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Beef Tenderloin with Red Wine Sauce

Name: Beef Tenderloin with Red Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
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

Indulge in this exquisite Beef Tenderloin with Red Wine Sauce, a dish that embodies elegance and flavor. The tenderloin is seared to a perfect golden brown, locking in the juices, and is then finished in the oven for a succulent, melt-in-your-mouth experience. The rich red wine sauce, infused with garlic, shallots, and herbs, complements the beef beautifully, creating a symphony of flavors that will leave your guests in awe. Perfect for special occasions or a delightful weekend dinner, this recipe will elevate your culinary repertoire. Historically, beef tenderloin has been a symbol of fine dining since the 18th century, often reserved for celebrations and feasts.

Serves 6

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

Preheat the oven to 400°F (200°C).
Season the beef tenderloin generously with salt and black pepper on all sides, allowing the flavors to penetrate the meat.
In a large skillet, heat the olive oil over high heat until shimmering.
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.
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.
Once the tenderloin is cooked, remove it from the oven and let it rest for 10 minutes before slicing to retain its juices.
While the beef is resting, prepare the red wine sauce. In a saucepan, melt the butter over medium heat.
Add the chopped shallots and minced garlic to the pan, cooking until softened and fragrant, about 5 minutes.
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.
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.
Slice the rested beef tenderloin into medallions and serve drizzled with the rich red wine sauce.

Tips

💡 For a more intense flavor, marinate the beef tenderloin in red wine, garlic, and herbs for a few hours before cooking.
💡 Pair this dish with creamy mashed potatoes or roasted vegetables for a complete meal.
💡 Feel free to use different herbs like oregano or marjoram to customize the sauce to your taste.

Dietary Information

Servings: 6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 55 minutes Calories: 480 Fat: 22g Carbs: 8g Protein: 60g Sodium: 600mg Sugar: 2g

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Teresa's Recipes • Beef Tenderloin with Red Wine Sauce