Vicki Butts (lazyme)
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- 2 Tbsp
- extra virgin olive oil
- 10 oz
- center-cut beef tenderloin
- kosher salt, to taste
- ground black pepper, to taste
- 1 large
- shallot, peeled and chopped
- 1/2 c
- red wine (whatever you're drinking)
- 2 Tbsp
- unsalted butter, chilled
1Preheat oven to 450°F.
2In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
3Season the meat with salt and pepper, then brown it in the pan on all sides.
4Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
5Transfer the meat to a cutting board and tent it with foil.
6Pour all but a thin film of fat from the pan.
7Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
8Add the wine and raise the heat to high, scraping up any brown bits from the pan.
9When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
10Carve the meat in thick slices and drizzle with the pan sauce.