Ah beef! We had this for Christmas Eve dinner, and it was yummy. We got a few fresh tenderloins at Costco and they were very tasty. I made a side of cheesy hashbrowns with gruyere cheese on them and we felt like we were eating like kings. Add a bottle of 2005 Chateauneuf du Pape Domaine du Vieux Telegraphe “La Crau” and you are all set for a wonderful explosion of flavor in your mouth. Yeah, the French like long names don’t they?
2-4 tenderloin cuts
Rub:
1 1/2 TBSP fine ground coffee
1/2 TBSP garlic powder
1/2 TBSP chili powder
1 TBSP black pepper, freshly ground
1 TBSP sea salt
1 TBSP brown sugar
Sauce:
1/2 cup whatever red wine you have opened
1 TBSP fresh thyme (I used a cube of my frozen thyme)
2-3 garlic cloves, minced
1/2 cup beef stock
1 TBSP butter
Salt and pepper, to taste
1 tsp cornstarch
1 TBSP water
Take out your tenderloin steaks a good 20 minutes before you make them. Prepare the rub mixture and rub well into both sides of the steaks – don’t be stingy with it either! Preheat the oven to 400 degrees and preheat an oven-proof skillet to medium high heat. Add a few TBSP’s olive oil. When the skillet is hot, put the steaks into the skillet and sear on one side for 4 minutes. Flip over and sear a few minutes more and then transfer to the oven for 8-10 minutes. It was about medium rare for us in that amount of time, but our oven cooks slower.
When the time is up, take the filets out of the pan and transfer to a serving plate to rest. Cover with aluminium foil. Meanwhile put the skillet back on the stove over medium heat and pour in the wine. Reduce to about half and then add the remaining ingredients up to the salt and pepper. Simmer for a few minutes and then mix the cornstarch with the water and add to the sauce to thicken. If not thick enough, mix more cornstarch and water. Put sauce over the tenderloins and you now have a very yummy meal. 🙂
Not the best picture, but trust me…it was yummy!
I also added pictures to a few recipes that I made over the holidays:
Breaded Tilapia with soy-honey-wasabi glaze
Wow! sounds yumdelicious. don’t know if I want to drink something I can’t pronounce. LOL Pretty hard to mess up with give me a Bud or if you want a little more sophistication Corona with a slice of lime. The cheesy hashbrowns sounds like a great Redneck side dish…and the tenderloins sound like they would be to die for….But the wine? I get a mental pic of me trying to say that to some one in a wine shop (VERY SCARY)
Looks and sounds good to me. My husband would love the cheesy hash browns.
As you can imagine, Mr. Daddy is the consummate red-meat guy. So it’s tough to mess with his marinades and get away with it… but I’m saving this one to try out and surprise him with! 🙂 Let’s hope he doesn’t wander back here and see my comment, LOL.
Thanks for posting the recipe and the drool-inducing photos!
Oh wine, it’s one of those things I like and look forward to in another 6 months. 😉