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Roast Beef Tenderloin with Red Wine Sauce

5 stars based on 112 votes

beef tenderloin

Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored, richly colored red wine sauce. Not only is it delicious, it’s deceptively simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute – and beef tenderloin, believe it or not, is one of the easiest things in the world to cook. If you’re thinking, “Beef tenderloin is such an expensive cut. What if I overcook it? How will I tell when it’s done?” I promise you: you don’t need to be an experienced cook to make a perfect beef tenderloin. All you need is a meat thermometer. The one I use has a leave-in probe and remote monitor (like this one), so I know when the roast is done without ever even opening my oven — there is zero poking, cutting, peeking, or guesswork involved.

ingredients

Begin by making the sauce. Melt the butter in a medium saucepan and add the shallots.

sauteing-shallots

Cook over medium-low heat until soft and translucent, 7 to 8 minutes.

sauteing-shallots-1

Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.

simmering-wine-sauce

Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

reduced-wine-sauce

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 buerre manié, and it’s used to thicken sauces.

flour-butter-paste

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter mixture, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.

whisk-in-roux

The sauce can be made up to this point and refrigerated several days ahead of time.

thickened-sauce

Next, season the beef with kosher salt and pepper.

seasoned-tenderloin

The best way to cook beef tenderloin is a two-step process: sear, then roast. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut. To sear, 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.

searing-tenderloin-2

Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven. Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium rare, 15 to 20 minutes, or until done to your liking.

searing-tenderloin-3

Transfer the roast 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. 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.

resting-tenderloin

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.

deglazing-pan

Add the flavorful broth to the red wine sauce, and bring the sauce to a simmer.

adding-deglazing-liquid-to-sauce

Carve the roast into 1/3-inch-thick slices.

slicing-tenderloin

Serve the beef, passing the red wine sauce at the table.

beef-tenderloin-with-red-wine-sauce-1

My Recipe Videos

Roast Beef Tenderloin with Wine Sauce

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 1 Hour 20 Minutes
Total Time: 1 Hour 40 Minutes

Ingredients

For the Sauce

  • 8 tablespoons unsalted butter, divided
  • 3/4 cup finely chopped shallots, from 2-3 large shallots
  • 1-1/4 cups red wine
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour

For the Beef

  • 1 (2 - 3 lb) center cut beef tenderloin roast
  • Kosher salt (1/2 teaspoon per pound of beef)
  • Freshly ground black pepper (1/4 teaspoon per pound of beef)
  • 2 tablespoons vegetable oil
  • 1/4 cup beef broth

Instructions

For the Sauce

  1. 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.
  2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary. Add the flour and, using a small spoon, mix into a smooth paste.
  3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful 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

  1. Let 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.
  2. 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 an instant-read 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.
  3. Transfer the roast 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.
  4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). 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, 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.
  5. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
  6. Note: If doubling the recipe, use two center cuts rather than a whole beef tenderloin. A whole beef tenderloin tapers, so it won't cook evenly.
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Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • The sauce recipe says to add beef broth to shallots and reduce. Then it says add broth to pan after roasting beef then add to wine sauce. Confused about when to add broth

    - Shirley W on March 30, 2018 Reply
    • Hi Shirley, You will add 3 cups of the broth to the shallots along with the wine, sugar, and herbs. Then you will add 1/4 cup of broth to the roasting pan after searing the beef. The last mention of the broth (where it’s added to the red wine sauce) is not additional broth; it’s just that 1/4 cup of broth along with the brown bits from the roasting pan. Hope that clarifies!

      - Jenn on March 31, 2018 Reply
  • Hello,
    This might seem silly but can the sauce recipe be quadrupled or even more with no change in procedure? Serving 30 plus!

    Thanks!

    - Pat Costello on March 29, 2018 Reply
    • Hi Pat, while I’m often hesitant to do more than double a recipe as sometimes it impacts the recipe, I think you could successfully quadruple the sauce here. It will definitely take longer than the 30 minutes to reduce, so keep an eye on it.

      - Jenn on March 29, 2018 Reply
  • 5 stars

    I would like to have the meat done when my guest arrive, how far I need adavance would you Recommend I make it?
    Thank you!

    - Anne on March 16, 2018 Reply
    • Hi Anne, the tenderloin will need about 15 minutes in the oven and then 10 – 15 minutes to rest. If you’d like you could let it sit out for about 30 minutes, slice it and then reheat it very briefly (you don’t want to overcook it) until just warm. Hope everyone enjoys!

      - Jenn on March 16, 2018 Reply
      • 5 stars

        I too will like to serve it for guests, I would like to have drinks before dinner (30-45 minutes) Should I reheat in oven or microwave? I have made it before and loved it but I made it only for my husband. I am a little nervous about getting it just right when serving for quests.

        - Jeana on March 23, 2018 Reply
        • Hi Jeana, I would use the oven to reheat it; just keep a close eye on it and don’t heat it any longer than necessary (b/c you don’t want it to be too well done). Hope everyone enjoys!

          - Jenn on March 23, 2018 Reply
  • 5 stars

    I made this delicious roast and it was absolutely the best roast I have ever served. There was no muss or fuss at the end and it made life easy to serve up dinner.

    - SUE Mather on March 6, 2018 Reply
  • This recipe sounds amazing but I only have Top Beef Round Roast on hand (3.5 lbs). Would you cook the same way as the tenderloin?

    - Stephanie on March 4, 2018 Reply
    • Hi Stephanie, I think it would work and you’d cook it in the same way. (I don’t think it will be as tender as the tenderloin, though.). Would love to hear how it turns out!

      - Jenn on March 6, 2018 Reply
  • Maybe its because it is so expensive–cooking a tenderloin can be very intimidating. We made this roast for Christmas 2017, and the instructions were easy to follow and made the process much less intimidating. The best part, though, was the red wine sauce. It was outstanding and made our Christmas dinner memorable. I am sure it will become a regular visitor on our holiday menu.

    - Mary Anne Helton on March 4, 2018 Reply
  • 5 stars

    This recipe was really very easy and the red wine sauce was AMAZING!
    I served it for a special occasion for my family and my kids NEVER go without steak sauce but they did THIS time!!

    - Lisa on March 2, 2018 Reply
  • The red wine sauce is a winner here. I imagine most cooks/chefs can manage cooking a tenderloin, this red wine sauce takes the dish to another level. Tis fabulous!! Thanks Jenn for sharing. Cheers. Richard

    - Richard Matteson on March 2, 2018 Reply
  • 5 stars

    I made this for Christmas dinner and it was awesome! Served it with Potatoes Au Gratin, Curried Carrots, and the Baked Brie for an appetizer. My family and friends loved it! Took a little longer than planned… but the tenderloin was larger than the recipe called for. No problem.. the baked brie kept everyone happy :)))

    - Torbjorn on March 2, 2018 Reply
  • 5 stars

    This recipe is perfect! We have had this recipe for a Christmas dinner for the past two years. The meat comes out so tender and perfectly seasoned. This is now the recipe my family looks forward to all year! Served with make ahead mashed potatoes, sautéed or roasted asparagus and rolls, this is actually a gourmet meal that isn’t labor intensive. Thank you Jenn Segal for yet another perfect dish!

    - Tanya Hutchinson on March 1, 2018 Reply
  • 5 stars

    I have made 8 of Jen’s Recipes and have learned a cooking technique with each one.

    So far this is my favorite, the shallots add a great complex flavor to the sauce. This is the first time I have used a buerre manié for thickening a sauce, it works! Buy a quality Tenderloin and enjoy!

    - JAMES GILMAN on March 1, 2018 Reply
  • 5 stars

    Very easy and delicious!!!!

    - Suzana on March 1, 2018 Reply
  • 4 stars

    My daughter made this dish for my birthday and it was Wonderful. We purchased the meat thermometer you recommended and removed it from the oven when it read 130 degrees. It was a bit too rare for my taste. I would suggest, if you like meat done medium, to wait for a 135 thermometer reading.

    - Karen Horn on March 1, 2018 Reply
  • How long would I cook a 5 pound tenderloin to Medium using this recipe?

    - Bonnie Williams on February 17, 2018 Reply
    • Hi Bonnie, it will take a bit longer in the oven — hard to say for sure how long, but I’m guessing about 20 minutes. The meat thermometer should read 130°F-135°F (and depending on how many you’re serving, you may also want to double the sauce). Hope you enjoy!

      - Jenn on February 17, 2018 Reply
  • 5 stars

    Hi Jen… Made this recipe for 150 people couple months ago and it received rave reviews… I actually strained off the shallots from the sauce because it seemed like the thing to do… I’m preparing to make it for 200 people in a couple of days… Thanks for making this available..

    - DOMEDAVE on February 17, 2018 Reply
  • THIS IS ABSOLUTELY AMAZING!
    I made this for a large family Christmas dinner and it received rave reviews. The sauce is fantastic and pairs well with mashed potatoes. I added sautéed mushrooms, green bean almondine, and fresh bread and the meal was fabulous!
    It was requested again for Valentines Day!
    Thanks for a go-to recipe!

    - Les on February 10, 2018 Reply
  • 5 stars

    I made this for Christmas dinner. IT. WAS. EXCELLENT. Started with a whole beef tenderloin., which was more economical than buying a prepared roast. My husband is a big “must have gravy” kind of guy, and was worried about the red wine sauce…but one bite in and we were all in heaven. Made with the Potatoes au Gratin. I think we’ve found a new Christmas tradition!

