About the Recipe
Pepper-Crusted Beef Tenderloin with Red Wine Sauce, a symphony of flavors and textures that promises to delight the senses and elevate your dining experience.
Picture a whole beef tenderloin, meticulously trimmed and seasoned with a generous coating of crushed black peppercorns, lending a bold and aromatic crust to the tender meat. Each peppercorn is a burst of flavor waiting to be savored, perfectly complementing the natural richness of the beef.
As the beef tenderloin sizzles in a hot skillet, the peppercorns toast to a golden brown, releasing their warm, spicy aroma into the air. The olive oil adds a subtle richness, ensuring the beef sears to perfection, locking in its juices and creating a tantalizing exterior.
Meanwhile, in a saucepan, a velvety red wine sauce begins to take shape. Shallots and garlic sauté in butter, their fragrant essence infusing the sauce with depth and complexity. A sprinkle of flour helps thicken the sauce, while the addition of red wine and beef broth brings forth a symphony of flavors—fruity, savory, and robust.
As the beef tenderloin roasts in the oven, its tantalizing aroma fills the kitchen, a prelude to the culinary masterpiece about to unfold. The beef cooks to tender perfection, achieving a succulent medium-rare doneness that promises melt-in-your-mouth goodness with every bite.
Once rested and sliced into thick, succulent portions, the beef tenderloin is ready to be served. Drizzled with the rich, flavorful red wine sauce, each slice becomes a canvas of flavors—a harmony of peppery heat, savory beef, and the luxurious essence of red wine.
Garnished with a sprinkle of fresh herbs, such as parsley or thyme, the Pepper-Crusted Beef Tenderloin with Red Wine Sauce is a feast for both the eyes and the palate. Whether enjoyed as the centerpiece of a special occasion or a decadent family meal, this recipe is a testament to the artistry of culinary creation and the joy of sharing exceptional food with loved ones.
Ingredients
For the Beef:
1 whole beef tenderloin, about 2 kg
2 tablespoons black peppercorns, crushed
2 tablespoons olive oil
Salt to taste
For the Red Wine Sauce:
1 cup red wine (such as Cabernet Sauvignon or Merlot)
1 cup beef broth
2 tablespoons butter
2 shallots, finely chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
Salt and pepper to taste
Preparation
Preheat your oven to 400°F (200°C).
Prepare the beef tenderloin by trimming off any excess fat and silverskin. Pat it dry with paper towels.
Rub the crushed black peppercorns evenly over the entire surface of the beef tenderloin. Season with salt to taste.
In a large oven-safe skillet or roasting pan heat the olive oil over medium-high heat. Once hot, sear the beef tenderloin on all sides until the peppercorns are nicely browned, about 2-3 minutes per side.
Transfer the skillet or roasting pan to the preheated oven. Roast the beef tenderloin until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of about 135°F (57°C), which may take around 20-25 minutes depending on the thickness of the tenderloin.
While the beef roasts, prepare the red wine sauce. In a saucepan, melt the butter over medium heat. Add the chopped shallots and minced garlic, and sauté until they are softened and aromatic.
Sprinkle the flour over the shallot and garlic mixture, stirring constantly to create a roux. Cook for a minute or two to remove the raw flour taste.
Slowly pour in the red wine and beef broth, stirring continuously to combine and prevent lumps. Allow the sauce to simmer and thicken slightly, about 5-7 minutes. Season with salt and pepper to taste.
Once the beef tenderloin is done, remove it from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes before slicing.
Slice the beef tenderloin into thick, even slices. Serve the slices drizzled with the red wine sauce, or serve the sauce on the side as a dipping accompaniment.
Garnish with fresh herbs like parsley or thyme, if desired, for a pop of color and flavor.
We live by faith, not by sight. - 2 Corinthians 5:7
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