Eosinophilic Esophagitis Friendly Beef Tenderloin with Red Wine Reduction
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Learn more →Ingredients
4 servings
For the beef
- 4 beef tenderloin steaks (about 6 oz / 170 g each, 1 ½ inches thick)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 2 tbsp garlic-infused oil, divided
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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, coldChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 tsp fresh thyme leaves
- salt and pepper, to taste
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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