Teresa's Recipes
Beef Tenderloin with Red Wine Sauce
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.
Ingredients
- 2 pounds Beef tenderloin
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 2, finely chopped Shallots
- 4 cloves, minced Garlic
- 1 cup (preferably a dry red wine) Red wine
- 1 cup Beef broth
- 1 teaspoon, chopped Fresh thyme
- 1 teaspoon, chopped Fresh rosemary
- 2 tablespoons Unsalted butter
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Dietary Notes
- 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
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.