I posted the whipped cauliflower mash I served with our steak, but here’s the red wine sauce I made. It came out really good. I didn’t make my tenderloin the same way as below, so you won’t see any pictures for those steps. The sauce can easily be made on the stove top which is how I made it since it comes together quickly.
Beef Tenderloin with Red Wine Reduction
(Adapted from The Family-Friendly Keto Instant Pot Cookbook by Anna Hunley)
2 pounds beef tenderloin
Salt
Black pepper
2 tablespoons avocado oil
½ cup beef broth
½ cup dry red wine (such as cabernet sauvignon)
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 ½ teaspoons dried rosemary
¼ teaspoon xanthan gum
Chopped fresh rosemary, for garnish (optional)
Thirty minutes prior to cooking, take the tenderloin out of the fridge and let it come to room temperature. Crust the outside of the tenderloin in salt and pepper.
Turn the pot to SAUTE mode and add the avocado oil. Once hot, add the tenderloin and sear on all sides, about 5 minutes. Press CANCEL.
Add the broth, wine, garlic, Worcestershire sauce, and rosemary to the pot around the beef.
Close the lid and seal the vent. Cook on HIGH pressure for 8 minutes. Quick release the steam.
Remove the tenderloin to a platter, tent with aluminum foil. And let it rest for 10 minutes. Press CANCEL.
Turn the pot to SAUTE mode. Once the broth has begun a low boil, add the xanthan gum and whisk until a thin sauce has formed, 2 to 3 minutes.
Slice the tenderloin against the grain into thin rounds. Top each slice with the red wine glaze. Garnish with rosemary, if desired.
