Ingredients:
2 large beef tenderloins; the center cut of the beef loin (This recipe is for 8-10 people; half if less is desired)
Salt to taste
Pepper to taste
3-4 tbsp Avocado Oil
2 Shallots sliced
4-5 Garlic Cloves chopped
4 tbsp Unsalted Butter
Half Bottle of Red Wine
10 ounces of Beef Stock
3-4 sprigs of Rosemary (2 for garnish; 1 for seasoning)
1 tbsp Corn Starch diluted into 4 tbsp water
Cooking Instructions:
Season the beef tenderloin with salt and let set uncovered in fridge for at least 2 hours. Hit it with some fresh cracked black pepper and put in preheated 225 degree oven until internal reaches 125 degrees for medium rare. Saute in a hot pan with avocado oil until nice and brown then let rest for 15 minutes. In the same pan, saute sliced shallot for a couple minutes then add in chopped garlic for another minute. Drop in a couple tablespoons of butter then add about half a bottle of red wine; reduce by about half and don’t forget to scrape all of that fond from the bottom of the pan. Season with a little salt and pepper then add some beef stock and a sprig of rosemary; continue to reduce for a few more minutes. Add in a corn starch slurry to help thicken and cook down for a couple more minutes. Finish with a couple tablespoons of cold butter then strain the sauce so it comes out nice and smooth. It will continue to thicken a bit as it sits but it should slightly stick to a spoon. Slice the tenderloin into thick pieces; just look at that, nice and pink throughout. Sprinkle on a little kosher salt and drizzle on that red wine reduction and add a little rosemary as garnish for a pop of color. Thanks for stopping by Mobi’s Kitchen!
Cook Time: 60 mins