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Tasty Million Dollar Tenderloin

Tasty Million Dollar Tenderloin

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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)
  • Fresh chives chopped, for a pop of color and flavor.

Equipment

  • Large oven-safe skillet (preferably cast iron)
  • Cutting board
  • Meat Thermometer

Method
 

  1. 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
  2. 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
  3. 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.
  4. 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.
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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

Notes

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.
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