Beef Tenderloin with Red Wine Sauce Recipe

If you’ve ever wanted to wow your guests with something truly special, this Beef Tenderloin with Red Wine Sauce Recipe is exactly what you need. I absolutely love how this dish turns out — tender, juicy beef paired with a rich, velvety red wine sauce that feels fancy but is surprisingly straightforward to make. Whether it’s for a holiday celebration or a cozy weekend dinner, you’ll find that this recipe really impresses without the stress.

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Ingredients You’ll Need

These ingredients work beautifully to build layers of flavor — from the rich tenderness of the beef to the aromatic punch of rosemary and garlic, then rounded out by the deep complexity of red wine and thyme. When shopping, look for fresh herbs and a good quality red wine you’d happily sip on its own.

• Unsalted butter: Using unsalted lets you control the seasoning perfectly; plus, it adds a silky texture to the sauce.
• Shallots: Their mild onion flavor gently sweetens the sauce without overpowering it.
• Red wine: Choose a dry, full-bodied red like Cabernet Sauvignon or Merlot for depth.
• Beef broth: Divided – some goes in the sauce for richness, and some keeps the meat juicy.
• Fresh thyme: Adds a subtle earthiness that pairs wonderfully with beef.
• Kosher salt: For seasoning the meat and balancing flavors.
• Black pepper: Gives a mild heat and enhances the savory notes.
• Beef tenderloin: Ends folded, tied with twine for even cooking – the star of the dish!
• Olive oil (or canola): Used for searing, to get that gorgeous caramelized crust.
• Fresh rosemary: Chopped fresh adds a fragrant, piney aroma that livens up the roast.
• Garlic: Finely minced for a punch of savory goodness.
• Finishing salt (optional): Maldon or coarse sea salt adds a delightful crunch and bursts of saltiness on top.

Variations

I love encouraging you to make this recipe your own — you can easily customize the herbs or the sauce base to match what you have on hand or your dietary preferences. From swapping thyme for tarragon to using mushroom broth for a twist, the possibilities are endless.

• Herb swaps: I’ve tried fresh tarragon or sage instead of thyme and rosemary, which gives a lovely, slightly different herbal note.
• Vegetarian sauce version: Make the red wine sauce without beef broth, using vegetable stock or mushrooms for a flavorful twist if serving alongside a different main.
• Spicy kick: Adding a pinch of crushed red pepper flakes to the sauce gives it a subtle heat that my family goes crazy for.
• Oven roast temperature: For a more hands-off approach, roast at a lower temperature for longer to get an even pink center throughout.

How to Make Beef Tenderloin with Red Wine Sauce Recipe

Step 1: Get the beef ready for perfection

Start by folding the ends of your beef tenderloin and tying it tightly with kitchen twine to ensure it cooks evenly. Pat it dry with paper towels — moisture is the enemy of a good sear! Then season generously with kosher salt and pepper. This step is crucial because it builds the flavor foundation and helps you develop that gorgeous crust you’ll love.

Step 2: Sear the beef to lock in juices

Heat half of your olive oil in a large oven-proof skillet over medium-high heat until shimmering. Sear the beef tenderloin on all sides (about 3-4 minutes each) until it’s beautifully golden brown. Don’t rush this — that crust is what seals in flavor and juiciness. Once seared, transfer the skillet to a preheated oven to finish cooking.

Step 3: Roast the beef to your perfect doneness

Roast the tenderloin at 425°F (220°C) for about 20-28 minutes, depending on your desired doneness: 20 minutes for medium-rare or closer to 28 for medium. I use an instant-read meat thermometer — 130°F for medium-rare is my sweet spot. After roasting, tent with foil and let it rest for 15 minutes to redistribute the juices. This resting step seriously makes all the difference in tenderness.

Step 4: Make the luscious red wine sauce

While the beef rests, use the same skillet (don’t clean it!) to make your sauce. Melt 3 tablespoons of butter, then sauté the chopped shallots and garlic until fragrant and translucent. Pour in the red wine and scrape up those delicious browned bits from the pan — that’s flavor gold! Add beef broth and thyme sprigs, then simmer until the liquid reduces by half and the sauce thickens slightly. Finish by whisking in the remaining butter off the heat for a silky texture.

Step 5: Serve and savor

Slice the rested beef tenderloin into medallions and plate it beautifully, then spoon the warm red wine sauce over the top. If you like, sprinkle with finishing salt for that tempting crunch. Your guests are going to ask for seconds — and maybe the recipe too!

How to Serve Beef Tenderloin with Red Wine Sauce Recipe

Garnishes

I’m a big fan of finishing this dish with a sprinkle of Maldon sea salt for texture and a fresh sprig of rosemary or thyme to tie the presentation and flavors together. It adds that little extra touch that makes the dish feel elevated and restaurant-worthy.

Side Dishes

To round out the meal, my go-to sides are buttery mashed potatoes or roasted garlic smashed potatoes, and seasonal veggies like sautéed green beans or caramelized carrots. These pair perfectly, soaking up the luscious red wine sauce and balancing the richness.

Creative Ways to Present

For special occasions, I like to serve the beef tenderloin on a wooden board with the red wine sauce in a small gravy boat on the side. It invites guests to serve themselves and feels warm and inviting. You can also add edible flowers or microgreens for a pop of color.

Make Ahead and Storage

Storing Leftovers

Leftover beef tenderloin wrapped tightly in foil or plastic wrap stays juicy in the fridge for up to 3 days. I store the red wine sauce separately in an airtight container to keep flavors fresh and avoid over-thickening.

Freezing

I’ve successfully frozen slices of cooked beef tenderloin and the sauce in sealed containers. When thawed slowly overnight in the fridge, they retain great taste and texture, making for a quick, elegant meal later on.

Reheating

To reheat, I gently warm the beef slices in a low oven (around 250°F) wrapped in foil to prevent drying out, while reheating the sauce on the stove until just simmering. This keeps the meat tender and the sauce silky.

FAQs

Final Thoughts

This Beef Tenderloin with Red Wine Sauce Recipe holds a special place in my heart because it’s the dish I turn to when I want to impress without stress. I used to be intimidated by roasting tenderloin, but this approach makes it approachable, and the result feels like a restaurant meal at home. Try it for your next celebration or fancy weeknight — trust me, your family and friends will be raving about it, and you’ll feel like a kitchen rockstar!

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