Roast Beef Tenderloin with Red Wine Sauce

Tested & Perfected Recipes

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

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 red wine sauce. Not only is it elegant, but it’s also 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 know 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’s no poking, cutting, peeking, or guesswork involved.

What you’ll need to Make beef tenderloin with Red Wine Sauce

ingredientsThe recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. “Beef tenderloin” refers to the large cut of beef before it is sliced into steaks. Once cut, those steaks are referred to as filet mignon. Package labeling can vary depending upon where you shop — for example, you will sometimes find it labeled Chateaubriand or filet mignon roast — so if you’re uncertain about what you’re buying, just ask the butcher.

You  may notice that my tenderloin has some kitchen twine tied around one end of it; that is the way I purchased it. Butchers often tie tenderloin up near the tapered end so that it is the same thickness all the way around. If yours comes that way, leave the string on until after it’s cooked.  If it doesn’t, no worries – no need to do any tying.

When selecting a wine for the sauce, you can use any red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don’t use anything too pricey; when using wine for cooking, always select a bottle that’s inexpensive but still good enough to drink.

How to make Beef Tenderloin with Red Wine Sauce

Step 1: Make the Sauce

Melt 5 tablespoons of 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

Step 2: Roast the Beef 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.

Begin by seasoning the beef with kosher salt and pepper.

seasoned-tenderloin

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

Step 3: Carve the Tenderloin

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

More holiday beef recipes

Roast Beef Tenderloin with Wine Sauce

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

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 (it should be soft but not melted). 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 the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  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 a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  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 1/4 cup of 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.

Pair with

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.

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Reviews & Comments

  • Fantastic recipe!

    • — Sue on May 24, 2020
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  • One of the best entrees we have ever made! We shared with our moms for Mother’s Day and both of them loved it so much. Thank you for this recipe and guidance. You are super talented and we appreciate your website!

    • — DM on May 13, 2020
    • Reply
    • Can I use Marsala wine for this if I don’t have a red wine on hand?

      • — Dominique on May 24, 2020
      • Reply
      • I wouldn’t recommend it — sorry!

        • — Jenn on May 26, 2020
        • Reply
  • What would you do for pan drippings if you just grilled a few filets outside

    • — Alyssa Rosenblatt on May 11, 2020
    • Reply
    • Unfortunately, there’s no way to create pan drippings for this if you’re grilling the beef — sorry!

      • — Jenn on May 12, 2020
      • Reply
  • Just making this. just waiting to come out of the oven. Did not change a thing on your recipe. looks and smells awesome. this cut of beef was on sale this week at my super centre (1/3 the price). don’t get that too often.

    Thanks for sharing

    Pat

    • — Pat on May 8, 2020
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  • One of the best meals I’ve ever made. I am honestly riding a high from how good this meal was. I will definitely be breaking this one out again in the future. Thank you for this!

    • — Ben on May 3, 2020
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  • This was absolutely amazing – I made this tonight and can say it is so delicious – so worth it to buy the tenderloin – I know people don’t like to see changes when people give a five star review but I know myself – I know I like less red wine and more beef broth- I only had salted butter so I didn’t add extra salt – and I waited to taste to see if I wanted to add sugar- I didn’t in the end – but such a great recipe – can’t say it enough !!

    • — Deborah Jackson on May 1, 2020
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  • Could I grill a flat iron steak, and then top with the red wine sauce afterwards?

    • — Kimberlee on April 25, 2020
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    • Sure!

      • — Jenn on April 26, 2020
      • Reply
  • Made this last night and it was a hit! The family went in for seconds and we barely had any leftover! The wine sauce is phenomenal. Served with sautéed mushrooms and fluffy buttery basmati rice. Will definitely make again 🙂 Thank you!

    • — Alex on April 23, 2020
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  • I’ve made this many times with individual filet mignon and it is delicious perfection. I misread the amount of wine the first time I made it (increased by 1/4 cup) which makes the sauce even tastier. Great website, delicious recipes.

