Stovetop-Seared Beef Tenderloin with Red Wine Pan Sauce + Roasted Cauliflower
Elegant, high-impact, and wine-forward: seared tenderloin steak with a classic red wine pan sauce, served over roasted cauliflower that loves the sauce. This is one of the most “restaurant” pairings you can do at home.
Back to full listIngredients
- Simple Truth® Natural Grass Fed Angus Beef Tenderloin Steak (on sale) 2 steaks (about 14 oz total if available; otherwise 2 x 7 oz) $17.49 (7 oz)
- Organic Cauliflower 1 lb, cut into florets $3.49/lb
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
- Red wine (dry) 3/4 cup (Merlot/Cab Franc/Bordeaux blend)
- Beef broth (or water) 1/2 cup
- Butter 1 tbsp
- Olive oil 2 tbsp, divided
- Balsamic vinegar (optional) 1 tsp (rounds the sauce)
- Salt & black pepper to taste
- Optional: fresh thyme 2 sprigs or 1/2 tsp dried
Instructions
- Roast cauliflower: Heat oven to 425°F. Toss 1 lb cauliflower florets with 1 tbsp olive oil, salt, and pepper. Roast 20–25 minutes, flipping once, until browned and tender.
- Sear steaks: Pat steaks very dry and season generously with salt and pepper. Heat a skillet over medium-high with 1 tbsp olive oil. Sear 2–3 minutes per side for medium-rare (adjust for thickness). Remove steaks to rest.
- Build red wine pan sauce: Lower heat to medium. Add minced garlic (and thyme if using) for 20–30 seconds. Pour in 3/4 cup red wine, scraping up fond. Simmer until reduced by about half, 3–6 minutes. Add 1/2 cup broth; simmer 2–4 minutes until lightly thickened. Optional: add 1 tsp balsamic.
- Finish: Turn off heat and whisk in 1 tbsp butter to make the sauce glossy. Taste for salt/pepper.
- Serve: Plate roasted cauliflower, top with sliced tenderloin, and spoon red wine sauce over everything.
Health notes: Moderate-rich (~700–950 kcal/serving). Healthiness: Balanced-ish—protein + lots of veg; sauce adds richness. Keep it lighter by using 1/2 tbsp butter to finish or skipping butter entirely.
Drink pairing: Wine (maximum pairing): - Merlot (Washington) — plush fruit, smooth tannins for tenderloin - Cabernet Franc — herbal notes echo garlic/pepper - Pinot Noir — if you want lighter body with high harmony Why it works: the sauce is literally reduced red wine + fond; the steak’s tenderness doesn’t fight tannin, it smooths it. Tip: Choose the same bottle for sauce and sipping; avoid very oaky wines for the reduction.