If you’ve ever wanted to impress your family or guests with a restaurant-quality dinner that’s surprisingly doable at home, this Beef Tenderloin with Red Wine Sauce Recipe is just the ticket. I absolutely love how this tender, juicy cut pairs beautifully with a rich, flavorful red wine sauce that feels luxurious but isn’t complicated. Stick with me here—I’ll walk you through every step so you can nail this dish and wow everyone around your table.
Why You’ll Love This Recipe
- Elegant yet Easy: It looks fancy but is straightforward enough for a weeknight treat or special occasion.
- Perfectly Tender Meat: The tenderloin stays juicy and melts in your mouth every time with this method.
- Flavorful Sauce: The silky red wine sauce adds depth and sophistication without overwhelming the beef.
- Make-Ahead Friendly: You can prepare the sauce in advance, making dinner stress-free.
Ingredients You’ll Need
Every ingredient in this Beef Tenderloin with Red Wine Sauce Recipe works together to bring out bold, yet balanced flavors. I suggest picking the freshest herbs you can find and choosing a good quality red wine you actually enjoy drinking—the sauce really shines with a nice wine.
- Unsalted Butter: I use it divided—the richness really rounds out both the meat and sauce.
- Shallots: They add a subtle sweetness to the sauce without that harsh onion bite.
- Red Wine: Go for a dry, full-bodied wine like Cabernet Sauvignon or Merlot for the best flavor.
- Beef Broth: Using homemade or low-sodium broth gives you control over salt and depth.
- Fresh Thyme: It adds a woodsy note that complements the beef perfectly.
- Kosher Salt and Black Pepper: Essential for seasoning and enhancing all those beautiful flavors.
- Beef Tenderloin: Ask your butcher to tie and fold the ends for even cooking—this really makes a difference.
- Olive Oil: Use a neutral or light olive oil if you prefer a subtler flavor.
- Fresh Rosemary: I finely chop it to release those aromatic oils.
- Garlic: Minced finely to infuse the meat without overpowering it.
- Finishing Salt (Optional): Maldon or coarse sea salt adds a wonderful crunch and a pop of salinity right before serving.
Variations
I love to mix things up depending on the season or what I have on hand. This Beef Tenderloin with Red Wine Sauce Recipe is really flexible, so feel free to experiment to suit your taste or dietary needs.
- Herb Variations: Sometimes I replace rosemary with tarragon or sage for a different aromatic profile.
- Wine Swap: If you’re not a red wine fan, try a rich port or even a dry sherry instead; it changes the sauce but still tastes fantastic.
- Vegetarian Twist: For a veggie version, substitute beef broth with mushroom broth and serve over grilled portobello mushrooms.
- Heat Boost: Add a pinch of crushed red pepper into the sauce if you like a little kick—it wakes things up beautifully.
How to Make Beef Tenderloin with Red Wine Sauce Recipe
Step 1: Preparing and Seasoning the Beef Tenderloin
When I first made this, I overlooked tying the ends properly and ended up with uneven cooking—don’t make my mistake! Fold the ends over and secure with kitchen twine so the tenderloin cooks evenly. Pat the meat dry with paper towels, then season generously all over with salt, pepper, chopped rosemary, and minced garlic. Let it rest while you prepare your pan—that little resting time really helps the flavors soak in.
Step 2: Searing the Tenderloin for Color and Flavor
Heat half your olive oil in a large oven-proof skillet over medium-high heat. When it’s shimmering hot, place your tenderloin in the pan and sear each side for about 2-3 minutes until it develops a beautiful golden-brown crust. This step locks in the juices and adds that irresistible depth of flavor you’ll love. Trust me, the smell alone is worth the effort!
Step 3: Roasting to Perfection
Once seared, pop the skillet into a preheated oven at 425°F (220°C). Roast for about 20-28 minutes depending on your preferred doneness—I aim for medium rare, which is about 125°F internal temperature after resting. Use a meat thermometer to check, because that’s the best way to avoid accidental overcooking. The tenderloin will rest and rise in temperature slightly after you pull it from the oven.
Step 4: Making the Red Wine Sauce
While the beef rests, start your sauce in the same pan. Melt butter and sauté chopped shallots until soft and translucent—this builds your flavor base. Add the red wine and rosemary sprigs, then simmer until it reduces by half. Next, pour in the beef broth a little at a time, letting it simmer and thicken for about 15 minutes. Strain out solids if you want a silky smooth sauce, then whisk in the remaining butter off heat for that gorgeous glossy finish.
Step 5: Serving Your Masterpiece
Slice your tenderloin into thick medallions, arrange them on a warm platter, then generously spoon your red wine sauce over the top. Finish with a sprinkle of finishing salt if you like that extra crunch. Your guests will be swooning—and you’ll be proud knowing you made this in your own kitchen.
Pro Tips for Making Beef Tenderloin with Red Wine Sauce Recipe
- Rest Your Meat: Letting the tenderloin rest for at least 10 minutes after roasting makes all the difference in juiciness.
- Use a Meat Thermometer: It’s the only reliable way to get the perfect roast without guessing.
- Deglaze the Pan: Scrape up all those brown bits after searing—they’re packed with flavor for your sauce.
- Don’t Rush Reduction: Slow simmering lets the wine and broth concentrate for a luscious, balanced sauce.
How to Serve Beef Tenderloin with Red Wine Sauce Recipe
Garnishes
I usually finish this dish with a sprinkle of flaky Maldon salt because the crunch and burst of saltiness contrast beautifully with the tender beef. A few fresh thyme or rosemary sprigs on the side add a lovely touch of color and aroma that guests always comment on.
