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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.


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