Sunday, February 1, 2015

Beef Tenderloin with Capers in a Red Wine Reduction

I had a jar of capers that was about half full.  I thought I should out them to good use and I tried this recipe.

- 1 beef tenderloin, 2-3 lbs
- 2 T olive oil
- 2 t fresh chopped thyme
- salt and pepper to taste
- 1 cup full bodied red wine (Syrah or Cabernet)
- 2 T capers, drained
- 3 T unsalted butter

Let the beef tenderloin stand at room temperature for about an hour before cooking.

Preheat an oven to 450F.

Rub the tenderloin all over with the olive oil.  Next, rub the tenderloin with thyme, salt and pepper.

Place the tenderloin into a cast iron skillet (or a roasting pan).  Roast the tenderloin until the internal temperature of the thickest part of the meat registers 125F for medium rare, or 130F for medium.  Remove the roast from the oven, and place the roast on a cutting board and loosely cover it with aluminum foil.  Allow the roast to rest for 10 minutes.

While the roast is resting, place the cast iron skillet on stove at medium heat.  Add a little of the wine to deglaze the pan.  Slowly add more of the wine in small batches.  Using a wooden spoon, stir the wine and reduce it my nearly half (this will take 6-7 minutes).  Once the wine is reduced, add the capers and butter.  Mix the sauce for another minute.

Pour any drippings from the cutting board into the reduction and mix.  Slice the roast and serve immediately.  Spoon the reduction over the meat and enjoy.

Cook's Notes:  This is an incredibly easy recipe to make.  I removed the roast as soon as the internal temperature eas 126F.  If you do not have a remote sensing thermometer, I strongly recommend you get one at a kitchen store.  You will wonder how you ever cooked a roast before.  The wine I used for the reduction was a bottle of 2012 Blackstone Cabernet Sauvignon.

Our dinner guest brought a bottle of wine called E.  It is a Spanish wine made by David Phinney.  Here is a review of the wine.  It was a perfect compliment to the beef tenderloin.

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