Description
A succulent beef tenderloin roasted to perfection and served with a rich, flavorful red wine sauce, perfect for special dinners and elegant gatherings.
Ingredients
Scale
Beef Tenderloin
- 2-pound beef tenderloin, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
Red Wine Sauce
- 1/2 cup red wine
- 1/2 cup beef broth
- 2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 1 small shallot, finely chopped
Instructions
- Preheat Oven and Prepare Beef: Preheat your oven to 425°F. Rub the beef tenderloin evenly with olive oil, salt, black pepper, and fresh thyme leaves to infuse flavor.
- Sear the Beef: Heat a large oven-safe skillet over medium-high heat. Sear the beef on all sides until it develops a nice brown crust, about 2-3 minutes per side. This locks in the juices and adds great flavor.
- Add Garlic: Add the minced garlic to the skillet with the beef and cook for an additional 1 minute, ensuring the garlic releases its aroma but does not burn.
- Roast the Beef: Transfer the skillet to the preheated oven and roast the beef for 20-25 minutes for medium-rare doneness, or until the internal temperature reaches 130°F.
- Rest the Beef: Remove the beef from the skillet and let it rest on a cutting board for 10 minutes. Resting allows the juices to redistribute for maximum tenderness.
- Prepare Red Wine Sauce: Place the skillet back on the stovetop over medium heat. Add the finely chopped shallots and cook until softened, about 2 minutes.
- Deglaze Pan: Pour in the red wine, scraping the bottom of the skillet to release any browned bits, which enhances the sauce’s depth of flavor.
- Simmer: Add the beef broth and let the liquid simmer until reduced by half, about 5-7 minutes, to concentrate the flavors.
- Finish Sauce: Remove the skillet from heat and whisk in the unsalted butter and Dijon mustard until the sauce is smooth and glossy.
- Serve: Slice the rested beef tenderloin and drizzle the rich red wine sauce over the top before serving.
Notes
- Use a full-bodied red wine like Cabernet Sauvignon or Merlot for a richer sauce flavor.
- Allow the beef to rest before slicing to ensure juiciness.
- The red wine sauce can be made ahead of time and kept warm while the beef rests.
