Beef Tenderloin with Red Wine Sauce
 
Makes 8 Servings
Ingredients
  • 1 (3-pound) center-cut beef tenderloin roast, room temperature
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 10 sprigs fresh rosemary
  • 6 cloves garlic, smashed
  • 4 tablespoons unsalted butter, divided
  • ¼ cup minced shallot
  • ½ cup red wine
  • 1 cup low-sodium beef broth
  • 2 teaspoons cornstarch
  • Garnish: chopped fresh rosemary
Instructions
  1. Preheat oven to 425°.
  2. Sprinkle beef with salt and pepper. In a large cast-iron skillet, heat oil over medium-high heat. Add beef; cook, turning occasionally, until browned, about 10 minutes. Add rosemary and garlic to pan.
  3. Bake until a food thermometer inserted in thickest portion registers 135°, about 25 minutes. Remove beef from skillet. Cover with foil, and let rest. Reserve rosemary and garlic for serving. Discard drippings from pan.
  4. Add 2 tablespoons butter to pan, and let melt over medium-high heat. Add shallot; cook, stirring frequently, until tender, about 1 minute. Add wine; cook, scraping browned bits from bottom of pan with a wooden spoon, until reduced by half, about 2 minutes.
  5. In a small bowl, whisk together broth and cornstarch until smooth. Add broth mixture to pan; simmer until slightly thickened, about 7 minutes. Remove from heat; stir in remaining 2 tablespoons butter until smooth. Slice beef, and serve with sauce, rosemary, and garlic. Garnish with rosemary, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/beef-tenderloin-with-red-wine-sauce-recipe/