Medallions of Beef Tenderloin With Cabernet Reduction

READY IN: 40mins




  • Preheat oven to 500°F.
  • Combine the salt, pepper, and garlic powder in a zip closure bag.
  • Very lightly oil the tenderloin with olive oil.
  • Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
  • Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
  • Sear the tenderloin for a minute or so on all sides.
  • Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
  • Transfer skillet to preheated oven and roast tenderloin for about 8 – 10 minutes.
  • Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 – 45 minutes.
  • Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
  • Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
  • If holding the final preparation, stop at this point, cover skillet, and turn heat off.
  • Just before serving, slice the tenderloin into ¾” to 1” medallions.
  • Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
  • Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
  • Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.