Beef Tenderloin with Red Wine Sauce
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Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated, and foolproof.
This beef tenderloin recipe is my #1 go-to recipe for holidays and special occasions. It never fails to impress, and my foolproof method ensures perfectly cooked beef every time, with no guesswork! The tenderloin is paired with a gorgeous French-style red wine reduction sauce, made by simmering a mixture of butter, shallots, red wine, and beef broth until the flavors deepen and intensify. Once reduced, a beurre manié (or flour and butter paste) is whisked in to thicken the sauce and give it a glossy sheen—yes, it’s fancy!
A great bonus is that the sauce can be prepared mostly in advance, so there’s very little fussing at the last minute. This beef tenderloin is truly the best of both worlds: simple to prepare yet incredibly delicious.
Table of Contents
“Voted best Christmas dinner ever! That is high praise. I served it with your thyme roasted carrots, shallot green beans and mashed potatoes. Thank you!”
Technique: Searing & Roasting Beef Tenderloin
Sear-roasting is an excellent method for cooking beef tenderloin. You begin by searing the tenderloin on the stovetop to create a beautifully crusty, brown exterior—this adds incredible flavor and texture to the lean cut. Next, transfer it to the oven and cook to your preferred doneness, using a leave-in meat thermometer with a remote monitor. These are readily available on Amazon or at kitchen stores and are a worthwhile investment for cooking pricey cuts like tenderloin. Plus, it’s great for other dishes too, like your Thanksgiving turkey.
What You’ll Need To Make Roast Beef Tenderloin With Red Wine Sauce
- Beef tenderloin: The most tender and expensive cut of beef available, beef tenderloin refers to the whole tenderloin before it is sliced into steaks. Once cut, those steaks are referred to as filet mignon (used in recipes like steak au poivre or pan-seared steaks). Beef tenderloin can be labeled and sold in different ways depending on the butcher or retailer. Common labels include “whole tenderloin,” “filet mignon,” “Chateaubriand,” or “tenderloin roast.”
- Butter: Provides richness and flavor. A portion is used for sautéing shallots, while the rest is combined with flour to create a beurre manié, which thickens the sauce.
- Shallots: Adds a sweet and mild onion flavor to the sauce.
- Red wine: Infuses the sauce with rich, fruity flavors and adds depth of color.
- Beef broth: Provides a savory base for the sauce; also used to deglaze the pan after roasting the beef.
- Thyme sprigs: Adds aromatic herbal notes to the sauce.
- All-purpose flour: Mixed with butter to create a beurre manié, a thickening agent for the sauce, giving it a smooth and velvety texture.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Sauce
Melt 5 tablespoons of the butter in a medium saucepan.
Add the shallots.
Cook over medium-low heat until soft and translucent, 7 to 8 minutes.
Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.
Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl. Soften in the microwave (if necessary), then add the flour. Using a spoon, mix together into a paste. This is called a beurre manié, and it’s used to thicken sauces.
Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter mixture, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. The sauce can be made up to this point and refrigerated several days ahead of time.
Step 2: Roast the Beef Tenderloin
Begin by seasoning the beef with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; it needs a lot.
Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned with a nice crust on all but one side, about 10 minutes total.
Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven.
Roast until a thermometer inserted into the center of the meat registers 120ºF-125°F for medium-rare, 15 to 20 minutes, or until done to your liking. (Note that a perfect medium-rare roast will register around 130°F, but the internal temperature of the meat will continue to rise 5-10°F after it is removed from the oven, so it’s best to pull it out a little early to account for the carry-over cooking.) If you prefer your roast cooked to medium, pull it out of the oven at 130°F.
Step 3: Finish the Sauce & Carve the Tenderloin
Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest at room temperature, covered loosely with aluminum foil, for 10 to 15 minutes. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If you slice it too soon, the juices will pour out of it.
Meanwhile, pour off the fat from the roasting pan. Set the pan on the stovetop and add the beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan.
Add the flavorful broth to the red wine sauce, and bring the sauce to a simmer.
Carve the roast into 1/3-inch-thick slices.
Serve the beef, passing the red wine sauce at the table.
Frequently Asked Questions
Your tenderloin may have some butcher’s twine tied around one end of it; butchers often tie tenderloin up near the tapered end so that it is the same thickness all the way around. If yours comes that way, leave the string on until after it’s cooked. If it doesn’t, no worries—no need to do any tying.
When selecting a wine for the sauce, any red variety such as Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, or Red Zinfandel will work well. It’s not necessary to overthink it or use anything too pricey; opt for a bottle that’s inexpensive yet still enjoyable to drink. Always avoid supermarket “cooking wines,” which contain salt and additives.
Unfortunately, I don’t recommend searing the beef in advance due to food safety concerns. Sear the beef just before cooking to be safe.
As a general guideline, plan for about 8 ounces (225 grams) of beef tenderloin per person for a generous serving. However, this can vary based on individual appetites and what other dishes you’re serving.
