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Beef Tenderloin with Red Wine Sauce
Sofia

Beef Tenderloin with Red Wine Sauce

Elegant and perfectly cooked beef tenderloin, paired with a rich and silky red wine sauce. A restaurant-quality main dish that’s ideal for holidays, dinner parties, or romantic evenings.
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Prep Time 25 minutes
Cook Time 45 minutes
15 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the Beef Tenderloin:
  • 3 –4 lb center-cut beef tenderloin trimmed and tied
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons Dijon mustard optional
  • For the Red Wine Sauce:
  • 1 tablespoon butter
  • 1 shallot finely chopped
  • 2 cloves garlic minced
  • 1 cup dry red wine Cabernet Sauvignon, Merlot, or Pinot Noir
  • ½ cup beef broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme or ½ tsp dried
  • 2 tablespoons cold butter for finishing
  • Salt and pepper to taste

Method
 

  1. Prep the Tenderloin:
  2. 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.
  3. Sear the Beef:
  4. In a large skillet over high heat, sear the tenderloin on all sides (2–3 minutes per side) until nicely browned.
  5. Roast:
  6. Transfer tenderloin to a rack on a baking sheet or roasting pan. Roast for 35–45 minutes, until internal temperature reaches:
  7. 120–125°F for rare
  8. 130–135°F for medium-rare
  9. 140–145°F for medium
  10. Rest the Beef:
  11. Remove from oven, tent with foil, and rest for 15–20 minutes before slicing.
  12. Make the Red Wine Sauce:
  13. 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.
  14. Slice & Serve:
  15. 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.