Our favourite midsummer meat treat, but grand any time of year.
Serve with steamed asparagus and fingerling potatoes.
1 lb (450 g) beef tenderloin
1 tbsp vegetable oil
1⁄4 cup Pinot Noir or beef broth
- Preheat oven to 375° F (190° C). Evenly rub beef tenderloin with vegetable oil, sprinkle with Beef & Steak Seasoning, Sea Salt and Black Pepper.
- Heat a frying pan to medium-high and sear tenderloin on all sides. Transfer to oven and roast 8-12 minutes, or until desired doneness.
- Transfer tenderloin from pan and keep warm. Heat pan to medium-high, and add Pinot Noir and Jelly. Stir constantly and simmer until reduced by approximately half.
- Slice tenderloin into medallions and drizzle with warm sauce. Serve immediately.