    - Nickie Meyer on February 7, 2018 Reply
  • 5 stars

    I’ve been waiting so long to make this and I finally am going to make it for my boyfriend’s birthday on Valentine’s! I love all your recipes Jen I look forward to making this! I’m just curious what temp should the middle be if I’m looking for medium? Thank you so much!

    - Joanne on February 6, 2018 Reply
    • Hi Joanne, For medium, the meat thermometer should read between 130°F-135°F. Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests. Hope you both enjoy (and happy birthday to your boyfriend)!

      - Jenn on February 6, 2018 Reply
      • Thank you so much Jen. Anticipating the release of your cookbook! Congratulations and I can’t wait to have it in my hands!!!

        - Joanne on February 13, 2018 Reply
        • I hope it becomes an often-used resource in your kitchen! 🙂

          - Jenn on February 13, 2018 Reply
  • 5 stars

    I made the roast beef Tenderloin with the red wine sauce. It was outstanding and the Red wine sauce went well with the mashed potatoes too. I will for sure be making this again!

    - Robin on February 4, 2018 Reply
  • 5 stars

    After I had made this once, we fell in love with the red wine sauce. Now I use it when I make your burgers for a fancier weeknight supper.

    - Karen on January 19, 2018 Reply
  • 5 stars

    I made this last week and it was the most amazing tenderloin I’ve ever eaten. The sauce was perfect as well – just the right accompaniment for the beef.

    - Patty on January 17, 2018 Reply
  • 5 stars

    I made this for Christmas dinner. Admittedly, I was a little nervous because there are a few tough food critics in the family. I made the red wine sauce the day before and then finished it off after the meat was cooked. It was outstanding and even my very picky brother in law loved it. I doubled the sauce recipe and have half in the freezer to use at a later time.

    - Lisa on January 11, 2018 Reply
  • 5 stars

    Thank you! I was too afraid to make this at Christmas, and instead invited two couple friends over for a special meal, and let them know they were my guinea pigs! I made the sauce the night before because it’s quite detailed. I paired the tenderloin with your mushrooms and asparagus and my own garlic mashed potatoes. It was PERFECT! I will SOOOO be making this again. One question: Because of the awkwardness of the tenderloin, I wasn’t able to leave a section UNSeared. How does this affect the outcome? No one in our group likes rare or even medium rare. So there was a little pink in the middle and the ends were just right crusty!!

    - Patti Romano on January 8, 2018 Reply
    • Hi Patti, so glad you enjoyed this! No worries about searing all sides of the tenderloin; it has no impact on how the meat turns out. It’s just a timesaver (because if not seared on the stove, it gets “seared” while in the oven). Hope that clarifies!

      - Jenn on January 9, 2018 Reply
  • 5 stars

    I made this for Christmas dinner and it it was delicious! My family loved it, and I will definitely make again. The sauce was easy to make and added great flavor to the meat.

    - Theresa on January 7, 2018 Reply
  • 5 stars

    I just made the Beef Tenderloin with Red Wine Sauce tonight. It was scrumptious! The directions were so easy to follow! I’m glad I found this site. Thanks!

    - Julie Pope on January 1, 2018 Reply
  • 5 stars

    I was nervous because this beef tenderloin was the most expensive hunk of meat I have ever purchased. The meat was completely perfect (rare in centre, medium rare on edge), and the red wine sauce stole the show. Cooking the sauce was a dream and it filled the house with the most amazing smells! Even the children like the sauce, and they are usually quite opposed to eating anything with onion-type objects.

    - Jeffrey on December 29, 2017 Reply
  • 5 stars

    Holy cow, this was good! Currently having the leftovers from last night’s dinner.
    The boyfriend and I wanted something a little different for Christmas dinner this year. Something a little special, but not overly extravagant since it was dinner for just us two. FYI, I caught the stomach bug that’s been passing through around here *ON CHRISTMAS DAY* which knocked me out, so I didn’t get to have our Christmas dinner until yesterday. After a full day’s work in the office plus teaching two one-hour exercise classes, cooking this dinner appeared daunting. It really wasn’t! Super easy recipe, knockout delicious, and fooled the boyfriend in to thinking I was a star chef.

    - Tiffany on December 28, 2017 Reply
  • 5 stars

    This is fabulous!! I made it for Christmas Day (with the roasted brussel sprouts – the balsamic/honey ones) and it was the best tenderloin I’ve ever made and possibly ever eaten! Made the sauce a couple of days before and it just made this dish. Highly recommend!!

    - Emily on December 28, 2017 Reply
  • 5 stars

    My friends and family loved this dish and the red wine sauce was great. Can leftover sauce be frozen and if so, for how long. Thanks!

    - Lea on December 27, 2017 Reply
    • Hi Lea, So glad it was a hit. To be honest, I have never tried freezing this sauce and I’m not sure how it will fare. There’s a lot of butter in it, so I’m concerned it may separate when thawed. I’m sorry I can’t be more definitive!

      - Jenn on December 28, 2017 Reply
  • Hi Jenn!

    Can this recipe be made with a petit tender cut of beef from the shoulder for a more budget friendly meal? Would I still need to tie it up? Thank you.

    - Lauren on December 26, 2017 Reply
    • Sure, Lauren – and no need to tie it. I’d love to know how it turns out.

      - Jenn on December 27, 2017 Reply
      • 5 stars

        Using the petit fillet was perfect! Still took roughly 15 minutes to get to medium and everyone was impressed with it and the sauce. I served potatoes au gratin, prosciutto wrapped asparagus, and homemade rolls with it. Will definitely make it again, thank you so much.

        - Lauren on January 1, 2018 Reply
  • 5 stars

    Made this for Christmas Dinner for the family, and it was a complete success. The sauce was great on everything! The non-beef eaters in the family were converted. Thank you!

    - JudyK on December 26, 2017 Reply
  • 5 stars

    Tremendous recipe! I made this for Christmas Dinner this year and it was nearly perfect! I made the recipe exactly as written and it was easy. Searing the exterior helped add to the flavor. The red wine sauce was awesome! The taste was rich and the texture was decadent. It was almost as much a hit as the meat. Great, great recipe!

    - Patrick B on December 26, 2017 Reply
  • 5 stars

    Made this for our Christmas dinner last night and it was loved by all! Question, I doubled the red sauce since I had a 6# loin, I have about 1 1/2c left over. Can I use it for a beef stew?

    - Andrea Morrison on December 26, 2017 Reply
    • Sure, Andrea – you’ll probably need to add additional liquid but the leftover sauce would make a nice base.

      - Jenn on December 27, 2017 Reply
  • 5 stars

    Thank you, Jenn. The tenderloin was the perfect addition to our Christmas table and that red wine sauce took it to the next level. Following your recipe and instructions to the “T” , every concern I had about possible lack of flavor, overcooking, etc literally melted away when I sliced into the perfectly cooked, flavorful roast. Your Mesclun Salad with Goat Cheese, Maple-Glazed Pecans & Maple Dijon Vinaigrette salad was an ideal side. Thank you for sharing your recipes and expert advise.

    - Kim L on December 26, 2017 Reply
  • 3 stars

    This was pretty good, but it wasn’t amazing. I bought too much tenderloin so made this and made a pepper crusted tenderloin with pomegranate port sauce (found on cooks illustrated) that was mind blowing. Side by side, there was really no comparison. This is a really simple preparation and is solidly good, but if you’re going to splurge do the extra 10 minutes of work and make it spectacular.

    - Jared on December 26, 2017 Reply
    • I too typically make a peppery loin and found this to be a simple lighter flavor but a few of my guests preferred the reduced pepper flavor and a few would like the higher pepper flavor. I’ll work with this recipe to get to the perfect place.

      - Andrea Morrison on December 26, 2017 Reply
  • 5 stars

    WOW!!! Amazing!!! I found the beef tenderloin cuts on sale (meat is rather pricy, Period, but Def worth it!), so just had to monitor the meat temperature – once I got it to 125 F, I let it cook another 5 min (only a few in family like it red), & pulled them out. Tons of compliments from the family, so will definitely make this a new tradition! TY!!!

    - Andrea D on December 26, 2017 Reply
  • 5 stars

    So simple yet so elegant. I grilled mine on the Weber instead as I love to grill my meats, made the sauce and also your potatoes au gratin. Paired with honey glazed multi colored carrots sprinkled with crushed walnuts. Amazing, the sauce was the boss. Unfortunately for me there was nothing left over.

    - Vince L on December 25, 2017 Reply
  • 5 stars

    Made this today for Christmas dinner and it turned out perfectly! Used the meat thermometer and it was cooked right on at medium rare. Excellent and easy.

    - Stacy on December 25, 2017 Reply
  • 5 stars

    I just made this for Christmas dinner and it was absolutely fantastic. I paired it with your brussel sprouts and some garlic skin on smashed potatoes and we were all in heaven – kids and adults alike! My mom – who taught me to cook – has been gone 6 years and I miss her especially so at the holidays. This made her proud 🙂

    - Heather Humikowski on December 25, 2017 Reply
  • 1 stars

    This recipe is not easy. I have no idea what it is supposed to taste like because despite my best efforts The sauce did not come out the way it was supposed to and I over cooked the beef after checking it every 15-20 min trying to get the internal temperature to meet the instructions.

    - Dawn on December 25, 2017 Reply
    • I’m so sorry you had trouble with it, Dawn.

      - Jenn on December 25, 2017 Reply
  • 5 stars

    Jenn,
    Perfect beef tenderloin Christmas Eve thanks to you….
    Thank you sooo much!!!

    - Pam on December 25, 2017 Reply
  • Hi! I just made the red wine sauce tonight and it didn’t thicken enough. Do you have any suggestions? Also, I am making the au gratin potatoes tomorrow. Can I cook those before the beef tenderloin since the beef cooks at such a high temperature?

    - Justina on December 24, 2017 Reply
    • Hi Justina, I’d make more of the flour/butter paste and add it little by little until thickened to your liking. Hope that helps!

      - Jenn on December 24, 2017 Reply
  • Hi! have a 8 lb whole tenderloin, I am planning on wrapping the end And tying it up to ensure even cooking throughout at medium rare. Any other thoughts? Thank you for the recipe, I am making the sauce today for use tomorrow. Merry Christmas!

    - Suzanne on December 24, 2017 Reply
    • I think that’s a good plan, Suzanne. You should be good to go!

      - Jenn on December 24, 2017 Reply
  • Can you use this recipe for a beef ribs choice roast?

    - Brandy on December 24, 2017 Reply
    • Hi Brandy, I do think that’d work. I’d love to know how it turns out!

      - Jenn on December 24, 2017 Reply
  • 5 stars

    Outstanding! The tenderloin is pretty much the way we’ve always prepared it, but the sauce was delicious. A decent bottle of red wine makes all the difference. Our guests devoured everything. Thanks!

    - Rich and Rose on December 24, 2017 Reply
  • Hi Jen,
    I am trying your tenderloin recipe for the first time tomorrow. I’m nervous because I don’t usually cook holiday dinners ,my sister does. She and her husband will be joining us and I want them to enjoy dinner. My butcher told me I need a whole tenderloin. It is over 7lbs! It is way too big to sear in any pan I have. What do you recommend I do? I thought about cutting it in half but not sure if that will mess up the way it is tied. Should I sear it on the grill? Help!

    - Bonny on December 24, 2017 Reply
    • Hi Bonnie, Do you have a stove-top safe roasting pan? Many roasting pans can be placed right over the burners. If not, searing on the grill will work!

      - Jenn on December 24, 2017 Reply
    • Thank you. I will check the roasting pan I have and see. Merry Christmas!

      - Bonny on December 24, 2017 Reply
  • Hi Jenn! I made the sauce ahead today for Christmas dinner and am feeling like it separated a little bit. There is a noticeable layer of fat/butter at the top of the container. I doubled the recipe and followed the directions…the only thing I did differently was that I added the butter and flour mixture all at once (oops). Would this cause a problem? Any recommendations? Thanks!!

    - Shannon on December 23, 2017 Reply
    • Hi Shannon, Hmmm…it’s hard to say without seeing it. Did it thicken? Adding the butter and flour mixture could cause a problem, as adding it slowly helps ensure a stable emulsion. I might try heating it up and stirring with a whisk to see if it comes back together. Let me know if that works. (Also feel free to send me a photo at [email protected])

      - Jenn on December 23, 2017 Reply
  • This looks delicious and I’d like to make it for Christmas dinner. My only concern is that the searing and roasting will cause a lot of smoke in my kitchen (I have sensitive smoke detectors). Is this a valid concern or should it not be an issue? Thank you!

    - Pamela on December 23, 2017 Reply
    • Hi Pamela, I’ve never had an issue with smoke making this dish – just be sure to turn the fan on.

      - Jenn on December 23, 2017 Reply
  • your recipe is for 6 people. I am planning on having 12. Do I simply double everything but the cooking time?

    - James OBrien on December 23, 2017 Reply
    • Yep, that’ll work. Keep in mind the cook time for both the sauce and the beef will be just a bit longer. Enjoy!

      - Jenn on December 23, 2017 Reply
  • The recipe says to add the beef broth along with the wine, but later says to add the beef broth to the drippings after the meat is cooked. I prepared the sauce a couple days in advance and was confused by the contradiction. When is the beef broth supposed to be added?

    - Bev on December 22, 2017 Reply
    • Hi Bev, Sorry for the confusion! There is beef broth listed in both the sauce and the beef sections of the recipe – so you’ll use it twice.

      - Jenn on December 22, 2017 Reply
  • How Jenn,
    I love your recipes!
    Quick question….I am making your beef red wine sauce. Can I substitute beef stock for beef broth?
    Thank you and happy holidays!

    - Pam on December 22, 2017 Reply
    • Thanks, Pam – glad you are enjoying them! And yes, stock is fine.

      - Jenn on December 22, 2017 Reply
  • Can’t wait to try this on Christmas! I have a 4 lb tenderloin. If I can’t fit it into my cast iron skillet, how do you advise I proceed? Just cut it in half to make it fit? Use a roasting pan? And should I double the sauce for that size cut, or will the standard recipe suffice? Thanks!

    - Jeff on December 22, 2017 Reply
    • Hi Jeff, If you have a stovetop-safe roasting pan, I’d use that. If not, you can cut the tenderloin in half. Re. the sauce, you may have just enough but I’d probably multiply by 1.5 to be safe. Hope you enjoy and happy holidays!

      - Jenn on December 22, 2017 Reply
      • Thanks so much! Same to you! I’m making your au Gratin Potatoes, too 👌🏻

        - Jeff on December 22, 2017 Reply
  • Could I sear the meat on the grill? Just on three sides? I am making three 5-pound tenderloins for christmas and then I would transfer to a roasting pan.

    Thnaks!

    - Lisa Ekberg on December 22, 2017 Reply
    • Sure, Lisa – just make sure the grill is very hot to get a nice sear. Happy Holidays!

      - Jenn on December 22, 2017 Reply
  • I have two tenderloin roasts, approximately 7 pounds each, that I will be cooking for Christmas. We like our roasts medium. How long should I roast them and to what temperature? Thank you.

    - Patti on December 22, 2017 Reply
    • Hi Patti, It’s hard to say but I’m guessing 20 to 30 minutes in the oven after searing on the stovetop.

      - Jenn on December 22, 2017 Reply
  • 5 stars

    Hi Jenn, this recipe looks great and I plan on giving it a try Christmas Day. What are your thoughts about using a cast iron pan?

    - Melissa on December 21, 2017 Reply
    • Cast iron is a great choice, Melissa – you’ll get a beautiful sear on the meat. Hope you enjoy it!

      - Jenn on December 22, 2017 Reply
  • Would Cabernet Sauvignon work ok

    - Johnathan Achstetter on December 21, 2017 Reply
    • Yep 🙂

      - Jenn on December 21, 2017 Reply
  • Hello! So someone else did the shopping for this, and bought 2 pieces of center cut tenderloin about 4.2 pounds each. How would you recommend I adjust the cooking time? Thanks in advance!

    - Linda on December 21, 2017 Reply
    • Hi Linda, I’m guessing you’ll need to increase the cook time by 5 to 10 minutes, but remember these times are just a guideline – I always 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. Enjoy!

      - Jenn on December 21, 2017 Reply
      • I was gifted a 5lb tenderloin would this recipe work

        - Johnathan Achstetter on December 21, 2017 Reply
        • Sure Johnathan, you’ll just need to increase the cooking time — and depending on how many you’re serving, you may also want to double the sauce.

          - Jenn on December 21, 2017 Reply
  • Jenn, so many comments and questions on this recipe! I just wanted to say this is the most delicious meal I’ve ever made, and it makes me feel a bit like a fancy chef myself 😌 The sauce is unreal! I’ve used tenderloin and ribeye and they are both fantastic. I made your haricots verts and also served with pierogis. So delicious. Thank you ♥️

    - April on December 21, 2017 Reply
    • So glad you enjoyed it, April!

      - Jenn on December 21, 2017 Reply
  • 5 stars

    Hello,
    I am not a wine drinker and I don’t use it much for cooking, can you tell me exactly what kind of red wine to use? Also, I am making this for 3 adults and 2 kids, is a 2-3lbroast still enough?

    Thank you,
    Alayna

    - Alayna on December 20, 2017 Reply
    • Hi Alayna, I would use a Merlot in the $10 range (any brand will work, but if you’re unsure, go with something easy to find like Robert Mondavi or Kendall-Jackson). No need to use anything fancy; just something good enough to drink. The recipe serves 4 to 6, so I’d try to find a roast closer to 3 pounds, especially if the kids are older.

      - Jenn on December 20, 2017 Reply
  • I’m excited to try this recipe. Can I substitute corn starch for flour to make it gluten-free? Thanks!

    - Larinda on December 19, 2017 Reply
    • Sure, Larinda, I think cornstarch or gluten-free flour would work here. Enjoy!

      - Jenn on December 19, 2017 Reply
      • Jen
        Can we reduce the amount of butter used in the recipe? Such as substitute water when thickening the flour before adding at the end?
        Thank you.

        - Ann Marie on December 20, 2017 Reply
        • I don’t recommend it, Ann Marie – sorry!

          - Jenn on December 20, 2017 Reply
  • Hi Jen,
    Can this recipe be used with a strip loin roast? If so (or if not) what adjustments should we make?

    Thanks,
    Suzanna

    - Suzanna on December 19, 2017 Reply
    • Sure Suzanna, You’ll definitely need to adjust the cooking time (I suggest using a meat thermometer to eliminate any guesswork) but otherwise recipe should be the same.

      - Jenn on December 21, 2017 Reply
  • Hi Jenn,
    I will be roasting 2 four lb beef tenderloins for a large group for xmas eve.
    Any tips for roasting both at same time?
    thanks!!
    Jen

    - Jen on December 19, 2017 Reply
    • Hi Jen, You can roast the tenderloins side by side. You’ll know they’re ready when you insert an instant-read thermometer into the center of the tenderloins and it registers 120º. (And remember to double the sauce :). Hope everyone enjoys!

      - Jenn on December 19, 2017 Reply
  • Hello, I have two questions. I’m planning on serving this with mashed potatoes and everyone will want to use the sauce on their meat and potatoes. How much extra sauce would you recommend that I make? I would rather have too much than too little. I will either have 5 or 7 people. My last question is that I’m concerned that not everyone likes medium rare. Can you tell me what temp to cook it to for Medium? I bought the thermometer you recommended. Thank you! I’m making this for Christmas Eve dinner.

    - Buffy Harwood on December 18, 2017 Reply
    • Hi Buffy, I’d suggest doubling the sauce to be sure you have enough. And if you’d like to cook it to medium, roast until the thermometer reads 130°F-135°F. Hope everyone enjoys!

      - Jenn on December 19, 2017 Reply
      • Thanks for the quick response! How many days ahead of time can I make the sauce?

        - Buffy Harwood on December 20, 2017 Reply
        • Hi Buffy, it can be refrigerated up to 3 days ahead of time.

          - Jenn on December 20, 2017 Reply
          • 5 stars

            Thanks so much! We just finished dinner and everyone loved it! Thanks so much!

            - Buffy Harwood on December 24, 2017
          • Yay ☺️

            - Jenn on December 24, 2017
  • HI! Can I place this in a chafing dish for a buffet?

    - Patti R on December 18, 2017 Reply
    • Sure!

      - Jenn on December 19, 2017 Reply
  • 5 stars

    I will be using about a 5 lb tenderloin roast for xmas dinner. I just found your recipe and it looks divine and much less complicated than the one I used last year. It was really good but took a lot of time at last minute.
    My question is about how long do you think this roast will take for the medium rare? I may have to use a roasting pan to sear and cook.Much thanks and I look forward to using your other recipes.

    - Sunny Drohan on December 17, 2017 Reply
    • Hi Sunny, Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare. (Using the thermometer is your best bet for achieving the temperature you want.) You may also want to make 1.5 times the sauce for that sauce roast. Happy holidays!

      - Jenn on December 17, 2017 Reply
  • Hi Jenn,
    I love all the recipes I’ve tried on you blog and plan on making the beef tenderloin with red wine sauce for Christmas dinner. We just learned we’ll have an additional guest that cannot have alcohol. I know the alcohol cooks off but they may not be comfortable with that so can you suggest a sauce (make ahead preferable) they can have with the beef? I’ll serve both sauces so guests can choose which they’d prefer. Many thanks!

    - Maureen on December 17, 2017 Reply
    • Hi Maureen, I’d probably serve a horseradish cream sauce with it, like this one. You can make it well ahead of time and it would also be delicious with leftovers on sandwiches. Hope that helps!

      - Jenn on December 17, 2017 Reply
  • 5 stars

    Trying out a roast beef for the 1st time for this Christmas. Is it a good idea to use a rib eye instead of tenderloin? Thanks.

    - Rachel on December 16, 2017 Reply
    • Hi Rachel, You could use a rib eye here but the tenderloin would be my first choice.

      - Jenn on December 17, 2017 Reply
  • Hi Jen Happy Holidays! Will a Cote du Rhone work with this sauce or do I need a lighter wine?

    - Debbie C on December 16, 2017 Reply
    • Hi Debbie, A Cote du Rhone will work well here. Enjoy and happy holidays to you too!

      - Jenn on December 16, 2017 Reply
  • 5 stars

    Can I sear ahead of time and put in the oven after my guests arrive?

    - Fusun on December 15, 2017 Reply
    • Hi, Technically, you could but there are some food safety concerns so the USDA does not recommend it. Sorry!

      - Jenn on December 15, 2017 Reply
  • Is there a specific type of red wine you recommend? Thanks!

    - Jane on December 15, 2017 Reply
    • Hi Jane, Any dry red, such as Merlot, Pinot Noir, Cabernet Sauvignon, Red Zinfandel, will work. And for cooking, I always recommend using something inexpensive (in the $10-$15 range) but still good enough to drink. Hope that helps!

      - Jenn on December 15, 2017 Reply
  • Is 15 minutes the correct amt. of time in the oven ? Seems low.

    - Patricia divincenzo on December 14, 2017 Reply
    • Hi Patricia, Yes that’s correct for medium-rare but definitely use a meat thermometer to be sure.

      - Jenn on December 14, 2017 Reply
  • 5 stars

    Hi Jen,
    Merry Christmas. Thank you so much for sharing all these wonderful and delicious recipes with us. I have enjoyed making them and family and friends have enjoyed eating the food. I love the pictures of the ingredients needed to make them.
    This red wine sauce, can I use it with filet mignon or prime rib roast?
    Sincerely,
    Lily

    - Lily on December 14, 2017 Reply
    • So glad you’re enjoying the recipes, Lily! And yes, you can definitely use this sauce with those dishes.

      - Jenn on December 14, 2017 Reply
  • Hi
    I want to make this for our holdiay dinner Sunday but we have 15-20 ppl. This will be in addition to my puerto rican MIL’s Pernil (pork) and a ton of other food. How much meat do i need and are the cook times the same w a larger cut of meat? Or am i safer doing 2 separate cuts of meat? 1st time hosting my bf’s family.Please help!

    - Christina on December 12, 2017 Reply
    • Hi Christina, If this is just one of many dishes that you’ll have, the portions planned for each person can be smaller. I’d suggest either doubling or tripling the recipe; and, yes, it would be smart to get two to three separate cuts of meat as they will cook more evenly. Hope everyone enjoys!

      - Jenn on December 13, 2017 Reply
  • Can I use Madeira wine to make the sauce? It’s all I have besides a $50 bottle of red that I really don’t want to use in cooking. It’s snowing pretty heavy so I won’t be headed to the store anytime soon.

    - Tina on December 10, 2017 Reply
    • I don’t recommend Madeira here, Tina – sorry!

      - Jenn on December 10, 2017 Reply
  • When searing the meat, the directions say to leave one side unseared. Does it matter if it’s top/bottom or side of the cut?

    - M.E. Hartrich on December 10, 2017 Reply
    • No, M.E., It doesn’t matter what side it is. Hope you enjoy!

      - Jenn on December 10, 2017 Reply
  • After taking the meat out of the oven and transferring it to a cutting board, What beef broth and how much beef broth are you have us add to the roasting pan? You say to add beef broth to the roasting pan and do some scraping and then adding this to the wine sauce. I am confused as to what broth I am adding to the roasting pan and how much to add.

    - Darlene Shook on December 8, 2017 Reply
    • Hi Darlene, If you peek at the ingredient list in the beef section of the recipe, it indicates that you’ll need 1/4 cup of beef broth. Enjoy!

      - Jenn on December 8, 2017 Reply
  • 5 stars

    Always wanted to make a dinner that looked like a chef made it. Not only was the presentation superb it was delicious. I made it easier for myself by making the sauce a day ahead and reheated while the roast rested. Thank you SO much

    - Pat Pizzano on December 6, 2017 Reply
  • 5 stars

    I made this for my son and daughter-in-law while visiting them as a special treat along with your roasted green beans recipe and mashed potatoes. They said it tasted like a holiday. It was easy, the directions were so easy to follow and the sauce was amazing! Thanks for another winner!

    - NANCY DRESSEL on December 4, 2017 Reply
  • 5 stars

    I’m planning on making this for Christmas Eve, but beef tenderloin just isn’t in my budget. Could I substitute pork tenderloin and adjust the cooking time and temperature for pork? Thank you!

    - Karin Peterson on December 4, 2017 Reply
    • Hi Karin, I think it should work. The cook time should be similar if not a bit quicker. Just use a meat thermometer and remove it from the oven when it reads 145°F. Please LMK how it turns out!

      - Jenn on December 4, 2017 Reply
      • 5 stars

        Hi Jenn, just wanted to let you know that this recipe worked beautifully with pork tenderloin. I’m sure it’s even better with beef, but it was still a delicious and elegant entree worthy of a very special occasion. I’m so glad I found your site and I will definitely be ordering your book!
        Karin

        - Karin Peterson on January 5, 2018 Reply
        • Definitely good to know, Karin. I’m sure other readers will appreciate knowing this worked with pork!

          - Jenn on January 5, 2018 Reply
  • 5 stars

    I have made this dish multiple times for formal gatherings of family and friends. Thank you Jen for taking the time to “perfect” these recipes.

    - Mary on December 3, 2017 Reply
  • 5 stars

    This tenderloin has made my reputation as a cook. And I don’t even eat meat. And it could not be easier. Five stars and then some!

    - Rzh on December 2, 2017 Reply
  • 5 stars

    I LOVE beef tenderloin and found this to be the BEST! The sauce makes it! I usually grill my tenderloin, but wanted to be able to “capture” the juices for the sauce! MAKE THIS…you’ll not be disappointed!

