Herb-Crusted Beef Tenderloin with Red Wine Reduction

This Herb-Crusted Beef Tenderloin combines traditional flavors with a modern twist, featuring a savory herb crust that adds depth to the tender beef. Finished with a rich red wine reduction, this dish is perfect for special occasions or a refined dinner. It's a balanced meal that respects classic culinary methods while introducing a touch of creativity through the herb blend and sauce.

Ingredients:

• 2 lbs beef tenderloin
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons unsalted butter

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
3. Rub the herb mixture all over the beef tenderloin, ensuring an even coating.
4. Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes.
5. Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Remove the beef from the oven and let it rest for 10 minutes before slicing.
7. While the beef is resting, prepare the red wine reduction. In the same skillet, add the red wine and beef broth, scraping up any browned bits from the bottom.
8. Bring the mixture to a boil and reduce it to a simmer, allowing it to reduce by half, about 10-15 minutes.
9. Whisk in the butter until the sauce is smooth and glossy. Season with salt and pepper to taste.
10. Slice the beef tenderloin and serve with the red wine reduction drizzled over the top.