    • — Noelle on April 19, 2020
    • Reply
  • Just made this last night for Easter dinner and it was fabulous! I followed your instructions to the letter, except it took my sauce a little longer to thicken. I also made it Saturday and threw it in the refrigerator. On Sunday, I added broth to the pan and scraped the bits, then added the sauce from the day before. PERFECT! It was a great piece of advice to make ahead and cut down on the meal prep on Sunday. Thanks so much for the inspiration and for building my cooking confidence. (I do not possess a lot of that but I’m working on it!)
    Jen S in Chicago

    • — Jen on April 13, 2020
    • Reply
  • Hi, I am making this for our quarantine Easter. (not a big ham fan) and was wondering can I use a cast iron skillet or is stainless steal pan preferred? Does it make a difference? (new to cooking)
    Thank you!!

    • — Jen S on April 11, 2020
    • Reply
    • Hi Jen, Cast iron will work beautifully – either one is fine. 🙂

      • — Jenn on April 11, 2020
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      • Thanks so much for the help! I made the red wine sauce this afternoon to have one less thing to do tomorrow and my husband and I love it! We are really looking forward to the finished product!

        • — Jen S on April 11, 2020
        • Reply
  • Hi Jenn! Thank you for this recipe! I have a question…how long to cook the meat to medium and not medium rare? Thanks!

    • — Vivian on April 2, 2020
    • Reply
    • Hi Vivian, I would estimate it’ll take about 20 minutes, but your best bet is to rely on the meat thermometer; it should read 130°F-135°F. Hope you enjoy!

      • — Jenn on April 2, 2020
      • Reply
  • I had a *frozen* Beef tenderloin from Costco (they were 1/2 off after Christmas). After defrosting it a couple of days, I followed Jenn’s recipe to the T. I had to cook it a little longer (maybe because it wasn’t fully defrosted), but the end result was fantastic. I had some left over sauce (only because some of the guests don’t like sauce with their meat), and I used it with some sautéed mushrooms, and my husband said “This is really good, for just being a mushroom dish…” LOL . Jenn, you enabled me to have confidence in serving a special dinner (was cooking for my parents-n-laws) for my Mother-n-laws Birthday, that I wouldn’t have had otherwise…Thanks again for all your tested and DELICIOUS recipes!

    • — Jeannie on March 24, 2020
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  • I made this for Christmas Eve for my large family and it was AMAZING! Everyone loved the beef and the sauce! I followed the recipe exactly and just tripled the sauce recipe for the large group.

    • — Minnie on March 20, 2020
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  • I have 13 people coming over dinner and would love to try this recipe. I don’t actually eat beef, but everyone else does so my question might seem obvious. Should I just double to a 6 lb tenderloin roast or cook 2 – 3lb roasts? Then, do I double the cooking time?

    • — Debbie on March 5, 2020
    • Reply
    • Hi Debbie, I would buy 2 smaller roasts instead of one large one. You may need to increase the cook time minimally (just because the oven will be more crowded) but remember the times are just a guideline – I suggest using a meat thermometer (preferably one with a remote probe like the one I use in the photos) to guarantee that the meat cooks to the right temperature. That way there’s no guesswork involved. (And I would definitely double the sauce. Hope everyone enjoys!

      • — Jenn on March 6, 2020
      • Reply
      • Hi Jenn,
        I’m a huge fan of your recipes! Your site is always my go to when looking for one.
        I have a question about the flour/butter. I was always told that if you don’t cook down the flour/butter like in a rue you will get a flour taste in your sauce?

        Kindest Regards,

        • — Liz on April 14, 2020
        • Reply
        • So glad you like the recipes, Liz! When you whisk the flour-butter mixture into the sauce, you’ll simmer it for a few minutes which is sufficient to remove that raw flour taste. Hope you enjoy!