    - Cindy Lucarotti on November 30, 2017 Reply
  • Hi Jenn!

    Love your recipes! Planning on making this for Christmas dinner and wondering what you recommend serving with it. Would roasted potatoes, Brussels sprouts and Yorkshire pudding work well with this recipe? And what about appetizer? Would a soup work? If so what kind?

    Thanks in advance!

    - M on November 30, 2017 Reply
    • Love the sides – This salad is one of my favorites for holiday dinners. For an appetizer, a baked brie or this herbed cottage cheese spread would be nice. You could also do a soup — this carrot & sweet potato soup would work — but I don’t think you need it. Hope that helps and glad you’re enjoying the recipes. 🙂

      - Jenn on November 30, 2017 Reply
      • Thanks!!! Would your Brussels sprout gratin work or should I keep them more simple? Thanks again 🙂

        - M on November 30, 2017 Reply
        • Sure – it’s a pretty rich dish, but it will pair nicely.

          - Jenn on November 30, 2017 Reply
  • 5 stars

    I made this for Thanksgiving dinner and let me tell you it exceeded my expectations by far. I made it just as it is stated in the recipe but I made the sauce a day before and WOW! The beef was so tender and the sauce had amazing flavor. My dinner guests were not disappointed by this recipe.
    I did serve some garlicky sautéed mushrooms with this but I could of passed on the mushrooms as the beef had enough flavor

    - Nicole on November 30, 2017 Reply
  • 5 stars

    Your recipe was wonderful. We love mushrooms in this household so I did make a change in the sauce. I used the minced shallots but added 8 to 12 oz’s of sliced crimini mushrooms. Very delicious!!! Bravo to you! Love your website.
    Sincerely,
    Patricia Ryan

    - Patricia Ryan on November 30, 2017 Reply
  • Hi! My family doesn’t like anything medium rare, they like things more on the medium well/well done. What temperature am I looking for and will cooking it for so long make it dry? Thanks!!

    - Elena on November 29, 2017 Reply
    • Hi Elena, for medium-well, roast the meat until an instant-read thermometer inserted into the center of the meat registers 145° – 150°. It definitely will be a bit drier if cooked that long, but still tasty.

      - Jenn on November 29, 2017 Reply
  • Hi, I am planning to make this on Christmas. We will have 13 people. I have never made beef tenderloin so not sure on size/how many to buy? Would appreciate your guidance.

    - Christine on November 27, 2017 Reply
    • Hi Christine, You’ll obviously need more meat to feed 13 — I’d suggest getting 3 small roasts instead of 1 large one (that way you can feel confident that it’s getting cooked evenly throughout). (And remember to double or triple the sauce :). Hope everyone enjoys!

      - Jenn on November 28, 2017 Reply
  • I’m excited to make the sauce ahead of time tonight. Quick question: thyme sprigs… should we shave the leaves off and use them in the sauce? Or use full sprigs? (And take the stems out later?)
    Thanks
    Ray

    - Raymond on November 21, 2017 Reply
    • Hi Raymond, Use the full sprigs and remove the stems later. Hope you enjoy it! 🙂

      - Jenn on November 22, 2017 Reply
  • The recipe sounds delicious! What is a good choice to use for the red wine?

    - John on November 21, 2017 Reply
    • Hi John, Any dry red, like a Merlot, Cab, Pinot Noir, or Red Zinfandel, will work. And for cooking, I always suggest using something inexpensive (in the $10 – $15 range) but still good enough to drink. Hope you enjoy!

      - Jenn on November 21, 2017 Reply
  • If I am cooking 2 tenderloins how much time should I add for rare-medium rare?

    - Lady on November 20, 2017 Reply
    • Hi Lady, I don’t think the cook time will change all that much – maybe a few minutes longer – but I always recommend using a meat thermometer to be 100% sure.

      - Jenn on November 21, 2017 Reply
  • 5 stars

    I served this recipe with the wine sauce for our annual Friendsgiving and it was fabulous!! Will definitely use again. I even have requests for the recipe.

    - Robin on November 20, 2017 Reply
  • Hi, what kind of red wine do you recommend for the sauce? I’m going to cook tenderloin for Christmas dinner, this recipie sounds awesome! Thank you

    - Kandi on November 20, 2017 Reply
    • Hi Kandi, Any dry red, such as Merlot, Pinot Noir, Cabernet Sauvignon, Red Zinfandel, will work. And for cooking, I always recommend using something inexpensive (in the $10-$15 range) but still good enough to drink.

      - Jenn on November 21, 2017 Reply
  • 5 stars

    So amazing!

    - Laura on November 19, 2017 Reply
  • Can I use margarine or another fat instead of butter? I’m cooking for a dairy allergy but don’t want to compromise the recipe.

    - RockawayCook on November 18, 2017 Reply
    • Unfortunately, I don’t think margarine or another fat will work here. You might like this recipe, though.

      - Jenn on November 19, 2017 Reply
    • 5 stars

      Hey, I didn’t even look at this before hand, but I used margarine as I’m lactose intolerant. I thought it was amazing and I wanted to eat the sauce with a spoon. Butter would probably be even better.

      I have to say this is the best roast beef and sauce I have ever eaten! I was also VERY easy to make! Thanks for the recipe!

      - Meg on November 23, 2017 Reply
  • Can this sauce be used with a venison tenderloin or do you have another suggestion? PeterD

    - Peterd de Sanctis on November 16, 2017 Reply
    • Hi Peter, I think the sauce would pair nicely with venison. Hope you enjoy!

      - Jenn on November 16, 2017 Reply
  • 5 stars

    I made this and followed the recipe exactly which I don’t always do! Both the beef and the sauce were delicious! The sauce was thin so not sure if I reduced it enough but the aroma and flavor were amazing! I also made your Wild Mushrooms and Asparagus as suggested by another review and it was the perfect complement to the beef. Thank you for the awesome recipes, I will definitely be making again!

    - Kathy Nelson on November 13, 2017 Reply
  • Hi Jenn
    Would a lentil side dish work with this recipe?

    - Sue on November 13, 2017 Reply
    • Hi Sue, It depends – what type of lentil dish are you thinking?

      - Jenn on November 13, 2017 Reply
      • lentils, red onion, currents, capers,
        with an olive oil, apple cider vinagarette
        maple syrup, mustard, cumin, turmeric, corriander, cardamon, cayenne, cloves, nutmeg, cimmamon.

        - Sue on November 23, 2017 Reply
        • Hi Sue, I’m not sure I love the complexity of the flavors there. I’d probably stick with something a bit milder in flavor.

          - Jenn on November 28, 2017 Reply
          • Would your French Lentil salad work here or can you recommend one?

            - Sue on November 28, 2017
          • Yes but I think it’d be best warm. I’d sauté the carrots and celery first in a little olive oil so they soften — and then serve the salad warm.

            - Jenn on November 29, 2017
  • Hi there. I look forward to making this for an upcoming dinner party. I see that that sauce can be made ahead, which is great. Can the searing of the meat be done in advance? I would love to have the major work done before guests arrive. Thanks!

    - Kate on November 13, 2017 Reply
    • Hi Kate, Theoretically, you could but there are some food safety concerns so the USDA does not recommend it. Sorry!

      - Jenn on November 13, 2017 Reply
  • Hi Jenn, I had the butcher remove the tail end of my tenderloin, so I am left with about five and a half pounds of an equally proportioned piece of meat. Can I cook as one large piece and if so, does the amount of time change? Thank you and can’t wait to make!

    - Chris Sammis on November 12, 2017 Reply
    • Hi Chris, You can definitely cook as one large piece; the cook time will be a little longer but not much – I’d use a meat thermometer so there’s no guesswork involved.

      - Jenn on November 13, 2017 Reply
  • Hi, i plan on using this recipe for thanksgiving dinner for about 10 people. Would I be able to use a bigger roast beef?

    - Mariel on November 10, 2017 Reply
    • Hi Mariel, I’d suggest getting two small roasts instead of 1 larger one. (And remember to double the sauce :). Hope everyone enjoys!

      - Jenn on November 11, 2017 Reply
  • This looks delicious! Would love to make this for a dinner party of 17. I have never gone wrong with any of your recipes! Any suggestions for altering this recipe to feed 17?

    - D. G. on November 7, 2017 Reply
    • Hi Debbie, so glad you like the recipes! In order to serve 17, you’d need to triple or quadruple the recipe. (I’d suggest 3 or 4 smaller roasts of the same size; they’ll cook more evenly than larger roasts that taper.) Hope your dinner party is a success!

      - Jenn on November 7, 2017 Reply
      • One more question, please. One of my guests has Celiac disease and cannot have flour. Do you have any recommendations for a GF flour replacement (for the wine sauce)? Thanks again…can’t wait to make this!

        - Debbie on December 5, 2017 Reply
        • Hi Debbie, you could just use gluten-free flour in place of the all-purpose. Enjoy!

          - Jenn on December 5, 2017 Reply
          • This recipe was unbelievably delicious! Everyone said it was the best beef tenderloin they have ever tasted! The dinner party was a great success…thanks so much for sharing your recipes and expertise!

            - Debbie on December 20, 2017
  • Hi Jenn- I would like to try this recipe but was wondering if I could use filet steak instead of the tenderloin . Also, I would prefer not to use so much butter- will the flavor be compromised if I use half the amount of butter? Thank you for all these great recipes!

