Roasted Beef Tenderloin with Wine Glaze
| Whole beef tenderloin |
4–5 lbs |
| Spicelopedia Chili Lime Adobo seasoning |
½ cup |
| Olive oil |
2 tbsp |
| Garlic, minced |
4 cloves |
| Red wine (Cabernet Sauvignon or Merlot) |
1 cup |
| Beef broth |
1 cup |
| Balsamic vinegar |
2 tbsp |
| Unsalted butter |
2 tbsp |
| Fresh herbs (rosemary, thyme) for garnish |
As needed |
STEPS
- Preheat oven to 400°F.
- Trim excess fat and silver skin from beef tenderloin. Season generously with Spicelopedia Chili Lime Adobo seasoning.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear beef on all sides until browned, about 2–3 minutes per side.
- Transfer skillet to the oven and roast for 20–25 minutes, or until internal temperature reaches 135°F for medium-rare or 145°F for medium.
- Remove beef from oven and let rest on a cutting board for 10–15 minutes before slicing.
- In the same skillet, add minced garlic and cook for about 1 minute. Deglaze with red wine, scraping up browned bits from the pan.
- Add beef broth and balsamic vinegar. Simmer until reduced by half.
- Stir in butter until melted and sauce is smooth and glossy.
- Slice beef tenderloin into thick slices and arrange on a serving platter.
- Drizzle wine glaze over sliced beef and garnish with fresh rosemary and thyme.
- Serve warm immediately.
