Beef Tenderloin Roast with Garlic Wine Sauce
User Reviews
5.0
237 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
6
-
Calories
319 kcal
-
Cuisine
American
Beef Tenderloin Roast with Garlic Wine Sauce
Report
This Beef Tenderloin Roast with Garlic Wine Sauce is unbelievably easy and luxurious at the same time. It's intensely tender, juicy, and flavorful. The garlic wine sauce is stunningly delicious.
Share:
Ingredients
For Wine Sauce:
- ½ cup butter salted
- 3 shallots finely chopped
- 6 cloves garlic minced
- 4 cups beef stock high quality, full strength
- 1 cup red wine* good quality syrah or cabernet works well
- 2 TB flour
- 1 tsp sugar
- 4 sprigs fresh thyme
- 3 stalks fresh Rosemary
- 1 small carrot quartered
- 1 stalk celery quartered
- salt and pepper to taste
For the Roast:
- 3 lb beef tenderloin roast center cut
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 TB olive oil
- ¼ cup beef stock good quality, regular strength
Add to Shopping List
Instructions
- Make the Sauce: (can be done a day ahead of time): In a large heavy saucepan, add butter and heat over medium-high until melted and hot. Add shallots and garlic, stirring until translucent, 2-3 min. Add remaining Wine Sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered, stirring occasionally, until overall liquid is reduced to half of the original amount of liquid.
- Remove herb sprigs, carrots, and celery. Add salt and pepper to taste. Keep sauce warm until ready to use. If making sauce a day early, cover airtight and chill, reheating when ready to serve.
- For the Roast: Take tenderloin roast out to sit at room temp 1 hour before cooking, to let it come to room temp.Preheat oven to 175F with rack on lower middle position.
- Use paper towel to blot away any excess moisture on roast. Generously sprinkle roast on all sides with kosher salt and freshly ground black pepper. Press in the seasonings.
- In a large, oven-proof pan, add the olive oil. Heat over medium high heat until oil is very hot. Brown roast on 3 sides, 30 seconds per side. Flip roast onto the 4th side, insert oven-proof meat thermometer into thickest center of roast, and immediately transfer the entire pan directly into preheated oven.
- Roast until meat thermometer reaches 120-125F in the center of roast, for medium rare. Medium-rare may take up to 2 hours roasting time, but use your thermometer for accurate results. Immediately transfer roast onto a carving board, tent loosely with foil, and let rest for 15 minutes - do not remove thermometer probe nor slice into roast yet, or the juices will escape too soon. As roast rests, internal temp will continue to rise about 5 degrees or more.
- Meanwhile, add 1/4 cup beef stock to the pan and scrape up bits from bottom of pan; pour this with any accumulated juices from the pan to your prepared Garlic Wine Sauce, stirring over low heat until heated through. Slice tenderloin and serve with warm sauce.
Equipments used:
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
- Join our Free Recipe Club and get our newest, best recipes each week!
- If the center of tenderloin is much thicker than the ends, tuck the ends under and secure with kitchen twine, so that the roast is similar in thickness throughout.
- This low and slow roasting method ensures melt-in-your-mouth, tender, perfectly cooked roast.
- Be sure to use a red wine that you'd love to drink; a good wine will make a huge difference in the sauce - you're using a nice cut of beef, so don't skimp on a quality wine.
- For medium-rare: remove roast from oven when internal temperature hits 120-125°F.
- For medium: remove at 130-135ºF.
- For rare: remove at 115ºF. Remember, meat temperature will continue to rise after removing it from the oven, so it's important to take it out at the right temperature and let it rest on cutting board for 15 minutes.
Nutrition Information
Show Details
Serving
1g
Calories
319kcal
(16%)
Carbohydrates
5.9g
(2%)
Protein
36.5g
(73%)
Fat
14.9g
(23%)
Saturated Fat
5.5g
(28%)
Trans Fat
0.2g
Cholesterol
112mg
(37%)
Sodium
855.7mg
(36%)
Fiber
1.1g
(4%)
Sugar
2.4g
(5%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 319kcal | 16% |
| Carbohydrates | 5.9g | 2% |
| Protein | 36.5g | 73% |
| Fat | 14.9g | 23% |
| Saturated Fat | 5.5g | 28% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 112mg | 37% |
| Sodium | 855.7mg | 36% |
| Fiber | 1.1g | 4% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
237 reviews
Excellent
Other Recipes
You'll Also Love
