Beef Tenderloin with Red Wine Sauce Recipe
This Beef Tenderloin with Red Wine Sauce recipe offers an elegant and flavorful roast perfect for special occasions or gourmet dinners. The tender, juicy beef is seared and oven-roasted to medium-rare perfection, accompanied by a rich red wine reduction enhanced with shallots, fresh thyme, and beef broth. Finished with garlic and rosemary rub, this dish guarantees a sophisticated taste experience with a tender texture and a luscious, well-balanced sauce.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 43 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
For the Sauce:
- 6 tablespoons unsalted butter, divided
- 2 shallots, chopped
- 1⅓ cups red wine
- 2½ cups beef broth, divided
- 3 sprigs fresh thyme
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
For the Roast:
- 1 4-lb beef tenderloin, ends folded over and tied with twine
- 4 tablespoons olive oil or canola oil, divided
- 4 tablespoons fresh rosemary, chopped
- 4 cloves garlic, finely minced
- Salt and pepper, to taste
- Finishing salt such as Maldon or coarse sea salt, optional
Instructions
- Start the Sauce: In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the chopped shallots and cook, stirring occasionally, until soft, about 4 minutes, creating a flavorful base for the sauce.
- Simmer the Sauce: Add the red wine, 2¼ cups of beef broth, fresh thyme sprigs, Kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium and simmer for 20 minutes, or until the sauce is reduced by half. Turn off heat. The sauce can be prepared up to 3 days in advance and stored.
- Prepare the Roast: Rub 2 tablespoons of oil all over the beef tenderloin. Use your fingers to evenly rub in the chopped rosemary and minced garlic. Liberally season the roast with salt and pepper. Allow the roast to rest at room temperature for 1 hour to enhance even cooking.
- Preheat Oven: Heat the oven to 425°F (220°C) to prepare for roasting the beef tenderloin.
- Sear the Roast: In a large oven-proof skillet or Dutch oven, heat 2 tablespoons oil and 2 tablespoons butter over medium-high heat. Add the roast and sear on all sides until it is browned, approximately 7 minutes. The roast may need to be bent slightly to fit.
- Roast the Beef: Transfer the skillet with the roast into the preheated oven. Cook until the internal temperature reaches 125°F (52°C) for medium-rare doneness. Use an instant-read thermometer to ensure accuracy. If the skillet is not oven-proof, transfer the roast to a baking pan.
- Rest the Roast: Remove the roast and let it rest outside the oven to allow juices to redistribute.
- Finish the Sauce: Place the skillet back on the stove over medium heat. Add the remaining ¼ cup beef broth and scrape up browned bits stuck to the pan with a spatula. Bring to a simmer and season with an additional ¼ teaspoon salt. Combine this broth with the reserved sauce and stir well. Strain the sauce into a gravy boat if serving immediately or store and gently reheat before serving.
- Slice and Serve: Cut the twine off the roast and slice into ½-inch thick medallions. Arrange slices on a serving platter and serve warm or at room temperature with the red wine sauce on the side. Optionally, sprinkle with finishing salt for added texture and flavor.
Notes
- Watch the video near the top of the blog post on the YouTube channel for visual guidance.
- This recipe serves 8 to 12 people. For smaller portions, a 2 to 3 lb tenderloin feeds 4 to 6 people. Ensure the ends of the tenderloin are tied with twine to maintain shape.
- Doneness Temperatures: Medium-Rare: 130-135°F; Medium: 140-145°F; Medium Well (not recommended): 150-155°F.
- The red wine sauce can be reduced up to 3 days in advance.
- The roast can be marinated with oil, rosemary, and garlic up to 12 hours before cooking. Always allow the roast to come to room temperature before roasting.
- Leftovers keep refrigerated for up to 5 days and can be frozen for up to 2 months.
- For an outstanding French dip sandwich, gently reheat slices of the roast without overcooking, add a slice of Provolone cheese on top, place on a bun, and serve with reheated sauce for dipping.
Keywords: Beef Tenderloin, Red Wine Sauce, Roast Beef, Medium Rare Roast, Elegant Dinner Recipe, Rosemary Garlic Beef, Beef Tenderloin Roast