Roasted Beef Tenderloin with Wine Glaze
DESCRIPTION
Roasted Beef Tenderloin with Wine Glaze is an elegant centerpiece that pairs tender, juicy beef with bold, savory flavors. Coated in Spicelopedia® Chili Lime Adobo with Chipotle seasoning, the beef develops a beautifully seasoned crust while remaining perfectly tender inside. A rich red wine glaze made with beef broth, balsamic vinegar, garlic, and butter adds depth and a touch of sweetness, creating a luxurious finish. Garnished with fresh rosemary and thyme, this impressive dish is perfect for holidays, special occasions, or any meal worth celebrating.
INGREDIENTS
Approx. Yield: 4–6 servings| 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.
