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When it comes to creating a luxurious and unforgettable meal, few dishes can rival the elegant presentation and exquisite flavors of roasted beef tenderloin. This cut of meat is synonymous with fine dining and is perfect for special occasions, family gatherings, or any moment when you want to impress your guests. Roasted beef tenderloin is not only a feast for the eyes but also a delight for the palate, delivering a tender, juicy bite that melts in your mouth.

Roasted Beef Tenderloin with Port Wine Gravy

Create a culinary masterpiece with roasted beef tenderloin accompanied by rich port wine gravy! This elegant dish is surprisingly easy to prepare, yet it will leave your guests in awe. Tender and juicy, this beef paired with sweet port wine creates a perfect balance of flavors. Ideal for special occasions or cozy dinners at home. Follow our guide to impress at your next mealtime! #BeefTenderloin #PortWineGravy #GourmetCooking #DinnerParty #HomeChef
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Ingredients
  

1 (2 to 3 lbs) beef tenderloin, trimmed

Salt and black pepper, to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 cup port wine

2 cups beef stock

2 tablespoons unsalted butter

1 tablespoon cornstarch (optional, for thickening)

Instructions
 

Preheat your oven to 400°F (200°C).

    Season the beef tenderloin generously with salt and black pepper on all sides.

      In a large oven-safe skillet, heat olive oil over medium-high heat. Add the beef and sear until browned on all sides, about 3-4 minutes per side.

        Once seared, add minced garlic, rosemary, and thyme to the skillet, ensuring the herbs are evenly distributed.

          Place the skillet in the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, and 145°F for medium).

            Remove the skillet from the oven and transfer the tenderloin to a cutting board. Cover with aluminum foil and let rest for 10-15 minutes.

              Meanwhile, return the skillet to the stovetop. Add the port wine, scraping up any brown bits from the bottom of the pan. Bring to a simmer and reduce by half.

                Add the beef stock to the pan and continue to simmer until reduced and thickened slightly.

                  Stir in the butter to finish the gravy. If you prefer a thicker gravy, mix cornstarch with a bit of water to create a slurry and add it to the skillet while stirring.

                    Slice the beef tenderloin, serve with the port wine gravy drizzled over the top, and enjoy!

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 6-8