Rosemary Garlic-Rubbed Beef Tenderloin with Red Wine-Rosemary Butter
When she want to serve her guests something special and elegant, but she still has her eye on the clock, chef and cookbook author Giada De Laurentiis turns to beef tenderloin, which cooks in just 30 minutes. What makes this version special are the pieces of red wine–rosemary compound butter that melt on each slice of beef.
Ingredients:
For the red wine–rosemary butter:
- 1 cup (8 fl. oz./250 ml) dry red wine
- 1 sprig fresh rosemary
- 2 sticks (8 oz./250 g) unsalted butter, at room temperature
- 1 tsp. kosher salt
For the beef tenderloin:
- 3 Tbs. olive oil
- 3 garlic cloves, minced
- 1 Tbs. finely chopped fresh rosemary
- 1 Tbs. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 center-cut beef tenderloin, about 3 lb. (1.5 kg), trimmed and tied
Directions:
To make the red wine–rosemary butter, in a small saucepan over medium heat, combine the wine and rosemary sprig. Bring the wine to a boil and then simmer until the wine has reduced to a syrup and measures approximately 2 Tbs., about 20 minutes. Allow the wine to cool to room temperature. Place the butter and salt in a food processor and pulse to combine. Add the wine and process until the mixture is smooth, about 1 minute.
Scrape the butter into a line on a large sheet of parchment paper. Fold the parchment over the butter and drag a clean spatula down along the line of butter to push it into a log. Twist both ends of the parchment to seal the ends and refrigerate the butter until ready to use, at least 1 hour.
To prepare the beef tenderloin, place a rack in the center of the oven and preheat the oven to 400°F (200°C).
In a small bowl, stir together 2 Tbs. of the olive oil, the garlic, rosemary, salt and pepper. Rub the mixture all over the tenderloin.
In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Sear the tenderloin on all sides until browned, about 3 minutes per side.
Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat reads 125°F (52°C) for medium rare, 30 to 35 minute. Remove from the oven and transfer the meat to a cutting board. Cover the roast loosely with foil and let rest for 20 minutes.
To serve, slice the meat into slices 1/4 inch (6 mm) thick and arrange on a platter. Slice the butter into rounds 1/8 inch (3 mm) thick and arrange on top of the warm meat slices. Serves 6.
Recipe from Giada De Laurentiis, Happy Cooking (Pam Krauss Books, 2015)
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