Beef Tenderloin with Quick Red Wine Pan Sauce Recipe

Beef Tenderloin with Quick Red Wine Pan Sauce

• Level: Easy
• Yield: 6 to 8 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
  Calories: 712
  Total Fat: 53 g
  Saturated Fat: 21 g
  Carbohydrates: 5 g
  Dietary Fiber: 1 g
  Sugar: 1 g
  Protein: 45 g
  Cholesterol: 206 mg
  Sodium: 801 mg
• Total: 4 hr (includes standing and resting times)
• Active: 30 min

Transform your dinner into a showstopper with this succulent beef tenderloin, seared to golden perfection and paired with a luscious red wine pan sauce that elevates every bite. Perfect for impressing guests with restaurant-quality results at home!

Ingredients:
One 3- to 5-pound beef tenderloin, trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme
3 cloves garlic, crushed
5 tablespoons unsalted butter, at room temperature
1 medium shallot, minced
1 cup red wine
2 cups beef stock
1 tablespoon all-purpose flour

Special equipment: 10 to 12 pieces (8-inch) of butcher's twine

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1. Take the tenderloin out of the refrigerator about 1 hour before cooking to ensure even roasting.
2. At the tapered end, about one-third from the tip, cut almost all the way through. Fold the tail over the thicker section for a uniform shape, then secure with butcher's twine every 3/4 to 1 inchthis guarantees even cooking and a stunning presentation.
3. Preheat your oven to 225 degrees F for low-and-slow perfection.
4. Pat the tenderloin dry, brush with 1 tablespoon olive oil, and season generously with salt and pepper. Heat the remaining 3 tablespoons oil in a cast-iron pan over medium-high. Sear the beef on all sides for a crave-worthy golden crust, 1 to 2 minutes per side. Add thyme, garlic, and 3 tablespoons butter; baste with the fragrant melted butter for 30 seconds.
5. Transfer to a rack on a baking sheet, spoon 2 tablespoons of the herb-garlic butter over it (reserve the pan). Roast to 120 degrees F internally at the thickest part for juicy medium-rare, about 1 to 2 hours. Tent with foil and rest 15 minutesthe magic happens here as juices redistribute.
6. Back to the pan over medium heat: Saut shallot in remaining butter until soft, 3 to 5 minutes. Deglaze with red wine, scraping browned bits, and reduce nearly dry, 5 to 8 minutes. Add stock, simmer, and reduce by half, 10 to 15 minutes.
7. Meanwhile, blend remaining 2 tablespoons butter with flour for a silky thickener.
8. Whisk it into the sauce over low heat until velvety. Slice the rested tenderloin and drizzle with this irresistible saucepure indulgence awaits!