Low FODMAP Beef Tenderloin with Red Wine Reduction

Tender, restaurant-worthy beef with a glossy red wine sauce is the kind of dinner that feels like a special occasion — and this version delivers exactly that for four, without a single ingredient that could derail a sensitive gut. The steaks are seared hard in a screaming-hot skillet until a deep mahogany crust forms, then finished in a hot oven and basted in foaming butter with fresh thyme, so every bite is rich, juicy, and deeply savory. The reduction is where the magic really happens: dry red wine and beef broth are simmered down to a silky, spoon-coating sauce, finished with a swirl of cold butter for that glossy, steakhouse finish. Getting that kind of depth without onion or garlic is usually the tricky part, but garlic-infused oil carries all the aromatic flavor without the fructans, and the green tops of scallions — which are gut-friendly — add a gentle allium note to the sauce. Portioning the wine to roughly a quarter cup per serving keeps it comfortably within researched guidelines, so you get the full complexity of a Cabernet or Merlot reduction without second-guessing yourself. Rest the steaks for a full five minutes before plating — that step is non-negotiable for keeping all those juices exactly where they belong.

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