How To Make A Beef Tenderloin And Red Wine Sauce
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
1 cup
Dry Red Wine
Meat Thermometer
Place tenderloin on a wire rack and season with salt.
Place in refrigerator uncovered for 12-24 hours to dry age.
After dry aging, rub tenderloin with veg oil and season with garlic powder, onion powder, and black pepper.
Bake in a 425F degree for 25 minutes or until internal temperature reads 120F on a meat thermometer.
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.
Next add 1/2 tsp black pepper and 1 tsp beef stock base. Stir well and bring up to a bubble on medium heat.
Simmer sauce on medium for 10-15 minutes or until the sauce has reduced by 1/3.
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.
The sauce will thicken and be silky smooth.
Taste test the sauce. If it has a bite to it, add 1/2 tsp sugar and stir to combine.
Remove tenderloin from oven and rest for 5-10 minutes. Slice in 1/2” sections. Serve with red wine sauce, mashed potatoes, and asparagus πŸ˜‹
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