Beef Tenderloin With Red Wine Reduction

1. 1

   Place wine, shallots, garlic, and thyme in a saucepan and reduce to almost syrup.

2. 2

   In a separate pan, saute mushrooms, 1 tbsp butter, and sugar until caramelized.

3. 3

   Add stock and reduce by 50 percent.

4. 4

   Pour wine reduction into the mushrooms, remove thyme sprig, add remaining butter and reserve over low heat.

5. 5

   Season beef with salt and pepper.

6. 6

   Sear in oiled pan over high heat for 5 to 7 minutes each side or until medium rare.

7. 7

   Drizzle sauce over tenderloin when serving (can be placed in a ramekin on the plate).

* Per serving · 4 servings · Values may vary.

No additional tips available.