Truffle Topped Tenderloin with Red Wine Reduction

A Restaurant Quality Romantic Meal Made at Home

A decadent date-night with that extra special hint of romance!

Truffle Topped Tenderloin with Red Wine Reduction

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• Prep Time: 20 Minutes
• Cook Time: 20 Minutes
• Total Time: 40 Minutes *Servings: 2

Ingredients:

• 2 Free Range Beef Tenderloin Steaks (roughly 7 oz. each)
• Olive Oil
• 1 shallot, diced
• 1/2 cup red wine
• 1/2 cup beef stock
• Butter (split some for steaks, some for red wine reduction)
• Rosemary
• Thyme
• 2 Garlic cloves
• Grapeseed Oil
• Steak Seasoning
• Sliced truffles in oil
• Salt and pepper to taste

  Instructions

• Allow steak to rest at room temperature before cooking (30 minutes to an hour)
• Season steaks with steak seasoning
• Coat a frying pan with grapeseed oil and heat over medium
• Add steaks to the frying pan and cook for approximately 4-5 minutes per side. If your steak is particularly thick, you’ll want to sear all edges of the steak as well to get that nice brown colour on all sides.
• Use tongs to lift the steak from sticking to the pan throughout the cooking process. The most accurate way to see if your steak is cooked is by using a meat thermometer. For medium-rare, you’ll want to remove your steak when it is at around 125 degrees
• With one minute left in cooking, add the garlic, butter, rosemary, and Thyme to the pan
• With one hand, hold the pan at a slight angle. With the other hand, take a spoon and baste the butter mixture on top of the steaks. Repeat this process until the steaks are well coated
• Once steaks are cooked, remove from a pan and place on a cutting board or plate and allow to rest for 7-10 minutes before serving (this will allow the steaks to set so that the juices don’t pool out of the steak on your serving plate)
• While steaks are resting, start to make the red wine reduction
• Coat a pan in olive oil and heat on medium
• Add shallots and cook until softened and translucent
• Add red wine and stock and reduce by half
• Add butter and season with salt and pepper
• Place red wine reduction on the bottom of a plate, top with steak, and top with sliced truffles