If you’re looking for that one recipe that feels fancy but is actually totally doable at home, then get ready because this Beef Tenderloin with Red Wine Sauce Recipe is going to be your new go-to. I absolutely love how this turns out – tender, juicy beef with a silky, deeply flavorful red wine sauce that just sings on the palate. Whether you’re cooking for a special occasion or want to impress friends without stress, stick around because I’m spilling all my best tips to make your kitchen feel like a top steakhouse.
Why You’ll Love This Recipe
- Impressively Elegant: This beef tenderloin looks and tastes like you spent hours prepping, but honestly, it’s pretty straightforward.
- Deep, Layered Flavors: The red wine sauce perfectly complements the rich beef — a match made in heaven every time.
- Flexible Portions: Whether you’re serving a small family dinner or a larger group, you can adjust the roast size easily.
- Make Ahead Friendly: You can prepare the sauce days ahead, saving you stress on the big day.
Ingredients You’ll Need
When you gather these ingredients, you’ll see how each one plays a star role in building that rich, savory profile. You’ll want fresh herbs and good-quality red wine for the sauce, plus that beautiful beef tenderloin — and don’t skip the butter; it really brings the sauce to life.
- Unsalted butter: Using unsalted helps you control the seasoning better, and butter adds that lovely silkiness to the sauce.
- Shallots: They give a sweet, mild onion flavor that melts into the sauce perfectly.
- Red wine: Choose a dry red you enjoy drinking — I prefer a Pinot Noir or Cabernet Sauvignon for richer flavor.
- Beef broth: Use a good-quality broth or homemade stock for depth in your sauce.
- Fresh thyme: Fresh herbs elevate the flavor profile far beyond dried—I always keep a small herb garden just for this!
- Kosher salt and black pepper: Essential for seasoning both the meat and sauce.
- Beef tenderloin: The star of the show! The tied ends help it cook evenly.
- Olive oil (or canola): For a good sear—non-burnt and flavorful.
- Fresh rosemary: Adds an aromatic kick, especially when paired with garlic.
- Garlic: Finely minced for even distribution and a gentle punch of flavor.
- Finishing salt: I love Maldon sea salt flakes for a pop of texture before serving, but it’s optional.
Variations
I like to tweak this beef tenderloin recipe depending on the season or who I’m cooking for. The basics remain the same, but these little switches keep it exciting and personalized for you too!
- Herb Swap: I’ve swapped rosemary for sage or tarragon before, and it gave the beef a fresh, different aroma that my family loved.
- Spice it Up: Adding a pinch of smoked paprika or crushed red pepper flakes to the sauce brings a warm depth if you want a little kick.
- Diet-Friendly: For a dairy-free version, I use olive oil instead of butter in the sauce — it still tastes amazing.
- Make it a Surf & Turf: Add sautéed mushrooms or grilled shrimp as a tasty side to mix things up without losing that elegant feel.
How to Make Beef Tenderloin with Red Wine Sauce Recipe
Step 1: Prep Your Tenderloin for the Perfect Roast
First things first: bring your beef tenderloin to room temperature before you start cooking—about 30 minutes on the counter is ideal. This step ensures even cooking. While waiting, season the tenderloin generously with kosher salt and black pepper, then rub it with olive oil, fresh rosemary, and garlic. You’ll love how the aromas build — it smells incredible even before cooking!
Step 2: Sear for that Gorgeous Crust
Heat half the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the tenderloin on all sides until it develops a deep brown crust, about 3-4 minutes per side. This step locks in the juices and adds flavor — don’t skip it! After searing, transfer the skillet to a preheated oven (425°F) to roast. Timing here depends on your preferred doneness; for medium-rare, about 20-25 minutes usually does the trick.
Step 3: Make the Red Wine Sauce While the Beef Rests
Once your tenderloin is out of the oven, tent it with foil and let it rest at least 15 minutes — this step is magic for juicy meat. Meanwhile, melt butter in a saucepan, then sauté shallots until translucent. Add the red wine, beef broth, thyme sprigs, salt, and pepper, and simmer until the sauce reduces by half and thickens slightly. Don’t rush this; slow simmering concentrates the flavors beautifully. Finish the sauce by whisking in the remaining butter for smoothness and sheen.
Step 4: Slice and Serve with Style
Slice the rested tenderloin into thick medallions and drizzle generously with your luscious red wine sauce. If you like, sprinkle some finishing sea salt flakes on top for a lovely crunch and salt pop. I promise you, your friends and family will be asking for seconds!
Pro Tips for Making Beef Tenderloin with Red Wine Sauce Recipe
- Let the Meat Rest: I used to slice right away, but resting makes all the difference in juicy, tender bites.
- Watch Your Oven Timing: Investing in a meat thermometer is a game-changer—it helps you hit the perfect medium-rare every time.
- Slow Simmer Your Sauce: Rushing the reduction can make your sauce bitter; gentle heat brings out the best flavors.
- Use Fresh Herbs: Fresh thyme and rosemary really brighten this dish, so avoid dried if you can.
