Recipe Instructions:
Ingredients:
700g beef tenderloin (center cut)
2 tablespoons butter (approximately 28g)
2 tablespoons olive oil (approximately 30ml)
Salt and pepper to taste
1/2 cup red wine (approximately 120ml)
1/2 cup beef broth (approximately 120ml)
1 tablespoon chopped fresh thyme (approximately 5g)
1 tablespoon chopped fresh parsley (approximately 5g)
Instructions:
Preheat Oven:
Preheat the oven to 200°C (400°F).
Season and Sear Beef:
Generously season 700g beef tenderloin with salt and pepper.
In an ovenproof skillet, heat 30ml olive oil and 28g butter over medium-high heat.
Sear the beef on all sides until browned, about 2-3 minutes per side.
Roast Beef:
Transfer the skillet to the preheated oven.
Roast for about 20-25 minutes for medium-rare, or until the beef reaches your desired level of doneness.
Rest Beef:
Remove the beef from the skillet and let it rest for about 10 minutes.
Make Sauce:
In the same skillet, add 120ml red wine and 120ml beef broth.
Bring to a boil, scraping up any browned bits from the bottom of the skillet.
Reduce the sauce by half, about 5-7 minutes.
Stir in 5g chopped fresh thyme and 5g chopped fresh parsley.
Serve:
Slice the beef tenderloin.
Serve with the sauce spooned over the top.
