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.