Petite Tender with Rich Red Wine Sauce

Ingredients

Petite tender beef

1.5 pounds

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Unsalted butter

2 tablespoons

Shallots

2, finely chopped

Garlic

4 cloves, minced

Red wine

1 cup (preferably a dry red wine)

Beef broth

1 cup

Cornstarch

1 tablespoon

Water

2 tablespoons

Fresh thyme

2 sprigs, chopped

Fresh rosemary

1 sprig, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Generously season the petite tender beef on all sides with salt and black pepper.
3. In a large, oven-safe skillet, heat the olive oil over high heat until shimmering.
4. Carefully add the petite tender to the skillet and sear it on all sides until it develops a rich brown crust, approximately 5 minutes.
5. Transfer the skillet to the preheated oven and roast the meat for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Once done, remove the skillet from the oven and transfer the petite tender to a cutting board to rest for 5 minutes.
7. While the beef is resting, return the skillet to the stovetop over medium heat and melt the unsalted butter.
8. Add the chopped shallots and minced garlic to the skillet. Sauté for about 2 minutes until softened and fragrant.
9. Pour in the red wine and beef broth, then add the chopped thyme and rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to concentrate the flavors.
10. In a small bowl, whisk together the cornstarch and water until smooth. Gradually add this mixture to the skillet, stirring constantly, and cook for an additional 2-3 minutes until the sauce thickens.
11. Slice the petite tender against the grain and serve it drizzled with the rich red wine sauce.