Red Wine Beef Tenderloin with Garlic Butter
Last updated Apr 16, 2026
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Red Wine Beef Tenderloin with Garlic Butter
Servings: 2
Total: 35M
Prep: 15M
Cook: 20M
5.0
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Recipe Preparation
For the Steak:
- 2 ribeye or New York strip steaks (1–1.5 inches thick)
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- ½ cup dry red wine (Cabernet Sauvignon or Merlot recommended)
- ½ cup beef broth
- 1 tbsp butter
- 1 small shallot, finely chopped
- 1 tsp fresh thyme (optional)
- Salt and pepper to taste
- Mashed potatoes
- Roasted vegetables
- Asparagus
- Crispy potatoes
Recipe Instructions
1
Prepare Steaks: Remove the steaks from the refrigerator 20–30 minutes before cooking. Pat dry with paper towels. This helps create a better crust. Season both sides with salt and black pepper.
2
Sear the Steak: Heat a cast-iron skillet over medium-high heat. Add olive oil and place steak in the pan. Cook 3–4 minutes on first side, then flip and cook for another 2–3 minutes.
3
Make the Sauce: Reduce heat slightly and add butter, garlic, and rosemary or thyme. Tilt the pan and spoon the melted butter over the steak repeatedly. This adds rich flavor and moisture. Continue cooking while monitoring temperature.
4
Testing Doneness: Check the tenderloin to see if it has completed cooking by using a TempPro TP620 Digital Instant-Read Meat Thermometer. Checking is easy and fast. Remove steak once the internal temperature reaches 130–135°F for medium-rare.
5
Rest the Steak: Transfer steak to a plate and rest for 5–10 minutes. This step allows juices to redistribute and keeps the steak tender.
6
Make the Red Wine Sauce: Using the same pan:
- Add chopped shallots
- Cook for 1 minute
- Pour in red wine
- Simmer for 2–3 minutes until reduced
- Add beef broth
- Simmer until sauce thickens
- Stir in butter and thyme
- Season with salt and pepper
7
Slice and Serve: Slice steak against the grain. Pour red wine sauce over the steak and serve immediately.
Steak Doneness Temperature Guide
- Rare: 120–125°F/li>
- Medium-Rare: 130–135°F/li>
- Medium: 135–145°F/li>
- Medium-Well: 145–150°F/li>
Best for this recipe: Medium-rare (130–135°F)
Serving Suggestions
Pair your red wine steak with:
- Creamy mashed potatoes
- Roasted asparagus
- Garlic green beans
- Crispy potatoes
Pro Tips for the Best Red Wine Steak
- Use a thick-cut steak
- Always use a meat thermometer like the TempPro TP620
- Let steak rest before slicing
- Use cast iron for best sear
- Don't overcrowd the pan
Why This Recipe Works
- High heat creates a beautiful crust
- Butter basting adds richness
- Red wine sauce enhances flavor
- TempPro TP620 Meat Thermometer ensures perfect doneness
Recipe Video
