This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a small party with your family and friends.
Serves 4 to 6 | Time Required: 1 hour 40 minutes
FOR THE SAUCE
8 tablespoons Le Beurre Bordier Butter Semi Sel 2.8%, divided
3/4 cup finely chopped shallots, from 2-3 large shallots
1-1/4 cups Bachelder Les Villages Pinot Noir
3 cups Organic Beef Bone Broth
6 fresh thyme sprigs
1/8 teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
FOR THE TENDERLOIN
1kg Woodburn New Zealand Grass-Fed Beef Tenderloin Fillet
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
1/4 cup Organic Beef Bone Broth
FOR THE SAUCE
- Melt 5 tablespoons of the butter in a medium saucepan.
- Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
- Add the wine, beef broth, thyme sprigs, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted).
- Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
FOR THE TENDERLOIN
- Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 205°C.
- Season the beef all over with kosher salt and pepper.
- Heat the oil in an oven-proof skillet over medium-high heat until almost smoking.
- Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.)
- Roast until a thermometer inserted into the center of the meat registers 48°C-51°C for medium rare, about 15 minutes, or until done to your liking. Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
- Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!).
- Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan.
- Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
- Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
Recipe and Image Credit: Once Upon A Chef