BEEF TENDERLOIN WITH CABERNET SAUCE

Beef Tenderloin With Cabernet Sauce image

Provided by JelsMom

Categories Steak

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Previous Next

1 lb beef tenderloin
1 garlic clove, minced
1/8 teaspoon sea salt
1/8 teaspoon fresh coarse ground black pepper
1 tablespoon olive oil
1/2 cup cabernet sauvignon wine
1/4 cup shallot, coarsely chopped
1 bay leaf
1 tablespoon fresh parsley, chopped
1/3 cup beef broth
1 teaspoon unsalted butter
1/4 teaspoon fleur de sel or 1/4 teaspoon coarse sea salt

Steps:

Preheat oven to 450F.
Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides.
Place in oven and roast 10-20 minutes to desired doneness, turning once.
Combine wine with the herbs/veggies and bring to boil.
Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces.
In small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
Combine borth & wine mixture.
When meat is cooked, remove from pan and cover with foil.
Pour any juices from pan in with broth mixture.
Mix in butter and more salt & pepper if desired.
Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve.