Although the tenderloin is the most expensive cut of beef, it is also the most tender and leaner than many other cuts. This means it needs relatively brief cooking and tastes best when cooked to no more than medium-rare/medium. The red wine reduction, made from the flavorful pan juices, is quickly assembled while the roast rests.
In a nutshell, this meat was amazing. I paired it with a baked potato and fresh green beans, and I may spend my life savings to eat it every night. ...and if you're looking to impress someone, use this foolproof recipe.
In a nutshell, this meat was amazing. I paired it with a baked potato and fresh green beans, and I may spend my life savings to eat it every night. ...and if you're looking to impress someone, use this foolproof recipe.
The original recipe serves 8, so please view my reductions in red to make for a smaller crowd. Please note, I did keep some of the original recipe's ingredient amounts the same.
Ingredients:
- 1 beef tenderloin, 2 1/2 to 3 lb. (To serve 2-3 people, I used a 1.5 pound tenderloin.)
- 2 tablespoons extra-virgin olive oil (about 1.5 tablespoons EVOO for smaller tenderloin)
- 2 teaspoons minced fresh thyme (1.5 teaspoons thyme for smaller tenderloin)
- 1 1/2 teaspoon salt (3/4 teaspoon for smaller tenderloin)
- 1 teaspoon freshly ground pepper (1/2 teaspoon for smaller tenderloin)
- 5-6 garlic cloves, peeled and whole (3 cloves for smaller tenderloin)
- 2 tablespoons minced shallots
- 1 cup full-bodied red wine, such as Syrah or Cabernet Sauvignon
- 2 1/2 tablespoons unsalted butter
Directions:
Let the beef tenderloin stand at room temperature for about 1 hour before roasting.
Preheat an oven to 450°F.
Using a small paring knife, slice one-inch deep slits sporadically along the top of the tenderloin. Insert the garlic cloves and push them into the tenderloin until they are no longer visible.
Preheat an oven to 450°F.
Using a small paring knife, slice one-inch deep slits sporadically along the top of the tenderloin. Insert the garlic cloves and push them into the tenderloin until they are no longer visible.
Rub the tenderloin all over with the olive oil, then sprinkle with the thyme, salt, and pepper.
Place the tenderloin on a V-shaped rack in a shallow roasting pan just large enough to accommodate it. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 125°F for very rare to rare, about 20 minutes; 130°F for medium-rare, about 25 minutes; or 135°F for medium, about 30 minutes. (For smaller tenderloin, roast for 25 minutes for medium.)
Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for about 15 minutes.
Meanwhile, remove the rack from the roasting pan and place the pan on the stovetop over medium heat. Add the shallots and sauté, stirring them into the pan juices, until translucent, about 2 minutes. Add the wine, a little at a time, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Cook until the wine is reduced by nearly half. Stir in the butter. When the butter has melted, remove the sauce from the heat and cover to keep warm.
Cut the tenderloin across the grain into slices 1/2 inch thick. Arrange the slices on a platter, drizzle with the sauce and serve immediately. Meat can be served warm or at room temperature. Enjoy!
Place the tenderloin on a V-shaped rack in a shallow roasting pan just large enough to accommodate it. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 125°F for very rare to rare, about 20 minutes; 130°F for medium-rare, about 25 minutes; or 135°F for medium, about 30 minutes. (For smaller tenderloin, roast for 25 minutes for medium.)
Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for about 15 minutes.
Meanwhile, remove the rack from the roasting pan and place the pan on the stovetop over medium heat. Add the shallots and sauté, stirring them into the pan juices, until translucent, about 2 minutes. Add the wine, a little at a time, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Cook until the wine is reduced by nearly half. Stir in the butter. When the butter has melted, remove the sauce from the heat and cover to keep warm.
Cut the tenderloin across the grain into slices 1/2 inch thick. Arrange the slices on a platter, drizzle with the sauce and serve immediately. Meat can be served warm or at room temperature. Enjoy!
*Adapted from Williams-Sonoma's Two in the Kitchen Cookbook