Seared Beef Tenderloin with Red Wine Reduction
Ingredients
- For the Beef:
- 4 (6 oz / 170 g each) beef tenderloin steaks (filet mignon cuts)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 sprigs fresh thyme or rosemary
- For the Red Wine Reduction:
- 1 tbsp olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
- ½ cup beef stock
- 1 tbsp balsamic vinegar (optional, for depth)
- 2 tbsp unsalted butter, cold and cubed
- ½ tsp fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Prepare the Beef: Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
- Sear the Tenderloin: Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat. Once the oil shimmers, add the tenderloin steaks. Sear for 2–3 minutes per side until a rich brown crust forms. Add butter and herbs to the pan, basting the meat with the melted butter for another 1–2 minutes. Transfer to a plate and cover loosely with foil to rest.
- Make the Red Wine Reduction: In the same skillet, add a little olive oil if needed. Add minced shallot and garlic; sauté for 1–2 minutes until fragrant and soft. Pour in the red wine and use a wooden spoon to scrape up browned bits (fond) from the bottom of the pan. Let it simmer and reduce by half (about 5–7 minutes). Add beef stock and thyme, simmer until slightly thickened (another 5 minutes). Whisk in cold butter cube one at a time for a glossy, rich finish. Taste and adjust seasoning with salt and pepper.
- Serve: Slice the rested beef tenderloin or serve whole steaks. Spoon the red wine reduction sauce over the top.