Roasted Beef Tenderloin with Red Wine Reduction & Golden Baby Potatoes
Ingredients:
🥩 For the Beef Tenderloin:
2 lbs beef tenderloin, trimmed
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
1 tbsp fresh thyme, chopped (plus extra for garnish)
1 tsp coarse salt
1 tsp black pepper
🥔 For the Roasted Baby Potatoes:
1 ½ lbs baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp fresh thyme
Salt and black pepper, to taste
🍷 For the Red Wine Reduction:
1 cup red wine (Cabernet Sauvignon or Merlot)
1 cup beef broth
1 shallot, finely chopped
2 tbsp unsalted butter
1 tsp balsamic vinegar
Salt and black pepper, to taste
Instructions:
🔸 Prepare the Beef Tenderloin:
Preheat oven to 400°F (200°C).
Pat the beef dry and season with salt, black pepper, and fresh thyme.
Heat olive oil in a cast-iron skillet over medium-high heat. Sear the beef 2-3 minutes per side until a golden-brown crust forms.
Add butter and garlic, basting the meat as it melts.
Transfer the skillet to the oven and roast for 15-20 minutes (for medium-rare, internal temp 130°F/54°C).
Remove from the oven, tent with foil, and let rest 10 minutes before slicing.
🔸 Roast the Baby Potatoes:
Toss baby potatoes with olive oil, garlic powder, fresh thyme, salt, and black pepper.
Spread on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, flipping halfway, until golden and crispy.
🔸 Make the Red Wine Reduction:
In a saucepan, sauté shallots in butter until soft.
Add red wine, simmer until reduced by half.
Stir in beef broth and balsamic vinegar, reducing until thickened.
Season with salt and black pepper, then whisk in butter for a velvety finish.
🔸 Plate & Serve:
Slice the tender beef and arrange on a rustic black dish.
Spoon the red wine reduction over the meat.
Add golden roasted baby potatoes to the side.
Garnish with fresh thyme sprigs.
Enjoy this gourmet, farmhouse-style feast! 🍷🥩✨