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Beef Tenderloin with Red Wine Sauce Recipe

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3.8 from 87 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Description

This classic Beef Tenderloin with Red Wine Sauce recipe features a succulent center-cut beef tenderloin roast perfectly seared and oven-roasted to medium-rare perfection. Accompanied by a rich, flavorful red wine sauce made from shallots, red wine, beef broth, and fresh thyme, thickened with a butter-flour paste, this elegant dish is ideal for special occasions or an impressive meal.

Ingredients

For the Sauce

  • 8 tablespoons unsalted butter, divided
  • ¾ cup finely chopped shallots (from 2 to 3 large shallots)
  • 1¼ cups red wine
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour

For the Beef Tenderloin

  • 1 (2 to 3 lb) center-cut beef tenderloin roast
  • Kosher salt (½ teaspoon per pound of beef)
  • Freshly ground black pepper (¼ teaspoon per pound of beef)
  • 2 tablespoons vegetable oil
  • ¼ cup beef broth

Instructions

  1. Prepare the Sauce: Melt 5 tablespoons of the butter in a medium saucepan over medium-low heat. Add the finely chopped shallots and cook, stirring occasionally, until soft and translucent, about 7 to 8 minutes. Stir in the red wine, beef broth, thyme sprigs, kosher salt, black pepper, and sugar. Bring the mixture to a boil, then reduce heat and simmer over medium heat until reduced by about half, approximately 30 minutes.
  2. Make the Butter-Flour Paste: While the sauce reduces, soften the remaining 3 tablespoons of butter in a small bowl; it should be soft but not melted. Add the all-purpose flour to the butter and mix with a small spoon until a smooth paste forms.
  3. Thicken the Sauce: Once the wine mixture has reduced, lower the heat to low and remove the thyme sprigs. Gradually whisk the butter-flour paste into the simmering sauce, a tablespoon at a time, and simmer for a few more minutes until the sauce thickens. Set aside and keep warm. This sauce can be made up to 3 days ahead and refrigerated at this point.
  4. Prepare the Beef Tenderloin: Remove the beef from the refrigerator and let it stand at room temperature for 1 hour before roasting. Meanwhile, set the oven rack in the middle position and preheat the oven to 400°F (205°C).
  5. Season and Sear the Beef: Season the beef tenderloin all over with kosher salt and freshly ground black pepper according to the quantities given (½ teaspoon salt and ¼ teaspoon pepper per pound). Heat the vegetable oil in an oven-proof skillet over medium-high heat until almost smoking. Sear the beef, turning with tongs, until it is browned on all but one side, about 10 minutes total.
  6. Roast the Beef: Flip the tenderloin so the unseared side is facing down. Transfer the skillet directly to the preheated oven (or transfer beef to a lightly oiled roasting pan if skillet is not oven-proof). Roast the beef until a meat thermometer inserted into the center reads 120°F to 125°F (49°C to 52°C) for medium-rare, approximately 15 minutes, or cook to your preferred doneness. Keep in mind that the internal temperature will rise about 5 degrees while resting.
  7. Rest the Meat: Remove the tenderloin from the oven and transfer it to a carving board with a well for collecting juices. Cover loosely with aluminum foil and let rest for 10 to 15 minutes. Use a dishtowel or oven mitt over the roasting pan handle to remember it is hot.
  8. Make Pan Sauce: Carefully discard fat from the roasting pan, remembering the handle is hot. Place the pan on the stovetop and add ¼ cup (60 ml) of beef broth. Bring to a boil and scrape the brown bits (fond) from the bottom of the pan with a wooden spoon. Add this broth to the prepared red wine sauce and bring the sauce to a simmer.
  9. Carve and Serve: Slice the rested tenderloin into ½-inch (13-mm) thick slices. Serve immediately with the warm red wine sauce passed separately at the table.

Notes

  • Allowing the beef to rest at room temperature before cooking ensures even roasting.
  • Searing the beef before roasting locks in juices and creates a flavorful crust.
  • Use a meat thermometer to achieve the desired doneness accurately.
  • The sauce can be prepared in advance up to the thickening step and refrigerated for up to 3 days.
  • If your skillet is not oven-safe, transfer the beef to a roasting pan before putting it in the oven.
  • Letting the meat rest after roasting allows juices to redistribute for a tender, juicy result.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Oven Roasting and Searing on Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/beef-tenderloin-with-red-wine-sauce-recipe/