Beef Tenderloin with Red Wine Sauce
Beef Tenderloin with Red Wine Sauce is a luxurious, melt-in-your-mouth dish that transforms any dining occasion into a gourmet experience. This recipe features a perfectly seared beef tenderloin drizzled with a rich and aromatic red wine sauce, creating an unforgettable flavor profile. Ideal for special gatherings or intimate dinners, this meal will impress your guests and leave them craving more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs beef tenderloin
- 1 cup full-bodied red wine (e.g., Cabernet Sauvignon)
- 2 shallots, finely chopped
- 2 sprigs fresh thyme
- 3 tbsp unsalted butter
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In an oven-safe skillet, heat olive oil over medium-high heat. Sear the beef tenderloin for 3-4 minutes on each side until golden brown.
- Remove the beef from the skillet and add chopped shallots. Sauté for about 2 minutes until translucent.
- Deglaze the pan with red wine, scraping up the browned bits, and simmer until reduced by half.
- Stir in thyme and butter until melted.
- Return the beef to the skillet and place it in the oven. Roast for 15-20 minutes or until desired doneness is reached (target medium-rare).
- Let the tenderloin rest for 10 minutes before slicing and serving with sauce.
Nutrition
- Serving Size: 1 slice (approximately 4 oz or 113g)
- Calories: 320
- Sugar: 1g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added flavor, consider incorporating mushrooms or garlic into the sauce. To experiment with flavors, substitute red wine with port or balsamic vinegar.