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Beef Tenderloin with Red Wine Sauce Recipe

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4.2 from 9 reviews

This classic Beef Tenderloin with Red Wine Sauce recipe features a perfectly roasted center-cut beef tenderloin served with a rich, flavorful sauce made from red wine, shallots, and fresh thyme. The dish combines pan-searing and oven roasting for tender, juicy meat, complemented by a luscious wine reduction enhanced with a butter and flour paste for a smooth, velvety finish.

Ingredients

For the Sauce

  • 5 tablespoons unsalted butter
  • 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 Tenderloin

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

Instructions

  1. Make the Sauce: Melt 5 tablespoons of butter in a medium saucepan over medium-low heat. Add chopped shallots and cook, stirring occasionally, until they are soft and translucent, about 7 to 8 minutes. Add red wine, beef broth, thyme sprigs, kosher salt, black pepper, and sugar, then bring the mixture to a boil. Simmer over medium heat for about 30 minutes until the liquid reduces by half.
  2. Prepare Butter-Flour Paste: While the wine mixture reduces, soften 3 tablespoons of butter in a small bowl (you can microwave briefly, ensuring it is soft but not melted). Add the flour to the butter and mix thoroughly with a small spoon to form a smooth paste.
  3. Thicken the Sauce: After the wine mixture has reduced, lower the heat to low and remove the thyme sprigs. Whisk in the butter-flour paste, a tablespoon at a time, into the simmering liquid. Continue simmering for a few minutes until the sauce thickens. Set aside. This sauce can be made up to 3 days in advance and refrigerated.
  4. Prepare the Beef: Remove the beef tenderloin from the refrigerator and allow it to stand at room temperature for 1 hour before cooking.
  5. Preheat Oven and Season Beef: Position a rack in the middle of the oven and preheat to 400°F (205°C). Season the beef all over with kosher salt and freshly ground black pepper according to weight.
  6. Sear the Beef: Heat the vegetable oil in an oven-proof skillet over medium-high heat until almost smoking. Place the beef in the skillet and cook, turning with tongs, until well browned on all but one side, approximately 10 minutes total.
  7. Oven Roast: Turn the tenderloin so the un-seared side is down, then transfer the skillet directly to the preheated oven. Roast until an instant-read thermometer inserted into the center reads 120°F to 125°F (49°C to 52°C) for medium rare, about 15 minutes. Adjust time for desired doneness (115°F to 120°F for rare, 130°F to 135°F for medium). Remember the meat will continue to cook while resting.
  8. Rest the Meat: Transfer the beef to a carving board with a groove to catch juices and cover loosely with aluminum foil. Let it rest for 10 to 15 minutes. Use a dishtowel or oven mitt to note the skillet handle is hot.
  9. Prepare Pan Sauce Base: Carefully pour off fat from the skillet on the stovetop (handle hot!). Add ¼ cup beef broth to the pan and bring to a boil, scraping up the browned bits with a wooden spoon. Pour this flavorful broth into the prepared red wine sauce and bring the entire sauce to a simmer.
  10. Serve: Slice the tenderloin into ½-inch (13 mm) thick pieces and serve with the warm red wine sauce passed separately at the table.

Notes

  • Allowing the beef to come to room temperature before roasting ensures even cooking.
  • Use an oven-proof skillet for seamless transition from stovetop to oven; if unavailable, transfer meat to a roasting pan before baking.
  • The sauce can be prepared ahead and refrigerated up to 3 days; reheat gently before serving.
  • Adjust the roasting time based on your preferred doneness; use a meat thermometer for accuracy.
  • Resting the meat is crucial for juicy, tender slices and allows carryover cooking.
  • Scraping the fond from the pan adds deep flavor to the sauce, so do not skip this step.

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