Description
A classic French dish that showcases the art of cooking with precision and elegance.
Ingredients
Scale
- 2 lbs of beef tenderloin
- 1 cup of red wine
- 2 cups of beef stock
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 tablespoon of fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Sear the beef on all sides until browned, about 3-4 minutes per side.
- Remove the beef and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- Deglaze the pan with red wine, scraping up any browned bits.
- Add beef stock and thyme, and bring to a simmer.
- Return the beef to the skillet, spooning sauce over it.
- Transfer the skillet to the oven and roast for 25-30 minutes for medium-rare.
- Remove from the oven and let rest for 10 minutes before slicing.
Notes
- For a richer sauce, add a tablespoon of butter at the end.
- This dish pairs well with roasted vegetables or a creamy potato purée.
- For variations, consider adding mushrooms or shallots to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 140mg
Keywords: recette, beef tenderloin, French cuisine, gourmet cooking