Description
A succulent beef tenderloin coated with a herb crust, paired with a rich red wine sauce, perfect for special occasions.
Ingredients
Scale
- 2 pounds beef tenderloin
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup red wine
- 2 tablespoons butter
- 1 cup beef broth
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, garlic, rosemary, thyme, salt, and pepper.
- Rub the herb mixture all over the beef tenderloin.
- Heat a skillet over medium-high heat and sear the beef on all sides until browned.
- Transfer the skillet to the oven and roast for 25-30 minutes, or until the desired doneness.
- Remove the beef from the oven and let it rest for 10 minutes before slicing.
- For the sauce, add the red wine and beef broth to the same skillet and bring to a boil, scraping up any browned bits.
- Reduce the heat and stir in the butter until melted.
- Serve the sliced beef with the red wine sauce.
Notes
- Let the beef rest to maintain its juices.
- Adjust the cooking time based on the thickness of the meat.
- Feel free to substitute other herbs based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 1g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg