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Perfect Romantic Beef Tenderloin for Two Easy Red Wine Reduction Recipe

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A simple yet elegant beef tenderloin recipe for two, featuring a luscious red wine reduction sauce. Perfect for romantic dinners or special occasions with minimal fuss.

Ingredients

Scale
  • 12 ounces (340 grams) beef tenderloin, trimmed and tied
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 small shallots, finely chopped
  • 1 cup (240 ml) dry red wine (Pinot Noir or Cabernet Sauvignon recommended)
  • ½ cup (120 ml) beef broth (low sodium)
  • 1 teaspoon fresh thyme, chopped (optional but recommended)
  • 1 sprig fresh rosemary
  • 1 teaspoon flour (omit for gluten-free option)

Instructions

  1. Pat the beef dry with paper towels. Season all sides generously with salt and freshly ground black pepper. Let rest at room temperature for about 20 minutes.
  2. Preheat a cast iron skillet over medium-high heat for about 5 minutes until very hot. Add 2 tablespoons olive oil and swirl to coat.
  3. Place the tenderloin in the skillet and sear without moving for 3-4 minutes to form a crust. Flip and sear all sides until browned, about 8-10 minutes total. Add 1 tablespoon butter during the last minute and spoon it over the meat.
  4. Check internal temperature with a meat thermometer aiming for 130-135°F (54-57°C) for medium-rare. If needed, transfer to a preheated 375°F (190°C) oven for 5-8 minutes. Remove and let rest loosely tented with foil for 10 minutes.
  5. While the beef rests, melt 1 tablespoon butter in a small saucepan over medium heat. Add minced garlic and chopped shallots, sauté until translucent and fragrant (about 2 minutes).
  6. Pour in 1 cup dry red wine and ½ cup beef broth. Stir in 1 teaspoon flour to thicken gently. Add fresh thyme and rosemary sprig.
  7. Simmer the sauce until reduced by half, about 12-15 minutes. Remove rosemary sprig, season with salt and pepper to taste. Off heat, whisk in a final tablespoon of cold butter for a silky finish.
  8. Slice the rested tenderloin into 1-inch thick medallions. Arrange on warm plates and drizzle with the red wine reduction.

Notes

Rest the beef for 10 minutes before slicing to retain juices. Use a meat thermometer for perfect medium-rare doneness. For gluten-free, omit flour and reduce sauce longer. Butter finish off heat adds gloss and richness. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: beef tenderloin, red wine reduction, romantic dinner, easy beef recipe, date night meal, seared beef, medium-rare beef

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