Side Dishes
For sides, my go-to is creamy mashed potatoes or garlic roasted fingerling potatoes—they soak up that red wine sauce like a dream. I also love serving it with sautéed green beans with almonds or a simple buttered asparagus to keep things fresh and light.
Creative Ways to Present
When I’m hosting a special dinner, I like to plate individual portions with a brushstroke of the red wine sauce on the plate, stack the tenderloin medallions slightly overlapping, and garnish with microgreens or edible flowers for a restaurant-style look. It always makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
I wrap leftovers tightly in foil or plastic wrap, then store in an airtight container in the fridge. The beef stays moist for a couple of days, especially when you keep a bit of that delicious red wine sauce with it—it really preserves the flavor and juiciness.
Freezing
While I prefer fresh, I’ve frozen leftover slices in airtight freezer bags with a touch of sauce to prevent drying out. Thaw overnight in the fridge and you’re good to go. Just be aware the texture might soften slightly after freezing but still tastes excellent.
Reheating
To reheat, I pop slices into a warm skillet over low heat with a splash of beef broth or sauce to keep them moist, covering loosely with foil. This gentle reheating keeps the tenderloin juicy and avoids overcooking. Microwaving works but watch the timing to prevent drying out.
FAQs
-
Can I use other cuts of beef for this recipe?
While this recipe is designed specifically for beef tenderloin, you can adapt it to other premium cuts like filet mignon or sirloin roast. Just keep in mind the cooking times will vary, and tenderloin remains the most tender option.
-
What type of red wine works best for the sauce?
A dry red wine with good body like Cabernet Sauvignon, Merlot, or Pinot Noir typically makes the best sauce. Avoid cooking wines or anything too sweet, as this will affect the sauce’s depth and balance.
-
Can the red wine sauce be made ahead of time?
Absolutely! In fact, making the sauce a day or two ahead lets the flavors meld even more. Just store it covered in the fridge and gently reheat on the stove before serving.
-
How do I know when the beef tenderloin is done?
Using a meat thermometer is your best bet. For medium rare, aim for an internal temperature of about 125°F (52°C). Remember, the meat will continue to cook slightly as it rests, so pulling it out a few degrees earlier helps avoid overcooking.
Final Thoughts
This Beef Tenderloin with Red Wine Sauce Recipe holds a special place in my recipe arsenal because it consistently delivers elegance without fuss. Whether it’s a holiday feast or a cozy weekend dinner, it’s one of those meals that impresses every time and makes everyone feel a little celebrated. I can’t wait for you to try it yourself—you’ll enjoy the compliments as much as the meal!
Print
Beef Tenderloin with Red Wine Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 103 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A classic Beef Tenderloin roast served with a rich and flavorful red wine sauce, perfect for special occasions or a sophisticated dinner. This dish features a tender, juicy beef tenderloin seasoned with fresh rosemary and garlic, seared and roasted to perfection, accompanied by a savory red wine reduction made with shallots, thyme, and beef broth.
Ingredients
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 black pepper, to taste
- Finishing salt (such as Maldon or coarse sea salt), optional
Red Wine Sauce
- 6 tbsp unsalted butter (divided)
- 2 shallots, chopped
- 1⅓ cups red wine
- 2½ cups beef broth (divided)
- 3 sprigs fresh thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Prepare the Beef Tenderloin: Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels. Rub the tenderloin with 2 tbsp of olive oil, then coat it evenly with chopped rosemary, minced garlic, salt, and black pepper. Tie the ends of the tenderloin with kitchen twine to ensure even cooking.
- Sear the Tenderloin: Heat the remaining 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides until it develops a deep brown crust, about 2-3 minutes per side. This locks in the juices and builds flavor.
- Roast the Tenderloin: Transfer the skillet with the seared tenderloin to the preheated oven. Roast the beef for about 20-25 minutes, or until an instant-read thermometer registers 125°F (52°C) for medium-rare. Adjust time if you prefer your meat more or less done. Remove from oven and tent lightly with foil to rest.
- Make the Red Wine Sauce – Step 1: While the beef rests, melt 3 tbsp of butter in a medium saucepan over medium heat. Add the chopped shallots and sauté until softened and translucent, about 3-4 minutes.
- Make the Red Wine Sauce – Step 2: Pour in the red wine and add the fresh thyme sprigs. Bring to a boil then reduce to a simmer, allowing the wine to reduce by about half, approximately 10-12 minutes.
- Make the Red Wine Sauce – Step 3: Add 2 cups of beef broth to the reduced wine mixture. Continue to simmer gently until the sauce is thick enough to coat the back of a spoon, about 10-15 minutes. Remove the thyme sprigs.
- Finish the Sauce: Whisk in the remaining 3 tbsp unsalted butter one tablespoon at a time until the sauce is glossy and smooth. Season with kosher salt and black pepper to taste. Keep warm until serving.
- Serve: Slice the rested beef tenderloin into thick medallions. Plate and spoon the warm red wine sauce generously over the slices. Sprinkle finishing salt over the beef if desired for extra texture and flavor. Enjoy immediately.
Notes
- Beef Tenderloin with Red Wine Sauce is a show-stopper roast suitable for serving 8 to 12 people when using a whole tenderloin.
- For smaller servings of about 4, use a 2 to 3 lb tenderloin roast.
- The red wine sauce can be prepared ahead of time and reheated gently before serving.
- Leftover beef tenderloin and sauce make excellent sandwiches or can be repurposed into other recipes.
- Use a meat thermometer for best results to avoid overcooking the centercut tenderloin.
Nutrition
- Serving Size: 1 serving
- Calories: 187 kcal
- 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
