Description
Succulent beef tenderloin sauce brings classic French culinary elegance to your dinner table. Silky pan drippings create a rich, aromatic accompaniment that elevates simple protein into a gourmet experience you’ll savor with each luxurious bite.
Ingredients
Scale
Main Protein and Liquid Ingredients:
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 1 cup beef broth
Aromatics and Seasonings:
- 2 shallots or 1 small onion, finely minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon Dijon mustard (optional, adds depth)
- Salt and black pepper, to taste
Finishing Ingredients:
- 1 tablespoon olive oil (or reserved beef drippings)
- 2 tablespoons cold unsalted butter
Instructions
- After roasting the beef tenderloin, carefully transfer it to a warming plate, allowing the meat to relax and redistribute its internal juices.
- Select the same cooking vessel or choose a complementary pan, warming it with a drizzle of fragrant olive oil over moderate temperature.
- Introduce finely diced shallots to the heated surface, gently coaxing them into a translucent and softened state while stirring occasionally.
- Quickly incorporate minced garlic, allowing its aromatic essence to bloom for mere moments without risking bitter undertones.
- Deglaze the pan with a robust red wine, using a wooden implement to liberate the caramelized flavor fragments clinging to the pan’s bottom.
- Allow the wine to simmer and concentrate, reducing its volume by approximately half and intensifying its rich character.
- Introduce a splash of hearty beef broth and delicate thyme sprigs, encouraging the liquid to gently bubble and meld flavors.
- Continue simmering until the sauce demonstrates a slight thickening, indicating its developing complexity.
- Lower the heat, then methodically incorporate cold butter, whisking each addition until the sauce transforms into a luxurious, glossy emulsion.
- Enhance the sauce with a dollop of tangy Dijon mustard, providing a subtle punch of flavor.
- Season judiciously with salt and freshly cracked pepper, tasting and adjusting to perfect the balance.
- Cascade the velvety sauce over sliced beef tenderloin, creating an elegant and harmonious presentation.
Notes
- Choose a robust red wine like Cabernet Sauvignon or Merlot for deeper, more complex sauce flavors that complement the beef’s richness.
- Let beef rest completely before making sauce to capture maximum pan drippings and concentrate meaty essence.
- Use unsalted butter for final sauce whisking to control salt levels precisely and prevent over-seasoning.
- Quickly whisk cold butter to create silky, emulsified texture without breaking the sauce’s smooth consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg