Beef Tenderloin with Red Wine Sauce

Description

Beef Tenderloin with Red Wine Sauce - Authentic recipe from Italy. Ready in 45 min. Try it now!

1. 1

   Remove 400 g beef tenderloin (whole or as medallions) from the refrigerator 30 minutes before cooking and season with salt and pepper. Sear all over in a pan with butter/oil over high heat (for medallions: 2–3 minutes per side). Remove and let rest wrapped in aluminum foil.

   ⏱️ approx. 12 min

   💡 Tip: Beef tenderloin with red wine sauce is an elegant restaurant dish. The tenderloin is the most tender cut of beef. Sear it for a crust, then let it rest — medium rare keeps it at its juiciest.

2. 2

   Finely dice 100 g onions (or shallots) and sweat in the cooking fat until translucent. Deglaze with 150 ml red wine and scrape up the pan drippings. Add 100 ml stock and reduce by half.

   ⏱️ approx. 10 min

   💡 Tip: The pan drippings (fond) are full of flavour — deglazing with red wine lifts them. A full-bodied red wine gives the best sauce. Reduce well for a concentrated taste.

3. 3

   Whisk in 50 g cold butter in pieces until the sauce is velvety and glossy (monter au beurre). Season with salt and pepper. Add the resting juices released by the meat. Serve the tenderloin with the red wine sauce.

   ⏱️ approx. 6 min

   💡 Tip: Whisking in cold butter at the end (monter au beurre) gives the sauce gloss, body and richness — do not let it boil again afterwards. A classic restaurant technique. The resting juices from the meat intensify the sauce.