Description
Classic beef tenderloin with red wine reduction showcases elegant French culinary techniques. Chefs and home cooks can elevate special dinners with this sophisticated meat preparation that highlights premium ingredients.
Ingredients
Scale
- 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot)
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) olive oil (or reserved beef drippings)
- 2 tbsps (30 g) cold unsalted butter
- 2 shallots or 1 small onion, finely minced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp Dijon mustard (optional, adds depth)
- Salt and black pepper, to taste
Instructions
- Resting the Meat: Transfer roasted beef tenderloin to a warming plate, allowing internal juices to redistribute and settle for optimal tenderness.
- Preparing the Base: Heat olive oil in the original cooking vessel or a complementary pan over moderate temperature, creating a flavorful foundation.
- Aromatics Development: Sauté finely diced shallots until translucent, then introduce minced garlic, releasing their aromatic essence without browning.
- Deglazing Technique: Pour robust red wine into the pan, using a wooden implement to liberate caramelized flavor fragments from the cooking surface.
- Sauce Reduction: Simmer wine until volume reduces by half, then add beef broth and thyme sprigs, allowing the liquid to concentrate and develop depth.
- Sauce Refinement: Lower heat and whisk in cold butter piece by piece, creating a luxurious, glossy emulsion that transforms the sauce’s texture and flavor.
- Final Seasoning: Incorporate Dijon mustard, then balance with salt and freshly cracked pepper, tasting carefully to achieve a harmonious flavor profile.
- Plating Presentation: Cascade the velvety sauce over sliced beef tenderloin, ensuring each slice is elegantly draped with the rich, glossy reduction.
Notes
- Meat Resting Technique: Let the beef tenderloin rest for 10-15 minutes after roasting to ensure juices redistribute, preventing dry meat and maintaining maximum tenderness.
- Wine Selection Strategy: Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for deeper flavor complexity in the sauce, avoiding overly sweet varieties.
- Butter Emulsion Trick: Add cold butter gradually and whisk continuously to create a silky, glossy sauce without breaking or separating the emulsion.
- Flavor Balancing Tip: Taste the sauce progressively while seasoning, using small increments of salt and pepper to achieve a perfectly balanced flavor profile without overwhelming the delicate beef.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 95
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg