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Ingredients
•
Beef tenderloin cut
•
Kosher salt
•
Garlic
•
Vegetable oil
•
Rosemary
•
Thyme
•
1 tbs butter
•
1 tbs shallots
•
½ tsp thyme
•
Salt and pepper
•
½ cup red wine
•
1 ½ cup of beef stock
•
1 tbs all-purpose flour
•
1 tbs butter
Juicy Beef Tenderloins
Cooking time: 50-55m – Temperature: 190°C
Method
1. Bind the tenderloin with string,
sectioning the meat with a few-
inches in between.
2. Brush the beef with vegetable oil.
Massage the meat with some
creamed garlic. Season with Kosher
salt, pepper, thyme and rosemary.
3. Wait for the beef to come up to room
temperature for one hour. Stick a
thermometer into the centre of the
beef to test the internal temperature.
4. Put the meat into a 190°C pre-heated
oven for about 35 minutes, until the
internal temperature is 52°C. Sear
the meat in a skillet and let it rest for
15 minutes.
5. To make the red wine sauce, heat
butter, shallots, thyme, salt, and
pepper in a pot. Add red wine and
reduce it by half. Add beef stock and
reduce it by half. Whisk in butter and
all-purpose flour. Cook for 5 minutes.
6. Strain until the sauce is smooth.
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