          • — Jenn on April 14, 2020
          • Reply
  • I am making a 7.2 lb shoulder roast. Can I use this recipe and if so how long (approximate) will it need to cook. Just to get an idea for time management. Thank you.

    • — Doreen on March 1, 2020
    • Reply
    • Hi Doreen, I don’t think that a shoulder roast would do well with this cooking method. Instead, I’d suggest taking a peek at my beef stew recipe for a better option.

      • — Jenn on March 3, 2020
      • Reply
  • This recipe always impresses guests (and I even enjoy eating after cooking which is rare – no pun intended lol) this is the type of dish you would get in a restaurant. Also if you feel the sauce is a bit strong or you have left overs and want to change it a little – add cream.

    • — Sandrine king on February 25, 2020
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  • Crazy good! Had to sub shallots for onion and garlic and a wee bit of gravy mix as I ran out of beef bullion so this also eliminated the need for flour. It was just fantastic. I also made the roasted carrots…Best reviews I’ve ever had for a meal. I have never “followed”anyone before but I am now. Thank you so much Jenn and will see you very soon 😁

    • — Jan on February 21, 2020
    • Reply
  • I finally decided to try my first ever Beef Tenderloin recipe. It turned out GREAT!! Your step-by-step directions, with pictures and general cooking times, are such a wonderful help! My husband loved this tenderloin and the red wine sauce also. I have wanted to try making this for years, but the price of the meat always stopped me. I’m so glad I finally gave it a try. Thank you, Jenn!!!!

    • — Diane on February 20, 2020
    • Reply
  • WOW! THAT SAUCE!!!

    Followed the recipe exactly as laid out and made sure to use a meat thermometer to make sure to nail the temperature. The meat and sauce was a HUGE hit for us and the two couples we hosted. Thanks for sharing the recipe for this delicious and elegant dish!

    • — KMax on February 17, 2020
    • Reply
  • I made this for a special family dinner. Unlike with other events like this, I didn’t have to spend all my time on last minute prep in the kitchen. The food was delicious and my family said it was the best thing I had ever made. Thank you!

    • — Joanne McDowall on February 17, 2020
    • Reply
  • The best beef tenderloin I ever had it was a big hit thanks

    • — Roger Kelly on February 15, 2020
    • Reply
  • Can you make ahead of time(same day), slice it and put it in a warming dish with sauce?

    • — Carrie on February 12, 2020
    • Reply
    • I wouldn’t recommend it, sorry!

      • — Jenn on February 12, 2020
      • Reply
  • Amazing, we’re adding this recipe to our favorites for the weekends and impress. Yummy 😋

    • — K on February 9, 2020
    • Reply
  • Love this recipe. Made it and served with wedge salad. Delicious! My wine sauce did not reduce (maybe an 1/8) and then I boiled when it did not reduce after the 30 min, for another 20 and nope. So I cut the sauce in half and put in another pan with the butter/flour mixted…perfection. TY!

    • — navychiefmomma on February 9, 2020
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  • Amazing tenderloin! I will be making this again, and again, and again!!

    • — George on January 26, 2020
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  • My husband & I loved this tenderloin. Can’t wait to make it for the next family gathering! Next time though he will try it with the horseradish sauce, I loved the wine sauce. Question, we have leftovers-how can we warm the meat up without over cooking it?

    • — Kate Beauchamp on January 23, 2020
    • Reply
    • Hi Kate, I’d warm it in a 300°F oven til just warm.

      • — Jenn on January 24, 2020
      • Reply
    • Can I sub pork tenderloin???

      • — Beth on April 10, 2020
      • Reply
      • Hi Beth, I haven’t tried it myself, but I think it should work. Please LMK how it turns out if you try it!

