Trish's Beef Tenderloin with Red Wine Reduction Sauce

Beef Tenderloin
Sea salt or kosher salt
Fresh ground pepper
Garlic powder

Directions for Beef Tenderloin:
Remove silver skin from the tenderloin. Coat with sea salt or kosher salt and fresh ground pepper and garlic powder. Put in oven at 350. Remove at 140 and let it sit for ten minutes.

Trish's Red Wine Reduction

2 T butter
2 T olive oil
Chopped 1 onion (lg) or 2 large shallots
1 carrot grated
2 stalks celery finely chopped

Saute veggies in butter and olive oil. When veggies are tender, add 2 cloves minced garlic. Add 2 C boxed beef broth and 1 C red wine (Pinot Noir or Merlot) Pour wine mixture into veggie mixture and simmer on stove until reduced by half. Mark on wooden spoon the beginning height and then you'll see when it is half down. Strain it and then put it in a plastic container up to a week in the refrigerator, or in freezer. Put back in sauce pan and heat up on simmer. Add 2 sprigs of thyme, pulling it off the stick when it softens enough. Then add 2 T real butter and stir in until it melts.

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