Prepare to embark on a culinary journey that will transform your dinner table into a Parisian bistro with this exquisite Beef Tenderloin in Red Wine Sauce! Imagine cutting into a perfectly seared, juicy piece of beef, its rich flavor enhanced by a luxurious red wine reduction that will make your taste buds dance with delight. This French-inspired recipe is not just a meal—it's an experience that promises to elevate your home cooking from ordinary to extraordinary, impressing even the most discerning dinner guests.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb beef tenderloin
- 1 cup red wine
- 1 cup beef broth
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Mince the shallot and garlic, and set them aside. Cut the beef tenderloin into four equal portions, about 1-inch thick, and season each piece generously with salt and pepper on both sides.
- In a large skillet or frying pan, melt 1 tablespoon of butter over medium-high heat. Once the butter is melted and foamy, add the seasoned beef tenderloin pieces to the pan. Sear the beef for about 3-4 minutes on each side, or until a nice brown crust forms. You may need to do this in batches if your skillet is not large enough. Once seared, remove the beef from the skillet and set it aside on a plate.
- In the same skillet, add the minced shallot and garlic. Sauté them for about 2-3 minutes, or until they become fragrant and translucent. Be careful not to burn the garlic.
- Pour in the red wine, scraping the bottom of the pan to deglaze and incorporate any browned bits. Allow the wine to simmer for about 5 minutes, reducing it slightly.
- Add the beef broth to the skillet, stirring well to combine with the wine and shallots. Bring the mixture to a gentle boil.
- Once boiling, return the seared beef tenderloin to the skillet, spooning some of the sauce over the top. Reduce the heat to low, cover the skillet, and let the beef simmer in the sauce for about 15-20 minutes, or until it reaches your desired level of doneness (medium-rare is about 135°F). Flip the beef halfway through cooking for even flavor.
- Once the beef is cooked to your liking, remove the tenderloin from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute.
- Meanwhile, increase the heat to medium-high and let the sauce simmer uncovered for an additional 5 minutes to thicken slightly. Stir in the remaining tablespoon of butter for added richness and flavor. Taste the sauce and adjust seasoning with salt and pepper as needed.
- After resting, slice the beef tenderloin against the grain into medallions. Arrange the slices on a serving platter or individual plates and spoon the red wine sauce over the top.
- Serve immediately, garnished with fresh herbs if desired, alongside your choice of side dishes such as mashed potatoes or roasted vegetables.
Tips
- Temperature is Key: Use a meat thermometer to ensure your beef reaches the perfect doneness. For medium-rare, aim for 135°F.
- Searing Secrets: Pat the beef dry before seasoning to achieve a beautiful golden-brown crust. Use a hot pan and don't overcrowd to ensure proper caramelization.
- Wine Selection: Choose a good quality red wine you would enjoy drinking. A dry red like Cabernet Sauvignon or Merlot works wonderfully in this sauce.
- Resting Matters: Always let the meat rest after cooking. This allows the juices to redistribute, ensuring a more tender and flavorful result.
- Sauce Consistency: If the sauce is too thin, continue simmering to reduce. If too thick, add a splash of broth to reach your desired consistency.
- Cutting Technique: Always slice beef tenderloin against the grain to maximize tenderness and make each bite more enjoyable.
Nutrition Facts
Calories: 296kcal
Carbohydrates: 3g
Protein: 28g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 75mg
