Description
Beef Tenderloin with Red Wine Sauce is an elegant and flavorful roast perfect for special occasions. Featuring a tender beef tenderloin rubbed with rosemary and garlic and cooked to medium-rare perfection, it is served with a rich, savory red wine sauce made from shallots, red wine, beef broth, and fresh thyme. This dish serves 8 and can be made ahead with the sauce prepared in advance, making it ideal for entertaining.
Ingredients
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 butter over medium heat. Add the chopped shallots and cook, stirring occasionally, until they are soft and translucent, about 4 minutes. Then add the red wine, 2¼ cups of beef broth, fresh thyme sprigs, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium and simmer for 20 minutes or until the liquid is reduced by half. Turn off the heat and set aside. The sauce can be prepared up to 3 days in advance and refrigerated.
- Prepare the Roast: Rub 2 tablespoons of oil all over the beef tenderloin. Using your fingers, massage the chopped rosemary and minced garlic evenly across the surface of the roast. Season liberally with salt and pepper on all sides. Let the roast sit at room temperature for 1 hour to ensure even cooking.
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for roasting the tenderloin.
- Sear the Roast: Heat 2 tablespoons of oil and 2 tablespoons of butter in a large oven-proof skillet or Dutch oven over medium-high heat. Add the beef tenderloin and sear it until browned on all sides, about 7 minutes. It's acceptable to bend the roast to fit the skillet if needed.
- Roast the Beef: Transfer the skillet with the seared roast to the preheated oven. Cook until the internal temperature reaches 125°F (52°C) for medium-rare doneness, checking with an instant-read thermometer. If you do not have an oven-proof skillet, transfer the roast to a baking pan for roasting.
- Rest the Roast: Remove the roast from the oven and transfer it to a cutting board. Allow it to rest while you finish making the sauce, which lets the juices redistribute for a moist and tender result.
- Finish the Sauce: Place the skillet or baking pan back on the stovetop over medium heat. Add the remaining ¼ cup of beef broth and use a spatula to scrape up any browned bits stuck to the pan. Bring it to a simmer and sprinkle an additional ¼ teaspoon of salt. Pour this broth mixture into the reserved sauce, stir to combine, and strain if serving immediately. If not serving right away, store the sauce separately and gently reheat on low before serving.
- Slice and Serve: Cut the kitchen twine from the rested roast. Slice the beef into ½-inch thick medallions. Arrange on a serving platter and serve warm or at room temperature with the rich red wine sauce on the side. Optionally, sprinkle the slices with finishing salt such as Maldon for an added burst of texture and flavor.
Notes
- Watch the recipe video available near the top of the blog post for visual guidance on preparation and cooking techniques.
- A whole beef tenderloin serves 8 to 12 people; for smaller groups, a 2 to 3 lb tenderloin will serve 4 to 6 people. Ensure the tenderloin ends are folded and tied with twine for even cooking.
- Doneness temperatures to guide cooking: Medium-Rare (130 - 135°F), Medium (140 - 145°F), Medium Well (150 - 155°F, not recommended).
- The red wine sauce can be prepared and reduced up to 3 days in advance to save time on cooking day.
- The beef roast marinated with oil, rosemary, and garlic can be prepared up to 12 hours in advance; just let it come to room temperature for 1 hour before roasting.
- Leftovers keep well in the refrigerator for up to 5 days and can be frozen for up to 2 months.
- For an unbeatable French dip sandwich, gently reheat a slice of roast (avoid overcooking), top with Provolone cheese, place on a bun, and serve with warmed sauce perfect for dipping.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Entree
- Method: Roasting
- Cuisine: American
