Medallions of Beef Tenderloin With Cabernet Reduction
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If your special someone isn't floored by this one, they aren't worth cooking for ;)
- Ready In:
- 1 lb beef tenderloin, trimmed
- 2 teaspoons coarse salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1⁄2 shallot
- 1 sprig fresh rosemary
- 3⁄4 cup beef broth, divided use
- 1⁄2 cup cabernet sauvignon wine
- 2 tablespoons unsalted butter
- 1 pinch salt, if needed
- 1 pinch pepper, if needed
- 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.
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I agree with restaurant quality also! My friend who I took leftovers too said it gave Maggianos a run for their money (and that was heated up leftovers). It was fun to make and I really liked the "let the meat rest" part while making the other stuff. I was surprised by the very rare meat but it worked out perfect when heating in the sauce. This will be a new standard for me. Thanks. P.S, the only change I made was using minced garlic due to not having garlic powder.Reply
This dinner was simply amazing, I served it to my guests for Sunday dinner(along with recipe #302295). I would honestly love to rate this higher, it is a restaurant-quality dish. This is a lot easier than it looks. I will be using this often, as it was a huge hit all around the table! Made for Spring PAC 2009.1Reply
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