Are you looking for a showstopping main dish that's both luxurious and fabulous at the same time?

This herb encrusted beef tenderloin with red wine reduction is the dish for you.

I'm Trace Barnett, and welcome to Garden Party.

Today we are making a herb encrusted beef tenderloin that has a red wine reduction.

That's absolutely amazing.

So let's start off with the most important part, which is the meat.

And this beef tenderloin is absolutely gorgeous.

So you can purchase beef tenderloins that are already trimmed and the silver skin is all removed for you.

They've simply used butcher twine and just bound it together.

So let's begin by patting our tenderloin dry.

I'm going to do both sides.

And this is an essential part of this recipe because we want to really sear this tenderloin off and lock in those wonderful juices.

If it was wet, everything that we put on our tenderloin is just going to schlep off right into the pan and we're not going to get that good sear.

I've also let this tenderloin come to room temperature.

So if you've had it in the fridge I would suggest bringing it out 10 to 20 minutes beforehand and just letting it get to room temp.

I am going to slather a little bit of olive oil on our tenderloin here.

It's kind of like a little mini massage here for our beef.

And I'm going to coat that really well.

This is two tablespoons of olive oil.

Beautiful.

Next part.

This is where all the flavor is going to come from.

And I have some chopped parsley here.

Couple tablespoons I'm going to use a little bit more because like I'm a parsley person.

And so I love the trifecta of herbs here.

So parsley rosemary and thyme.

You can never have enough of those.

And I'm gonna give that a good toss before I throw in some garlic.

This is about four cloves of fresh garlic that I have just minced.

And I love that garlic, especially as it starts to sear on the outside of the beef.

It kind of has that caramelization.

That's so good.

It's also so fragrant.

Take your hand and just crust that beef with that wonder herb and garlic mixture.

And what you're going to do to get it to stick.

You can see some is falling off.

And that's going to be perfectly normal.

We just want that to stick on all sides.

If you have a large sheet pan.

Use that to do this over.

It makes cleanup so much easier.

That looks sufficiently covered.

And now we are going to transfer this to a skillet.

I would suggest a cast iron skillet because that's really going to give us that good even sear that we're looking for.

Let's take this to the stove top.

So I've preheated my oven to 425 degrees.

And I've heated my skillet over medium high heat.

You want your skillet and your oven perfectly heated waiting on you.

So I'm going to transfer our tenderloin directly in to our skillet, that's hot.

And you want that sear.

So you're probably asking is there any salt and pepper on this tenderloin.

And the answer is yes.

And I like to wait and salt and pepper when it's directly in the pan.

The reason being and I'm going to sprinkle some just around the edges too, because we're going to take our tenderloin and scrape it around to give us that really good dark sear.

And you want to sear this about two minutes on each side.

Obviously we're speeding this up a bit but definitely don't skip on that two minutes.

And if you think that your beef needs a little bit more of a sear, then simply just flip it back on that side before you add it to the oven.

So our two minutes are up on all sides.

So let's transfer our beef tenderloin to 425 degree oven.

Boom!

15 to 20 minutes.

I'm going to take a look at my beef tenderloin.

Should be perfectly medium rare.

You just want the internal temperature to reach 125.

So while our beef tenderloin is doing its thing in the oven, I have taken four shallots and I'm just sauteing them in oil on top of the stove, really getting them nice and translucent and golden brown.

So our shallots are nice and bubbly here.

Perfectly brown.

And I'm going to add our wine.

So this is two cups of red wine.

You don't have to use the good stuff for this just use the rotgut kind, whatever you got on hand.

And you can hear that good sear.

So we're really going to scrape all of those delicious brown bits off the bottom of the pan.

I'm going to bring this up to a boil over medium high heat.

So I've brought this up to a rolling boil which is a boil that you can't stir down.

And I'm just going to let this red wine boil until I don't smell the alcohol smell anymore, just until it cooks off.

So to our boiling wine here I'm going to add a cup of beef stock.

You can also mix in some pan drippings from your beef tenderloin, or use any kind of drippings that you might have on hand.

This is really good time to impart some flavor.

So I'm going to bring that once again to a boil.

