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
Scale
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
