beef tenderloin with red wine reduction
Ingredients:
beef tenderloin
1 lb beef tenderloin
1-2 tsp olive oil
1 tsp salt
1 tsp pepper
2 tbsp butter
1-2 cloves garlic (sliced in half lengthwise)
1 sprig of thyme
1 sprig of rosemary
red wine reduction
1-2 tsp olive oil
1/3 c shallot (finely chopped)
2 cloves of garlic (sliced in half lengthwise)
2 sprigs of thyme
1 sprig of rosemary
1 tbsp balsamic vinegar
1 1/2 c red wine
4 c beef stock
2 tbsp butter
2-3 tsp maple syrup
1/2 tsp salt (and pepper to taste)
Instructions:
Remove meat from refrigerator and allow to come to room temperature while you prepare your red wine reduction.
In a large sauce pan, heat 1-2 tsp of olive oil over medium heat. Add shallots and stir to coat. Add garlic, rosemary and thyme, and cover. Cook 3-5 minutes, stirring frequently.
Add balsamic vinegar and red wine. Bring to a rolling boil and then reduce heat, allowing to simmer until the liquid reduces by half (about 15 minutes).
Add beef stock and simmer until liquid reduces by half (another 30-45 minutes).
Preheat oven to 375 degrees Fahrenheit.
In a cask iron skillet (oven safe), heat 1-2 tsp of olive oil over medium high heat. Generously season tenderloin(s) with salt and pepper (be sure to get the sides).
Once your skillet is hot, sear tenderloin(s) on one side for five minutes.
Flip and add butter, garlic, rosemary and thyme. As butter begins to brown, carefully spoon over tenderloin to combine flavors (repeat until tenderloin is well coated).
Place skillet in the oven and cook for another 10-15 minutes (this may vary based on meat thickness, and preferred temperature. Adjust and modify to your liking). Remove from oven and allow meat to rest.
Once your reduction has cooked down, stain liquid into a large bowl. Add butter and maple syrup, and season with salt and pepper. Mix to combine.
Slice tenderloin and drizzle with red wine reduction. Enjoy!
Tip:
Allow meat to come to room temperature before cooking and let the meat rest after cooking (about 10 minutes). This will help the meat stay tender!
