Beef Tenderloin Red Wine Sauce (Print-Friendly Format)
Succulent beef tenderloin and savory red wine sauce create an unforgettable main course for gatherings.
# Ingredients You’ll Need:
→ Red Wine Sauce
01 -
6 tablespoons unsalted butter, divided
02 -
2 shallots, finely chopped
03 -
320 ml dry red wine
04 -
600 ml beef broth, divided
05 -
3 sprigs fresh thyme
06 -
0.5 teaspoon kosher salt
07 -
0.25 teaspoon ground black pepper
→ Roast
08 -
1 beef tenderloin, approximately 1.8 kg, ends folded over and tied with kitchen twine
09 -
4 tablespoons olive oil or canola oil, divided
10 -
4 tablespoons fresh rosemary, finely chopped
11 -
4 cloves garlic, minced
12 -
kosher salt, to taste
13 -
black pepper, to taste
14 -
finishing salt, such as Maldon or coarse sea salt, optional
# How to Make It:
01 -
In a medium saucepan over medium heat, melt 4 tablespoons of the butter. Add chopped shallots and sauté, stirring occasionally, until softened, about 4 minutes. Pour in the red wine, 540 ml beef broth, fresh thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Increase heat to bring to a boil, then reduce heat and simmer for 20 minutes, or until the liquid is reduced by half. Remove from heat. Sauce can be prepared up to 3 days in advance and refrigerated.
02 -
Rub 2 tablespoons of oil evenly over the entire beef tenderloin. Massage chopped rosemary and minced garlic thoroughly onto the surface. Generously season all sides with kosher salt and black pepper. Let the meat rest at room temperature for 1 hour to ensure even cooking.
03 -
Preheat the oven to 220°C. In a large ovenproof skillet or Dutch oven over medium-high heat, warm remaining 2 tablespoons oil and 2 tablespoons butter. Sear the beef tenderloin until well browned on all sides, approximately 7 minutes, turning as needed.
04 -
Transfer the seared tenderloin, in the skillet or onto a baking tray, to the preheated oven. Roast until an internal temperature of 52°C is reached for medium-rare. Use an instant-read thermometer for accuracy. Once cooked, transfer the beef to a plate and let it rest while finishing the sauce.
05 -
Place the skillet or pan used for roasting over medium heat. Add the remaining 60 ml beef broth and scrape the bottom with a spatula to deglaze. Season with an additional 0.25 teaspoon salt. Add this to the reserved sauce and stir to combine. Strain the mixture into a gravy boat for serving. Reheat gently if needed before serving.
06 -
Remove the twine from the beef tenderloin. Slice into 1.25 cm-thick medallions and arrange on a serving platter. Serve warm or at room temperature with the red wine sauce on the side. Optionally, sprinkle with finishing salt just before serving.
# Extra Tips:
01 -
Allowing the seasoned beef to rest at room temperature ensures even internal cooking throughout the roast.
02 -
The red wine sauce can be prepared up to three days ahead and reheated gently before serving.
03 -
For advance preparation, marinate tenderloin with oil, rosemary, and garlic up to 12 hours in advance, then bring to room temperature before roasting.
04 -
Recommended internal temperatures: Medium-rare: 54°C; Medium: 62°C. Avoid cooking beyond medium for optimal tenderness.
05 -
Leftover beef keeps well refrigerated up to five days and can be frozen for two months.