Beef Tenderloin with Red Wine Reduction

beef tenderloin with maple red wine reduction

October in our family holds a lot of special occasions. It’s Ma & Pop’s anniversary, we have 3 birthdays in the family, and even more occasions we celebrate with friends and family before the holidays really kick into gear. And whether you are celebrating something big with 15 people or a small celebration just the two of you, this dinner always makes it feel special. This tender cut of beef and rich sauce is a celebration of food in and of itself, let alone how it holds it’s own against the harvest veggies we like to pair it with (yes, as you could probably guess it’s FABULOUS with Elliott’s signature mashed potatoes!)

So whether you’re celebrating a big milestone or simply celebrating just getting to the end of the week, enjoy yet another recipe from our friends at Fork’d.

beef tenderloin ingredients beef tenderloin pan seared


beef tenderloin

• 1 lb beef tenderloin

• 1-2 tsp olive oil

• 1 tsp salt

• 1 tsp pepper

• 2 tbsp butter

• 1-2 cloves garlic (sliced in half lengthwise)

• 1 sprig of fresh thyme

• 1 sprig of fresh rosemary


red wine reduction

• 1-2 tsp olive oil

• 1/3 c shallot (finely chopped)

• 2 cloves of garlic (sliced in half lengthwise)

• 2 sprigs of fresh thyme

• 1 sprig of fresh rosemary

• 1 tbsp balsamic vinegar

• 1 1/2 c red wine

• 4 c beef stock

• 2 tbsp butter

• 2-3 tsp maple syrup

• 1/2 tsp salt (and pepper to taste)


• Remove meat from refrigerator and allow to come to room temperature while you prepare your red wine reduction.

• In a large sauce pan, heat 1-2 tsp of olive oil over medium heat. Add shallots and stir to coat. Add garlic, rosemary and thyme, and cover. Cook 3-5 minutes, stirring frequently.

• Add balsamic vinegar and red wine. Bring to a rolling boil and then reduce heat, allowing to simmer until the liquid reduces by half (about 15 minutes).

• Add beef stock and simmer until liquid reduces by half (another 30-45 minutes).

• Preheat oven to 375 degrees Fahrenheit.

• In a cask iron skillet (oven safe), heat 1-2 tsp of olive oil over medium high heat. Generously season tenderloin(s) with salt and pepper (be sure to get the sides).

• Once your skillet is hot, sear tenderloin(s) on one side for five minutes.

• Flip and add butter, garlic, rosemary and thyme. As butter begins to brown, carefully spoon over tenderloin to combine flavors (repeat until tenderloin is well coated).

• Place skillet in the oven and cook for another 10-15 minutes (this may vary based on meat thickness, and preferred temperature. Adjust and modify to your liking). Remove from oven and allow meat to rest.

• Once your reduction has cooked down, stain liquid into a large bowl. Add butter and maple syrup, and season with salt and pepper. Mix to combine.

• Slice tenderloin and drizzle with red wine reduction. Enjoy!


beef tenderloin with red wine reduction beef tenderloin with red wine reduction plate


• Allow meat to come to room temperature before cooking and let the meat rest after cooking (about 10 minutes). This will help the meat stay tender!

• Mushrooms can also be cooked down and added to the reduction for a extra level of rich taste.

This recipe is a Stewart Maple and Forkd collaboration. For more great recipes, check out