Beef Tenderloin with Red Wine Balsamic Reduction

Beef Tenderloin with Red Wine Balsamic Reduction
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Here's a delicious recipe for grilled beef tenderloin steak with a red wine balsamic reduction that is fancy enough for entertaining.


  • Ingredients for Beef Tenderloin
  • 8, 6- to 8-ounce beef tenderloin steaks
  • Salt and pepper to taste
  • Garlic powder to taste
  • Ingredients for Red Wine Balsamic Reduction
  • 2 shallots, finely chopped
  • 2 tablespoons unsalted butter
  • 1 1/2 cups red wine
  • 1/2 cup balsamic vinegar
  • 1 tablespoon sugar (optional)
  • Salt and freshly ground black pepper, to taste


  1. Directions for Beef Tenderloin
  2. Sprinkle each steak with salt, pepper, and garlic; place steaks on platter, cover with plastic wrap and leave out at room temperature for 30 minutes.
  3. Preheat grill for at least 15 minutes.
  4. Once grill is hot, place steaks on grill and cook for 5 to 10 minutes a side. Use an instant read thermometer to check steaks for doneness. Once steaks reach an internal temperature of 135 degrees F (rare), they are done. Other temperatures are 145 to 150 degrees F (medium) and 160 degrees F (well done).
  5. Directions for Red Wine Balsamic Reduction
  6. Cook shallots in butter over low heat in medium saucepan until softened, about 3 minutes; turn heat to medium-high and add red wine and vinegar; boil until mixture reduces to half, about 10 minutes.
  7. Stir in sugar, if using; continue to boil at medium-high heat until mixture reduces to a syrupy consistency, about 10 additional minutes; season to taste with salt and pepper.