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
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 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
