pour in the red wine and add the fresh thyme sprigs. Bring to a boil then reduce to a simmer, allowing the wine to reduce by about half, approximately 10-12 minutes.
- Add 2 cups of beef broth to the reduced wine mixture. Continue to simmer gently until the sauce is thick enough to coat the back of a spoon, about 10-15 minutes. Remove the thyme sprigs.
- Whisk in the remaining 3 tbsp unsalted butter one tablespoon at a time until the sauce is glossy and smooth. Season with kosher salt and black pepper to taste. Keep warm until serving.
- Slice the rested beef tenderloin into thick medallions. Plate and spoon the warm red wine sauce generously over the slices.
Notes
- Sprinkle finishing salt over the beef if desired for extra texture and flavor.
- Enjoy immediately.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 187 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 70 mg