Herb-rubbed Beef Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Lobster Risotto with Herb-rubbed Beef Tenderloin Ingredients:
1 tablespoon olive oil |
1 (2-pound) beef tenderloin, trimmed |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons minced garlic |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh thyme leaves |
1 cup beef broth |
3/4 cup dry red wine |
4 tablespoons chilled unsalted butter, cut into 4 pieces |
1/2 teaspoon chopped fresh thyme leaves |
Directions:
1. Preheat oven to 400°.
2. Heat oil in a large heavy-bottom ovenproof skillet. Sprinkle tenderloin with salt and pepper, and cook on all sides 5 minutes or until well-browned.
3. Remove skillet from heat, and place tenderloin on a plate. Sprinkle tenderloin with garlic, rosemary, and 1 tablespoon thyme, pressing to adhere. Return tenderloin to skillet, and bake at 400° for 20 minutes (to 145° for medium rare) or to desired degree of doneness. Remove from skillet; let stand 10 minutes before slicing.
4. Add broth and wine to skillet, and place over medium-high heat; bring to a boil, and cook 7 minutes or until reduced to 1/2 cup. Reduce heat to low; whisk in butter one piece at a time. Stir in 1/2 teaspoon thyme. Serve with sliced tenderloin.
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