        • — Jenn on April 12, 2020
        • Reply
  • It was so good!!! Everyone who tried it said it was better than any of the restaurants they have been to. The roast came out perfect…medium rare the way I prefer. I used a 2lb roast. The sauce was delicious as well. It wasn’t complicated at all to make and the directions easy to follow. The only bad thing was cost of meat because otherwise I would make more often. My new favorite recipe.

    • — Elizabeth on January 22, 2020
    • Reply
  • Jenn,
    I love this wine sauce! I want to make a French Dip, would you recommend this sauce? I was planning on having my local deli slice some roast beef nice and thin for me, then I was thinking I could warm it up in this wine sauce. What are your thoughts or suggestions…
    Thanks Jenn,
    Lisa

    • — Lisa Cronin on January 20, 2020
    • Reply
    • Hi Lisa, while French dip is usually served with au jus, because you’ll be purchasing roast beef instead of cooking it, you won’t have pan drippings for au jus, so I think this would be a nice alternative!

      • — Jenn on January 20, 2020
      • Reply
  • Fabulous Flavors! I had never made a Red Wine Sauce to go with beef tenderloin. The instructions were very helpful and easy to follow. Instead of over cooking this tender cut of meat I followed your times and used our meat thermometer, it turned out rare to med-rare and absolutely delicious. (and my family was very impressed!) Thank you, Lorraine.

    • — Lorraine T. on January 18, 2020
    • Reply
  • Fabulous, especially with the au gratin potatoes also featured on this site. I used a sirloin roast, which was not quite as tender as a tenderloin would have been but still delicious; otherwise followed these recipes exactly and they were wonderful! Would make this for any dinner party!

    • — Sharon on January 12, 2020
    • Reply
  • Can you make this with a Piedmontese sirloin roast? And I see in your photo you show Beaujolais nouveau.., is that ok to use? Thank you!

    • — Sharon on January 11, 2020
    • Reply
    • Yes and yes! 🙂

      • — Jenn on January 14, 2020
      • Reply
  • I’ve made this recipe a few times and we love it IF we are using fresh (not previously frozen) tenderloin. Since this is an expensive cut of meat, when it goes on sale I buy enough for 3 – 4 meals. When I thaw a roast, I place it in the fridge to defrost for about 48 hours. A lot of red juice is released, and I find that the roast tends to be overdone even using a meat thermometer to 115 F.

    Any thoughts on how to treat a frozen tenderloin? I’m tempted to use a low (275 F) oven next time I use a frozen roast.

    • — Dan on January 10, 2020
    • Reply
    • Hi Dan, You could give the lower oven temp a go, but not sure that it will make much of a difference. Although I know you’re trying to stock up when tenderloin is on sale, I do think you’ll get the best results with fresh.

      • — Jenn on January 14, 2020
      • Reply
  • Can beef be seared on gas grill earlier in the day?

    • — Alene Farber on January 7, 2020
    • Reply
    • Hi Alene, I wouldn’t recommend searing the tenderloin anymore than an hour before you plan to put it in the oven.

      • — Jenn on January 7, 2020
      • Reply
  • Seriously one of the best dinners I have ever made or eaten. This was a magical Christmas main course for 2019. Thank you!

    • — Jo-Ann on January 1, 2020
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  • We made this for Christmas dinner and it turned out AMAZING! I bought a very large tenderloin and tripled the recipe and it still turned out to be one of the best meals I have ever cooked. Everyone ranted about the red wine sauce- and how deliciously moist and tender the meat was. Thank you for a great recipe!!!!!

    • — Sharla on December 31, 2019
    • Reply
  • I will be serving to a reformed alcoholic. Will all the alcohol be evaporated if I follow the instructions for the sauce?

    • — tom mcsherry on December 30, 2019
    • Reply
    • Hi Tom, I was trained that the alcohol will cook off and just leave the additional layer of flavor behind, but if you have any concerns, this would also be nice with a horseradish cream sauce. so you could have both options for people to choose between. Hope that helps!

