Beef Tenderloin With Cabernet Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 preheat oven to 450f.
• 2 rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
• 3 heat olive oil in heavy skillet. sear meat over high heat 3 minutes until browned on all sides.
• 4 place in oven and roast 10-20 minutes to desired doneness, turning once.
• 5 combine wine with the herbs/veggies and bring to boil.
• 6 simmer over medium heat until reduced by half. run liquid through mesh strainer to remove any large pieces.
• 7 in small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
• 8 combine borth & wine mixture.
• 9 when meat is cooked, remove from pan and cover with foil.
• 10 pour any juices from pan in with broth mixture.
• 11 mix in butter and more salt & pepper if desired.
• 12 slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. serve.