One 5-6 pound beef tenderloin, trimmed and defatted, but left whole
1/4 cup extra-virgin olive oil plus 2 tablespoons
3 tablespoons dry thyme
3 tablespoons dry rosemary
2 tablespoons finely chopped garlic
3 tablespoons coarse black pepper
2 tablespoons kosher salt
1 cup dry red wine
2 tablespoons shallots diced
Kosher salt and black pepper to taste
1 tablespoon fresh thyme
1 tablespoon sweet butter
Step 1 Preheat the oven to 425 degrees F.
Step 2 Place an empty, heavy bottomed roasting pan into the oven for 10 minutes.
Step 3 While it is heating, combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl.
Step 4 Rub this dry rub seasoning paste evenly over the beef tenderloin.
Step 5 After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and then add the seasoned fillet.
Step 6 Place in the 425 degree F. oven for 10 minutes.
Step 7 Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes.
Step 8 Reduce the oven temperature to 375 degrees F. and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135 degrees F. for medium rare) approximately 15 to 18 minutes additional cooking time.
Step 9Sauce: In a saucepan, combine wine, shallots, and salt and pepper.
Step 10 Reduce by half.
Step 11 Whisk in thyme and butter just to heat through.
Step 12 When the tenderloin has finished roasting, remove it from the oven and allow resting for 15 to 20 minutes.
Step 13 Slice the tenderloin into 1/2-inch slices and arrange on a platter.
Can you lose something if wine is decanted too long before consuming? Answer: In two words, it depends. There are two fundamental reasons to decant a wine: 1. To provide extra aeration for a recent vintage by exposing it to the air as it is […]