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Beef Tenderloin with Red Wine Sauce

Source of Recipe

Southern Lady


List of 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


Recipe

Preheat oven to 425° F.

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.

Bake until a food thermometer inserted in thickest portion registers 135° F, about 25 minutes. Remove beef from skillet. Cover with foil, and let rest. Reserve rosemary and garlic for serving. Discard drippings from pan.

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.

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.


Makes 8 servings