      • — Jenn on January 2, 2020
      • Reply
  • Recipe for how many people?

    • — Kay on December 30, 2019
    • Reply
    • Hi Kay, the recipe serves 4 to 6. Enjoy!

      • — Jenn on January 2, 2020
      • Reply
  • We made this for Christmas dinner and it was a tremendous hit! Several folks commented on how delicious the sauce was. Making the sauce ahead of time was a great suggestion. We will make this again and again and again and again. Thanks for a great recipe.

    • — Caryl on December 29, 2019
    • Reply
  • I have been cooking for 50 years and have never made a more perfect tenderloin. It was fabulous. Everyone raved about it.
    Your recipes are always perfect, Jenn. Thank you so much!
    Barb. December, 2019

    • — Barb on December 29, 2019
    • Reply
    • ❤️

      • — Jenn on December 29, 2019
      • Reply
  • Gave the recipe to my husband and he made this for Christmas dinner. It was so good! Smelled and tasted great! Big hit with the family. Will make again.

    • — Becky Hayes on December 29, 2019
    • Reply
  • This was fabulous! It was a little scary with such an expensive cut of meat, but it was super easy and fun! Big hit! We will definitely add this recipe to our family favorites. Thanks

    • — Lori T Foster on December 29, 2019
    • Reply
  • Fabulous recipe! We absolutely loved it and will make it again and again.

    • — Cheryl on December 28, 2019
    • Reply
  • This was excellent. Everyone loved it. I would make this again for sure.

    • — Chickie on December 27, 2019
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    • This recipe looks lovely. I’d like to try it for NYE. Can I use beef stock instead of beef broth for this recipe?

      • — Kylie on December 29, 2019
      • Reply
      • Sure, Kylie – that’s fine. Enjoy!

        • — Jenn on December 29, 2019
        • Reply
  • PERFECTION! Crazy good 😜 Second year to make this exquisite recipe. Cooking good food in our family means LOVE. And we cook good food! And this is OUTSTANDING.
    Jenn, thank you for our Christmas recipe, and welcome to our family. We love you.

    • — Mimi on December 27, 2019
    • Reply
    • ❤️

      • — Jenn on December 27, 2019
      • Reply
  • OMG! This recipe is amazing. The end result is pure PERFECTION. I followed the recipe exactly as written. It was one of the best dinners I have ever prepared. Rave reviews from all who had it. This will be my “go to” meal when I want to prepare a dinner for a special occasion.

    • — Peg Reiter on December 27, 2019
    • Reply
  • Another fantastic recipe from Jenn! Decided to make this beef tenderloin and sauce for Christmas lunch. Probably not the best time to prep and cook a recipe unknown to me, but Jenn’s recipe’s are always spot on, so I had complete confidence. I followed her exact directions and the meal turned out beautifully! Everyone raved about the tenderloin and we were pouring the sauce on everything and anything–it was that good. I had to adjust amounts as we had a large crowd, but it was simple to do and this meal makes your family think you are an amazing cook. 🙂 Highly recommended!

    • — Cheynna on December 26, 2019
    • Reply
  • Made it for Christmas dinner and it was an enormous hit! The red wine sauce thickened beautifully and was a perfect compliment to the beef. We did use butcher’s twine to wrap the tenderloin, though I’m not sure how necessary that was. In any case, this is a winner of a recipe and one that I plan to reuse for future holidays!

    • — Sarah on December 26, 2019
    • Reply
  • Hi, can this be made in advance and reheated? If so, how without drying it out?

    • — Sarah on December 26, 2019
    • Reply
    • Hi Sarah, I don’t recommend making this recipe in advance. Sorry!

      • — Jenn on December 27, 2019
      • Reply
  • Made this for Christmas dinner last night. Followed directions exactly. Came out great! Adding this to heavy rotation for holiday meals. Thanks, Jenn!

