When I first made this beef tenderloin with red wine sauce, I couldn’t believe how easy it was to create such a luxurious dish. The first bite made me feel like I was sitting in a fancy restaurant without all the hassle. The tender beef paired with the incredibly rich, glossy red wine sauce was just perfection.
This recipe has become my go-to for special occasions, and I’m thrilled to share its secrets with you. Trust me, your guests are going to rave about it!
Credit: howtofeedaloon
Ingredients You’ll Need
Using the right ingredients is key to making this dish shine. Here’s what you’ll need and why:
- 2-3 lbs of beef tenderloin roast
This is one of the most tender cuts of meat you can buy. If you’re looking for an impressive centerpiece, this is it. Aim for high quality and plan for about ½ pound per person. - Kosher salt (about ½ teaspoon per pound of beef)
This adds flavor and helps create that perfect crust during searing. - Freshly ground black pepper (¼ teaspoon per pound of beef)
Adds a depth of flavor that’s hard to replicate with pre-ground pepper. - 2 tablespoons vegetable oil
Great for high-heat cooking, this helps sear the meat evenly. - 8 tablespoons unsalted butter (divided)
Adds richness to the sauce and is used to sauté the shallots and thicken the sauce. - ¾ cup finely chopped shallots
Shallots provide a mild onion flavor that complements the wine beautifully. - 1 ¼ cups red wine
Use a wine you enjoy drinking. Pinot Noir, Merlot, or Cabernet Sauvignon are all fantastic options. Avoid cheap “cooking wines.” - 3 cups beef broth
This creates the savory base of the sauce and helps deglaze the pan for extra depth. - 6 sprigs of fresh thyme
Aromatic and earthy, thyme enhances the sauce without overpowering it. - ¼ teaspoon kosher salt and ⅛ teaspoon black pepper (for the sauce)
To balance the flavors perfectly. - 1 teaspoon sugar
Just a touch of sugar offsets the acidity in the wine. - 2 tablespoons all-purpose flour
Mixed with butter, it thickens the sauce to silky perfection.
Note: This recipe serves 4-6 people generously. Adjust proportions if you have more guests!
Variations to Try
Looking to switch things up? Here are a few variations you can experiment with:
- Dairy-Free: Use olive oil instead of butter for the sauce and omit the butter-flour mixture.
- Herb Swap: If you don’t have fresh thyme, use ½ teaspoon dried thyme or experiment with rosemary.
- Alcohol-Free: Substitute red wine with an equal amount of pomegranate juice or beef broth for a different twist.
- Add Garlic: Sauté minced garlic with the shallots for a bolder flavor.
You can also enjoy similar recipes like Stuffed Pepper Soup Recipe for a flavorful twist.
Cooking Time
Here’s how long you’ll need to set aside for this recipe:
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: About 1 hour 40 minutes (plus an additional hour to bring the meat to room temperature).
Equipment You’ll Need
These tools will make the cooking process seamless:
- Oven-proof skillet: To sear and roast the beef in one pan.
- Meat thermometer: A must for cooking the tenderloin to your perfect doneness.
- Wooden spoon: For deglazing the pan and mixing the sauce.
- Carving board: Perfect for slicing the meat and catching any flavorful juices.
How to Make Beef Tenderloin with Red Wine Sauce?
Cooking this dish might feel intimidating, but breaking it down into steps makes it easy. Here’s how to create this masterpiece:
Step 1: Prepare the Sauce
Start by melting 5 tablespoons of butter in a saucepan. Add the shallots and cook them over medium-low heat until they soften, releasing their sweet, aromatic flavor. Gradually stir in the red wine, beef broth, thyme sprigs, salt, pepper, and a touch of sugar. Bring the mixture to a boil, then simmer and reduce it by half. This takes about 30 minutes, and it’s worth the wait. Mix the flour and the remaining butter into a smooth paste, then whisk it into the hot sauce until it thickens. Remove the thyme sprigs, and the sauce is ready to wow your taste buds.
Step 2: Prep and Season the Tenderloin
Bring your tenderloin to room temperature by leaving it uncovered for about an hour. This step ensures even cooking. Then, season it generously with kosher salt and freshly ground black pepper. Don’t skimp here; this step is essential to create a flavorful crust during cooking.
Step 3: Sear the Tenderloin
Heat vegetable oil in an ovenproof skillet over medium-high heat. Once the oil is hot but not smoking, sear the beef on all sides except one, developing a golden-brown crust.
Step 4: Finish in the Oven
Transfer the skillet directly to a preheated oven (400°F). Roast the beef with the un-seared side down until it reaches your preferred doneness. Use a thermometer for accuracy:
- Rare: 115°F-120°F
- Medium Rare: 120°F-125°F
- Medium: 130°F-135°F
Remove the beef; its internal temperature will rise slightly as it rests.
Step 5: Carve and Serve
After resting for 10-15 minutes under foil, carve the beef into slices. Finish the sauce by adding deglazed pan drippings for a deep, savory flavor. Serve hot with the sauce drizzled over it or served on the side.
Credit: howtofeedaloon
Additional Tips for Making This Recipe Better
After experimenting with this dish a few times, here are my tried-and-true tips to elevate it:
- Don’t rush the sauce. Reducing it slowly builds an intense, luxurious flavor.
- Always use a meat thermometer to avoid guessing the doneness.
- If entertaining, make the sauce a day ahead. It saves time and tastes even better reheated.
- Resting the beef is crucial. It keeps the juices locked in for that perfect bite.
How to Serve Beef Tenderloin with Red Wine Sauce?
Presentation matters with a dish like this. Lay the beef slices on a platter, drizzle them lightly with the red wine sauce, and garnish with fresh thyme sprigs or parsley for a pop of green. Pair it with mashed potatoes, roasted vegetables like Brussels sprouts, or even creamy risotto for an unforgettable meal. You can also enjoy it pairing with beef drunken noodles for a flavorful twist.
Nutritional Information
Here’s a quick look at the nutritional profile per serving:
- Calories: Approximately 1000
- Protein: 49g
- Carbohydrates: 9g
- Fat: 61g
Make Ahead and Storage
You’re in luck! This dish is partially make-ahead-friendly.
- Make Ahead: Prepare the sauce up to 3 days ahead and refrigerate. Reheat it gently on the stove when ready to serve.
- Storage: Leftover beef can be refrigerated in an airtight container for up to 3 days.
- Freezing: Beef doesn’t freeze as well once cooked, but the sauce does! Freeze it for up to 2 months.
- Reheating: For the beef, reheat gently in the oven at a low temperature. The sauce can be reheated in a saucepan with a splash of broth.
Why You’ll Love This Recipe?
Here are just a few reasons why this recipe will become your favorite:
- Foolproof Cooking: With a thermometer and simple steps, you can’t go wrong.
- Restaurant-Quality Dish at home for a fraction of the cost.
- Versatile Pairings make this dish perfect for holidays or dinner parties.
- Customizable Flavors like swapping the wine or adding garlic give it a personalized touch.
- Stress-Free Hosting with the sauce made ahead, leaving you time to relax with guests.
Beef tenderloin with red wine sauce is more than just a meal; it’s an experience. Every bite is rich, flavorful, and utterly indulgent. Whether for the holidays or just a special night in, this recipe is sure to leave a lasting impression. Give it a try—I promise, you’ll fall in love with every step.
For more inspiration, check out beef recipe that’s equally delightful.