A delightful dish of tender beef medallions served with a rich red wine herb sauce.
Preheat your oven to 500°F.
Ensure the oven is fully preheated to achieve the best sear on the beef.
Season the beef tenderloin with salt, pepper, and garlic powder.
Pat the beef dry before seasoning to help the spices adhere better.
Heat a skillet over medium-high heat and sear the beef on all sides.
Searing locks in the juices and enhances the flavor.
Transfer the skillet to the oven and roast the beef for 8-10 minutes.
Use a meat thermometer to check for desired doneness.
Remove the beef from the oven and let it rest under foil.
Resting allows the juices to redistribute, making the meat tender.
In the same skillet, sauté the shallots, then add beef broth and red wine to deglaze.
Scrape the bottom of the skillet to incorporate all the flavorful bits.
Reduce the sauce by half, then stir in butter and adjust seasoning.
Adding butter at the end gives the sauce a glossy finish.
Slice the beef into medallions and warm them in the sauce.
Warming the medallions in the sauce ensures they are evenly coated.
Serve the medallions on a platter with the sauce poured over.
Garnish with a sprig of rosemary for a touch of elegance.
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