Beef Tenderloin Steak

⏱ ~60 min (est.)MediumBeef

If you've got beef tenderloin steaks, non-stick cooking spray and dry red wine, you're most of the way to this beef: about 60 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.

You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.

What you'll need

Servings4

Shopping list (4)

4 (6 oz each) beef tenderloin steaks
1 to coat non-stick cooking spray
1/2 cup dry red wine
2 tbsp steak sauce

Pantry staples (you likely have these)

1 tbsp cracked black pepper
1 tsp salt
3 cloves garlic
1 medium thinly-sliced onion

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How to make it

Take the tenderloin steaks out of the refrigerator about 30 minutes before cooking and pat them dry, then rub each side with minced garlic, cracked black pepper and salt.
Coat a heavy skillet with cooking spray and heat over medium-high until very hot, then add the steaks and sear without moving them for 3 to 4 minutes per side.
Cook to your preferred doneness, using a thermometer to reach 130F to 135F for medium-rare or 145F for medium, then transfer the steaks to a plate.
Tent the steaks loosely with foil and let them rest for at least 5 minutes so the juices redistribute.
Add the sliced onion to the same skillet and cook for 4 to 5 minutes until softened and lightly browned, scraping up the browned bits.
Pour in the red wine and steak sauce, bring to a simmer, and cook for 3 to 4 minutes until the sauce reduces and thickens slightly.
Spoon the onion and wine sauce over the rested steaks and serve immediately.

You'll use: Frying pan / skillet · Saucepan

Ingredient substitutions

Red Wine: beef stock + 1 tsp red wine vinegar · grape juice + vinegar

Tips & common questions

How long does Beef Tenderloin Steak take to make?

About 60 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of red wine?

Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.

Beef Tenderloin Steak is an original recipe developed in-house by Consomee. Photo: Tenderloin hot plate, Steak Moen-Moen, Lt 2, BG Junction, 2025 (01).jpg by Bahnfrend, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.