Description
Beef Tenderloin with Red Wine Reduction is an elegant, restaurant-worthy dish featuring succulent beef tenderloin steaks seared to perfection and served with a rich, velvety red wine sauce.
Ingredients
Units
Scale
- 4 beef tenderloin steaks (6–8 oz each)
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 2 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1/2 cup beef broth
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tbsp balsamic vinegar
- 2 tbsp cold unsalted butter (for finishing the sauce)
Instructions
- Remove beef tenderloin from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry and season both sides generously with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, or until desired doneness. Remove steaks and let rest under foil.
- In the same skillet, add butter and sauté shallots for 2–3 minutes until soft. Add garlic and cook for 30 seconds.
- Pour in red wine and scrape the browned bits from the pan. Simmer for 5 minutes to reduce.
- Add beef broth, thyme, and balsamic vinegar. Continue to simmer until reduced by half, about 8–10 minutes.
- Remove pan from heat and whisk in cold butter until the sauce is smooth and glossy.
- Serve tenderloin steaks topped with the red wine reduction sauce.
Notes
- Use a meat thermometer to ensure perfect doneness (130°F for medium-rare).
- Letting the steaks rest before serving helps retain their juices.
- Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 390mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 120mg