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✨ Today’s Recipe: Beef Tenderloin with Red Wine Jus, Roasted Portobello, and Vegetables
👉 Full recipe & ingredients in the video! below
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Beef Tenderloin with Red Wine Jus, Roasted Portobello, and Vegetables
Ingredients (2 servings):
For the Beef:
• 2 beef tenderloin steaks (about 200g each)
• Salt & freshly ground black pepper
• 1 tbsp olive oil
• 1 sprig fresh thyme
For the Red Wine Jus:
• 1 cup red wine (dry, good quality)
• 1 cup beef stock
• 1 shallot, finely chopped
• 1 tbsp butter
• 1 tsp flour (optional, for thickening)
For the Vegetables:
• 1 large portobello mushroom
• 6–8 baby carrots, peeled
• 6–8 asparagus spears, trimmed
• 8–10 pearl onions, peeled
• 1 tbsp olive oil
• Salt & pepper to taste
• Fresh thyme (for garnish)
⸻
Instructions:
1. Prepare the Vegetables:
• Preheat oven to 200°C (400°F).
• Toss carrots and asparagus with olive oil, salt, and pepper. Roast for 12–15 minutes until tender but slightly crisp.
• Place portobello mushroom on a baking sheet, drizzle with olive oil, season with salt, pepper, and thyme. Roast for 10 minutes until juicy.
• Blanch pearl onions in boiling water for 2–3 minutes, then sauté lightly in butter until glazed.
2. Make the Red Wine Jus:
• In a saucepan, melt butter and sauté shallot until soft.
• Add red wine, bring to a boil, and reduce by half.
• Add beef stock and simmer until sauce thickens slightly (about 10–12 minutes).
• Strain and keep warm. Whisk in extra butter for shine if desired.
3. Cook the Beef Tenderloin:
• Pat steaks dry and season generously with salt and black pepper.
• Heat olive oil in a skillet over high heat.
• Sear steaks 2–3 minutes per side until nicely browned.
• Reduce heat, add thyme sprig, and baste with pan juices.
• Cook until medium-rare (internal temp ~54°C / 130°F) or to preferred doneness.
• Rest for 5 minutes before slicing.
4. Plating:
• Spoon red wine jus on the plate.
• Arrange sliced beef tenderloin over the sauce.
• Place roasted portobello to the side.
• Add carrots, asparagus, and pearl onions neatly around.
• Garnish with fresh thyme.
Dining and Cooking