- 1 whole beef tenderloin, approximately 7lbs, trimmed of chain, silver skin and extra fat
- 1 6-foot length of butcher’s twine
- Kosher salt and black pepper
- Drizzle of olive oil
- 1 750-ml bottle of port wine
- 2 medium sized shallots, peeled and thinly sliced
Preparation Instructions for the Port-wine Reduction:
- Pour port wine into a high-walled saucepan and place over medium heat.
- Bring to a simmer, and when it has reduced by half, add the shallots and continue reducing.
- When the liquid has reached approximately one-eighth of its original volume, turn down the heat, taste and monitor. At this point, the sugars are concentrated and burning becomes more likely.
- If your reduction is too dry – i.e., it grabs your tongue when you taste it – you can always add a little sugar to balance it out.
Preparation Instructions for the Tenderloin:
- Preheat your oven to 425°F.
- Fold over the skinny tail end of the tenderloin to create as consistent of a size as possible from tip to tail.
- Using the butcher’s twine and starting at the thick end, tie the tenderloin from tip to tail by trussing it approximately every 3 inches, as seen in the video.
- Drizzle the beef with olive oil and rub oil into all sides. Season with kosher salt and pepper and transfer it to a baker’s rack that has been placed inside a foil-lined hotel pan.
- Roast in the oven at 425°F for 10 minutes, then reduce heat to 325°F until the center of the middle portion , just below the head, reaches an internal temperature of 120°F. This will give you medium-rare/rare cuts in the center and more well-done cuts toward the ends.
- Remove the meat from the oven, cover it with foil and allow to rest for 15 minutes.
- Transfer to a cutting board, cut away the butcher’s twine and slice into medallions or steak-sized portions. The goal is to cut completely through as few strokes as possible, as each stroke leaves a mark on the face of the tenderloin.
- Top with port-wine reduction and revel in the fact that you are a culinary ninja!
“Keep It Paleo!”