Description
This Beef Tenderloin with Red Wine Sauce is an elegant and flavorful roast perfect for special occasions. Featuring a tender, juicy center enveloped in a fragrant herb crust and served with a luxurious red wine reduction, this dish serves 8 to 12 people and makes for impressive leftovers.
Ingredients
Scale
For the Beef Tenderloin
- 1 4 lb beef tenderloin (ends folded over and tied with twine)
- 4 tbsp olive oil (or canola), divided
- 4 tbsp fresh rosemary, chopped
- 4 cloves garlic, finely minced
- Salt and pepper, to taste
- Finishing salt (such as Maldon or coarse sea salt), optional
For the 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 oven to 425°F (220°C). Tie the beef tenderloin with kitchen twine to ensure even cooking. Season generously with salt and pepper. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side to develop a deep crust.
- Roast the Beef: Mix the chopped rosemary and minced garlic with the remaining 2 tablespoons of olive oil and rub this herb mixture all over the seared tenderloin. Transfer the skillet to the preheated oven and roast the beef for about 20-28 minutes or until an internal thermometer reads 125°F (51°C) for medium-rare. Remove from oven and tent loosely with foil. Let rest for 15 minutes before slicing.
- Make the Red Wine Sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the chopped shallots and sauté until soft and translucent, about 3-4 minutes. Pour in the red wine and bring to a boil, reducing by half to concentrate the flavor.
- Add Broth and Herbs: Stir in 2 cups of beef broth and add the fresh thyme sprigs. Simmer the sauce until it thickens slightly, about 15 minutes. Season with kosher salt and black pepper to taste. Remove thyme sprigs and whisk in the remaining 2 tablespoons of butter to enrich the sauce and give it a glossy finish.
- Serve: Slice the rested beef tenderloin into thick cuts. Arrange on a platter or individual plates and drizzle generously with the red wine sauce. Optionally, sprinkle finishing salt like Maldon over the beef for a delicate crunch and extra flavor.
Notes
- Beef Tenderloin with Red Wine Sauce is a show-stopper of a roast, perfect for serving a crowd of 8 to 12 people.
- Adjust the size of the tenderloin based on your group: a 2 to 3 lb roast serves about 4.
- The red wine sauce can be prepared a day or two in advance and reheated gently before serving.
- Leftovers of this roast are delicious and can be repurposed into sandwiches, salads, or steak dinners.
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
