Ingredients with Measurements:
- 4 beef tenderloin steaks, 1 1/2 inch thick
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1/2 cup beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh thyme
Special equipment needed:
- Cast iron skillet or heavy-bottomed skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the beef tenderloin steaks with salt and pepper on both sides.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Add the steaks to the skillet and cook for 3-4 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and cook for 10-12 minutes or until the internal temperature of the steaks reaches 135°F for medium-rare or 145°F for medium.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil and let rest for 5-10 minutes.
7. While the steaks are resting, make the red wine reduction. Pour the red wine and beef broth into the same skillet used to cook the steaks. Bring to a boil over high heat, scraping the browned bits from the bottom of the skillet.
8. Reduce the heat to medium and simmer for 5-7 minutes until the liquid has reduced by half.
9. Remove the skillet from the heat and stir in the butter and thyme until the butter has melted and the sauce is smooth.
10. Serve the steaks with the red wine reduction sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of the steaks: 135°F for medium-rare or 145°F for medium
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 24g
Protein: 36g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 350mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with other cuts of beef such as ribeye or sirloin.
- Red wine can be substituted with beef broth or chicken broth.
- Butter can be substituted with olive oil or ghee.
Variations:
- Add minced garlic to the red wine reduction for extra flavor.
- Top the steaks with sautéed mushrooms or caramelized onions.
- Serve the steaks with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Let the steaks rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- Use a heavy-bottomed skillet to ensure even cooking and a nice sear on the steaks.
Storage instructions:
Leftover steaks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steaks in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the steaks on a platter with the red wine reduction sauce drizzled on top. Garnish with fresh thyme sprigs.
Garnishes:
Fresh thyme sprigs
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot
- Roasted vegetables such as asparagus or Brussels sprouts
- Mashed potatoes or roasted sweet potatoes
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Roasted sweet potatoes
- Green salad
Troubleshooting advice:
- If the steaks are not browning evenly, make sure the skillet is hot enough before adding the steaks.
- If the red wine reduction is too thin, simmer for a few more minutes until it has thickened to your desired consistency.
Food safety advice:
- Make sure to cook the steaks to the recommended internal temperature to ensure they are safe to eat.
- Store leftover steaks in the refrigerator within 2 hours of cooking.
Food history:
Tenderloin with red wine reduction is a classic French dish that has been enjoyed for centuries. The red wine reduction sauce adds a rich, complex flavor to the tender beef tenderloin steaks.
Flavor profiles:
- Beef tenderloin steaks: savory, meaty
- Red wine reduction: rich, tangy, slightly sweet
Serving suggestions:
Serve the tenderloin with red wine reduction as a main course for a special occasion or dinner party.
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