Beef Tenderloin with Red Wine Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
28 mins
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Additional Time
1 hr
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Total Time
1 hr 43 mins
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Servings
8
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Calories
187 kcal
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Course
Main Course
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Cuisine
American
Beef Tenderloin with Red Wine Sauce
Description
This recipe for Beef Tenderloin with Red Wine Sauce starts with a whole beef tenderloin trimmed and tied, rubbed with olive oil, fresh rosemary, garlic, salt, and pepper. After sitting at room temperature, it is seared in a skillet to develop a browned crust and then finished in a high-heat oven to the desired doneness. The red wine sauce is prepared separately by slowly simmering shallots, red wine, beef broth, thyme, salt, and pepper until reduced by half, then finished with butter for richness.
The resulting tenderloin has a flavorful crust from the herb and garlic rub while the interior remains juicy and tender. The sauce adds depth and brightness with its combination of reduced red wine and savory beef broth. The combination balances the beef’s richness with acidity and herbaceous notes.
This roast works well for special dinners or holiday meals and can serve 4 to 12 depending on size. Leftover meat can be sliced for sandwiches, especially French dip style with melted Provolone and the warm sauce as a dip. Cooking to exact temperature ensures preferred doneness: medium-rare, medium, or medium-well.
The sauce can be prepared up to 3 days in advance and stored refrigerated. The seasoned roast can also be marinated for up to 12 hours before roasting. Leftovers keep well for days in the fridge or can be frozen for up to two months.
Ingredients
For the Sauce
- 6 tablespoon butter divided, unsalted
- 2 shallot chopped
- 1⅓ cups red wine
- 2½ cups beef broth divided
- 3 prigs thyme fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Roast
- 1 lb beef tenderloin ends folded over and tied with twine
- 4 tablespoon olive oil or canola, divided
- 4 tablespoon rosemary fresh, chopped
- 4 cloves garlic finely minced
- salt
- black pepper
- finishing salt such as Maldon or coarse sea salt, optional
Instructions
Start the Sauce
- In a medium saucepan, melt 4 tablespoon of the butter over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 4 minutes.
- Add the wine, 2¼ cups of broth, thyme, salt, and pepper, and bring to a boil. Lower the heat to medium and simmer for 20 minutes, or until reduced by half. Turn off heat. This can be done up to 3 days in advance. See NOTES.
Prepare the Roast and Finish the Sauce
- Meanwhile, rub 2 tablespoon of the oil all over the roast. Use your fingers to rub in the rosemary and garlic all over the roast. Liberally salt and pepper the entire roast. Allow the roast to sit at room temperature for 1 hour.
- Preheat oven to 425°F.
- Heat 2 tablespoon oil and 2 tablespoon butter in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and sear until browned all over, about 7 minutes. It's okay if you have to bend the roast to fit in the skillet.
- Place the skillet in the oven and cook until an internal temperature of 125°F is reached (for medium-rare). If you don't have an oven-proof skillet, transfer the roast to a baking pan. An instant-read thermometer ensures the correct internal temperature. See NOTES regarding cooking temperatures.
- Remove the roast from the skillet/pan, and allow to rest while you finish the sauce.
- Place the skillet (or pan) on the stove over medium heat. Add the remaining ¼ cup of beef broth and use a spatula to scrape up the bits stuck to the pan. Bring to a simmer and sprinkle with another ¼ teaspoon of salt. Pour the broth into the pan with reserved sauce. Stir to combine. Strain into a gravy boat if serving immediately. If not serving immediately, store the sauce and then gently reheat over low heat on the stove in a pan.
- Cut the twine from the meat and then slice the roast into ½-inch medallions. Place on a serving platter and serve warm, or at room temperature, with sauce on the side. Sprinkle the slices with finishing salt, if desired.
Notes
- The red wine sauce may be prepared up to three days ahead and kept refrigerated.
- The beef tenderloin benefits from marinating in oil, rosemary, and garlic for up to 12 hours before roasting.
- Let the roast come to room temperature for about an hour before cooking for even roasting.
- Cook the beef to preferred doneness temperatures: 130–135°F for medium-rare, 140–145°F for medium, and 150–155°F for medium-well (not recommended).
- Leftovers store refrigerated up to five days or frozen up to two months.
- For French dip sandwiches, reheat slices gently with Provolone cheese and warm red wine sauce for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 429mg | 18% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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