Modes

Ingredients

Tenderloin

• 1 beef tenderloin, barrel trimmed to uniform shape

• 2 Tablespoons Kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon ground black pepper

• 2 Tablespoons beef tallow or oil

• 1 cup savory compound butter (see separate recipe)

Sauce

• 1 cup dry red wine

• ½ cup minced shallots

• ¼ teaspoon dried thyme

• 1 bay leaf

• 2 cups beef bone broth or stock

• 1 Tablespoon melted butter

• 1 Tablespoon all-purpose flour

Instructions

Sear the Tenderloin

Preheat the Wolf Griddle to 400°F.

Season the tenderloin liberally with Kosher salt, garlic powder, and black pepper.

Sear on all sides until browned.

Immediately transfer to a roasting rack and place in the Sub-Zero refrigerator to cool for 15 minutes.

Coat with Compound Butter

Allow compound butter to come to room temperature—soft enough to spread but not melted.

Once the tenderloin is cool to the touch, spread the butter evenly over it to form a coat.

Return to the Sub-Zero until the butter hardens. At least 20 minutes.

This step can be done up to two days in advance.

Slow Roast

In the Wolf Convection Steam Oven, place the roasting rack with the beef on Level 2.

Insert the probe into the direct center of the tenderloin.

Set desired internal temperature to 135°F and run the Slow Roast program (about 2 hours).

Prepare the Sauce (begin with one hour left on roast)

On a Wolf Dual Stack Burner, combine wine, shallots, thyme, and bay leaf in a small saucepan.

Bring to a boil over medium heat and cook until reduced by half (about 10 minutes).

Add the broth and bring to a boil again; reduce by half (15–20 minutes).

Strain through a fine mesh strainer, discarding solids. Return liquid to the pan over medium-low heat.

In a small bowl, combine melted butter and flour into a smooth paste. Whisk into sauce until thickened.

Serve

Remove tenderloin from oven when probe reaches 135°F.

Immediately slice and serve with sauce.