Beef Tenderloin With Red Wine Reduction

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 20 ounces beef tenderloin steaks
• 1 cup full-bodied red wine
• 2 tablespoons shallots, diced
• 1 garlic clove, minced
• 1 thyme, sprig
• 4 large mushrooms, sliced
• 1 cup unsalted beef stock
• 1 teaspoon sugar
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• sea salt and pepper

Recipe

• 1 place wine, shallots, garlic, and thyme in a saucepan and reduce to almost syrup.
• 2 in a separate pan, saute mushrooms, 1 tbsp butter, and sugar until caramelized.
• 3 add stock and reduce by 50 percent.
• 4 pour wine reduction into the mushrooms, remove thyme sprig, add remaining butter and reserve over low heat.
• 5 season beef with salt and pepper.
• 6 sear in oiled pan over high heat for 5 to 7 minutes each side or until medium rare.
• 7 drizzle sauce over tenderloin when serving (can be placed in a ramekin on the plate).