Description

This Beef Tenderloin with Red Wine Sauce recipe delivers a tender, flavorful roast perfect for special occasions. The beef tenderloin is seared and roasted to perfection, then served with a rich, aromatic red wine and beef broth sauce enhanced with shallots, thyme, garlic, and fresh rosemary. Ideal for serving 8 to 12 guests, this classic dish pairs beautifully with a variety of sides and can be prepared with the sauce made ahead to save time.

Ingredients

Scale

Beef Tenderloin

1 4 lb beef tenderloin (ends folded over and tied with twine)
4 tbsp olive oil or canola oil (divided)
4 tbsp fresh rosemary (chopped)
4 cloves garlic (finely minced)
Salt and pepper (to taste)

Red Wine Sauce

6 tbsp unsalted butter (divided)
2 shallots (chopped)
1 1/3 cups red wine
2 1/2 cups beef broth (divided)
3 sprigs fresh thyme
1/2 tsp Kosher salt
1/4 tsp black pepper

Finishing

Finishing salt such as Maldon or coarse sea salt (optional)

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Instructions

Prepare the beef tenderloin: Preheat your oven and pat the beef tenderloin dry. Fold over and tie the ends with twine to ensure even cooking. Season generously with salt and pepper.
Season the beef: Rub the tenderloin with half of the olive oil, minced garlic, and chopped rosemary, making sure the seasoning is evenly distributed.
Sear the beef: Heat a large skillet over medium-high heat with the remaining olive oil. Sear the beef on all sides until browned, about 3-4 minutes per side. This locks in the juices and adds flavor.
Roast the beef: Transfer the seared tenderloin to a roasting pan and roast in the preheated oven for about 25-30 minutes or until an internal temperature of 125°F (for medium-rare) is reached. Remove from the oven and let rest for at least 15 minutes to allow juices to redistribute.
Make the red wine sauce: While the beef rests, melt 3 tablespoons of butter in the skillet used for searing over medium heat. Add the chopped shallots and cook until softened, about 3 minutes. Pour in the red wine and bring to a simmer, scraping up browned bits from the pan.
Add broth and thyme: Add 2 cups of beef broth and the fresh thyme sprigs. Simmer the mixture until reduced by half and slightly thickened, around 15-20 minutes. Season with kosher salt and black pepper.
Finish the sauce: Remove thyme sprigs and whisk in the remaining 3 tablespoons of butter to enrich the sauce and give it a smooth, glossy texture.
Serve: Slice the rested beef tenderloin and drizzle the red wine sauce over the top. Optionally, finish with a sprinkle of finishing salt like Maldon for added texture and flavor.

Notes

Beef Tenderloin with Red Wine Sauce is a show-stopper of a roast perfect for entertaining.
For 4 servings, opt for a 2 to 3 lb tenderloin roast.
The red wine sauce can be prepared a day or two ahead and reheated gently before serving.
Leftovers are delicious and can be repurposed into sandwiches or as a main for another meal.

Nutrition

Serving Size: 1 serving (approx. 6 oz cooked beef with sauce)
Calories: 187
Sugar: 1 g
Sodium: 429 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 23 mg