    - jessica on November 3, 2017 Reply
    • Hi Jessica, It’s fine to use steaks but I’d recommend using the full amount of butter; otherwise the sauce may taste too astringent. Hope that helps!

      - Jenn on November 3, 2017 Reply
  • 5 stars

    Sooo good! The entire family loved it. A definite keeper!

    Thanks for sharing!

    - Nanners on October 28, 2017 Reply
  • I am having 6 people for dinner on Saturday night. I plan to prepare this recipe along with your potato gratin and roasted carrots. My friend is bringing a salad. Will the recipe amt above suffice or should I buy a larger roast?

    - Nancy on October 18, 2017 Reply
    • Hi Nancy, The recipe calls for 2 – 3 lbs of beef tenderloin; I’d definitely air on the side of at least 3 pounds and you should be fine. Hope everyone enjoys!

      - Jenn on October 19, 2017 Reply
  • 5 stars

    I made this for my book club friends last night and it came out perfect! Everyone loved it! A lick your plate clean kind of meal. The only modification was that I added sauteed mushrooms to the sauce. A perfect and elegant dinner. Will definitely prepare again. Thank you for sharing.

    - Michelle on October 15, 2017 Reply
  • 5 stars

    I made this on Christmas Eve. It was absolutely delicious as is- followed the recipe to the tee! My sisters and I joke that this is the only website we ever use now to search for recipes- everything we’ve made has always turned out to be a crowd pleaser. Thanks so much!

    - Shannon on September 14, 2017 Reply
  • 5 stars

    We used this recipe for Christmas dinner. The sauce was so good we wished we’d had more. Our particular cut was a bit thicker which meant it was a bit rare in the center slice. We will definitely make this simple recipe again. But next time I will try to remember to put a silicon sleeve on the pot handle when removed from the hot oven. I got a nasty burn when I reached for the pan to move it on the countertop! My mistake, not.the recipe’s!

    - Anita on September 14, 2017 Reply
    • I did that once with a skillet removed from the oven. I had blisters on every finger and thumb as well as on the palm of my hand. It’s so easy to do. We’re so used to moving skillets around without a mitt.

      - Susanamantha on October 5, 2017 Reply
  • 5 stars

    Thank you soo much for this recipe! I had a piece of tenderloin to cook for our son’s bd. I did cook the roast longer to satisfy all. We so loved the wine sauce! I had leftover sauce and froze it. I brought it up to our friend’s cottage to go with some steaks and was a huge hit there as well!

    - Karen Winn on September 14, 2017 Reply
  • 5 stars

    This is literally the best thing I have ever eaten IN MY ENTIRE LIFE. Everything turned out perfect. Thank you for making me look like a superstar!!!

    - Heather on August 27, 2017 Reply
  • 5 stars

    Made this last night. It was amazing! Thanks for sharing your recipe.

    - Lucy on August 16, 2017 Reply
  • 4 stars

    Loved the recipe but the sauce has not thickened as I would like it’s a bit. Thin and runny. I’ve been reducing for around 45 minutes and have added the butter flour mixture but to no avail. BTW, I followed the sauce recipe to a T.

    - Pam on July 13, 2017 Reply
    • Hi Pam, Did it thicken at all? Keep in mind that it’s not meant to be thick like gravy – it should be viscous enough to cling to the beef but only just barely. You can always add more of the butter-flour mixture to thicken it further if necessary.

      - Jenn on July 13, 2017 Reply
  • 5 stars

    Jenn

    Excellent recipe.
    All turned out beautifully.
    Although I did do the tenderloin on the BBQ!

    Thank you!!

    J Carvajal

    - Joel on July 10, 2017 Reply
  • 5 stars

    My Husband’s favourite meal is Roast beef. You get bored with the same old recipe after a while. Found this for a twist! Thanks!

    - Chantelle on July 5, 2017 Reply
  • 5 stars

    Hi I really am looking forward to trying this recipe but have never seared a roast beef. Do you recommend using stainless steal pans or could I do this using a non stick pan?

    - Julie on July 3, 2017 Reply
    • Hi Julie, you’ll get much better browning in stainless steel or cast iron. I don’t recommend non-stick. Hope that helps!

      - Jenn on July 3, 2017 Reply
  • 5 stars

    The recipe indicates serves 4-6. What if I have 10? Can I roast two the size suggested in your recipe, set side x side in a roaster pan? Would two together take same time, same temp?
    Sounds and looks wonderful.
    Thanks!

    - Sally Fumich on June 5, 2017 Reply
    • Hi Sally, yes, you could roast them side by side. The oven should be set to the temperature specified in the recipe; they’re likely to take the same amount of time, but I’d suggest inserting an instant-read thermometer into the center of the tenderloins and removing them from the oven when it registers 120º. (And remember to double the sauce :). Hope everyone enjoys!

      - Jenn on June 6, 2017 Reply
  • 5 stars

    I had this at a friends and it was the best beef I’ve ever eaten! I would like to make it for my son’s baptism this Sunday. However, I want to do it in advance so I can just reheat it when we get home from mass. Is that possible or should I pick another recipe? Thanks for all that you share and please keep posting.

    - JES on May 24, 2017 Reply
    • Hi Julie, So glad you liked it! While the sauce can be prepared in advanced and reheated, the meat is best right out of the oven- sorry!

      - Jenn on May 25, 2017 Reply
  • 5 stars

    This is THE BEST roast beef I ever made. Many thanks for the instructions! Cheers Jenn!

    - Dragan on May 6, 2017 Reply
  • 5 stars

    I made this for dinner last night! The beef was moist and tender and the flavor of the red wine sauce was perfect!

    - Tracie Cooper on April 29, 2017 Reply
  • 5 stars

    Great recipe. Followed the recipe exactly. The beef came out beautifully and the sauce was perfect. The family devoured it. Wouldn’t change a thing. I haven’t missed with one of your recipes yet.

    - Sharron on April 27, 2017 Reply
  • 5 stars

    I made this last Christmas and it was the most family pleasing entree! Easy to prepare and gourmet flavors. Will definitely make again for a special dinner.

    - Lynn on April 27, 2017 Reply
  • 5 stars

    Delicious!

    I made this for my family for the holidays and they devoured it!

    The best recipe for Beef Tenderloin that I’ve ever tried!

    - Michael Hepp on April 27, 2017 Reply
  • 5 stars

    This recipe turned a special 90th birthday into a magnificent delectable celebration! The meat was tender and bursting with flavor and with your guidance, came out a perfect medium rare! It was one of the easiest meals to prepare. Thank you for sharing your brilliance and instruction with the rest of us. Your recipes never disappoint and always delight!

    - Donna on April 18, 2017 Reply
  • 5 stars

    This was absolutely amazing! I love this technique for cooking beef tenderloin so you have those gorgeous medium rare slices laid over the sauce, and I went to bed smiling last night and woke up and had some of the leftovers for breakfast! And about to go to the store to buy a fresh roll so I can finish them off for lunch 🙂

    - Jules on April 14, 2017 Reply
  • Your recipe states…”Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium rare,”. However my new Thermo Pro thermometer says that the correct temperature for “Beef Medium Rare” is 145°. Which temperature do you think I should go for if I want the meat to be medium rare (and not rare)? I’m alittle thrown off by the discrepancy! Thanks in advance for unconfusing me and setting me straight!

    - Donna on April 12, 2017 Reply
    • Hi Donna, Definitely do not follow the Thermapro – those are USDA guidelines and not what most restaurants would consider proper temps. For medium rare, take meat out between 120-125; let rest and temp will rise to 125-130.

      - Jenn on April 13, 2017 Reply
  • Could I substitute vegan margarine for the butter?

    - Robyn Graham on April 6, 2017 Reply
    • Hi Robyn, To be honest, I wouldn’t. Sorry!

      - Jenn on April 7, 2017 Reply
    • Just curious, why would you use vegan butter in a roast beef sauce?

      - Nina on September 21, 2017 Reply
  • 5 stars

    Jenn- I wish I could find the temperature probe you have in the picture from William Sonoma so I would know I could trust it. I am making this roast for company and I’m worried if the probe is not accurate, I’ll overdo it. I’m assuming your probe is no longer made or you would’ve recommended it. ? Have you personally used the probe you recommend in the recipe-Thermo Pro TP16? Will 120° really be 120°? Also would you use an ordinary meat thermometer with no wires – the old fashion kind or would you trust the TP16 to be more accurate?
    Thanks for all of your WONDERFUL recipes and advise!

    - Donna on April 6, 2017 Reply
    • Hi Donna, I think you can feel confident that the Thermo Pro probe will give you an accurate reading. Hope you enjoy the tenderloin!

      - Jenn on April 7, 2017 Reply
      • Just a note – you can always test the accuracy of a thermometer by putting it into boiling water. It should read 212 F. If it varies, you can take that into consideration when taking a reading on your recipes.

        - Nancy on October 26, 2017 Reply
  • 5 stars

    Hi Jennifer,
    Do you think the potatoes au gratin will go better than mashed potatoes? I was thinking of serving the asparagus and wild mushrooms and perhaps the sweet potato pecan crisp.
    Thanks,
    Liza

    - Liza on April 6, 2017 Reply
    • Hi Liza, I think mashed or au gratin potatoes would work equally well here! I’d probably go with one of those over the sweet potatoes. Hope you enjoy!

