Beef Tenderloin Roast with Garlic Wine Sauce

Servings

Font

Images Notes Nutrition

5 from 134 votes

Beef Tenderloin Roast with Garlic Wine Sauce features a center-cut tenderloin seasoned and slow-roasted for tender slices served with a rich sauce made from shallots, garlic, red wine, beef stock, and fresh herbs. The sauce’s reduction concentrates the flavors to complement the beef’s natural richness, while the gentle roasting ensures a melt-in-your-mouth texture.

Prep Time

20 mins

Cook Time

15 mins

Servings: 6

Calories: 319 kcal

Cuisine: American

Ingredients

For Wine Sauce:

½ cup butter salted
3 shallot 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 prigs thyme fresh
3 talks rosemary fresh
1 small carrot quartered
1 talk celery quartered
black pepper to taste
salt to taste

For the Roast:

3 lb beef tenderloin roast center cut
1 ½ tsp kosher salt
1 tsp black pepper freshly ground
3 TB olive oil
¼ cup beef stock good quality, regular strength

Instructions

Cup of Yum

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.

Notes

Tie the ends of the beef tenderloin to ensure even thickness and uniform cooking.
Use a quality red wine suitable for drinking to improve the flavor of the garlic wine sauce.
Remove the roast from the oven at 120-125°F for medium-rare, allowing it to rest to reach final temperature.
Let the roast rest for 15 minutes before slicing to redistribute juices and improve tenderness.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 319

% 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.