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