This recipe is for a classic beef tenderloin with a red wine reduction. It is a simple recipe that can be made with just a few ingredients, and is sure to be a hit with your family and friends. The red wine reduction gives the beef a deep, rich flavor, and the beef tenderloin is cooked to perfection. This dish is perfect for a special occasion or a casual dinner party.
Ingredients
- 1 beef tenderloin (about 2kg)
- 1 bottle of red wine
- 1 onion, diced
- 1 garlic clove, minced
- 1 sprig of thyme
- 1 bay leaf
- 1 tbsp. of flour
- 1 tbsp. of olive oil
- Salt and pepper
Method
1. Preheat oven to 200C/400F.
2. Season the beef tenderloin with salt and pepper.
3. In a large oven-proof skillet or Dutch oven, heat olive oil over medium-high heat.
4. When the oil is hot, add the beef and sear on all sides until browned.
5. Remove the beef from the pan and set aside.
6. To the same pan, add the onion and garlic and sauté until softened.
7. Add the red wine, thyme, bay leaf, and flour. Stir until the flour is dissolved and the mixture comes to a boil.
8. Return the beef to the pan and spoon the sauce over the top.
9. Cover the pan with a lid or foil and transfer to the oven. Bake for 30-40 minutes, or until the beef is cooked to your liking.
10. Remove the beef from the pan and let rest for 10 minutes before slicing. Serve with the sauce.
Potential changes & improvements
There are many potential changes and improvements that can be made to this recipe. For example, you could add other vegetables to the pan such as carrots or potatoes. You could also change the type of wine that you use. If you do not want to use red wine, you could use white wine or even beer. Another change that could be made is to the cooking time. If you want the beef to be more rare, you could reduce the cooking time. Conversely, if you want the beef to be more well-done, you could increase the cooking time.
What other food it works well with
This dish goes well with a variety of other foods. Some good options include mashed potatoes, roasted vegetables, or even a simple salad.
Common Mistakes
One common mistake that people make when making this dish is not searing the beef enough. It is important to sear the beef on all sides until it is browned. This will help to lock in the juices and flavor of the beef. Another mistake is not letting the beef rest after it is cooked. It is important to let the beef rest for at least 10 minutes before slicing. This will allow the juices to redistribute and make the beef more tender.
Nutritional Information
This dish is high in protein and fat. It is also relatively high in calories. However, the nutritional information will vary depending on the ingredients that you use. For example, if you use a leaner cut of beef, the dish will be lower in fat. If you use a lower-fat wine, the dish will also be lower in calories.
Allergens
This dish contains the following allergens:
- Beef
- Red wine
- Onion
- Garlic
- Thyme
- Bay leaf
- Flour
- Olive oil