Beef Tenderloin with Red Wine Sauce

 

A classic and elegant dish, Beef Tenderloin with Red Wine Sauce is perfect for special occasions or holiday gatherings. 

Ingredients

For the Beef:

• 2 lbs beef tenderloin, trimmed and tied
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

For the Red Wine Sauce:

• 2 cups dry red wine
• 2 cups beef stock
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 2 sprigs fresh thyme
• 1 tbsp butter
• 1 tbsp flour

Instructions

1. Prepare the Beef:

   • Preheat the oven to 400°F (200°C).
   • Rub the beef tenderloin with olive oil, salt, and pepper.
   • Heat a skillet over medium-high heat and sear the tenderloin on all sides until browned. Transfer to a baking dish.

2. Roast the Beef:

   • Roast in the oven until the internal temperature reaches 125°F (52°C) for medium-rare, about 25-30 minutes. Let it rest for 10 minutes before slicing.

3. Make the Sauce:

   • In the same skillet, sauté shallots and garlic in a bit of oil until softened. Add red wine, scraping up browned bits from the pan.
   • Stir in beef stock and thyme. Simmer until reduced by half.
   • Mix butter and flour to form a paste, then whisk into the sauce. Simmer until thickened.

4. Serve:

   • Slice the beef tenderloin and serve with red wine sauce drizzled on top.

This dish pairs beautifully with mashed potatoes or roasted vegetables.