Medallions of Beef Tenderloin With Cabernet Reduction

Jun 09, 2023June 9, 20230 2
Medallions of Beef Tenderloin With Cabernet Reduction is a gourmet steak dish that is perfect for a special occasion or a fancy dinner party.
in Steak

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Very easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb beef tenderloin , trimmed
2 teaspoons coarse salt
2 teaspoons black pepper
2 teaspoons garlic powder
1/2 shallot
1 sprig fresh rosemary
3/4 cup beef broth , divided use
1/2 cup cabernet sauvignon wine
2 tablespoons unsalted butter
1 pinch salt , if needed
1 pinch pepper , if needed

Nutrision Information

Servings Per Recipe
4
Calories
405
Sugar
0g
Fat
23g
Medallions of Beef Tenderloin With Cabernet Reduction is a gourmet steak dish that features tender and juicy beef tenderloin medallions served with a flavorful cabernet reduction sauce. This dish is perfect for a special occasion or a fancy dinner party. The beef tenderloin is seasoned with salt, pepper, and garlic powder, then seared in a hot skillet before being finished in the oven. The cabernet reduction sauce is made by deglazing the skillet with cabernet sauvignon wine and beef broth, then whisking in cold unsalted butter until smooth. This dish is sure to impress your guests with its elegant presentation and gourmet flavors.

Instructions

1.Preheat the oven to 400 degrees Fahrenheit.
2.Season the beef tenderloin with salt, pepper, and garlic powder.
3.Heat a large oven-safe skillet over medium-high heat and add the shallot and rosemary.
4.Sear the beef tenderloin on all sides until browned, then transfer the skillet to the oven and cook for 6-8 minutes for medium-rare doneness.
5.Remove the skillet from the oven and transfer the beef tenderloin to a cutting board to rest.
6.Place the skillet back on medium-high heat and deglaze it with 1/2 cup of cabernet sauvignon wine, scraping the brown bits from the bottom of the pan.
7.Add 1/2 cup of beef broth and bring the sauce to a boil, cooking until it reduces by half.
8.Lower the heat and whisk in 2 tablespoons of cold unsalted butter until the sauce is smooth.
9.Season with salt and pepper to taste, then slice the beef tenderloin into medallions and serve with the cabernet reduction sauce.

PROS

The beef tenderloin is very tender and flavorful.

The cabernet reduction sauce is rich and complements the steak nicely.

This dish is perfect for special occasions or elegant dinner parties.

CONS

Beef tenderloin can be expensive, so this dish may not be practical for everyday meals.

It may require some practice to cook the beef tenderloin to the proper doneness.

HEALTH & BENEFITS

Beef tenderloin is a rich source of protein, iron, and zinc.
The cabernet reduction sauce is high in antioxidants, which can help protect against cell damage.

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