Beef Tenderloin with Red Wine Sauce is the definition of fine dining made approachable. The tenderloin, a prized cut known for its buttery texture, is roasted to a perfect medium-rare and paired with a silky, deeply flavored red wine reduction. The result is an elegant, sophisticated dish that’s worthy of holidays, celebrations, or a memorable dinner at home.
What makes this recipe exceptional is the contrast of rich, tender beef with the slightly tangy, aromatic red wine sauce infused with shallots, garlic, herbs, and beef stock. It’s a timeless pairing that elevates the entire dining experience.
For more decadent dishes, check out Bacon Jalapeño Mac N’ Cheese or this comforting Creamy Tuscan Sausage Pasta.
Credit: Pinterest
Ingredients You Will Need
For the Beef Tenderloin:
- 1 whole beef tenderloin (4 to 5 lbs), trimmed and tied
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard (optional, adds a light tang and helps crust adherence)
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
For the Red Wine Sauce:
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
- 1 cup beef stock
- 2 tablespoons unsalted butter, cold
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Cooking Time
- Prep Time: 25 minutes
- Cook Time: 35–45 minutes
- Rest Time: 15 minutes
- Total Time: About 1 hour 30 minutes
- Serves: 8–10
Equipment You Will Need
- Roasting pan with rack or sheet pan with wire rack
- Skillet for searing
- Small saucepan (for the sauce)
- Meat thermometer
- Sharp knife and cutting board
- Aluminum foil (for resting)
How to Make Beef Tenderloin with Red Wine Sauce: Step-by-Step
1. Prepare the Tenderloin
Trim and tie the tenderloin to ensure even cooking. Rub the entire roast with olive oil, garlic, salt, pepper, rosemary, and thyme. Optionally, spread a thin layer of Dijon mustard before adding the herbs. Let the meat sit at room temperature for 30–45 minutes.
2. Sear for Flavor
Preheat oven to 475°F (245°C). Heat a skillet over medium-high heat with olive oil. Sear the tenderloin for 2–3 minutes per side until a rich brown crust forms.
3. Roast the Beef
Transfer the tenderloin to a roasting pan and insert a meat thermometer into the thickest part. Roast until it reaches:
- 120–125°F for rare
- 130–135°F for medium-rare
- 140–145°F for medium
This usually takes 35–45 minutes depending on thickness. Remove from oven and tent loosely with foil. Let it rest for at least 15 minutes before slicing.
4. Make the Red Wine Sauce
In a small saucepan, heat olive oil over medium heat. Add shallots and garlic, and cook until softened—about 3–4 minutes. Pour in red wine and bring to a simmer. Reduce by half, about 8–10 minutes.
Add beef stock and thyme, then continue simmering until sauce is reduced and slightly thickened—about 10 more minutes. Remove from heat and whisk in cold butter until glossy. Taste and season with salt and pepper.
5. Slice and Serve
Cut tenderloin into 1/2-inch thick slices and arrange on a platter. Drizzle with red wine sauce or serve it on the side.
Nutritional Information (Per Serving)
- Calories: 390
- Protein: 36g
- Fat: 25g
- Carbohydrates: 3g
- Sugar: 1g
- Fiber: 0g
- Sodium: 480mg
- Cholesterol: 110mg
Tips and Variations
- Wine Matters: Use a quality dry red wine you’d enjoy drinking for the sauce.
- Resting Is Crucial: Letting the roast rest helps the juices redistribute.
- Make Ahead: The sauce can be made ahead of time and gently reheated before serving.
- Add Mushrooms: Sauté sliced mushrooms in the pan before building the sauce for added richness.
- Use a Thermometer: It’s the most accurate way to avoid overcooking this premium cut.
How to Store and Reheat
Refrigerator:
Store slices and sauce separately in airtight containers for up to 4 days.
Reheat:
Gently reheat beef in a 250°F oven covered with foil. Warm the sauce in a small saucepan over low heat until just heated through.
Freezer:
Freeze tenderloin slices (wrapped tightly) and sauce in separate containers for up to 2 months. Thaw overnight in the refrigerator.
Why You’ll Love This Recipe
Beef Tenderloin with Red Wine Sauce delivers the ultimate pairing of luxurious beef and a rich, flavorful sauce that enhances without overwhelming. The garlic and herbs form a crust that locks in juices, while the red wine reduction brings elegance and depth. It’s a recipe that’s both timeless and unforgettable, and one that elevates any occasion with ease.
With simple techniques and high-quality ingredients, this dish turns your dinner table into a fine dining experience.
Final Thoughts
There’s something incredibly satisfying about preparing a beef tenderloin and watching it turn into something so special with just a handful of ingredients. The red wine sauce complements the tender meat perfectly—it’s tangy, savory, and buttery all at once.
This recipe is one I rely on for holidays, family celebrations, or whenever I want to serve something truly memorable. It’s deceptively easy but always garners rave reviews.
Credit: Pinterest
Frequently Asked Questions
Can I use a different cut of beef?
Beef tenderloin is best for this recipe due to its tenderness, but filet mignon medallions can be used for individual portions.
What wine is best for the sauce?
Cabernet Sauvignon, Merlot, or Pinot Noir are great choices—dry and full-bodied.
Can I cook the beef without searing?
You can, but searing adds essential flavor and texture to the crust.
Is the mustard necessary?
It’s optional, but it adds tang and helps the herbs stick to the beef.
Can I thicken the sauce more?
Yes, reduce it longer or add a teaspoon of cornstarch mixed with water for a thicker consistency.
For another fresh and elegant main, consider trying this Grilled Citrus Chicken with Glaze—bright, zesty, and great for any dinner table.
Beef Tenderloin with Red Wine Sauce
Ingredients
Method
- Prep the Tenderloin:
- Let the beef come to room temperature (30–45 minutes). Preheat oven to 450°F (230°C). Combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the tenderloin with Dijon mustard (if using), then with the herb mixture.
- Sear the Beef:
- In a large skillet over high heat, sear the tenderloin on all sides (2–3 minutes per side) until nicely browned.
- Roast:
- Transfer tenderloin to a rack on a baking sheet or roasting pan. Roast for 35–45 minutes, until internal temperature reaches:
- 120–125°F for rare
- 130–135°F for medium-rare
- 140–145°F for medium
- Rest the Beef:
- Remove from oven, tent with foil, and rest for 15–20 minutes before slicing.
- Make the Red Wine Sauce:
- In a saucepan, melt 1 tablespoon butter over medium heat. Add shallots and garlic; sauté 2–3 minutes. Pour in wine, broth, balsamic vinegar, and thyme. Simmer until reduced by half (10–15 minutes). Remove from heat and whisk in 2 tablespoons cold butter to finish. Season with salt and pepper.
- Slice & Serve:
- Slice the rested beef tenderloin into ½–1 inch slices. Spoon red wine sauce over each portion.
Notes
- Wine tip: Use a bold, dry red wine that you would enjoy drinking.
- Make ahead: The red wine sauce can be made a day in advance and reheated gently before serving.
- Serving ideas: Pair with garlic mashed potatoes, roasted root vegetables, or a green bean almondine.
- Storage: Refrigerate leftovers up to 4 days; freeze tenderloin (sliced or whole) for up to 2 months.
