Herb-Crusted Beef Tenderloin with Red Wine Reduction

This Herb-Crusted Beef Tenderloin is a perfect blend of traditional flavors and modern presentation. The tenderloin is coated with a fragrant mix of fresh herbs and garlic, then roasted to perfection. Accompanied by a rich red wine reduction, this dish offers a savory and luxurious experience that highlights the quality of the beef while adding a creative twist with the sauce. Ideal for special occasions or a refined dinner at home.

Ingredients:

• 2 lbs beef tenderloin
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 cup beef broth
• 2 tablespoons unsalted butter

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together the minced garlic, rosemary, thyme, parsley, salt, and pepper.
3. Rub the olive oil over the beef tenderloin, then coat it evenly with the herb mixture.
4. Place the beef on a roasting pan and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. While the beef is roasting, prepare the red wine reduction. In a saucepan, combine the red wine and beef broth. Bring to a boil and reduce to a simmer until the sauce is reduced by half, about 15-20 minutes.
6. Once the sauce has thickened, remove it from heat and whisk in the unsalted butter until melted and smooth.
7. Remove the beef from the oven, cover it loosely with foil, and let it rest for 10 minutes before slicing.
8. Serve the sliced beef tenderloin drizzled with the red wine reduction.