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7 Amazing Beef Tenderloin with Red Wine Reduction Secrets

Beef Tenderloin with Red Wine Reduction
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Create a show-stopping Beef Tenderloin with a rich, glossy Red Wine Reduction. This recipe is perfect for making your next upscale dinner party unforgettable. You will impress your guests with this sophisticated main course.

Ingredients

Scale
  • 2 lb beef tenderloin roast
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 1 cup beef broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rub the beef tenderloin all over with olive oil, salt, and pepper.
  3. Sear the tenderloin in a hot, oven-safe skillet on all sides until nicely browned.
  4. Transfer the skillet to the preheated oven. Roast until a meat thermometer reads 125°F (52°C) for medium-rare (about 20-30 minutes, depending on thickness).
  5. Remove the beef from the skillet and let it rest on a cutting board, tented loosely with foil, for at least 10 minutes.
  6. While the beef rests, make the reduction sauce on the stovetop over medium heat.
  7. Add the chopped shallot to the skillet drippings and cook until softened, about 2 minutes.
  8. Add the minced garlic and cook for 1 minute more until fragrant.
  9. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
  10. Pour in the beef broth and thyme. Simmer until the sauce has thickened slightly, about 5-7 minutes.
  11. Remove the skillet from the heat. Whisk in the cold butter, one tablespoon at a time, until the sauce is glossy and smooth. Do not boil after adding butter.
  12. Slice the rested tenderloin and spoon the red wine reduction generously over the top before serving.

Notes

  • Allow the beef to come to room temperature for about 30 minutes before searing; this helps it cook more evenly.
  • Use a high-quality red wine; the flavor concentrates significantly in the sauce.
  • For perfectly even slices, tie the tenderloin with butcher’s twine before searing and roasting.

Nutrition

Find it online: https://sundayflavor.com/beef-tenderloin-red-wine-reduction-recipe/