How to Serve Beef Tenderloin with Red Wine Sauce Recipe
Garnishes
I almost always finish with a sprinkle of flaky Maldon salt and sometimes a few fresh thyme leaves. It just adds a beautiful visual and a perfect little flavor punch right at the end.
Side Dishes
My go-to sides are garlic mashed potatoes and roasted asparagus. The creamy potatoes soak up the red wine sauce beautifully, and asparagus adds a bright, earthy crunch to balance the richness.
Creative Ways to Present
I love plating this beef on a large wooden board for family-style dining, surrounded by charred lemon halves and sprigs of fresh rosemary. It’s perfect for holiday dinners or dinner parties because it feels rustic yet elegant.
Make Ahead and Storage
Storing Leftovers
I wrap leftover sliced beef tightly in foil or airtight containers and store it in the fridge for up to 3 days. The sauce I keep separate to avoid losing its texture.
Freezing
Freezing works well for the red wine sauce — just pour it into a sealed container or freezer bags. Beef tenderloin can be frozen but it’s best sliced first. When defrosting, do it slowly in the fridge overnight to keep tenderness.
Reheating
To reheat, gently warm beef slices in a pan over low heat with a splash of beef broth or water to avoid drying out. Reheat the sauce separately on the stovetop and then pour it over. This keeps that fresh-from-the-oven magic alive!
FAQs
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What cut of beef is best for this recipe?
Beef tenderloin is the ideal cut because it’s incredibly tender and cooks evenly, especially when the ends are folded and tied as in this recipe. It’s perfect for impressive yet simple roasting.
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Can I prepare the red wine sauce in advance?
Absolutely! In fact, making the red wine sauce ahead of time lets those flavors deepen. You can refrigerate it for up to 3 days and gently reheat it on the stove just before serving.
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How do I know when the beef tenderloin is done?
The best way is to use a meat thermometer. For medium-rare, remove the beef from the oven when the internal temperature hits 130°F to 135°F, then let it rest and it will rise slightly to a perfect 140°F.
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What kind of wine should I use for the sauce?
Use a dry red wine that you enjoy drinking — Pinot Noir, Merlot, or Cabernet Sauvignon all work great. Avoid sweet wines, as they can make the sauce overly sweet and throw off the balance.
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Can I cook the beef tenderloin ahead and reheat it?
You can, but it’s best to slice the beef first. Reheat slices gently on the stovetop with a bit of broth to keep them juicy, then serve with warmed sauce. This method preserves tenderness and flavor.
Final Thoughts
This Beef Tenderloin with Red Wine Sauce Recipe genuinely brings a little luxury into an everyday kitchen, and once you master these steps, you’ll feel confident to make it again and again. I still remember the first time I made this for my family – their jaws dropped, and I knew I had a winner for life. Give it a try, enjoy the process, and don’t forget to savor every bite. You’re going to love the way this makes you look like a pro!
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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
This Beef Tenderloin with Red Wine Sauce is a luxurious and impressive roast perfect for special occasions or elegant dinners. The tenderloin is seasoned and seared to perfection before oven roasting, then served with a rich, flavorful red wine sauce made from shallots, fresh thyme, and beef broth. The sauce can be prepared ahead of time, making this dish both convenient and delicious. It serves 8 to 12 people, ideal for gatherings.
Ingredients
Beef Tenderloin
- 1 4 lb beef tenderloin (ends folded over and tied with twine)
- salt and pepper, to taste
- 4 tbsp olive oil (or canola oil, divided)
- 4 tbsp fresh rosemary, chopped
- 4 cloves garlic, finely minced
- 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 as needed. Season the beef tenderloin generously with salt and pepper. Fold the ends over and tie the tenderloin with twine to hold its shape during cooking.
- Sear the Tenderloin: Heat 2 tablespoons of olive oil in a heavy skillet or pan over medium-high heat. Add the tied tenderloin and sear it on all sides until evenly browned, about 2-3 minutes per side.
- Roast the Tenderloin: Transfer the seared tenderloin to an oven-safe pan. Mix the remaining olive oil with the minced garlic and chopped rosemary, then rub this mixture evenly over the tenderloin. Roast in the oven until the internal temperature reaches your desired doneness (about 28 minutes for medium-rare). Allow the meat to rest before slicing.
- Make the Red Wine Sauce: In the same skillet used for searing, melt 4 tbsp of butter over medium heat. Add chopped shallots and cook until softened. Pour in the red wine and simmer until reduced by half. Add 1½ cups of beef broth and thyme sprigs; continue to reduce the sauce by half again. Remove thyme sprigs, then whisk in the remaining 2 tbsp butter to finish the sauce. Season with Kosher salt and black pepper to taste.
- Serve: Slice the rested beef tenderloin. Arrange on a serving platter and spoon the red wine sauce over the slices. Optionally, sprinkle with finishing salt for added texture and flavor. Serve immediately.
Notes
- Beef Tenderloin with Red Wine Sauce is a show-stopper of a roast perfect for serving 8 to 12 people. For 4 servings, choose a smaller 2 to 3 lb tenderloin roast.
- The red wine sauce can be prepared days in advance and gently reheated before serving.
- Leftovers are delicious and can be used in sandwiches or as a hearty entrée topped with warm sauce.
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
