Description
A delicious Herb-Crusted Beef Tenderloin served with a rich red wine reduction sauce.
Ingredients
Scale
- 2 pounds beef tenderloin, trimmed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons whole grain mustard
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh thyme leaves, finely chopped
- 1/4 cup fresh rosemary, finely chopped
- 4 cloves garlic, finely minced
- 1 cup robust red wine (like Merlot)
- 1 cup beef stock
- 2 tablespoons unsalted butter
Instructions
- Begin by setting your oven to 400°F (200°C).
- Use paper towels to thoroughly dry the beef tenderloin. Coat the meat with olive oil, ensuring it is evenly covered, then sprinkle with sea salt and black pepper.
- Apply a layer of whole grain mustard over the entire surface of the tenderloin.
- In a mixing bowl, combine the chopped parsley, thyme, rosemary, and minced garlic. Firmly press this herb blend onto the mustard-covered beef to form a thick crust.
- Transfer the tenderloin to a roasting pan and place it in the oven. Roast for approximately 25-30 minutes, or until a meat thermometer reads 135°F (57°C) for medium-rare doneness.
- Once cooked, take the beef out of the oven and allow it to rest for 10-15 minutes to retain its juices before slicing.
- While the beef rests, prepare the red wine reduction. In a saucepan over medium heat, mix the red wine and beef stock. Allow the mixture to simmer and reduce until it thickens by half, which should take about 10-15 minutes.
- Incorporate the butter into the sauce, stirring until it melts and the sauce becomes glossy. Adjust the seasoning with salt and pepper as needed.
- Slice the rested beef tenderloin into medallions and serve with the luscious red wine reduction drizzled generously over the top.
Notes
- For enhanced flavor, consider marinating the beef in olive oil, salt, pepper, and minced garlic for several hours or overnight.
- Balsamic vinegar can be used instead of red wine for a unique twist on the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg
Keywords: Herb-Crusted Beef Tenderloin, Red Wine Sauce, Beef Tenderloin Recipe