The Tasty Million Dollar Tenderloin is a luxurious yet surprisingly approachable dish that transforms a premium cut of meat into an unforgettable culinary experience right in your own kitchen. This recipe delivers restaurant-quality flavors and textures, making it the perfect centerpiece for any special occasion or a delightful treat for an elevated weeknight meal.
Key Ingredients for Tasty Million Dollar Tenderloin
- 2 pounds Beef Tenderloin (center cut, trimmed of silver skin)
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 4 cloves Garlic, minced
- 1 shallot, finely diced
- ½ cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 1 cup Beef Broth (low sodium)
- 2 tablespoons Heavy Cream
- 1 tablespoon Fresh Rosemary, chopped
- 1 tablespoon Fresh Thyme, chopped
- 1 teaspoon Dijon Mustard
- Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- Optional Garnish: Fresh chives, chopped, for a pop of color and flavor.
How to Make Tasty Million Dollar Tenderloin
This Tasty Million Dollar Tenderloin is surprisingly easy to create, delivering a rich and satisfying meal with minimal fuss. Its tender, perfectly seared exterior gives way to a succulent, juicy interior, all bathed in an incredibly flavorful, creamy red wine sauce. With only about 45 minutes of preparation and cooking time, you can impress yourself and your guests with this decadent dish.
Step-by-Step Instructions
- Prepare the Tenderloin: Pat the beef tenderloin dry with paper towels. Season generously all over with salt and freshly ground black pepper.
- Sear the Tenderloin: Heat olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the tenderloin in the hot skillet. Sear all sides for 2-3 minutes per side, until a deep golden-brown crust forms.
- Finish in the Oven: Transfer the skillet with the seared tenderloin to a preheated oven at 400°F (200°C). Roast for 10-20 minutes, or until an internal thermometer inserted into the thickest part reads 125°F (52°C) for rare, 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium.
- Rest the Meat: Once cooked to your desired doneness, remove the tenderloin from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful result.
- Make the Sauce: While the tenderloin rests, return the skillet (with any drippings) to medium heat. Add the unsalted butter, minced garlic, and diced shallot. Sauté for 2-3 minutes until fragrant and softened.
- Deglaze: Pour in the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 3-5 minutes.
- Simmer & Thicken: Stir in the beef broth, fresh rosemary, fresh thyme, and Dijon mustard. Bring the sauce to a simmer and cook for 5-7 minutes, until slightly thickened.
- Add Cream: Reduce heat to low and stir in the heavy cream. Cook for another 1-2 minutes, just until heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Slice the rested tenderloin into thick medallions. Serve immediately, drizzling generously with the rich red wine sauce. Garnish with chopped fresh chives, if desired.
Why You’ll Love This Tasty Million Dollar Tenderloin
You’re going to adore this Tasty Million Dollar Tenderloin because it delivers an unparalleled dining experience right in your home. The star of the show is undeniably the perfectly cooked, melt-in-your-mouth tenderloin, but it’s the rich, aromatic red wine and herb cream sauce that truly elevates it to “million dollar” status. Forget expensive steakhouse bills; crafting this masterpiece yourself not only saves you a significant amount but also allows you to control the quality of ingredients and cook it precisely to your liking.
Compare this to a simpler pan-seared steak; the sophisticated sauce, brimming with fragrant rosemary, thyme, garlic, and creamy elements, transforms a great cut of meat into an extraordinary one. The interplay of savory beef with the deeply flavored, slightly tangy sauce is simply mesmerizing. Don’t just dream of gourmet meals—make this Tasty Million Dollar Tenderloin tonight and taste the difference. You won’t regret bringing this luxurious culinary adventure into your kitchen!
Storing and Reheating Tips
To store leftover Tasty Million Dollar Tenderloin, first allow the meat and sauce to cool completely. Transfer the sliced tenderloin and the sauce to separate airtight containers. Refrigerate promptly, and consume within 3-4 days. For optimal freshness, it’s best to store the sauce separately as the tenderloin can dry out when reheated in the sauce.
For reheating, gently warm the sauce in a small saucepan over low heat until simmering, stirring occasionally. To reheat the tenderloin, place slices on a baking sheet, tent loosely with foil, and warm in a preheated oven at 250°F (120°C) for 10-15 minutes, or until just heated through. Be careful not to overcook, as this can dry out the tenderloin. You can also briefly warm individual slices in a pan with a splash of broth. This dish is not ideal for freezing as the quality and texture of the tenderloin can diminish significantly upon thawing and reheating.
Final Thoughts
This Tasty Million Dollar Tenderloin truly lives up to its name, offering a simple yet incredibly luxurious dining experience that feels straight out of a five-star restaurant. Don’t be intimidated by its elegance; with these clear instructions, anyone can create this show-stopping dish. Go ahead, give this recipe a try tonight and prepare to be amazed by the delicious results!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Tasty Million Dollar Tenderloin
Ingredients
Equipment
Method
- Prepare the Tenderloin: Pat the beef tenderloin dry with paper towels. Season generously all over with salt and freshly ground black pepper.2 pounds Beef Tenderloin, Salt, Freshly Ground Black Pepper
- Sear the Tenderloin: Heat olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the tenderloin in the hot skillet. Sear all sides for 2-3 minutes per side, until a deep golden-brown crust forms.2 tablespoons Olive Oil, 2 pounds Beef Tenderloin
- Finish in the Oven: Transfer the skillet with the seared tenderloin to a preheated oven at 400°F (200°C). Roast for 10-20 minutes, or until an internal thermometer inserted into the thickest part reads 125°F (52°C) for rare, 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium.
- Rest the Meat: Once cooked to your desired doneness, remove the tenderloin from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful result.
- Make the Sauce: While the tenderloin rests, return the skillet (with any drippings) to medium heat. Add the unsalted butter, minced garlic, and diced shallot. Sauté for 2-3 minutes until fragrant and softened.1 tablespoon Unsalted Butter, 4 cloves Garlic, 1 shallot
- Deglaze: Pour in the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 3-5 minutes.½ cup Dry Red Wine
- Simmer & Thicken: Stir in the beef broth, fresh rosemary, fresh thyme, and Dijon mustard. Bring the sauce to a simmer and cook for 5-7 minutes, until slightly thickened.1 cup Beef Broth, 1 tablespoon Fresh Rosemary, 1 tablespoon Fresh Thyme, 1 teaspoon Dijon Mustard
- Add Cream: Reduce heat to low and stir in the heavy cream. Cook for another 1-2 minutes, just until heated through. Taste and adjust seasoning with salt and pepper as needed.2 tablespoons Heavy Cream, Salt, Freshly Ground Black Pepper
- Serve: Slice the rested tenderloin into thick medallions. Serve immediately, drizzling generously with the rich red wine sauce. Garnish with chopped fresh chives, if desired.Fresh chives