Description
A classic dish featuring beef tenderloin paired with a rich red wine reduction and creamy garlic mashed potatoes.
Ingredients
- Beef Tenderloin – 2 pounds
- Salt – to taste
- Pepper – to taste
- Olive Oil – 2 tablespoons
- Red Wine – 1 cup
- Beef Stock – 1 cup
- Shallots – 2, minced
- Butter – 2 tablespoons
- Garlic – 4 cloves, roasted
- Potatoes – 2 pounds, peeled and cubed
- Heavy Cream – 1/2 cup
- Chives – chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned.
- Transfer the beef to the oven and roast for 20-25 minutes for medium-rare.
- Remove the beef and let it rest for 10 minutes.
- In the same skillet, add minced shallots and cook until translucent.
- Pour in red wine and beef stock, scraping the bottom to deglaze. Reduce by half.
- Whisk in butter until the sauce is smooth.
- Meanwhile, boil potatoes until tender. Drain and return to the pot.
- Add roasted garlic, heavy cream, salt, and pepper to the potatoes. Mash until creamy.
- Slice the beef and serve with the red wine reduction and garlic mashed potatoes.
- Garnish with chopped chives.
Notes
- For a different flavor, try using a different red wine.
- Experiment with adding herbs like thyme or rosemary to the reduction.
- Ensure potatoes are well-drained for a smoother texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 2g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: beef tenderloin, red wine reduction, garlic mashed potatoes