Creado con IA
Beef Tenderloin with Red Wine Sauce
60 min Media
Ingredientes
4 Raciones
- beef tenderloin3-4 pounds
- olive oil3 tablespoons
- saltto taste
- pepperto taste
- red wine1 cup
- shallots, finely chopped2
- beef broth1 cup
- cold unsalted butter2 tablespoons
Preparación
- 1
Preheat your oven to 425 degrees F (220 degrees C).
- 2
Rub the beef tenderloin with olive oil, then season generously with salt and pepper.
- 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
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
Remove the tenderloin from the oven and let it rest on a cutting board, tented with foil, for 10-15 minutes.
- 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
Add the chopped shallots to the skillet and sauté until soft, about 2 minutes.
- 8
Pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
