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Tasty Million Dollar Tenderloin

Tasty Million Dollar Tenderloin: Elevate Your Dinner Game

Experience the luxury of Tasty Million Dollar Tenderloin, a showstopper roast for any special occasion.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 550

Ingredients
  

For the Tenderloin
  • 3-4 lbs Beef Tenderloin Substitute filet mignon for a smaller cut.
  • 2 tbsp Olive Oil Canola oil is a substitute.
  • 2 tbsp Butter Ghee alternative for dairy-free option.
  • 2 tsp Salt Adjust to taste.
  • 1 tsp Black Pepper Freshly cracked preferred.
For the Sauce
  • 2 Shallots Finely chopped; yellow onions can be used.
  • 3 Garlic Minced; fresh is best.
  • 1 cup Red Wine Cabernet or Merlot; choose dry.
  • 1 cup Beef Broth Vegetable broth as a lighter alternative.
  • ½ cup Heavy Cream Half-and-half useful if preferred.
  • 2 sprigs Fresh Rosemary Dried can be used but fresh is best.
  • 2 sprigs Fresh Thyme Dried thyme can be substituted.

Equipment

  • skillet
  • Oven
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Trim any excess fat and silver skin from the beef tenderloin. Generously season with salt and black pepper.
  2. Heat olive oil and butter in a skillet over medium-high heat. Sear each side of the tenderloin for about 3-4 minutes.
  3. Transfer the tenderloin to a baking dish and roast in a 425°F (220°C) oven for 20-25 minutes until desired doneness.
  4. In the same skillet, sauté shallots and garlic until fragrant, then deglaze with red wine and simmer until reduced.
  5. Add beef broth to the wine reduction, simmer, then stir in heavy cream and herbs until smooth.
  6. Slice the rested tenderloin into medallions and serve with the sauce drizzled on top.

Nutrition

Serving: 6slicesCalories: 550kcalCarbohydrates: 2gProtein: 48gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 150mgSodium: 400mgPotassium: 550mgSugar: 1gVitamin A: 800IUVitamin C: 2mgCalcium: 40mgIron: 4mg

Notes

Use a meat thermometer for accurate doneness. Allow resting time post-roasting for best results.

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