How To Make A Beef Tenderloin And Red Wine Sauce
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What you'll need
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Vegetable Oil
Black Pepper
Onion Powder
1 teaspoon
Better Than Bouillon Beef
Garlic Powder
3-4 pounds
Beef Tenderloin
Salt
1 cup
Dry Red Wine
Meat Thermometer
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Place tenderloin on a wire rack and season with salt.
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Place in refrigerator uncovered for 12-24 hours to dry age.
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After dry aging, rub tenderloin with veg oil and season with garlic powder, onion powder, and black pepper.
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Bake in a 425F degree for 25 minutes or until internal temperature reads 120F on a meat thermometer.
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While the tenderloin cooks, make the red wine sauce. Add 1 cup dry red wine, 1 tsp garlic powder and 1 tsp onion powder to a small sauce pan.
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Next add 1/2 tsp black pepper and 1 tsp beef stock base. Stir well and bring up to a bubble on medium heat.
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Simmer sauce on medium for 10-15 minutes or until the sauce has reduced by 1/3.
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Make a corn starch slurry of 1 tsp corn starch and 2 tsp cold water and stir. Add to sauce and stir well. Let the sauce bubble and thicken.
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The sauce will thicken and be silky smooth.
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Taste test the sauce. If it has a bite to it, add 1/2 tsp sugar and stir to combine.
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Remove tenderloin from oven and rest for 5-10 minutes. Slice in 1/2” sections. Serve with red wine sauce, mashed potatoes, and asparagus 😋
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Alexis Leonhardt
I cook from scratch and organize bulk quantities from shopping at Costco.
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