Beef Tenderloin with Red Wine Reduction

Ingredients

Equipment Needed

• •12-inch cast iron skillet or heavy roasting pan
• •Instant-read thermometer
• •Kitchen twine
• •Medium saucepan for sauce
• •Carving board with juice channel
• •Sharp carving knife

Instructions

1. 1

   Trim and tie the tenderloin

   If your butcher hasn't done so, remove the silver skin from the tenderloin using a sharp boning knife. Slip the blade under the membrane and angle it slightly upward, pulling the skin taut with your other hand as you slice. Tuck the thin tail end under itself and tie the entire roast with kitchen twine at two-inch intervals. This ensures even cooking from end to end.

   Ask your butcher to trim and tie the tenderloin for you. Most will do this gladly and save you fifteen minutes of fussy knife work.
2. 2

   Season generously

   Combine the kosher salt and black pepper. Season the tenderloin aggressively on all sides, pressing the seasoning into the meat. The surface area is large; don't be timid. Place the seasoned roast on a wire rack set over a sheet pan and refrigerate uncovered for at least 4 hours or preferably overnight. The salt will penetrate the meat while the surface dries, setting you up for a superior crust.

3. 3

   Temper the meat

   Remove the tenderloin from the refrigerator 90 minutes before cooking. Yes, ninety minutes. A roast this size needs time to shed its chill. Cold meat in a hot oven produces a gray band of overcooked flesh around a cold center. You want even, rosy doneness throughout. The surface should feel cool but not refrigerator-cold when you're ready to sear.

4. 4

   Preheat and prepare

   Position a rack in the center of your oven and preheat to 425°F. Heat a large cast iron skillet or heavy roasting pan over high heat for a full five minutes. You need searing heat. Have your olive oil, butter, herbs, and garlic standing by. Once you start searing, you won't have time to hunt for ingredients.

5. 5

   Sear the tenderloin

   Add the olive oil to the screaming-hot pan. It should shimmer and smoke lightly within seconds. Lay the tenderloin away from you and resist the urge to move it. Sear for 2 minutes until a deep mahogany crust forms. Roll to the next side and repeat, searing all four sides plus both ends. Total searing time runs about 10 minutes. The kitchen will smell magnificent and slightly smoky. Open a window if needed.

   If your pan isn't large enough, sear the tenderloin in a separate skillet, then transfer to your roasting pan for the oven.
6. 6

   Add aromatics and roast

   With the tenderloin still in the pan, add the 4 tablespoons of butter, thyme, rosemary, and smashed garlic. The butter will foam immediately. Tilt the pan and baste the meat with the fragrant butter for 30 seconds. Transfer the pan to the preheated oven. Roast for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part reads 120°F for rare or 125°F for medium-rare. The temperature will rise another 5 to 8 degrees during resting.

7. 7

   Rest properly

   Transfer the tenderloin to a carving board with a juice channel. Tent loosely with foil. Do not wrap tightly or you'll steam that beautiful crust into submission. Rest for 15 to 20 minutes. This is non-negotiable. Cutting too soon sends those precious juices running across your board instead of staying where they belong. Use this time to finish your sauce.

   The juices that collect on the carving board during resting are liquid gold. Add them to your finished sauce.
8. 8

   Build the sauce base

   While the beef roasts, begin your reduction. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the minced shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Stir in the tomato paste and cook for another minute until it darkens slightly and smells sweet rather than raw.

9. 9

   Reduce the wine

   Pour in the red wine and add the bay leaf. Increase heat to medium-high and let the wine bubble vigorously. Cook until reduced by three-quarters, about 8 minutes. The wine will transform from thin and boozy to syrupy and concentrated. It should coat the back of a spoon and smell deeply of fruit rather than alcohol.

10. 10

    Add stock and concentrate

    Pour in the beef stock and continue simmering until reduced by half, another 12 to 15 minutes. Taste as you go. The sauce should be intensely savory with balanced acidity. If it tastes thin, keep reducing. If it tastes sharp, a pinch of sugar will smooth the edges. Remove the bay leaf.

11. 11

    Finish with butter

    Remove the pan from heat. Add the cold butter cubes one at a time, swirling the pan constantly to emulsify each piece before adding the next. The sauce will transform from dark and thin to glossy and voluptuous. This step happens off heat because butter-mounted sauces will break if they boil. Add any accumulated juices from the carving board. Season with salt to taste.

12. 12

    Carve and serve

    Remove the twine from the tenderloin. Using a sharp carving knife, slice into half-inch medallions. Arrange on a warmed platter or individual plates. Spoon the red wine reduction generously over and around the beef. Finish with a scattering of flaky sea salt. Serve immediately while the sauce still glistens and the meat remains perfectly pink.

Chef Tips

• •Buy USDA Choice or Prime grade tenderloin for this occasion. The difference in marbling and flavor justifies the premium, especially at Christmas when you're feeding people you love.
• •A whole tenderloin tapers dramatically from thick center to thin tail. Tucking and tying the tail creates uniform thickness, but consider serving the tapered ends to guests who prefer medium doneness while reserving the center cuts for those who appreciate rare.
• •The wine you cook with needn't be expensive, but it should be drinkable. A ten-dollar Côtes du Rhône or California Cabernet works beautifully. Avoid anything labeled cooking wine.
• •For the table, pour the same wine you used in the sauce or step up to a special bottle of Burgundy, aged Barolo, or California Pinot Noir. The earthy, red-fruit notes complement the beef magnificently.
• •Leftover tenderloin makes exceptional sandwiches the next day. Slice thin, pile on crusty bread with horseradish cream and watercress. Cold roast beef is its own kind of luxury.

Advance Preparation

• •The tenderloin can be trimmed, tied, and seasoned up to 24 hours ahead. Store uncovered on a wire rack in the refrigerator. The overnight rest improves both seasoning penetration and crust formation.
• •The sauce base (through the stock reduction, before adding butter) can be prepared up to 3 days ahead. Refrigerate in an airtight container. Reheat gently before mounting with butter.
• •For stress-free entertaining, sear the tenderloin up to 2 hours before guests arrive. Let it rest at room temperature, then roast just before serving. Reduce oven time by 3 to 4 minutes since the meat is already warm.
• •The finished tenderloin can rest, tented, for up to 30 minutes without significant temperature loss. This flexibility lets you time the carving to your dinner service.

Frequently Asked Questions

Nutrition Information

1 serving (about 210g)