Low Sodium Beef Tenderloin with Red Wine Reduction

Total time55 min

Prep time15 min

Cook time35 min

Low Sodium Beef Tenderloin with Red Wine Reduction

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Ingredients

4 servings

For the beef

4 beef tenderloin steaks (about 6 oz / 170 g each, 1 ½ inches thick)
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
2 tbsp garlic-infused oil, divided
2 tbsp unsalted butter
4 sprigs fresh thyme

For the red wine reduction

1 cup dry red wine (such as cabernet sauvignon or merlot)
1 cup beef broth
4 scallions, green tops only, thinly sliced
1 tbsp garlic-infused oil
1 tbsp unsalted butter, cold
1 tsp fresh thyme leaves
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the tenderloin steaks completely dry with paper towels, then season all over with the kosher salt and black pepper.
2
Heat 2 tbsp garlic-infused oil in a 12-inch oven-safe skillet over high heat until the oil just begins to smoke. Add the steaks and sear undisturbed for 2 minutes, until a deep mahogany crust forms on the underside. Flip and sear the second side for 2 minutes. Using tongs, briefly sear the edges, about 30 seconds per side.

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