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Wine Roasted Beef Tenderloin

Wine roasted beef tenderloin is fancy enough for a dinner party and easy enough to make tonight for the family. The meat was marinated in wine to make it flavorful and tender and covered in a peppery crust and herbs before roasting.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 d
Total Time
50 mins
Servings: 6 people
Calories: 269 kcal
Course: Main Course
Cuisine: American

Ingredients

Marinade:
  • 2 1/2 lbs beef tenderloin
  • 1/2 cup red wine
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce 
  • 6 cloves garlic minced
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
Cooking the Beef:
  • 1/2 cup mixed whole peppercorns freshly ground
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/3 cup oil
  • 4 tablespoons butter salted or unsalted
  • 1 cup mini grape tomatoes
  • 4 fresh thyme sprigs

Instructions

One night before cooking prepare the marinade.
    Cup of Yum
  1. Mix red wine, Worcestershire sauce, minced garlic, sea salt, and ground black pepper in a large bowl.
  2. Rinse the meat well and trim away some of the fat, but not all. Poke the meat using a fork; this will ensure the marinade gets deep into the meat.
  3. Place the meat in a large ziplock bag and pour the marinade over it. Place in the fridge for 24 hours. After 12 hours have passed, turn the ziplock bag on the other side to ensure uniform distribution of the marinade.
Preheat oven to 475F.
  1. Remove meat from the oven, and discard the marinade.
  2. Add three tablespoons of oil to a small baking pan, grease it, and set aside.
  3. Place a medium skillet over medium heat, and when the skillet is hot, add the remaining oil.
  4. When the oil is smoking, sear the tenderloin. Be careful, as oil may pop from the skillet. Add four tablespoons of butter to the skillet and cover with a lid. Two or three minutes later, when one side is starting to turn nice and brown, flip the meat to the other side and cook for another 2-3 minutes until golden brown.
  5. In a small bowl, mix 1/2 cup freshly ground pepper, garlic powder, onion powder, salt, and dried thyme.
  6. Place the tenderloin in the pan and cover with the pepper mixture. Press the pepper mixture onto the surface of the meat. Put four tablespoons of butter over the meat and top with three fresh thyme sprigs. Add tomatoes to the baking pan.
  7. Stick the long needle of the thermometer lengthwise into the meat and bake it until the temperature reaches just under 140 degrees, about fifteen to twenty minutes for a pink middle and about thirty minutes for meat on the medium—well-done side.
  8. Remove the meat from the oven, cover with aluminum foil, and let it stand for ten minutes before slicing. Garnish with fresh thyme and serve.

Nutrition Information

Calories 269kcal (13%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 0.05g Sodium 792mg (33%) Potassium 466mg (13%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 691IU (14%) Vitamin C 5mg (6%) Calcium 110mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 269

% Daily Value*

Calories 269kcal 13%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 22g 34%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 12g 60%
Trans Fat 0.05g 3%
Sodium 792mg 33%
Potassium 466mg 10%
Fiber 6g 24%
Sugar 1g 2%
Vitamin A 691IU 14%
Vitamin C 5mg 6%
Calcium 110mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.