Wednesday, May 22, 2024

Seasonal Finds: Beef Tenderloin

The holiday season is here, and I’m in full-on spirit mode! With all the decorating, shopping, parties, gift exchanges and cooking—there is so much excitement in the air. If you haven’t had time to plan a holiday dinner, I’ve got just the thing: Rosemary-Rubbed Beef Tenderloin with Red Wine Reduction

I choose to work with rosemary because it’s in season, and it’s a fantastic compliment to beef tenderloin. Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves. In this recipe, I infused the herb along with fresh garlic and olive oil to create a flavorful rub that is seared into the steak before roasting.

To give the meat a heightened flavor and make it extra fancy for the holidays, add this red wine reduction over top of the finished meat. The recipe simply suggests a dry red, as there are so many wines that taste great with beef. Try choosing from powerful Cabernets, Zinfandels, Barolos and Super-Tuscan red wines from Italy, or lighter reds, such as Merlot and Pinot Noir. Get creative, or use whatever you have on hand!

Enjoy, and happy holidays!

Rosemary-Rubbed Beef Tenderloin with Red Wine Reduction

Tenderloin Ingredients:

  • 1 center-cut beef tenderloin, about 3 lb., trimmed and tied
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 sprig fresh rosemary, minced
  • Sea salt & pepper to taste

Red wine reduction ingredients:

  • 2 cups chicken stock
  • 1 cup dry red wine
  • 1/3 cup finely chopped shallots
  • 1 thyme sprig
  • 1 rosemary sprig, minced
  • 3 tablespoons butter
  • Sea salt & pepper to taste
  • 1 teaspoon flour, optional for thickening

Directions:

Preheat the oven to 400°F, and line a baking sheet with tinfoil.

In a small bowl, mix together 3 tablespoons of olive oil, garlic, rosemary, salt and pepper. Rub the mixture all over the beef tenderloin.

In a large fry pan over medium-high heat, warm 1 tablespoon of olive oil. Sear the tenderloin on all sides until browned, about 3 minutes per side. Reserve liquids, and transfer the tenderloin to the baking sheet. Place into the oven and roast for medium rare, 28-30 minutes.

While the tenderloin roasts, make the red wine reduction:

1. In a medium saucepan over medium heat, combine juices and brown bits from the fry pan with chicken stock. Bring to a simmer.

2. Stir in red wine, shallots, thyme and rosemary. Cook until reduced to about ¾ cup, 10 minutes. Stir in butter, stirring until butter melts. Season with salt and pepper. Bring to a simmer, and then remove from heat.

3. Strain mixture over a bowl, and set solids aside. Keep reduction warm until ready to serve.

Optional: if you like a thick reduction, add a pinch of flour, up to 1 teaspoon, to thicken the consistency.

 

Tenderloin continued…

Remove from the oven and transfer to a cutting board. Cover with tinfoil and allow it to rest for 20 minutes.

Just before serving, slice the meat into 1/4 inch thick slices, and arrange on a platter. Pour the red wine reduction over top, and serve.

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About Amanda Jane

Amanda Jane is the creator of the food blog Seasonally Jane, a creative space where she shares her love of seasonally inspired cooking through original recipes, photography and writing.  Seasonally Jane celebrates the use of peak-season fruits and vegetables with an emphasis on organic whole foods and unique ingredients. Amanda launched her blog in September 2014 and is based in Lighthouse Point.

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