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Beef Tenderloin with Red Wine Sauce


Ingredients

For the Beef Tenderloin:

  • 1 (2-pound) beef tenderloin, trimmed and tied
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper


For the Red Wine Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup red wine (choose a good quality one you would drink)
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  •  1 teaspoon fresh thyme leaves, chopped
  •  1 teaspoon fresh rosemary, chopped
  •  Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter


Instructions

1. Preheat Oven and Sear the Beef:

  •    Preheat your oven to 400°F (200°C).
  •    Season the beef tenderloin generously with salt and pepper.
  •    Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds.
  •    Add the beef tenderloin to the skillet and sear on all sides until browned, about 2-3 minutes per side.

2. Roast the Beef:

  •  Transfer the skillet to the preheated oven and roast the beef tenderloin until it reaches your desired level of doneness, about 25-30 minutes for medium-rare (internal temperature of 135°F or 57°C).
  • Remove the beef from the oven, transfer it to a cutting board, and let it rest for at least 10 minutes before slicing.

3. Prepare the Red Wine Sauce:

  • While the beef is resting, heat the olive oil in a medium saucepan over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
  • Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 5-7 minutes.
  • Add the beef broth, tomato paste, thyme, and rosemary. Simmer for another 10-15 minutes, until the sauce has thickened.
  • Season with salt and pepper to taste.
  • Whisk in the butter until melted and smooth.


4. Serve:

  •    Slice the beef tenderloin and arrange on a serving platter.
  •   Spoon the red wine sauce over the beef slices and serve immediately.



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