Medallions Of Beef Tenderloin With Cabernet Reduction

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lb beef tenderloin, trimmed
• 2 teaspoons coarse salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1/2 shallot
• 1 sprig fresh rosemary
• 3/4 cup beef broth, divided use
• 1/2 cup cabernet sauvignon wine
• 2 tablespoons unsalted butter
• 1 pinch salt, if needed
• 1 pinch pepper, if needed

Recipe

• 1 preheat oven to 500°f.
• 2 combine the salt, pepper, and garlic powder in a zip closure bag.
• 3 very lightly oil the tenderloin with olive oil.
• 4 sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
• 5 heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
• 6 sear the tenderloin for a minute or so on all sides.
• 7 add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
• 8 transfer skillet to preheated oven and roast tenderloin for about 8 – 10 minutes.
• 9 remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. you can prepare up to this point and hold the meat under the foil for at least 30 – 45 minutes.
• 10 do not wash skillet or discard the roasting juices and bits. with skillet still hot, add the chopped shallot and cook for a minute or so. add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
• 11 add the cabernet sauvignon and bring to a boil to reduce the volume of the sauce by about half.
• 12 if holding the final preparation, stop at this point, cover skillet, and turn heat off.
• 13 just before serving, slice the tenderloin into ¾â€? to 1â€? medallions.
• 14 return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. remove the rosemary sprig.
• 15 return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
• 16 remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.