Beef Tenderloin with Red Wine Sauce

Instructions

1. 1

   Preheat your oven to 425 degrees F (220 degrees C).

2. 2

   Rub the beef tenderloin with olive oil, then season generously with salt and pepper.

3. 3

   Heat a large oven-proof skillet over high heat. Once hot, sear the tenderloin on all sides until a brown crust forms, about 2-3 minutes per side.

4. 4

   Transfer the skillet to the preheated oven and roast the tenderloin for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 135 degrees F (57 degrees C) for medium-rare.

5. 5

   Remove the tenderloin from the oven and let it rest on a cutting board, tented with foil, for 10-15 minutes.

6. 6

   While the beef is resting, prepare the red wine sauce. Pour off any excess fat from the skillet and place it over medium heat.

7. 7

   Add the chopped shallots to the skillet and sauté until soft, about 2 minutes.

8. 8

   Pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

9. 9

   Allow the wine to simmer and reduce by half, which should take about 5 minutes.

10. 10

    Add the beef broth and continue to simmer until the sauce has reduced and thickened slightly, about 10 minutes.

11. 11

    Remove the skillet from the heat and whisk in the cold unsalted butter until the sauce is glossy and slightly thickened.

12. 12

    Season the sauce with salt and pepper to taste.

13. 13

    Slice the rested beef tenderloin and serve with the red wine sauce drizzled over the top.