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Herb-rubbed Beef Tenderloin Recipe

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This recipe for Herb-rubbed Beef Tenderloin, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Loftin Smith
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tblsp olive oil
1 (2 lb) beef tenderloin, trimmed
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tblsp minced garlic
1 tblsp chopped fresh rosemary
1 tblsp chopped fresh thyme leaves
1 cup beef broth
3/4 cup dry red wine
4 tblsp chilled unsalted butter
1/2 tsp chopped fresh thyme leaves

Directions:
Directions:
Heat oil in a large, heavy bottom ovenproof skillet. Sprinkle tenderloin with salt and pepper, and cook on all sides 5 minutes or until well browned.
Remove skillet from heat, and place tenderloin on a plate. Sprinkle tenderloin with garlic, rosemary and 1 tablespoon thyme, pressing to adhere. Return tenderloin to skillet, and bake at 400 degrees for 20 minutes (145 degrees for medium rare) or to desired degree of doneness. Remove from skillet; let stand 10 minutes before slicing.
Add broth and wine to skillet, and place over medium-high heat. Bring to a boil, and cook 7 minutes or until reduced to 1/2 cup. Reduce heat to low; whisk in butter, 1 tablespoon at a time. Stir in 1/2 teaspoon thyme. Serve with sliced tenderloin.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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