The holiday season is here, and I’m in full-on spirit mode! With all the decorating, shopping, parties, gift exchanges and cooking—there is so much excitement in the air. If you haven’t had time to plan a holiday dinner, I’ve got just the thing: Rosemary-Rubbed Beef Tenderloin with Red Wine Reduction
I choose to work with rosemary because it’s in season, and it’s a fantastic compliment to beef tenderloin. Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves. In this recipe, I infused the herb along with fresh garlic and olive oil to create a flavorful rub that is seared into the steak before roasting.
To give the meat a heightened flavor and make it extra fancy for the holidays, add this red wine reduction over top of the finished meat. The recipe simply suggests a dry red, as there are so many wines that taste great with beef. Try choosing from powerful Cabernets, Zinfandels, Barolos and Super-Tuscan red wines from Italy, or lighter reds, such as Merlot and Pinot Noir. Get creative, or use whatever you have on hand!
Enjoy, and happy holidays!
Rosemary-Rubbed Beef Tenderloin with Red Wine Reduction
Tenderloin Ingredients:
- 1 center-cut beef tenderloin, about 3 lb., trimmed and tied
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 1 sprig fresh rosemary, minced
- Sea salt & pepper to taste
Red wine reduction ingredients:
- 2 cups chicken stock
- 1 cup dry red wine
- 1/3 cup finely chopped shallots
- 1 thyme sprig
- 1 rosemary sprig, minced
- 3 tablespoons butter
- Sea salt & pepper to taste
- 1 teaspoon flour, optional for thickening
Directions:
Preheat the oven to 400°F, and line a baking sheet with tinfoil.
In a small bowl, mix together 3 tablespoons of olive oil, garlic, rosemary, salt and pepper. Rub the mixture all over the beef tenderloin.
In a large fry pan over medium-high heat, warm 1 tablespoon of olive oil. Sear the tenderloin on all sides until browned, about 3 minutes per side. Reserve liquids, and transfer the tenderloin to the baking sheet. Place into the oven and roast for medium rare, 28-30 minutes.
While the tenderloin roasts, make the red wine reduction:
1. In a medium saucepan over medium heat, combine juices and brown bits from the fry pan with chicken stock. Bring to a simmer.
2. Stir in red wine, shallots, thyme and rosemary. Cook until reduced to about ¾ cup, 10 minutes. Stir in butter, stirring until butter melts. Season with salt and pepper. Bring to a simmer, and then remove from heat.
3. Strain mixture over a bowl, and set solids aside. Keep reduction warm until ready to serve.
Optional: if you like a thick reduction, add a pinch of flour, up to 1 teaspoon, to thicken the consistency.
Tenderloin continued…
Remove from the oven and transfer to a cutting board. Cover with tinfoil and allow it to rest for 20 minutes.
Just before serving, slice the meat into 1/4 inch thick slices, and arrange on a platter. Pour the red wine reduction over top, and serve.
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About Amanda Jane
Amanda Jane is the creator of the food blog Seasonally Jane, a creative space where she shares her love of seasonally inspired cooking through original recipes, photography and writing. Seasonally Jane celebrates the use of peak-season fruits and vegetables with an emphasis on organic whole foods and unique ingredients. Amanda launched her blog in September 2014 and is based in Lighthouse Point.
