Print

Perfect Beef Tenderloin for Two Recipe with Easy Red Wine Reduction

perfect beef tenderloin - featured image
Print Recipe

A quick and elegant beef tenderloin recipe for two, featuring a tender, juicy steak seared to perfection and served with a rich, silky red wine reduction. Perfect for date nights or special occasions.

Ingredients

Scale
  • 1 beef tenderloin steak, about 10 oz (280 g), trimmed and patted dry
  • 1 tablespoon olive oil (for searing)
  • 1 tablespoon unsalted butter, softened (adds richness)
  • 2 cloves garlic, minced (fresh is best for aromatic flavor)
  • 2 sprigs fresh thyme (fresh herbs make a big difference)
  • Salt and freshly ground black pepper, to taste
  • ½ cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • ¼ cup beef broth (homemade or low-sodium store-bought)
  • 1 small shallot, finely chopped (adds subtle sweetness)
  • 1 teaspoon unsalted butter (to finish the sauce)
  • Salt and pepper, to taste

Instructions

  1. Bring the beef to room temperature by removing it from the fridge about 20-30 minutes before cooking.
  2. Pat the steak dry with paper towels. Generously season both sides with salt and freshly ground black pepper. Rub minced garlic and thyme leaves onto the surface. Let it rest while you heat the pan.
  3. Preheat your cast-iron or heavy-bottomed skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking, about 2-3 minutes.
  4. Carefully lay the beef in the hot skillet. Sear without moving for 3-4 minutes until a deep golden-brown crust forms. Flip and sear the other side for another 3-4 minutes. Add butter and spoon melted butter over the steak to baste as it cooks.
  5. Check doneness aiming for medium-rare at an internal temperature of 130–135°F (54–57°C) using a meat thermometer or by touch.
  6. Transfer the steak to a warm plate, cover loosely with foil, and let rest for 5-10 minutes to allow juices to redistribute.
  7. Prepare the red wine reduction: In a small saucepan over medium heat, melt a teaspoon of butter. Add finely chopped shallots and sauté until translucent, about 2 minutes. Pour in the red wine and beef broth. Bring to a gentle simmer and let reduce by half, around 8-10 minutes, stirring occasionally. Season with salt and pepper.
  8. Slice the beef tenderloin against the grain. Drizzle the red wine reduction on top or serve on the side. Garnish with extra fresh thyme if desired.

Notes

Let the beef come to room temperature before cooking to ensure even cooking. Do not move the steak while searing to develop a good crust. Rest the steak after cooking to retain juices. Keep the red wine reduction at a gentle simmer to avoid bitterness. If sauce thickens too much, add a splash of beef broth or water. Butter can be substituted with neutral oil for dairy-free option. Use gluten-free beef broth for gluten-free version.

Nutrition

Keywords: beef tenderloin, red wine reduction, steak recipe, easy dinner, date night, quick beef recipe, seared steak, comfort food

Find it online: https://wigglebite.com/perfect-beef-tenderloin-for-two-recipe-with-easy-red-wine-reduction/