Ingredients with Measurements:
- 2 lbs beef tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup red wine
- 1 cup beef broth
- 1 tbsp black peppercorns
- 1 tbsp butter
- 1 tbsp all-purpose flour
Special equipment needed:
- Meat thermometer
- Saucepan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Rub the beef tenderloin with olive oil and season with salt, black pepper, and garlic powder.
3. Place the beef tenderloin on a baking sheet and roast in the oven for 25-30 minutes or until the internal temperature reaches 135°F for medium-rare.
4. Remove the beef tenderloin from the oven and let it rest for 10 minutes before slicing.
5. While the beef tenderloin is resting, make the red wine peppercorn sauce.
6. In a saucepan, combine the red wine, beef broth, and black peppercorns. Bring to a boil and reduce the heat to low. Simmer for 10-15 minutes or until the sauce has reduced by half.
7. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes or until the mixture turns golden brown.
8. Slowly pour the red wine mixture into the butter and flour mixture, whisking constantly.
9. Bring the sauce to a boil and cook for 2-3 minutes or until it thickens.
10. Serve the sliced beef tenderloin with the red wine peppercorn sauce.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Oven temperature: 375°F
Internal temperature of beef tenderloin: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Protein: 40g
Carbohydrates: 6g
Fiber: 0g
Sugar: 1g
Sodium: 600mg
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or ribeye steak.
- Red wine can be substituted with beef broth or chicken broth.
- Black peppercorns can be substituted with green peppercorns or pink peppercorns.
Variations:
- Add chopped shallots or onions to the red wine peppercorn sauce for extra flavor.
- Add a splash of balsamic vinegar to the red wine peppercorn sauce for a tangy twist.
- Top the sliced beef tenderloin with crumbled blue cheese or goat cheese for a creamy addition.
Tips and tricks:
- Let the beef tenderloin rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef tenderloin is cooked to your desired level of doneness.
- Use a whisk to ensure the red wine peppercorn sauce is smooth and free of lumps.
Storage instructions:
Leftover beef tenderloin and red wine peppercorn sauce can be stored in separate 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 peppercorn sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Arrange the sliced beef tenderloin on a platter and pour the red wine peppercorn sauce over the top. Garnish with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
- Crusty bread or dinner rolls.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
- Crusty bread or dinner rolls.
Troubleshooting advice:
- If the red wine peppercorn sauce is too thick, add more beef broth or red wine to thin it out.
- If the beef tenderloin is overcooked, it will be tough and dry. Use a meat thermometer to ensure it is cooked to your desired level of doneness.
Food safety advice:
- Use a meat thermometer to ensure the beef tenderloin is cooked to a safe internal temperature.
- Store leftover beef tenderloin and red wine peppercorn sauce in separate airtight containers in the refrigerator for up to 3 days.
Food history:
Beef tenderloin is a popular cut of beef that comes from the loin of the cow. It is known for its tenderness and flavor. Red wine peppercorn sauce is a classic French sauce that pairs well with beef.
Flavor profiles:
The beef tenderloin is seasoned with salt, black pepper, and garlic powder, giving it a savory flavor. The red wine peppercorn sauce is tangy and slightly spicy from the black peppercorns.
Serving suggestions:
Serve the beef tenderloin with a side of roasted vegetables and mashed potatoes for a classic steakhouse meal.
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