Beef Tenderloin With Cabernet Sauce Recipe

Name: Beef Tenderloin With Cabernet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef tenderloin; 1 garlic clove, minced; 1/8 teaspoon sea salt; 1/8 teaspoon fresh coarse ground black pepper; 1 tablespoon olive oil; 1/2 cup cabernet sauvignon wine; 1/4 cup shallot, coarsely chopped; 1 bay leaf; 1 tablespoon fresh parsley, chopped; 1/3 cup beef broth; 1 teaspoon unsalted butter; 1/4 teaspoon fleur de sel or 1/4 teaspoon coarse sea salt

Servings: persons

1 lb beef tenderloin
1 garlic clove, minced
1/8 teaspoon sea salt
1/8 teaspoon fresh coarse ground black pepper
1 tablespoon olive oil
1/2 cup cabernet sauvignon wine
1/4 cup shallot, coarsely chopped
1 bay leaf
1 tablespoon fresh parsley, chopped
1/3 cup beef broth
1 teaspoon unsalted butter
1/4 teaspoon fleur de sel or 1/4 teaspoon coarse sea salt

1
Preheat oven to 450F.
2
Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
3
Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides.
4
Place in oven and roast 10-20 minutes to desired doneness, turning once.
5
Combine wine with the herbs/veggies and bring to boil.
6
Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces.
7
In small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
8
Combine borth & wine mixture.
9
When meat is cooked, remove from pan and cover with foil.
10
Pour any juices from pan in with broth mixture.
11
Mix in butter and more salt & pepper if desired.
12
Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb beef tenderloin, 1 garlic clove, minced, 1/8 teaspoon sea salt, 1/8 teaspoon fresh coarse ground black pepper, and more.

Yes, Beef Tenderloin With Cabernet Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Cabernet Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions