Beef loin in red wine and rosemary sauce

Beef Tenderloin in Red Wine and Rosemary Sauce Recipe

This main dish combines the juiciness of beef tenderloin with the intensity of a red wine sauce flavored with rosemary and others aromatic herbs. A stew with intense flavors perfect for special occasions or when you want to enjoy the Spanish cuisine at home with a homemade and elegant touch.

Preparation time

To achieve an optimal result, it is important to plan well the preparation and cooking times for this recipe.

• Preparation: 15 minutes
• Cooking: 25 minutes
• Total: 40 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the beef tenderloin

• 500 gr beef sirloin
• Salt to taste
• Pepper to taste
• 30 gr brown
• Vegetable oil
• 2 cloves of garlic
• 1 sprig of rosemary
• 1 sprig of thyme

For the red wine sauce

• 400 ml red wine
• 4 tablespoons of heavy cream

If you don't have red wine by hand, you can use grape juice combined with a little balsamic vinegar to add acidity. It doesn't change the process much, but the intensity will be lower.

The brown you can substitute it with olive oil if you prefer a more neutral flavor, but the combination with butter adds creaminess and shine to the sauce.

Utensils we will use

• Large frying pan
• Sharp knife
• Cutting board
• Spoon or spatula
• Serving dish

Preparation

1. Season the Tenderloin

• Wash and dry the loin: Make sure the meat is very dry with paper towels so it sears properly.
• Season: Sprinkle salt and pepper over the entire surface of the beef loin.

2. Sear the meat

• Heat the pan: Heat the pan over medium-high heat and add a little vegetable oil along with half of the butter.
• Add the aromatic herbs and garlic: Place the crushed garlic cloves, rosemary sprig, and thyme so they release their aromas.
• Sear the loin: Place the meat and leave it until it browns on all sides; this helps retain the juices inside and add flavor.

3. Cooking the tenderloin

• Lower the heat to medium-low: So that the meat finishes cooking slowly and remains juicy.
• Cook to desired doneness: Depending on your preference, between 12 and 20 minutes, flipping so it cooks evenly.
• Remove the meat: Once the tenderloin is at the desired doneness, remove it from the pan and let it rest for 5-10 minutes for the juices to redistribute.

4. Prepare the red wine sauce

• Add the red wine to the pan: Use the same pan where you cooked the meat to take advantage of the flavors that remained adhered.
• Bring to a boil: Cook until the alcohol evaporates and the strong aroma of the wine diminishes, this usually takes a few minutes.
• Incorporate the heavy cream: Add the heavy cream and mix continuously to obtain a creamy sauce.
• Reduce the sauce: Cook over low heat until it thickens, making sure it doesn't stick or burn.
• Adjust flavor: Taste and adjust with a little salt and pepper if necessary.

To finish and serve

Once the sauce has the desired consistency, serve the beef tenderloin cut into medallions or thick slices and bathe it with the sauce. You can accompany this dish with white rice, roasted potatoes, or a fresh salad to balance the intensity of the sauce. This stew with intense flavors is perfect to enjoy at a special dinner or when you want to surprise with a touch of authentic Spanish cuisine at home.

Nutritional Information

• Calories: 370 kcal
• Proteins: 38 g
• Fats: 18 g
• Carbohydrates: 6 g
• Fiber: 0.5 g

Approximate values per serving. Depend on the exact brands and quantities used.

5 keys to make the tenderloin in red wine and rosemary sauce perfect

Mastering this recipe is a matter of details. Here I share five essential tips for the dish to turn out impeccable:

1. Dry it well before searing: Moisture on the surface prevents it from browning correctly; searing is key for it to remain juicy.
2. Use fresh herbs: Fresh rosemary and thyme offer more intense and natural aromas than dried ones.
3. Evaporate the alcohol: Always cook the sauce until the strong smell of wine disappears to avoid a bitter taste.
4. Do not overcook the meat: Keep the heat medium-low to achieve a juicy medium-rare and prevent it from drying out.
5. Let the meat rest: It is essential to allow the juices to distribute and the meat to remain tender.

When is it ideal to enjoy it?

This beef tenderloin in red wine and rosemary sauce is ideal for special celebrations, romantic dinners, or family gatherings where you want to impress with a main dish full of flavor and elegance. Furthermore, its simple preparation allows it to be made even on weekdays when you want to treat yourself to a stew that combines the tradition of the Spanish cuisine and a homemade touch. Its richness in intense flavors makes it a favorite for colder months or when seeking a comforting and hearty meal.

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Share your experience

We encourage those who prepare this beef loin in red wine and rosemary sauce to leave their comments and share their results. What changes did you make? Did you accompany it with any special side dish? The kitchen is for experimenting and enjoying, and your contributions enrich the community that seeks to learn with simple and delicious recipes.