Medium-Rare Beef Tenderloin

Step 1

Preheat oven to 400°F. Cut 1 medium butternut squash into 1-inch cubes, toss with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet until tender and caramelized, about 25 minutes.

Step 2

While squash roasts, pat 1.5 lb beef tenderloin dry. Season generously with salt and pepper. Heat 1 tbsp olive oil in an oven-safe skillet over high heat until shimmering.

Step 3

Sear the beef for 2-3 minutes per side until a deep brown crust forms. Add 3 crushed garlic cloves and 1 tbsp butter to the pan, then transfer to the oven.

Step 4

Roast until an instant-read thermometer reads 130°F for medium-rare, about 10-12 minutes. Remove beef from pan and let rest on a cutting board for 10 minutes.

Step 5

While beef rests, place the skillet over medium heat. Add 1 cup red wine and 1/2 cup beef broth, scraping up browned bits. Simmer until reduced by half, about 5 minutes.

Step 6

Whisk in the remaining 1 tbsp butter until melted and glossy. Season the sauce with salt and pepper to taste.

Step 7

Steam 1/2 lb green beans in a covered pot with 1/4 cup water until bright green and crisp-tender, about 4 minutes. Drain and toss with a pinch of salt.

Step 8

Slice the rested beef against the grain. Serve with roasted squash, green beans, and the red wine sauce spooned over the top.