Description
A luxurious, center-cut beef tenderloin roasted to a perfect medium-rare and paired with a rich, glossy red wine reduction.
Ingredients
Scale
- 2 lb beef tenderloin roast
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter, divided
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup dry red wine (Cabernet or Merlot)
- 1 cup beef stock
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
Instructions
- Remove the beef from the fridge 45 minutes before cooking to reach room temperature.
- Preheat your oven to 425°F (218°C).
- Pat the beef dry with paper towels and season generously with salt and black pepper on all sides.
- Heat oil and 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Sear the beef for 2-3 minutes per side until browned.
- Place the skillet in the oven and roast until the internal temperature reaches 130°F (54°C) for medium-rare.
- Transfer the beef to a plate and tent with foil; let it rest for 15 minutes.
- Place the skillet back on the stove over medium heat. Add red wine and scrape the bottom of the pan to release the brown bits.
- Stir in beef stock, garlic, and thyme. Simmer until the liquid is reduced by half.
- Strain the sauce through a sieve. Whisk in the remaining 2 tablespoons of cold butter for a glossy finish.
- Slice the beef and drizzle the red wine jus over the top.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American/French