Ingredients for Beef Tenderloin
- Beef tenderloin center cut, 1-1.2Kg
- Sea salt, 1 teaspoon
- Ground black pepper, ½ teaspoon
Ingredients for Red Wine Sauce
- Butter, 6 Tablespoons
- Shallot, finely chopped, 3
- Beef broth, 2 Cup
- Dry red wine, 1 Cup
- Dried rosemary, ½ teaspoon
- Dried thyme, ½ teaspoon
- Low-carb sweetener, 1 teaspoon
- Salt and pepper to taste
- Optional: Arrowroot Flour, 1 Tablespoon mixed with 1 Tablespoon of water
Instructions for Beef Tenderloin with Red Wine Sauce
1.Trim off excess fat from the center cut of the beef tenderloin. Tie up the meat and make it as uniform in shape as possible. Chill overnight unwrapped in the refrigerator.
2.Bring the beef to room temperature 1 hour before using it. Season the beef tenderloin with salt and pepper.
3.Preheat the oven to 230˚C (450˚F). Cook the beef in a large oiled skillet over medium high heat until well browned on all sides (for 3 minutes per side or 12 minutes total).
4.Transfer the meat to a baking pan and roast in the preheated oven until a desired internal temperature is reached (115-120˚F for rare, 120-125˚F for medium rare, 130-135˚F for medium). The temperature will keep rising while resting.
5.When the meat is ready, put it on a carving board, cover with aluminum foil, and let it rest for 15 minutes.
6.In the meantime, make the red wine sauce by melting butter in a medium saucepan. Add the finely chopped shallots and cook until soft. Add red wine, beef broth, herbs, salt, pepper, and sweetener and bring to a boil. Cook over medium heat until the liquid is reduced by half. Pour in the juice and brown bits from the resting meat to the red wine sauce and bring the sauce to a simmer.
7.If you prefer a thicker sauce, mix 1 Tablespoon of arrowroot flour with 1 Tablespoon of water in a bowl to make a slurry, and add the slurry to the sauce. Stir constantly until the mixture thickens, about 2 minutes.
8. Carve the meat and serve with the sauce.