Description
A gourmet recipe for seared beef tenderloin with red wine reduction.
Ingredients
Scale
- 2 beef tenderloin steaks (6 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup red wine
- 1 cup beef stock
- 2 tablespoons unsalted butter
- Fresh thyme sprigs for garnish
Instructions
- Season the beef tenderloin steaks with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the steaks for 3-4 minutes on each side for medium-rare.
- Remove the steaks and let them rest.
- Add red wine to the skillet and deglaze, scraping up brown bits.
- Reduce the wine by half, then add beef stock and simmer for 10 minutes.
- Whisk in butter until the sauce is glossy.
- Plate the steaks and drizzle with the red wine reduction.
- Garnish with fresh thyme.
Notes
- For a richer sauce, add shallots while deglazing.
- Serve with roasted vegetables or mashed potatoes.
- Variation: Replace red wine with port for a sweeter sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 140mg
Keywords: meat recipes, beef tenderloin, gourmet cooking, red wine sauce