Tag: restaurant quality dishes

Beef Tenderloin with Red Wine Sauce

As a stay at home parent, I’m always looking for easy and delicious meals to make. This beef tenderloin with red wine sauce is one of my family’s favorites. Not only is it easy to make, but it’s also incredibly flavorful and definitely a crowd-pleaser. Plus, it’s a great way to get your family to eat their vegetables!

Ingredients:

• 2 lbs. beef tenderloin, trimmed and cut into 1-inch thick steaks
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 1 onion, chopped
• 2 carrots, diced
• 1 celery stalk, diced
• 1 bay leaf
• 2 cloves garlic, minced
• 2 cups red wine
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• Chopped parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat. Season the tenderloin steaks with salt and pepper. Add the steaks to the skillet and cook until golden brown on both sides, about 3 minutes per side. Transfer the steaks to a plate and set aside.

2. Add the onion, carrots, celery and bay leaf to the skillet and cook for 5 minutes until softened. Add the garlic and cook for another minute until fragrant. Pour in the red wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the tomato paste and thyme leaves and bring everything to a simmer. Simmer for 10 minutes until reduced by half.

3. Remove from heat and discard the bay leaf. In a small bowl, mix together the butter and flour until it forms a paste. Add this mixture to the saucepan along with the beef broth and stir until combined. Return the steaks to the skillet, nestling them into the sauce so they are fully submerged in liquid.

4. Place in the preheated oven and bake for 20 minutes or until an instant-read thermometer inserted into the center of one steak registers 130°F for medium-rare doneness (135°F for medium). Transfer steaks onto a serving platter, spoon sauce over top and garnish with chopped parsley if desired. Serve immediately!

This dish is always a hit in my house – it’s savory yet balanced with just enough richness from that creamy red wine sauce that will have even picky eaters asking for seconds! Plus you can easily adjust this recipe depending on what vegetables you have on hand – feel free to use mushrooms or bell peppers instead of carrots or celery if you prefer! And if you’re really pressed for time, you can skip step two altogether and just use store-bought beef broth instead of making your own sauce – either way this beef tenderloin will still be incredibly flavorful!

As I serve up plates of this beef tenderloin with red wine sauce to my family, I can’t help but think back on all of our happy memories together as we’ve shared meals like this one around our table over the years, laughing together as we savor every bite!