Juicy Beef Tenderloins with Wine Sauce: A Taste Sensation!
Hear, ye! Hear, ye! Lend me thine ears and I’ll tell thee a tale of a delectable dish – the Beef Tenderloins with Wine Sauce Recipe.
This recipe is fit for royalty and will elevate any meal to a feast fit for a king. The tender cut of beef tenderloin is cooked to perfection and is accompanied by a rich, flavorful red wine sauce that will tantalize your taste buds.
As a self-proclaimed culinary artist, I have created this dish with precision and care, crafting it with ingredients that complement each other beautifully. Each component has been thoughtfully chosen to create an experience in which every bite seduces your senses.
If thou art a lover of rich flavors and succulent beef, then this Beef Tenderloins with Wine Sauce Recipe is for thee. It’s perfect for a special occasion or any night when you want to indulge in something truly extraordinary. So, gather thy ingredients in preparation to be amazed by this recipe that will leave your guests begging for seconds.
Why You’ll Love This Recipe
Oh, dear reader, how do I love thee? Let me count the ways. You’ll love this recipe for beef tenderloins with wine sauce for its delectable taste and elegant appeal.
Firstly, this recipe is perfect for special occasions, romantic dinners, or when you simply want to impress your guests. The juicy and tender beef tenderloin steaks are seared to a beautiful crusty exterior while remaining pink and flavorful inside. And let’s not forget about the red wine sauce – it’s rich and intensely savory from the combination of dry red wine and beef broth that simmered until it reduced into a glossy consistency. The sauce exudes the aroma of the herbs in it such as thyme sprigs and dried marjoram, giving off a semblance of sophistication.
Secondly, you’ll love this recipe because it’s versatile. You can serve it for dinner parties by scaling up on the ingredients; substitute with filet mignon or other cuts of steak; or use white wine instead of red wine to suit your tastes. Are you seeking to enhance the taste complexity? Accompany the beef with cranberry sauce or mushroom sauce to elevate its flavor profile. This versatility allows you the perfect opportunity to make this dish unique every time you prepare it.
Lastly, this recipe will come in handy when you suddenly crave a fancy meal but don’t have hours to spend cooking. It only takes forty minutes to make from start to finish, including prep time! Isn’t that impressive? With just a few ingredients freshly sourced from the market like shallots, garlic cloves, black pepper, margarine or butter, and extra virgin olive oil, you can create a pleasant serving that upgrades a regular weekday night dinner.
In conclusion dear reader, this recipe is worth trying because of its unforgettable taste in every bite, its versatility that allows for variations in ingredients while staying finger-licking worthy in each preparation and its quick preparation time. Make the Beef Tenderloins with Wine Sauce Recipe by Geoffrey Zakarian today, and you won’t regret it in a bit!
Ingredient List
Beef Tenderloin: This recipe calls for 3 lbs of beef tenderloin steaks or a beef tenderloin roast, which serves 6 to 8 people.
Red Wine Sauce: The key element of this flavorful dish is the red wine sauce that is poured over the beef tenderloin. You will need 2 cups of dry red wine, 1 cup of beef broth, and two sprigs of thyme.
Shallots and Onions: To give the sauce a rich and savory taste, you will need to use 2 to 3 shallots that have been finely chopped. You will also need a medium onion, which should be sliced into rings.
Butter and Olive Oil: A combination of butter and olive oil is used in this recipe. You should have unsalted butter (8 tablespoons) divided into two portions (5 tablespoons and 3 tablespoons), and extra-virgin olive oil (2 tablespoons).
Garlic and Herbs: To add fragrance and depth of flavor to the sauce, you will need minced garlic (4 cloves) and fresh thyme leaves (2 teaspoons).
Miscellaneous Ingredients: Other ingredients include black pepper (1/4 teaspoon), salt (1/2 teaspoon), canola oil (2 tablespoons), margarine or butter (2 tablespoons), dried marjoram (1/2 teaspoon).
