Entrée: United States – Beef Tenderloin with Red Wine Reduction

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2–3 lb (900–1350 g) center-cut beef tenderloin, trimmed
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 g) unsalted butter
2 shallots, finely chopped
1 cup (240 ml) dry red wine (e.g., Pinot Noir or Cabernet)
1 cup (240 ml) beef stock
1 tsp (5 ml) fresh thyme leaves

Show original ingredient measurements

2–3 lb (900–1350 g) center-cut beef tenderloin, trimmed
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 g) unsalted butter
2 shallots, finely chopped
1 cup (240 ml) dry red wine (e.g., Pinot Noir or Cabernet)
1 cup (240 ml) beef stock
1 tsp fresh thyme leaves

Instructions

1. Preheat oven to 425°F (220°C). Season tenderloin generously with salt and pepper.
2. Heat olive oil in an ovenproof skillet over high heat and sear the beef on all sides until browned, about 2–3 minutes per side.
3. Transfer skillet to oven and roast 15–25 minutes until an instant-read thermometer registers 125–130°F (51–54°C) for medium-rare.
4. Remove beef to a platter, tent with foil and rest 10–15 minutes.
5. Meanwhile, return skillet to medium heat, add butter and shallots and sauté until softened.
6. Deglaze with red wine, scrape up browned bits, reduce by half, add beef stock and thyme, and simmer until sauce coats the back of a spoon. Strain if desired.
7. Slice beef and serve with the red wine reduction spooned over.

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