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Beef Tenderloin with Red Wine Sauce

Beef Tenderloin with Red Wine Sauce

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Entree
Cuisine American
Servings 2 servings

Ingredients
  

TENDERLOIN

  • 1.5 pounds beef tenderloin cut into 2 equal-sized steaks
  • salt to taste
  • freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 2 sprigs fresh rosemary or thyme or 1 teaspoon each dried

RED WINE SAUCE

  • 1/2 cup red wine
  • 1/2 cup beef broth
  • 1 shallot finely chopped
  • 1 clove garlic minced
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • salt to taste
  • freshly ground black pepper to taste

Instructions
 

TENDERLOIN

  • Take the beef tenderloin steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This allows for even cooking.
  • Season both sides of the beef steaks generously with salt and freshly ground black pepper. You can also add minced garlic and fresh rosemary or thyme to the steaks for extra flavor.
  • Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is hot, carefully place the beef steaks into the skillet.
  •  Sear the steaks for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness. Use a meat thermometer to check the internal temperature (125°F/52°C for medium-rare, 135°F/57°C for medium).
  • Once the steaks are cooked to your liking, remove them from the skillet and place them on a plate. Tent the plate with aluminum foil and let the steaks rest while you make the red wine sauce.

RED WINE SAUCE

  • In the same skillet used for searing the beef, add 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the chopped shallot and garlic and sauté until they become fragrant and translucent, about 2-3 minutes.
  • Pour in the red wine and beef broth, scraping the browned bits from the bottom of the skillet with a wooden spoon. Allow the mixture to simmer and reduce by half, which will take about 5-7 minutes.
  • Once the sauce has reduced, season it with salt and freshly ground black pepper to taste. Taste and adjust the seasonings as needed.
  • Pour the red wine sauce over the rested beef tenderloin steaks and serve immediately.

Notes

You can also strain the sauce through a fine-mesh sieve to remove any solids before serving for a smoother texture.
Keyword Beef Tenderloin, Red Wine Sauce, Steak
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