Beef Tenderloin with Red Wine Sauce

Ingredients

• Beef tenderloin (2 pounds)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Shallots (2, finely chopped)
• Garlic (4 cloves, minced)
• Red wine (1 cup (preferably a dry red wine))
• Beef broth (1 cup)
• Fresh thyme (1 teaspoon, chopped)
• Fresh rosemary (1 teaspoon, chopped)
• Unsalted butter (2 tablespoons)
• Cornstarch (1 tablespoon)
• Water (2 tablespoons)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin generously with salt and black pepper on all sides, allowing the flavors to penetrate the meat.
3. In a large skillet, heat the olive oil over high heat until shimmering.
4. Sear the beef tenderloin for about 5 minutes on each side until a beautiful golden brown crust forms. Do not overcrowd the pan; sear in batches if necessary.
5. Transfer the seared beef tenderloin to a baking dish and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Once the tenderloin is cooked, remove it from the oven and let it rest for 10 minutes before slicing to retain its juices.
7. While the beef is resting, prepare the red wine sauce. In a saucepan, melt the butter over medium heat.
8. Add the chopped shallots and minced garlic to the pan, cooking until softened and fragrant, about 5 minutes.
9. Pour in the red wine and beef broth, followed by the chopped thyme and rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
10. In a small bowl, whisk together the cornstarch and water until smooth. Gradually add this mixture to the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes.
11. Slice the rested beef tenderloin into medallions and serve drizzled with the rich red wine sauce.