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Rosemary Garlic Butter Beef Tenderloin with Red Wine Sauce
Roasted to perfection in a flavorful rosemary garlic butter and covered in hearty red wine sauce, this rosemary garlic butter beef tenderloin is an easy, yet impressive entree for any dinner crowd.
- 1 (5 lb) beef tenderloin, fat trimmed and patted dry
- Salt and pepper to taste
- 1/4 cup plus 1 tablespoon butter, softened
- 3 cloves garlic, minced (plus 3 whole cloves for roasting)
- 2 tablespoons minced fresh rosemary (plus a couple sprigs for roasting)
- 1 tablespoon olive oil
- 1 cup red wine
- 1/2 cup beef stock
- 1 tablespoon balsamic vinegar
Preheat oven to 400F. Season beef tenderloin all over with salt and pepper. Set aside.
In a small bowl, combine 1/4 cup butter, minced garlic, and rosemary. Set aside.
Heat a large cast iron skillet over medium high heat. Add 1 tablespoon butter and oil and swirl pan until melted. Add beef tenderloin to pan and sear all sides until golden brown. Remove tenderloin from heat and place in a baking dish. Brush with half of garlic rosemary butter. Arrange garlic cloves and rosemary around tenderloin. (set cast iron pan aside for later)
Bake tenderloin at 400F 20-25 minutes until tenderloin reaches an internal temp of 120-125. Remove from pan to a cutting board and brush with remaining butter. Cover loosely with foil and let rest 10 minutes.
While tenderloin is resting, drain drippings from cast iron pan, reserving 1 tablespoon. Heat pan over medium-high heat and add red wine, stock, and vinegar. Bring to a simmer, then reduce heat to medium-low and let simmer until reduced and thickened.
Slice rested beef tenderloin and serve warm with red wine sauce. Serve immediately and enjoy!
Serving: 6oz | Calories: 554kcal | Carbohydrates: 1.4g | Protein: 66g | Fat: 28g | Saturated Fat: 11.8g | Cholesterol: 224mg | Sodium: 216mg | Potassium: 852mg | Fiber: 0.3g | Sugar: 0.2g | Calcium: 51mg | Iron: 5mg