Description
A comforting Beef Tenderloin with a rich Red Wine Sauce, perfect for both intimate dinners and festive gatherings.
Ingredients
Scale
- 2 pounds Beef Tenderloin, trimmed of excess fat
- 1 cup Red Wine, preferably Cabernet Sauvignon or Merlot
- 2 cloves Fresh Garlic, minced
- 2 Shallots, finely chopped
- 8 ounces Mushrooms, button or cremini, sliced
- 2 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- Salt and Black Pepper, to taste
Instructions
- Prepare the Beef: Season the beef tenderloin generously with salt and black pepper. Allow it to sit at room temperature for about 30 minutes.
- Sear the Tenderloin: In a large skillet, heat olive oil and butter over medium-high heat. Add the tenderloin and sear on all sides for about 3 minutes each until golden-brown.
- Create the Sauce Base: Remove the tenderloin and let it rest. In the same skillet, sauté minced garlic and shallots for about 2 minutes until fragrant.
- Add Mushrooms: Add sliced mushrooms and cook until golden brown.
- Deglaze with Red Wine: Pour in red wine, scraping the pan to deglaze. Simmer and reduce by half, about 5-7 minutes.
- Add Seasonings and Finish the Sauce: Return beef to the skillet with fresh herbs. Simmer for another 5-10 minutes, basting with sauce to desired doneness.
- Rest and Serve: Allow the tenderloin to rest for 10 minutes before slicing. Serve with the sauce drizzled over the top.
Notes
For best results, use room temperature beef and allow it to rest before slicing to retain juices.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 90mg
Keywords: beef tenderloin, red wine sauce, comfort food, elegant dinner, main course
