This is a fool-proof way to cook beef tenderloin to ensure perfectly most and tender steak. The wine-onion reduction with thyme seasoning makes for a delicious, five-star flavor as well.
Ingredients
1 beef tenderloin, 1½ to 2 lbs
2 T olive oil
2 t fresh thyme, minced
Sea salt, to taste
Freshly ground pepper, to taste
2 T red onion, minced
1 c Marsala wine
2 1⁄2 T pasture butter
Instructions
Preheat oven to high broil.
Brush beef with olive oil.
Rub thyme, sea salt, and pepper all over tenderloin.
Place meat on a shallow roasting pan just large enough to fit.
Broil on high for 10-13 minutes for medium.
Once it has reached desired amount of doneness, remove tenderloin from oven and place on a lipped carving board.
Loosely cover with foil and let rest 15 minutes.
While tenderloin is resting, heat pasture butter in a small pan on medium-high heat.
Add red onion and cook until translucent (about 3-5 minutes).
Add marsala wine a little bit at a time, stirring frequently.
Reduce heat to medium-low and simmer for about 10 minutes until sauce begins to thicken.
Cut beef into medallions and top with wine-onion reduction.
Serve immediately.
Notes
Adapted from http://blog.williams-sonoma.com/beef-tenderloin-with-shallot-and-red-wine-reduction/
Recipe by Marpe at https://www.marpewellness.com/recipes/marsala-beef-tenderloin/