The Recipe How-To
Step 1: Prepare the Beef Tenderloin Roast
- Preheat oven to 400°F (200°C).
- Pat dry the beef tenderloin roast with paper towels and season generously with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef tenderloin roast and cook for 2-3 minutes on each side until browned.
Step 2: Roast the Beef Tenderloin
- Transfer the skillet with the beef tenderloin to the oven and roast for 20-25 minutes, or until reaching an internal temperature of 125°F (52°C) for medium-rare.
- Remove from the oven and transfer the beef tenderloin to a carving board. Tent it loosely with foil and let it rest for 15 minutes while you make the wine sauce.
Step 3: Make the Wine Sauce
- In a medium saucepan, melt 5 tablespoons of unsalted butter over medium heat.
- Add finely chopped shallots and cook until tender, about 2-4 minutes.
- Stir in minced garlic, dried thyme leaves, and dried marjoram. Cook until fragrant, about 1 minute.
- Increase heat to high, add 2 cups of dry red wine, and bring to a boil. Reduce heat to medium-low and simmer for about 10-15 minutes or until reduced by half.
- Whisk in 4 cups of beef broth, increase heat to high again, bring to a boil, and then reduce heat to medium-low again. Let the mixture cook for approximately another 15-20 minutes or until it has thickened slightly.
- Season with salt and freshly ground black pepper to taste.
Step 4: Slice and Serve
- Slice the beef tenderloin roast into thick slices and serve with the red wine sauce on top.
- Garnish with fresh thyme sprigs, if desired. Serve with your favorite sides like roasted vegetables, mashed potatoes or a side salad for a complete meal.
Substitutions and Variations
Do you want to switch it up and try something different? Here are some substitutions and variations you can make to this delicious beef tenderloin with wine sauce recipe:
– Wine: if you prefer a white wine, you could try using a dry white wine such as Sauvignon Blanc or Pinot Grigio instead of the dry red wine.
– Shallots: if you don’t have shallots, you can use onions instead.
– Beef broth: you can substitute the beef broth with chicken broth or vegetable broth for a lighter taste.
– Herbs: if you don’t have dried marjoram or fresh thyme, you can use other herbs that complement beef such as rosemary or sage.
– Beef Tenderloin: instead of beef tenderloin steaks, you could use a whole beef tenderloin roast for an elegant centerpiece at a dinner party.
– Pan Sauce: If the thought of making pan sauce intimidates you or seems too time-consuming, then simply omit this step. The roasted beef will still be delicious and juicy on their own.
These substitutions and variations will give your dish a different flavor profile and texture that will keep your guests coming back for more.
Serving and Pairing
The tender beef tenderloin steaks with delectable red wine sauce make this dish a perfect pairing for indulgent winter meals as well as fancy dinner parties. The beef is juicy and succulent, while the sauce adds just the right amount of tangy flavor to the plate.
When serving, I recommend slicing the beef filet mignon style – about 1/4-inch slices – and drizzling over some of that luscious wine sauce. It pairs especially well with creamy mashed potatoes, roasted root vegetables or a fresh salad drizzled in balsamic vinaigrette.
For an elevated dining experience, pair this dish with a full-bodied Cabernet Sauvignon or Merlot. A dry red wine such as Pinot Noir elevates the rich flavors in this dish, making it the perfect complement to this dish.
So go ahead, be daring and treat yourself to a truly extravagant meal tonight!
Make-Ahead, Storing and Reheating
Verily, this beef tenderloin roast with red wine sauce is a dish to be relished as soon as it comes out of the oven. However, if thou wisheth to prepare it in advance or have leftovers for another time, fret not, for I have got thee covered.
To make ahead: The tenderloin roast can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Thou will want to wait until right before serving to slice it into medallions and then reheat it.
To store: If thou find thyself with leftover roast beef tenderloin, fear not. Allow the meat to cool completely before storing it. Wrap tightly in plastic wrap, then foil and store in the refrigerator for up to four days. Or, freeze it in an air-tight container for up to three months.
