Dinner
Free Recipe
Beef Tenderloin with Red Wine Sauce
Perfectly seared beef fillet roasted pink, served with a glossy red wine jus and dauphinoise.
In the Kitchen
Ingredients
- 800g beef tenderloin tied
- 2 tbsp vegetable oil
- 2 tbsp butter
- 3 thyme sprigs
- 3 garlic cloves
- 300ml red wine
- 300ml beef stock
- 1 shallot
- 1 tbsp tomato paste
- Cornflour slurry
- Salt and pepper
Method
1
Season beef heavily; sear in oil and butter on all sides until deeply browned.
2
Roast at 200C to an internal temp of 52C for medium-rare; rest 15 minutes.
3
Make sauce: cook shallot with tomato paste, add wine and reduce by two-thirds; add stock.
4
Reduce sauce until glossy; thicken lightly and strain. Slice beef and serve with sauce.