Beef Tenderloin With Red Wine-Rosemary Butter
Category
Main Course
Prep Time
20 minutes
Cook Time
55 minutes
Ingredients
- 1 cup 8 fl. oz./250 ml dry red wine
- 1 sprig fresh rosemary
- 2 sticks (8 oz./250 g unsalted butter, at room temperature)
- 1 tsp. kosher salt
- 3 Tbs. olive oil
- 3 garlic cloves (minced)
- 1 Tbs. finely chopped fresh rosemary
- 1 Tbs. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 center-cut beef tenderloin (about 3 lb. (1.5 kg), trimmed and tied)
For the red wine–rosemary butter:
For the beef tenderloin:
Instructions
- To make the red wine–rosemary butter, in a small saucepan over medium heat, combine the wine and rosemary sprig. Bring the wine to a boil and then simmer until the wine has reduced to a syrup and measures approximately 2 Tbs., about 20 minutes. Allow the wine to cool to room temperature. Place the butter and salt in a food processor and pulse to combine. Add the wine and process until the mixture is smooth, about 1 minute.
- Scrape the butter into a line on a large sheet of parchment paper. Fold the parchment over the butter and drag a clean spatula down along the line of butter to push it into a log. Twist both ends of the parchment to seal the ends and refrigerate the butter until ready to use, at least 1 hour.
- To prepare the beef tenderloin, place a rack in the center of the oven and preheat the oven to 400°F (200°C).
- In a small bowl, stir together 2 Tbs. of the olive oil, the garlic, rosemary, salt and pepper. Rub the mixture all over the tenderloin.
- In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Sear the tenderloin on all sides until browned, about 3 minutes per side.
- Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat reads 125°F (52°C) for medium rare, 30 to 35 minute. Remove from the oven and transfer the meat to a cutting board. Cover the roast loosely with foil and let rest for 20 minutes.
- To serve, slice the meat into slices 1/4 inch (6 mm) thick and arrange on a platter. Slice the butter into rounds 1/8 inch (3 mm) thick and arrange on top of the warm meat slices. Serves 6.
Nutrition
Nutrition
- per serving
- Calories
- 720
- Carbs
- 2 grams
- Protein
- 41 grams
- Fat
- 57 grams
- Saturated Fat
- 21 grams
- Cholesterol
- 159 milligrams
- Sodium
- 1595 milligrams
- Sugar
- 1 grams
2 comments
Giada never lets me down! I made this for the first time Tuesday night. So delicious the spousal unit requested it for his birthday dinner Friday night! Bonus points that it is SO easy. Oh, and if you’re like me and can never find beef tenderloin, costco carries them! (Seriously got a membership just for that…and it’s also over two hours round trip but worth it!)
This recipe would be just as wonderful with steak.
I prepared this for friends last night and everyone raved about it. The red wine butter was awesome.