    • — Jill G. on December 26, 2019
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  • Made this for Christmas dinner – it was DELICIOUS! So, so good. Thank you.

    • — D Green on December 26, 2019
    • Reply
  • Very delicious thank you for sharing had a 6lb beef tenderloin so doubled the recipe excellent.

    • — Kurtis on December 25, 2019
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    • Best holiday meal! This is my second year using this recipe. The family’s mouth waters days in advance, maybe all year. Thank you so much.

      • — Dave on December 27, 2019
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  • Wow, this is amazing! We don’t like gravy with such a great cut of meat, but this wine sauce is wonderful!

    • — HM on December 25, 2019
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  • Made this last night for Christmas Eve…OMG, it was amazing!!! The red wine sauce was the star, so so delicious!! The sauce thickened up really nicely for me, thanks for giving such great directions!! Also made the balsamic and honey Brussel sprouts, so tasty!! Thank you!!

    • — Alanna on December 25, 2019
    • Reply
  • So I just made the tenderloin roast tonight for Christmas Eve. My roast was 4.79 pounds. I was afraid to take it out of the oven at 125 so I waited til 127. It took about 50 min. I let it rest for 25 min. It was perfectly cooked, medium rare. The sauce (Red wine gravy) was delicious. Great recipe!

    • — Cindy on December 24, 2019
    • Reply
    • Made this last night and it was great!! I (lucky me!) have about 4lbs, uncut, of leftover tenderloin – what’s the best way to reheat this? I don’t have any of the red wine sauce but that wasn’t too hard to make anyways.

      • — Jackie on December 25, 2019
      • Reply
      • Hi Jackie, I’d reheat in a 350 oven until warm – just be careful not to cook it further. You could also whip up a horseradish sauce and serve on rolls. 🙂

        • — Jenn on December 27, 2019
        • Reply
  • Can I put 2 roasts (5-6 lbs each) side by side in a roasting pan? There would be about 2 inches separating them. And do you have a suggestion how to sear them on top of the stove? My biggest pan is too small! Can I do it in the roasting pan?

    • — Stephanie on December 24, 2019
    • Reply
    • That’s fine, Stephanie — and, yes, you can sear them in the roasting pan.

      • — Jenn on December 24, 2019
      • Reply
  • Hi Jennifer! I just finished making this sauce for our Beef Tenderloin Roast tomorrow. I added sautéed mushrooms at the end. This sauce is out of this world and I am so excited about serving it to company! Thank you for a marvelous recipe…one that I will definitely make again. Merry Christmas!

    • — Sharon R. on December 24, 2019
    • Reply
  • Having trouble finding shallots. Suggestions for a substitute? I have cippolina onions and garlic.

    • — Doug on December 24, 2019
    • Reply
    • Hi Doug, Cippolina onions or yellow onions would both work. Hope that helps!

      • — Jenn on December 24, 2019
      • Reply
  • Question: For different reasons I cannot use wine in the recipe – what would be some good substitutes or should I simply omit? Thank you!

    • — Angie on December 24, 2019
    • Reply
    • Hi Angie, This is not a great sauce recipe to use if you can’t cook with wine. I’d suggest offering a horseradish sauce instead.

      • — Jenn on December 27, 2019
      • Reply
  • Hi! If I wanted to add mushrooms to this recipe, at what point would I do it? Going to try this today!

    • — Michael on December 24, 2019
    • Reply
    • Hi Michael, I’d sauté the mushrooms separately and add them to the wine sauce when it’s done. I’d love to know how it it turns out!

      • — Jenn on December 24, 2019
      • Reply
      • I followed your recipe and it was a major hit! Everyone loved it! Thank you for your quick response earlier today!! You saved me!

        • — Michael on December 24, 2019
        • Reply
        • 🙂

          • — Jenn on December 24, 2019
          • Reply
  • Hi Jenn,
    If I sear the meat and then use a countertop roaster oven like one from Oster, will that still work, or would you still suggest using a regular oven instead? I know I’ll probably have to reduce the cooking time, but I have a leave-in thermometer to help me know when it’s done. Thanks! looking forward to enjoying this meal on Christmas Day.

