Fare Tenderloin
Indulge in the elegance of a perfectly cooked Fare Tenderloin, a dish that combines succulent beef tenderloin with the aromatic essence of garlic, fresh rosemary, and thyme. This recipe takes your dinner to gourmet heights with a rich red wine reduction sauce, made from dry red wine, beef stock, and buttery shallots. Perfectly seared and oven-roasted, the tenderloin achieves a mouthwatering crust while staying tender and juicy within. Ready in just under an hour, this impressive yet approachable recipe is ideal for special occasions or an elevated weeknight meal. Serve sliced medallions drizzled with the velvety red wine sauce, and pair with roasted vegetables or creamy mashed potatoes for a restaurant-quality experience in your own kitchen. Keywords: beef tenderloin recipe, red wine reduction, easy gourmet dinner, roasted tenderloin tips.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4 tablespoons unsalted butter
- 1 cup dry red wine
- 1 cup beef stock
- 2 shallots, finely chopped
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 400°F (200°C).
Pat the beef tenderloin dry with paper towels and season it generously with kosher salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until well-browned, about 2-3 minutes per side.
Remove the skillet from heat. In a small bowl, mix together the minced garlic, rosemary, and thyme. Coat the tenderloin evenly with this herb mixture.
Add 2 tablespoons of butter to the skillet and spoon the melted butter over the tenderloin.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or to your desired level of doneness.
While the tenderloin is roasting, prepare the red wine reduction sauce. In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped shallots and cook until softened, about 3 minutes.
Sprinkle the flour into the saucepan and stir constantly for 1 minute to form a roux.
Slowly whisk in the red wine and beef stock, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the tenderloin from the oven and let it rest for 10 minutes before slicing.
Strain the red wine reduction sauce, if desired, to remove the shallots for a smoother consistency.
Slice the tenderloin into medallions and serve with the red wine reduction drizzled on top. Pair with your favorite side dishes and enjoy!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
