Easy Beef Tenderloin Tail Recipe
Ingredients
For The Marinade:
- 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
For The Beef:
- 1 lb beef tenderloin tail trimmed and sliced into medallions
- Salt to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
For The Sauce:
- 1/2 cup beef broth
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch optional, for thickening
For Garnish:
- Fresh parsley chopped
- Lemon wedges
Instructions
Marinating The Beef:
- In a bowl, combine soy sauce, olive oil, minced garlic, black pepper, paprika, thyme, and rosemary to create the marinade.
- Place the beef tenderloin tail medallions in a shallow dish and pour the marinade over them. Ensure each piece is evenly coated.
- To allow the flavors to mingle, cover the dish with plastic wrap and place it in the refrigerator for at least half an hour.
Cooking The Beef:
- After marinating, remove the beef from the refrigerator and let it sit at room temperature for about 10 minutes.
- Season the beef with salt to taste.
- Heat olive oil and butter in a skillet over medium-high heat.
- 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.
Making The Sauce:
- 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.
- Allow the sauce to simmer and reduce by half, about 5-7 minutes.
- 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.