Sautéed Beef Tenderloin with Red Wine Sauce
Serves 4 to 6
I really love this beef recipe. I was first introduced to it as a method to use leftover rare roast beef. I decided it was so good I would make it with fresh beef and tenderloin was my first choice, but sirloin steak works just as well, as both very tender and lean. I have even used well-trimmed chuck because it does not get tough when cooked very quickly. But tenderloin is the best for a special occasion. This makes a quick and easy main dish for a family meal that is equally appropriate for elegant entertaining.
- 1 cup all-purpose flour
- 1/2 teaspoon dried thyme leaves
- Salt and pepper to taste
- 1-1/2 pounds beef tenderloin, cut into 1/2-inch thick slices
- 2 tablespoons olive oil, more if needed
- 1 tablespoon butter, plus 2 teaspoons
- 1 tablespoon minced fresh garlic
- 1 cup dry red wine
Preheat oven to 200° F. Heat a large skillet over medium-high heat. Combine the flour, thyme, salt and pepper on a large plate. Dredge the beef slices in the flour mixture, shaking off the excess. Add the oil and 1 tablespoon of butter to the skillet. Sauté the beef, in batches, until nicely browned, about 2 minutes per side. Place on a platter and keep warm in the oven. Continue until all the beef is sautéed.
Add the garlic to the pan, adding a little more oil if needed. Sauté about 1 minute. Add the wine. Bring to a boil and cook, scraping up the browned bits in the bottom of the pan, until reduced by one-third. Turn off heat and stir in the remaining 2 teaspoons of butter. Serve immediately, spooning a little sauce over the meat slices.