Herb-Crusted Beef Tenderloin

with Red Wine Reduction

By Trace Barnett

There’s no better way to celebrate the holidays than with a show-stopping centerpiece, and this Herb-Crusted Beef Tenderloin fits the bill perfectly. Tender, juicy, and packed with flavor from a crust of fresh herbs and garlic, this dish will leave your guests raving. The accompanying red wine reduction elevates the meal with its rich, velvety finish, adding a touch of elegance to every bite. Whether you’re hosting an intimate gathering or a grand feast, this tenderloin brings warmth, sophistication, and deliciousness to your table.

Recipe

Herb-Crusted Beef Tenderloin with Red Wine Reduction

Servings: 6-8

INGREDIENTS:

• Beef Tenderloin: 3-4 lb, trimmed
• Olive Oil: 2 tbsp
• Kosher Salt: 2 tsp
• Black Pepper: 1 tsp
• Fresh Herbs (Thyme, Rosemary, Parsley): 2 tbsp each, finely chopped
• Garlic: 4 cloves, minced

For the Red Wine Reduction:
• Red Wine: 2 cups
• Beef Stock: 1 cup
• Shallots: 2, finely chopped
• Butter: 2 tbsp, cold
• Sugar: 1 tsp
• Salt and Pepper: To taste

INSTRUCTIONS:

1.Prepare the Beef Tenderloin:
• Preheat oven to 425°F.
• Pat tenderloin dry, rub with olive oil, salt, and pepper.
• Mix herbs and garlic; press onto the beef to form a crust.
2. Sear the Beef:
• Heat a skillet over medium-high heat.
• Sear the tenderloin on all sides until golden brown, about 2 minutes per side.
3. Roast:
• Transfer beef to a baking rack on a roasting pan.
• Roast until the internal temperature reaches 125°F for medium-rare (20-25 minutes).
4. Make the Reduction:
• In the skillet used for searing, sauté shallots in drippings over medium heat.
• Add red wine, scraping up bits, and simmer until reduced by half.
• Add beef stock and sugar, reducing again until thickened.
• Whisk in cold butter for a glossy finish; season with salt and pepper.
5. Serve:
• Rest beef for 10 minutes before slicing.
• Serve with the red wine reduction drizzled on top.

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