Beef Tenderloin in Red Wine Butter Sauce


2 (8 oz) beef tenderloin fillets
kosher salt and fresh cracked black pepper to taste
2 tbs unsalted butter
2 tbs cold butter
1 and 1/2 cups dry red wine
fresh cracked black pepper and a dash of kosher salt
1/4 cup half and half

This is a super simple way to bring out the deep flavor of beef tenderloin.

  • Rinse the steaks and pat dry.
  • Sprinkle liberally on both sides with salt and pepper.
  • Melt the butter in a saute pan and sear the steaks over medium heat for 7 to 10 minutes, depending on desired doneness.
  • Do not burn the butter in the pan as you will use it as a base for the sauce.
  • Once the meat is cooked to desired doneness, remove from pan and cover to keep warm.
  • For the sauce add the wine to the pan and stir well and then strain through a wire mesh strainer.
  • Transfer the strained sauce to a clean saute pan and season with salt and pepper.
  • Bring to a rapid simmer and reduce by half.
  • Add the butter and whisk until dissolved.
  • Add the half and half and bring back to a simmer.
  • Reserve some of the sauce to pour over the steaks when serving.




20 min


7 min


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