Beef Tenderloin Medallions with Red Wine Reduction

Name: Beef Tenderloin Medallions with Red Wine Reduction
Yield: serves 4
Ingredients: 2 pounds beef tenderloin; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1 tablespoon freshly ground black pepper, plus more to taste; 1 teaspoon House Herbs (page 233) or other Italian herb blend; 1 tablespoon extra-virgin olive oil; Sea salt to taste; Red Wine Reduction (recipe follows); 4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth; 1 bottle (750 ml) red wine; 1 bottle (750 ml) ruby port; 1 sprig fresh thyme; 1 sprig fresh rosemary; 1/2 large yellow onion, quartered; 1 carrot, roughly chopped; 1 sweet apple, such as Fuji, cored and quartered; 4 tablespoons (1/2 stick) unsalted butter; Kosher salt and freshly ground black pepper to taste; Pinch of sugar as needed; (makes about 1/2 cup)

December 22, 2011

CUT FROM THE SHORT LOIN SECTION, beef tenderloin is a succulent cut of meat. Grilling adds flavor, and with a sprinkling of dried herbs and an intense red wine sauce, the beef is even more flavorful.

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