      - Jenn on April 6, 2017 Reply
  • 5 stars

    This is the BEST roasted beef tenderloin I have ever made! I made this for our Christmas dinner complete with the red Wine Sauce which I was hesitant to try. Boy was I ever glad I made it exactly like the recipe is written!!! It’s delicious and everyone raved about it while we devoured it. I plan on making this for every Christmas dinner from now on! Thank you for this fabulous recipe! I love so many of your recipes ?❤. I look forward to receiving your emails so I can try new recipes, knowing I will love them.

    - Tammie Koehnen on March 16, 2017 Reply
  • 5 stars

    I used this recipe for the very first time I tried a beef tenderloin. Your instructions were perfect for an inexperienced cook, and it came out amazing! I also use your roasted carrot recipe to go with it and we loved that one as well. So glad I found you!

    - Margaret on March 2, 2017 Reply
  • 5 stars

    This was soooo delicious! I felt like I was eating at a fine restaurant! My husband loved it! The gravy was fabulous! Thank You so much! I can’t wait to buy your cookbook.

    - linda lassley on March 1, 2017 Reply
  • Do you think a non alcohol red wine will work? I have used it in other of your recipes with great results.

    - Elizabeth on February 26, 2017 Reply
    • Hi Elizabeth, I’ve never tried non-alcoholic wine, so I can’t say for sure how it will change the taste of the sauce, but I think it should work. I’d love to hear how it turns out!

      - Jenn on February 27, 2017 Reply
      • 5 stars

        Hi Jenn,
        The non alcohol red wine worked well. I did a test meal last night and the sauce was excellent.
        Thanks,
        Elizabeth

        - Elizabeth on April 8, 2017 Reply
        • So glad it worked out– thanks for reporting back– definitely helpful for other readers who may have the same question!

          - Jenn on April 8, 2017 Reply
  • Hi Jenn – how many calories in this dish?

    - Donna on February 22, 2017 Reply
    • Sorry I omitted that– Just calculated it and it’s 1,001 per serving (so definitely a splurge)!

      - Jenn on February 23, 2017 Reply
  • 5 stars

    Hi Jen,

    Last night me 3 friends (sous chiefs) and I put together an incredible Valentines dinner for our wives using mostly your recipes. This has been a fourteen year tradition and we where told without a doubt this was the best ever. We cooked Your Coconut Shrimp, Roast Beef Tenderloin, Asparagus and Wild Mushrooms and finished with The Warm Lemon Pudding Cake. You deserve 10 stars.

    - Steve W on February 15, 2017 Reply
    • So do you, Steve, for cooking for your wife on Valentine’s Day. How sweet! So glad the dinner turned out well 🙂

      - Jenn on February 16, 2017 Reply
  • 5 stars

    Love your recipes! Would like to make this wine sauce for cap of rib eye steaks on the grill. How critical is the step of searing the meat inside and using the drippings?

    - Muffy on February 15, 2017 Reply
    • Hi Muffy, the drippings aren’t essential but they definitely add flavor.

      - Jenn on February 15, 2017 Reply
  • 5 stars

    This was excellent, easy, and very impressive! We made it as one of our Christmas dinners and paired it with Ina Garten’s creamed spinach gratin. The sauce was AMAZING – it tasted like something you would get at a fine restaurant. Definitely a keeper we will make again and again!

    - Erin on February 14, 2017 Reply
  • 4 stars

    Hello, Jenn. I made the sauce tonight, served with filets and mashed potatoes. My husband says he doesn’t like anything with red wine because it tastes “sour”. But he thought your sauce was delicious. Mind you, he doesn’t know there was red wine it in – LOL. Please note, I particularly appreciate that most of your recipes are sized to serve 4. They are easy to cut down for the two of us.

    - Beth on February 14, 2017 Reply
  • 5 stars

    I used this recipe for New Years Eve and it was absolutely delicious. I made the wine sauce ahead as suggested. Great recipe that allows you to spend time with your guests and prepare ahead. My family loved it.

    - Susan Pfund on February 14, 2017 Reply
  • 4 stars

    This was delicious. I made it for Christmas. I too had trouble reducing the sauce but used it as it came out. Still tasted wonderful but had way too much. Meat turned out fabulous with the help of my meat thermometer. I would definitely make this again. Was a hit.

    - rhonda thompson on February 14, 2017 Reply
  • 5 stars

    can this be applied to a pork loin?

    - eric on January 29, 2017 Reply
    • Yes Eric, I think that would work. The cook time should be similar if not a tiny bit quicker. Just use a meat thermometer and remove it from the oven when it reads 145°F.

      - Jenn on February 1, 2017 Reply
  • 5 stars

    Delicious! I will definitely make the sauce again, it filled the kitchen with such a wonderful fragrance. It did take longer than 30 min to reduce though. Next time I want to try with another cut of beef to save $ at the butcher.

    - Melanie on January 8, 2017 Reply
  • 5 stars

    Another winner! Thanks for all the great recipes!

    - Tamara on January 7, 2017 Reply
  • Can corn starch or something else be substituted for the 2 tablespoons of flour? I don’t eat wheat or wheat gluten, but a gluten free version of this would please both wheat free and gluten free/celiacs would be appreciated.

    - Bob Moore on January 5, 2017 Reply
    • Hi Bob, gluten-free flour would work nicely here. Hope you enjoy!

      - Jenn on January 5, 2017 Reply
  • 5 stars

    Made this for Christmas dinner and it was was delicious and the meat melted in our mouths.
    The one question I have is the sauce did not reduce down much after 1 hour or so and after adding the butter and flour it didn’t thicken much. I didn’t want a thick or runny sauce. Finally I used some cornstarch with some of the broth and that helped but I thought it dulled the taste someone. I do live at 7,500 feet which might be the problem. Everyone loved the sauce, but I knew the difference. Any suggestions.

    - Bev on January 4, 2017 Reply
    • Hi Bev, glad you enjoyed the tenderloin, but sorry to hear you had a problem with the sauce. I don’t know much about cooking at high altitude, but I did find some interesting info here that may provide some guidance. Bottomline, it sounds like the elevation can affect the cooking time, but an hour definitely should’ve done the trick. Next time you could use more of the flour-butter paste as that will help to thicken the sauce.

      - Jenn on January 5, 2017 Reply
  • Hi Jenn,
    I would like to make this for a dinner party at another person’s home. Would it be possible to seat the meat at my home and finish it in the oven at their house? Any tips would be appreciated.
    Thank you,
    Kelly

    - Kelly on January 2, 2017 Reply
    • Yes, definitely. Just be sure to transport it in the pan you sear it in since you’ll need all the brown bits to finish the sauce.

      - Jenn on January 3, 2017 Reply
  • 5 stars

    Terrific recipe ! The thermometer took all the questions away as to how long to cook the meat, and the wine sauce is to die for. I’ve now made it twice. I’d like to use this recipe for my night to cook at a houseparty. Would it be OK to make the wine sauce ahead and freeze it ?

    - Joan on December 31, 2016 Reply
    • Hi Joan, Glad you enjoyed it. I do think this sauce would freeze well, although I’d probably wait to whisk in the flour/butter paste until you reheat it.

      - Jenn on December 31, 2016 Reply
  • I was wanting to make this recipe for 3 people so was going to half the sauce and use filets instead of tenderloin roast. Do you see any alterations I need to make in cooking instructions regarding the sauce? Thanks for your amazing blog-it’s my go-to for reliable and delicious recipes!

    - Amy on December 30, 2016 Reply
    • Hi Amy, Glad you’re enjoying the recipes! If you cut the sauce in half, it will take less time to reduce. I’m not sure exactly how long it will take so just keep an eye on it. Hope you enjoy it!

      - Jenn on December 30, 2016 Reply
      • 5 stars

        This was fantastic! Thanks so much.

        - Amy on January 1, 2017 Reply
  • 5 stars

    I made this for Christmas Eve dinner and it came out perfect!! My family loved it!

    - Jess K on December 29, 2016 Reply
  • 5 stars

    I made this for guests last night and it was perfect. Thanks so much for this great recipe. I did add shiitake mushrooms to the sauce and I used cornstarch instead of flour so my gluten free husband could eat it. Delicious!

    - Alison on December 29, 2016 Reply
  • 3 stars

    Wine sauce was awesome. However, the beef was not as tasty.

    - gsmontana on December 29, 2016 Reply
  • 5 stars

    I just made the roast tenderloin for Christmas and it was perfect. I must say I was terrified at the thought that I may ruin this beautiful $30 a pound tenderloin, but it was perfect and my kitchen wasn’t full of smoke as it had been the only other time I had tried to do it.
    Thank you so much Jennifer for your recipes. I’ve tried several and they are the best: delicious and easy.

    - Josseline on December 29, 2016 Reply
  • 5 stars

    Jenn thank you for this recipe we had this for Christmas dinner and it was a GREAT hit. My husband cooked it on the grill and when we cut into to meat I added the juices to the sauce. This will become a family regular on special occasions. I would give it way more than 5 stars!

    - Sherie on December 29, 2016 Reply
  • 5 stars

    Very delicious! Since we were serving 8 people we bought two smaller roasts so they would be cooked evenly throughout. Be sure to give your roast plenty of time to warm up to room temperature. We apparently did not and so had to cook it quite a bit longer to reach the ideal interior temperature. Here’s a tip for avoiding tough meat when reheating leftover beef: put the slices in a zip locking bag and immerse it in a pan of hot water in the sink. Replace water as it cools. Run water over the bag to speed up the process. We tried this for the first time and the meat came out warm and retained its juiciness. Thanks, Jen, for another wonderful recipe!

