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Beef Tenderloin Steak with Red Wine Reduction
Created by: Howcan Team
Ingredients
- 4 beef tenderloin steaks, 6 oz each
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons unsalted butter
Instructions
- Season the beef tenderloin steaks with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and let them rest on a plate, tented with foil.
- In the same skillet, add the shallots and sauté for 2-3 minutes until softened.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until the liquid is reduced by half.
- Stir in the butter until melted and the sauce is slightly thickened. Season with salt and pepper to taste.
- Return the beef tenderloin steaks to the skillet, turning to coat them in the red wine reduction sauce. Cook for an additional 1-2 minutes to warm the steaks through.
- Transfer the steaks to serving plates and spoon the red wine reduction sauce over the top. Serve immediately and enjoy!
The history of Beef Tenderloin Steak served with a red wine reduction dates back to the classic French cuisine. Renowned chefs like Auguste Escoffier popularized this dish in the late 19th century, elevating it to a culinary masterpiece. The tenderloin, known for its buttery texture, is seared to perfection and then complemented with a rich red wine reduction, creating a symphony of flavors. This dish has become a staple in fine dining establishments worldwide, with variations emerging in different regions. Today, the best versions of this dish can be savored in upscale steakhouses and French restaurants, where skilled chefs masterfully execute the art of preparing the perfect beef tenderloin steak with a luscious red wine reduction. The key to achieving the ideal flavor lies in the quality of the beef, the precise searing technique, and the reduction of the red wine to create a velvety sauce that beautifully enhances the steak's natural richness. For a unique twist, some chefs incorporate herbs or mushrooms into the reduction, adding depth to the dish. Whether enjoyed in a classic French bistro or a modern steakhouse, this iconic dish continues to captivate discerning palates with its timeless allure.
35 min
4
450 calories
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