Sauces and Accompaniments: Serve beef tenderloin with a complementary sauce like red wine reduction, Béarnaise, or mushroom sauce. Consider pairing it with appropriate sides, such as roasted ...

Melt 2 tablespoons butter a large skillet over high heat. Add the tenderloin and thyme. Sear the meat on all sides until well browned and the temperature registers 125 degrees to 130 degrees, basting ...

Add the beef stock, port wine, red wine and rosemary ... until emulsified (do not boil or the sauce will break). Remove from the heat. Cut the tenderloin across the grain in thick slices.