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Beef Tenderloin with Red Wine and Balsamic Reduction

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Beef Tenderloin with Red Wine and Balsamic Reduction is a gourmet dish that elevates any dinner into an extraordinary experience. This succulent beef tenderloin is seared to perfection and finished with a rich red wine and balsamic reduction, delivering a delightful balance of flavors. Whether you’re hosting guests or indulging yourself, this recipe promises an unforgettable meal that’s both luxurious and approachable.

Ingredients

Scale
  • 2 pounds beef tenderloin
  • 1 cup dry red wine
  • 1/2 cup balsamic vinegar
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Olive oil for searing

Instructions

  1. Preheat your oven to 400°F (200°C) and heat a heavy-duty skillet over medium-high heat.
  2. Season the beef tenderloin generously with salt and pepper, then add olive oil to the skillet. Sear the beef on all sides until browned (about 2 minutes per side).
  3. In a bowl, whisk together the red wine, balsamic vinegar, garlic, and rosemary.
  4. Pour the sauce mixture over the seared beef in the skillet. Transfer to the preheated oven and roast for 15-20 minutes or until reaching your desired doneness.
  5. Remove from the oven and let rest on a cutting board while reducing the sauce on stovetop for about 5 minutes.
  6. Slice the beef into thick medallions and drizzle with reduced sauce before serving.

Nutrition

Keywords: Let your beef rest after cooking to retain juices. Feel free to substitute rosemary with thyme or add shallots for extra flavor. Pair with creamy mashed potatoes or roasted vegetables for a complete meal.

Find it online: https://nrecipes.com/indulge-in-beef-tenderloin-with-red-wine-reduction/