To reheat: When ready to reheat the beef medallions, heat them gently in a 200°F oven until just warm to the touch. To reheat the sauce, simply heat on medium-low heat on the stove until warm.
Keep in mind that reheating too quickly or too hot may result in a less tender meat and overcooked sauce, so make sure to take thy time when reheating. But fear not! With care and attention, this tenderloin roast with red wine sauce can be enjoyed again and again without losing any of its luster.
Tips for Perfect Results
To achieve the perfect results for this beef tenderloin with red wine sauce recipe, there are a few tips and tricks that I have learned to help make this dish truly shine.
Firstly, it is important to use high-quality ingredients, such as extra-virgin olive oil and fresh thyme sprigs. These ingredients will enhance the overall flavor of the dish and give it a unique taste that sets it apart from other beef tenderloin dishes.
When cooking the beef tenderloin steaks, be sure to let them come to room temperature before searing them in the pan. This will help the meat cook evenly and will result in a more tender and juicy texture.
Another important tip is to let the beef rest for at least 5 minutes once it has finished cooking. This allows the juices to redistribute throughout the meat, resulting in a flavorful and juicy end product.
When making the red wine sauce, remember that patience is key. Allow the wine to reduce slowly over medium heat until it becomes thick and glossy. This process can take some time but is well worth the effort for an exceptional end product.
Lastly, don’t be afraid to experiment with different variations of this dish! Try adding mushrooms or cranberry sauce to the pan sauce for a twist on classic beef tenderloin recipes. Alternatively, try pairing this dish with different sides, such as roasted vegetables or mashed potatoes.
Following these tips, you can create a mouth-watering feast of beef tenderloin with red wine sauce that will impress any dinner guest.
Bottom Line
As a lover of fine cuisine and a sommelier, I can confidently say that this recipe for beef tenderloins with wine sauce is one of the best you’ll come across. The combination of dried marjoram, dry red wine, beef broth, onion, margarine, black pepper, and beef tenderloin steaks creates a taste sensation that will leave you wanting more.
But what makes this recipe truly special is the complex yet elegant red wine sauce that elevates the dish to new heights. With its depth of flavor and velvety texture, it’s the perfect complement to a succulent roast beef tenderloin.
And if you’re worried about the complexity of preparing this dish, don’t be. The recipe how-to is easy to follow, and I’ve included tips for substitutions and variations to suit your preferences.
Finally, when it comes to serving and pairing, there are few things as satisfying as enjoying a delicious meal with a perfectly matched glass of red wine. Whether you prefer a classic beef pairing or something a little more adventurous like pinot noir or white wine, this dish has options to suit all palates.
So what are you waiting for? Follow this recipe and impress your dinner guests with a mouthwatering beef tenderloin roast with red wine sauce that will have them begging for seconds. Trust me; it’s worth it!
Beef Tenderloins With Wine Sauce Recipe
Ingredients
- 4 beef tenderloin steaks, cut 1-inch thick
- 1/2 teaspoon coarsely cracked black pepper
- 1 tablespoon margarine or 1 tablespoon butter
- 1/4 cup chopped onion
- 1/4 cup beef broth
- 1/4 cup dry red wine
- 1 teaspoon dried marjoram
Instructions
- Trim any separable fat from steaks.
- Press pepper onto both sides of steaks.
- Melt butter in a large skillet over medium to medium-high heat; cook steaks in hot margarin for 10-12 minutes or to desired doneness, turning once during cooking.
- Remove steaks to a serving platter; keep warm.
- Stir onion in to skillet drippings; cook 3-4 minutes or until onion is tender; remove skillet from heat.
- Add broth, wine, and marjoram to skillet, stirring to scrape up any browned bits.
- Return skillet to heat; bring to boiling.
- Lower heat and boil gently, uncovered, for about 2 minutes or until mixture is reduced to about 1/4 cup.
- Serve sauce over steaks.
Add Your Own Notes
Nutrition
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