    - Beth on December 29, 2016 Reply
  • 5 stars

    I made this for Christmas dinner. It was so good! My tenderloin was big nearly 8 lbs, I cut into two slabs, it was fork tender! Had leftovers that I made into gourmet dinner sandwiches layered onto toasted gluten-free bread with sautéed onion/spinach, fresh tomatoes and provolone, broiled to melt. The wine sauce was divine! I didn’t have shallots but used a whole small red onion but oh my….. the best onion/wine sauce! Your recipe is the best Jen!

    - Nita on December 29, 2016 Reply
  • If I make the sauce ahead of time, how do I reheat the sauce day of?k

    - Kasia on December 27, 2016 Reply
    • Hi Kasia, I refrigerate the sauce in the pan and then just reheat over low heat on the stovetop. Enjoy!

      - Jenn on December 27, 2016 Reply
  • 5 stars

    I usually do not write reviews but I had to this time.
    Made this for our Hanukah dinner and it was fabulous! Everyone loved it. The wine sauce was spectacular.
    Thank you for the recipe. This will be made again in our household.

    - Keri on December 27, 2016 Reply
  • 5 stars

    This was a huge hit for the family. It was simple, elegant, and (best of all) delicious. The best part was that the sauce could simmer as the beef was cooking and the rest of the meal was coming together. Everyone thought I slaved for hours over this meal, but it was the simplest Christmas dinner I ever made. Thank you!

    - Connica Lemond on December 25, 2016 Reply
  • 5 stars

    I fixed this for Christmas Eve dinner and it was amazing, truly fork tender. The sauce perfect!! So out of 5 stars I give it a 10:)
    I have 47 years of failed beef roasts behind me, finally success! Thanks Jenn

    - Bernadette on December 25, 2016 Reply
  • The store says the center cut tenderloin is only a 1lb or 1.25lbs not bigger. Someone bought me a whole filet, a little under 3lbs. Is that a different cut? What should I do? I have everything else

    - Elle on December 24, 2016 Reply
    • Hi Elle, A whole tenderloin will work fine – just keep in mind that the beef will be more well done where it tapers.

      - Jenn on December 24, 2016 Reply
      • 5 stars

        That actually worked very well considering my family has varying preferences of how they like their meat cooked. They LOVED it, and it made our Christmas Eve dinner more than special. Thank you. I’m so excited about the book. You make me look like a rock star chef to my kids and husband!

        - Elle on December 26, 2016 Reply
  • 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

    - Abbie on December 24, 2016 Reply
    • 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 :).

      - Jenn on December 24, 2016 Reply
      • 5 stars

        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.

        - Abbie on December 26, 2016 Reply
  • 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?

    - Nina on December 23, 2016 Reply
    • Hi Nina, Yes, beef broth is used twice. If you click on the “recipe” tab, you’ll find specific instructions.

      - Jenn on December 23, 2016 Reply
  • 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!!!

    - Sandy N on December 23, 2016 Reply
    • 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!

      - Jenn on December 23, 2016 Reply
      • Thanks for the quick response! Will let you know how it turns out although you have not failed me yet!

        - Sandy N on December 23, 2016 Reply
  • 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.

    - Jennifer R. on December 23, 2016 Reply
    • 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!

      - Jenn on December 23, 2016 Reply
      • Great idea! Thanks!

        - Jennifer R on December 23, 2016 Reply
  • We don’t drink alcohol. Is there a substitute for the red wine?

    - B on December 22, 2016 Reply
    • Sorry, B – there’s no substitute for the wine in this recipe. You might try a horseradish, mustard or bearnaise sauce instead.

      - Jenn on December 22, 2016 Reply
  • Hello. The beef looks delicious. Can I make the sauce without the wine? What would I substitute?
    Thank you very much.

    - Dawn Turpin on December 22, 2016 Reply
    • 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.

      - Jenn on December 22, 2016 Reply
  • 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

    - Amy Wagner on December 21, 2016 Reply
    • Hi Amy, I do think you’ll have plenty but if you want to play it safe, you might increase the recipe by half.

      - Jenn on December 21, 2016 Reply
  • 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!

    - Jeanine on December 21, 2016 Reply
    • 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.

      - Jenn on December 21, 2016 Reply
  • 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.

    - Kerry on December 21, 2016 Reply
    • 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!

      - Jenn on December 21, 2016 Reply
      • 5 stars

        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.

        - Kerry on December 24, 2016 Reply
  • If I need to serve 8, should I cook one bigger roast or 2 smaller ones?

    - MarshA on December 19, 2016 Reply
    • Hi Marsha, I suggest two smaller roasts of the same size; they’ll cook more evenly than a large roast that tapers.

      - Jenn on December 19, 2016 Reply
  • 5 stars

    Wow oh wow, I made this tonight for my family of six. The meat and sauce were delicious, thank you !!!

    - Nette on December 18, 2016 Reply
  • 5 stars

    How do I cook and serve this beef tenderloin AND the potato gratin…and Popovers?

    - mary McKeaney on December 18, 2016 Reply
    • Hi Mary, if you’re referring to cooking them in the same oven, you can cook the beef at 350 degrees (like the potatoes) instead of 400. It will just take a little longer to cook. Regarding the popovers, I can’t say because I don’t know the baking temp. Even so, the oven could get pretty full with all 3 things in there!

      - Jenn on December 18, 2016 Reply
  • Is it possible to use this recipe with a NY strip roast cut instead of the beef tenderloin?

    - audrey on December 16, 2016 Reply
    • Sure, Audrey, I think that would work well. The cook time may be different so just go by the temperature. Please let me know how it turns out :).

      - Jenn on December 17, 2016 Reply
      • 5 stars

        It turned out great! I just used the thermometer to determine the cooking time. Thanks very much!! 🙂

        - Audrey on December 18, 2016 Reply
  • I made your beef stew last February at a family get together, it was a huge success, thanks! They all took home you receipe. Now I plan on doing this beef tenderloin for Christmas Eve. If I cook two, do I add more time? If same size can I get by with one thermometer? Would it be ok to use a Dutch oven? I think it would hold two tenderloins. Thanks!

    - Bernadette on December 16, 2016 Reply
    • Hi Bernadette, So glad your family enjoyed the beef stew! You shouldn’t need to increase the cooking time for the beef — and you can definitely get away with one thermometer if the tenderloins are the same size. It’s also fine to use a Dutch oven. The sauce may take a little longer to reduce, depending on the size of the pan, but it shouldn’t be significant. Hope everyone enjoys it!

      - Jenn on December 16, 2016 Reply
  • Hi Jen, Congratulations on the cookbook. I am thinking of making the beef tenderloin for Christmas dinner. Can I substitute a flour substitute called Four by Four, sold at Williams and Sanoma. I have children with celiac disease. Thanks, Mary

    - Mary Fitzgerald on December 16, 2016 Reply
    • Hi Mary, I’m not familiar with that product but if it works for thickening, it should be fine. You could also try cornstarch mixed with a little cold water, and then just swirl the butter in separately. Hope that helps!

      - Jenn on December 16, 2016 Reply
    • I’m probably too late to help you out here, but I just wanted to say that in several years of cooking gluten-free for my son, I discovered that sorghum flour is a great substitute for wheat flour when thickening gravies and sauces. It has a good flavor and gives a similar texture, unlike cornstarch, which tends to produce a somewhat slippery and jelly-like feel.

      - Anna on December 24, 2016 Reply
      • Great tip, Anna. Thank you!

        - Jenn on December 24, 2016 Reply
  • 15 min cook time or 15 min per pound? why I ask is the instructions state 1hr 20 min.

    - Susan on December 15, 2016 Reply
    • Hi Susan, The beef should cook for about 15 minutes total, not per pound. The recipe cooking time includes the sauce. Sorry if that wasn’t completely clear!

      - Jenn on December 16, 2016 Reply
      • I’ll be serving this Christmas Day..thank you

        - Susan on December 17, 2016 Reply
  • Was just thinking about what I’d be serving for Christmas Eve dinner next week. Thanks for another fantastic recipe Jenn! And you even used the Beaujolais Nouveau, which is outstanding this year. Can’t wait to try this sauce!

    - Melissa on December 15, 2016 Reply
  • 5 stars

    Can I use a cast iron pan to sear the meat and cook it in the oven?

    - Beth on December 15, 2016 Reply
    • Sure!

      - Jenn on December 15, 2016 Reply
  • Thanks for this wonderful recipe. Question – I notice that you have 2 spots on the tenderloin tied off, any reason? Didn’t see this in the instructions.
    Thanks
    Andree’
    New Orleans, Louisiana

    - Andree Bourgeois on December 15, 2016 Reply
    • Hi Andree, I bought it that way — butchers often tie tenderloin so it holds its shape. If yours comes that way, leave the string on until after it’s cooked. Hope you enjoy it!

      - Jenn on December 15, 2016 Reply
  • 5 stars

    Thank You !! I have asked you before if you had a recipe for this and you did not have one yet. This looks delicious !!! Thank you and have a Merry Christmas !!!

    - Char on December 15, 2016 Reply

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