Easy Beef Tenderloin Tail
This Beef Tenderloin Tail Recipe features marinated tenderloin medallions seared to perfection and served with a rich red wine pan sauce. Ready in under 45 minutes, it’s an easy yet elegant main course perfect for any occasion.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lb beef tenderloin tail, trimmed and sliced into medallions
- Salt, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup beef broth
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- 1
In a bowl, combine soy sauce, olive oil, minced garlic, black pepper, paprika, thyme, and rosemary to create the marinade
- 2
Place the beef tenderloin tail medallions in a shallow dish and pour the marinade over them. Ensure each piece is evenly coated
- 3
To allow the flavors to mingle, cover the dish with plastic wrap and place it in the refrigerator for at least half an hour
- 4
After marinating, remove the beef from the refrigerator and let it sit at room temperature for about 10 minutes
- 5
Season the beef with salt to taste
- 6
Heat olive oil and butter in a skillet over medium-high heat
- 7
Add the beef medallions to the skillet and cook for 3-4 minutes on each side for medium-rare doneness, adjusting the cooking time according to your preference. Remove the beef from the skillet and set it aside to rest
- 8
In the same skillet, pour in the beef broth, red wine, Worcestershire sauce, and Dijon mustard. Mix well, making sure to scrape away any browned bits from the pan's bottom
- 9
Allow the sauce to simmer and reduce by half, about 5-7 minutes
- 10
If preferred, make a slurry out of cornstarch and a tablespoon of water and stir it into the sauce to thicken. Cook for an additional 1-2 minutes until the sauce coats the back of a spoon.