Beef Tenderloin Basted with Mulled Red Wine Butter
It’s the one-step difference that decides whether your juicy steak is restaurant-quality, and pretty much the secret to great steakhouse dinners: Basting your steak with butter. Butter not only coats your steak with a ton of flavor, but it also gives extra richness, deepens the crust for a crispier surface and adds beautiful deep-brown color to your steak. When you take it up another level and use flavored butter (also called compound butter), the combinations and possibilities are endless!
In this recipe, we would use homemade Mulled Red Wine Butter that has a delightful fruity fragrance. “Mull” literally means “to heat, sweeten, and spice,” describing the process of warming wine (or any other beverage or liquid) while adding sweeteners and spices to it. Mulled red wine is much sweeter than red wine with a hint of addicting spice. This recipe for Tenderloin Roast Basted with Mulled Red Wine Butter is suitable for the whole family, including children.
It’s super simple to make, and with some on hand, you would be able to elevate infinitely more savory recipes with no effort on your part. You don’t even have to splurge on the wine; a mid-range red wine would do. Avoid red wines that are high in tannins, already has a strong oaky flavor, or that are too light to carry the flavor. That crosses Cabernet Sauvignon and Pinot Noir off the list. If possible, choose fruity, full-bodied wine. Merlot, Zinfandel, and Grenache are all great options.
For the Mulled Red Wine Butter
(Makes 4oz butter. Scale up to make more)
1 cup red wine (we used Merlot)
1 4” cinnamon stick
2 star anise pods
2 whole cloves
1 tsp peppercorns
1 tbsp maple syrup or more (can be subbed with light brown sugar or honey)
2 sticks of unsalted butter, softened to room temperature
For the Beef Tenderloin
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tbsp of your favorite beef seasoning (we used Hardcore Carnivore Black seasoning)
Microgreens for garnish (optional)
To make Mulled Red Wine Butter
Slice your orange in half. Squeeze half of it into juice, thinly slice the other half. In a small saucepan over medium heat, combine the orange juice, orange slices, wine, spices and maple syrup. Give it a quick stir.
Gently heat the wine (avoid letting it bubble so it does not turn bitter) to a near-boil, then simmer until the wine is reduced to a syrupy consistency, about 30 minutes.
Take the mulled red wine off the heat and let it cool to room temperature before straining out the spices. Give it a taste and stir in more maple syrup if desired to adjust sweetness.
Place the butter and salt in a food processor and pulse to combine. Add the wine syrup to the food processor and pulse until the mixture is smooth, about 1 minute.
In the middle of a large sheet of parchment paper, scrape out the butter into a horizontal line. Roll up your butter with the parchment and drag a clean spatula down along the line of butter to push it into a log shape. Twist both ends of the parchment to seal the ends.
Place your mulled red wine butter into the fridge to harden. In the meantime, prepare your tenderloin roast.
To cook Beef Tenderloin
Smoke or perfectly roast your seasoned tenderloin at a temperature of 225°F until it reaches an internal temperature of 120°F, about 40 minutes. You can also sous vide your tenderloin roast at 120°F for 2 hours.
Heat a cast-iron pan on medium-high heat for 5 minutes before adding a suitable amount of your mulled red wine butter to the pan. We used half of the butter we made.
Tilt your pan and let your melted mulled red wine butter pool at the bottom. Place your tenderloin roast at the top of the pan.
Using a spoon, baste your roast constantly for 1-2 minutes before turning it. Baste all sides for 1-2 minutes.
Measuring the internal temperature of your tenderloin roast. Remove your roast from the heat source before it reaches your desired doneness. If you desire a medium-rare roast, take it off the heat at 128°F.
Let your roast rest for 10-15 minutes as its internal temperature continues to rise until it reaches your desired doneness (130°F to 135°F for medium-rare).
Slice your roast and plate. Spoon the remaining butter over the tenderloin roast. Garnish and serve.