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Video Tutorial
Beef Tenderloin with Red Wine Sauce
Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated, and foolproof.
Ingredients
For the Sauce
- 8 tablespoons unsalted butter, divided
- ¾ cup finely chopped shallots, from 2-3 large shallots
- 1¼ cups red wine
- 3 cups beef broth
- 6 fresh thyme sprigs
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon sugar
- 2 tablespoons all-purpose flour
For the Beef
- 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
For the Sauce
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
For the Tenderloin
- Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
- Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
- Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of broth. Bring the broth to a boil and, using a wooden spoon, scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
- Carve the tenderloin into ½-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 1,001
- Fat: 61 g
- Saturated fat: 26 g
- Carbohydrates: 9 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 49 g
- Sodium: 1093 mg
- Cholesterol: 233 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, I had already bought a 5 lb rump roast when I saw this recipe. Do you think it would still work? The wine sauce sounds to die for!! Thanks
Hi Abbie, I do think it will work well, although the cook time will be longer. Please let me know how it turns out if you try it :).
Excellent!! Searing the beef was a great tip. The sauce was phenomenal. Served with your baked latkes, roasted carrots with thyme and pomegranate sangria. Amazing reviews. Thanks again for yet another winning holiday meal.
A little confused… the recipe says to add beef broth and wine along with other ingredients but then you mention near the end to add again beef broth to the mixture. Are you saying to add more beef broth and how much?
Hi Nina, Yes, beef broth is used twice. If you click on the “recipe” tab, you’ll find specific instructions.
Jenn- I’m making this on Christmas Day. If I am getting a 6 lb. tenderloin- do I need to double the sauce? That seems like a lot.
Thank you in advance. I am a huge fan and people think I’m actually a good cook thanks to your fantastic recipes!!!
Hi Sandy, So glad you’re having success with the recipes. I’d definitely double the sauce for a 6lb tenderloin. Hope everyone enjoys it and please come back and lmk how it turns out :). Happy Holidays!
Thanks for the quick response! Will let you know how it turns out although you have not failed me yet!
Hi Jenn-
I’m making this for our family Christmas Eve dinner.
I originally ordered two 3 pound beef tenderloins, with guest list of 12 ppl and suddenly we are now expecting 14-16 ppl! Should I order another tenderloin? Any advice would be helpful.
Hi Jennifer, I would either order another one or offer another main course, like a ham or side or salmon. I would always rather have too much food than too little — and I think you’ll be short with just the two tenderloins. Plus, leftovers make fabulous sandwiches. Hope that helps!
Great idea! Thanks!
We don’t drink alcohol. Is there a substitute for the red wine?
Sorry, B – there’s no substitute for the wine in this recipe. You might try a horseradish, mustard or bearnaise sauce instead.
Hello. The beef looks delicious. Can I make the sauce without the wine? What would I substitute?
Thank you very much.
Hi Dawn, Unfortunately, the sauce won’t work without the wine. Sorry! I’d suggest going with a different type of sauce, like a béarnaise or horseradish sauce.
This sounds delicious! I’m planning to make it for Christmas dinner. We are also having mashed potatoes, will there be enough sauce to use as gravy for the potatoes too? Or should I make additional sauce to stretch it? I will be serving 5 adults and one 11 year old boy who LOVES mashed potatoes and gravy! Thank you! Amy
Hi Amy, I do think you’ll have plenty but if you want to play it safe, you might increase the recipe by half.
I know nothing about wine, so what would you suggest, and please be as specific as possible, and maybe give me more than one suggestion, in case I have a difficult time finding it. Thank you so very much! Also, I noticed that some recipes call for brandy. What do you think of that? How would it change the flavor? Thank you so much for the recipe; I am anxious to try it!
Hi Jeanine, Any dry red wine (like a cabernet sauvignon, merlot or pinot noir) will work. It doesn’t have to be anything fancy or expensive; just something that you would enjoy drinking a glass of. I don’t think this sauce needs any brandy because it’s very flavorful as-is, but you could certainly add a splash if you’d like.
I can’t wait to try this for Christmas. I bought a 7lb tenderloin and will cut it in 1/2, but wondering the approximate cooking time. I just want to make sure I put it in early enough.
Hi Kerry, Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). I suspect the two tenderloins would take around 20 minutes, but using the thermometer is your best bet. Happy holidays!
Thank you for this wonderful recipe and quick response. I made an 7lb tenderloin for Christmas Eve dinner and it was loved by everyone. Perfect for a large party-most of the prep was done before and I could enjoy my guests.
If I need to serve 8, should I cook one bigger roast or 2 smaller ones?
Hi Marsha, I would buy one larger roast. Keep in mind that it will likely take longer to cook. I suggest using a meat thermometer (preferably one with a remote probe like the one I use in the photos) to guarantee that the meat cooks to the right temperature. That way there’s no guesswork involved. Also, I’d double the sauce. Hope that helps and that everyone enjoys!