I'm going to add in a teaspoon of sugar.

And I'm going to add salt and pepper just to taste.

So what we're going to do is I'm going to bring this up to a boil again.

And we want this to reduce down to about half.

It's going to really thicken up.

It's going to be really pretty with our beef tenderloin.

And right at the end we're going to add just a little bit of cold butter.

So it's nice and shiny.

So our red wine reduction has reduced by half.

You can see that here because it's exactly half from the line of where we started.

Also you can see it's starting to thicken up.

And it also coats the back of our spoon.

I'm going to add in two tablespoons of cold butter here.

And you want your butter cold.

Because what this is going to do is it's going to make our reduction really shiny and pretty.

So the beef tenderloin is by far the most decadent dish that you could put on your table.

Perfect for special occasions, holidays.

And then you encrust it, sear it, and then the red wine reduction.

It just is so rich just melts in your mouth.

So when I think of a beef tenderloin, I initially go to like the classics.

You know, mashed potatoes.

You can put the red wine reduction on your potatoes.

I would also go with like a good green.

So collards would be really good.

Brussel sprouts would be amazing.

Asparagus, even as simple as just like a arugula salad or wilted arugula.

I would not try and have my sides overpower the beef tenderloin.

Let it be the star of the show.

Our beef tenderloin has been resting for ten minutes, and you want your beef tenderloin to rest before slicing into it.

It just lets everything kind of cool down.

It's going to slice a lot easier and pretty for you.

Let's decorate our platter here a little bit and add just a little bit of rosemary.

Kind of some of the flavors of the dish.

I'm just going to add that around here, here, there and everywhere.

A little green.

I'm going to remove our butcher's twine here.

Don't serve your tenderloin with the twine on.

It's hard to chew even if you don't have dentures in.

So I've removed our twine and I'm just going to discard that there.

I'm going to pour some of this red wine reduction directly over our tenderloin.

Here.

Look how beautiful that looks.

I've reserved just a little bit over in our pot.

Just in case anyone needs a little bit extra, I'm also going to take a little end of some rosemary here because we got to decorate the top, if its a show stopper.

It doesn't need much decoration, but just a tiny bit.

What I'm going to do is I'm just going to take a little cranberry here.

Rosemary has a really hard stem, so just take your cranberry kind of pierce it.

Let's do that directly on our beef tenderloin there.

Three little cranberries there.

Let's put a little bit more rosemary just because we need it.

Let's end with a little cranberries too.

Beautiful.

This is going to be the shining star of my dining table.

Let's dive in.

Now's the time to cut into this beauty.

This serves 6 to 8.

And the portions are actually very generous.

So I'm using a sharp knife here, and it's cutting like butter, which is what you want in a tenderloin.

Oh my gosh.

Absolutely.

Perfectly beautiful.

And when you're cutting your meat just take your time.

Don't really pull just kind of cut through into your tenderloin.

Treat it how it should be treated.

If it's a showstopper we'll put another little piece on there.

This one's mine.

It's put a little bit more of that reduction on to the plate there.

And my sprinkle just a little bit of fresh parsley on it.

If that doesn't impress anybody at your dinner I don't know what.

Well, I've got a dive in.

Waited too long.

Me and the crew have been just starving around here.

I'm gonna go in and have a big piece too.

Cuts like butter, perfectly cooked on the inside.

The herbs and the searing on the outsides.

Give it a little bit of crust heaven on a plate.

I got a dip a little roll on this reduction too.

Well I'll see y'all later.

Happy beef.

Happy meat.

Happy guests!

Where's the beef.

A couple more times that's probably trademarked.

Can we reference roast beast on our thing or is that Grinch?

the herbs.

So I really love the herb.

I love the herbs.

This herb and crusted beef tenderloin with red wine reduction is the dish for you.

Red wine reduction.

is hard to say.

Whoa!

Well, you just I like dropping it and hearing in that meat whenever you have a recipe with aromatics already, when it wafts up from the bowl, now is the time we need to smell-o- vision or smelling YouTube.

So the red wine red....

So the red wine reduction.

My camera crew salivating here.

It's the fun part where I get to eat and they just get to sit there.