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Beef Tenderloin

This Beef Tenderloin recipe produces succulent, juicy meat bursting with flavor, perfect for any special occasion or family gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Gourmet
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb Beef Tenderloin, trimmed Always opt for high-quality beef for the best flavor and texture.
  • 2 tbsp Olive Oil Use a high-quality extra virgin olive oil for a wonderful taste.
  • 4 cloves Garlic, minced Fresh garlic packs a punch!
  • 1 tbsp Fresh Rosemary, chopped Adds incredible aroma.
  • 1 tbsp Fresh Thyme, chopped Feel free to swap with oregano.
  • 1 tsp Kosher Salt Essential for flavor enhancement.
  • 1/2 tsp Black Pepper Freshly ground for more robust flavor.
  • 1 tbsp Dijon Mustard Gives a subtle tanginess.
  • 1 cup Beef Broth Use low-sodium broth to control seasoning.
  • 1/2 cup Red Wine A nice Cabernet Sauvignon or Merlot is recommended.
  • 2 tbsp Unsalted Butter Helps create a luxurious sauce.
  • 1 tbsp All-Purpose Flour Helps thicken your sauce beautifully.

Method
 

Preparation
  1. Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) and line a baking sheet with aluminum foil for easy cleanup.
  2. Rub the beef tenderloin all over with olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Brush the tenderloin with Dijon mustard for added flavor.
Cooking
  1. Heat a skillet over medium-high heat and sear the tenderloin on all sides for 2-3 minutes.
  2. Transfer the seared tenderloin onto your baking sheet and roast for 20-25 minutes, until the internal temperature hits 130 degrees Fahrenheit (54 degrees Celsius) for medium-rare.
  3. Remove from the oven and let it rest for 10 minutes.
Sauce Preparation
  1. In the same skillet used for searing, add beef broth and red wine, scraping the browned bits from the bottom.
  2. Let the sauce simmer for 5-7 minutes.
  3. Mix butter and flour into a paste, then whisk it into the simmering sauce.
Serving
  1. Slice the tenderloin into medallions, drizzle with sauce, and serve.

Notes

For best results, let the tenderloin rest before slicing for juicy results. You can substitute red wine with pomegranate juice for a non-alcoholic option.