Ingredients with Measurements:
- 2 lbs beef tenderloin
- 1/2 cup red wine
- 1/4 cup beef broth
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the beef tenderloin with salt, pepper, and dried thyme.
3. Heat the olive oil in a large skillet over medium-high heat. Add the beef tenderloin and sear on all sides until browned.
4. Transfer the beef tenderloin to a roasting pan and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 135°F for medium-rare.
5. Remove the beef tenderloin from the oven and let it rest for 10 minutes before slicing.
6. While the beef tenderloin is resting, make the red wine sauce. In the same skillet used to sear the beef, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
7. Add the red wine and beef broth to the skillet and bring to a boil. Reduce the heat and let the sauce simmer for 5-7 minutes until it thickens.
8. Season the red wine sauce with salt and pepper to taste.
9. Slice the beef tenderloin and serve with the red wine sauce.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of beef tenderloin: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 2g
Protein: 38g
Substitutions for ingredients:
- You can use chicken or vegetable broth instead of beef broth.
- You can use dried rosemary or oregano instead of dried thyme.
Variations:
- You can add sliced mushrooms to the red wine sauce.
- You can sprinkle grated Parmesan cheese on top of the sliced beef tenderloin before serving.
Tips and tricks:
- Let the beef tenderloin rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the beef tenderloin is cooked to your desired level of doneness.
- Use a good quality red wine for the sauce.
Storage instructions:
Store leftover beef tenderloin and red wine sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef tenderloin in the oven at 350°F for 10-15 minutes or until heated through. Reheat the red wine sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Arrange the sliced beef tenderloin on a platter and drizzle the red wine sauce over it. Garnish with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
- Roasted vegetables such as carrots, potatoes, and Brussels sprouts.
- Mashed potatoes or roasted sweet potatoes.
- A side salad with a vinaigrette dressing.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, and Brussels sprouts.
- Mashed potatoes or roasted sweet potatoes.
- A side salad with a vinaigrette dressing.
Troubleshooting advice:
- If the red wine sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the beef tenderloin is not cooked to your desired level of doneness, put it back in the oven for a few more minutes.
Food safety advice:
- Use a meat thermometer to ensure that the beef tenderloin is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef tenderloin is a popular cut of meat that comes from the loin of the cow. It is known for its tenderness and is often served as a special occasion meal.
Flavor profiles:
The beef tenderloin is seasoned with dried thyme, salt, and pepper, which gives it a savory and herbaceous flavor. The red wine sauce adds a rich and tangy flavor to the dish.
Serving suggestions:
Serve the baked tenderloin with red wine sauce as a main course for a special occasion meal or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A