Description
Savory Beef Tenderloin with Wine-Infused Shallot Glaze
Ingredients
Scale
- 2 (6-ounce) beef tenderloin steaks
- 1 tablespoon extra virgin olive oil
- Sea salt and freshly cracked black pepper, to taste
- 1 cup full-bodied red wine (like Merlot)
- 2 tablespoons cold unsalted butter
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Begin by heating your oven to 400°F.
- Generously season the beef tenderloin steaks with sea salt and freshly cracked black pepper on both sides.
- In a large, oven-safe skillet, warm the olive oil over medium-high heat.
- Once the oil is shimmering, carefully place the steaks in the skillet, allowing them to sear undisturbed for about 3-4 minutes until a golden crust forms.
- Flip the steaks and sear the other side for another 3-4 minutes.
- After browning, transfer the skillet to the preheated oven and roast the steaks for approximately 5-7 minutes for medium-rare, or until they reach your preferred level of doneness.
- Once cooked, remove the skillet from the oven and let the steaks rest on a plate for about 5 minutes, allowing the juices to redistribute.
- While the steaks rest, return the skillet to medium heat and add the diced shallots and minced garlic.
- Sauté for 2-3 minutes until the shallots become soft and translucent.
- Carefully pour in the red wine and sprinkle in the thyme.
- Bring the mixture to a gentle simmer, allowing it to reduce for about 5-7 minutes until it thickens and intensifies in flavor.
- Once the sauce has reduced, take the skillet off the heat and whisk in the cold butter until it melts completely, creating a silky texture.
- Adjust the seasoning with salt and pepper as needed.
- To serve, slice the rested beef tenderloin and arrange it on plates, generously drizzling the rich wine-infused shallot glaze over the top.
- Finish with a sprinkle of fresh parsley for a touch of color and flavor. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Beef Tenderloin with Red Wine Shallot Sauce