Beef Tenderloin With Red Wine Reduction |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Served with Vanilla Carrots. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136. Ingredients:
20 ounces beef tenderloin steaks |
1 cup full-bodied red wine |
2 tablespoons shallots, diced |
1 garlic clove, minced |
1 thyme, sprig |
4 large mushrooms, sliced |
1 cup unsalted beef stock |
1 teaspoon sugar |
3 tablespoons unsalted butter |
1 tablespoon olive oil |
sea salt and pepper |
Directions:
1. Place wine, shallots, garlic, and thyme in a saucepan and reduce to almost syrup.
2. In a separate pan, saute mushrooms, 1 tbsp butter, and sugar until caramelized.
3. Add stock and reduce by 50 percent.
4. Pour wine reduction into the mushrooms, remove thyme sprig, add remaining butter and reserve over low heat.
5. Season beef with salt and pepper.
6. Sear in oiled pan over high heat for 5 to 7 minutes each side or until medium rare.
7. Drizzle sauce over tenderloin when serving (can be placed in a ramekin on the plate).
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