    • — Christian L. on December 23, 2019
    • Reply
    • That should work fine, Christian. Happy holidays! 🙂

      • — Jenn on December 24, 2019
      • Reply
  • I’m anxious to try this recipe for Christmas day. The beef tenderloin roast that I will fix is 4 pounds, how much time do you think it will take in the oven? Assuming a medium rare finish.

    • — Susan on December 23, 2019
    • Reply
    • Hi Susan, I’m guessing 20 minutes but I’d use a thermometer to be sure.

      • — Jenn on December 24, 2019
      • Reply
  • I am making the gravy sauce right now to keep in the fridge. My guests won’t love all of the shallots…remove after reducing or purée them with immersion blender? Thanks

    • — Heather F on December 23, 2019
    • Reply
    • Hi Heather, I’d strain them out after reducing.

      • — Jenn on December 23, 2019
      • Reply
      • Am I supposed to use up all the buerre manié? Or just use as much as needed?

        • — Emily on December 24, 2019
        • Reply
        • Hi Emily, You should use all of it. Enjoy!

          • — Jenn on December 24, 2019
          • Reply
  • I’m doing a 7 lb tenderloin. I’m thinking of tying the smaller ends under and If I cut it in half would that reduce the cooking time, or should I leave it whole? I have a large enough pan to sear it in.

    • — judy mcewen on December 23, 2019
    • Reply
    • For that size, you can get away with keeping it whole. Timing-wise, it’s hard to say for sure so I recommend using a digital thermometer with a probe (but I’m guessing about 30 min for med-rare). And you can tie the ends under unless you have some guests who might prefer their meat more well done (as the tapered pieces will be cooked more). Hope you enjoy!

      • — Jenn on December 23, 2019
      • Reply
    • Hi!
      A little late but still wanted you to know that I made this red wine sauce for last year’s Christmas dinner with standing rib roast. It was a HUGE success and I had two finicky “gourmet” cooks at the table and they wanted the recipe!
      I’m about to start making it again for this year’s Christmas dinner. Undoubtedly it will become a tradition in our home. It is simply beautiful in taste and texture and your instructions are very easy to follow!.. Thank you😊

      • — D on December 23, 2019
      • Reply
  • Hi, I do not have fresh thyme. How can I substitute the 6 sprigs if fresh thyme with ground thyme?

    • — Mil on December 23, 2019
    • Reply
    • Hi Mil, If you’re using dried thyme, I’d recommend about 1/2 tsp. Hope you enjoy!

      • — Jenn on December 23, 2019
      • Reply
    • Help! I added all the butter at the beginning. And then All the flour when I added the wine etc before reducing. Should I start over?

      My print out cut off

      • — Sara on December 23, 2019
      • Reply
      • Hi Sara, Did it thicken nicely?

        • — Jenn on December 23, 2019
        • Reply
  • I have a boneless ribeye roast.
    Will this recipe work? If so, any changes I would need to make?

    • — Laura on December 21, 2019
    • Reply
    • Hi Laura, Yes it will work; no changes necessary. Just keep in mind that the cooking time will be a bit different so use a thermometer to be sure it’s cooked to your liking.

      • — Jenn on December 22, 2019
      • Reply
  • Fantastic recipe. Made for Hanukkah dinner and everyone loved it. Highly recommend the thermometer that has the reader outside the Oven. Absolutely perfect at 125 degrees and the wine sauce was amazing as well.

    • — Jamie sandman on December 21, 2019
    • Reply
  • Hi Jenn – This looks delicious and I’m planning on making it on Xmas. I’m planning on a 5-lb roast: would you suggest doubling the sauce recipe? Something short of that?

    Thanks!

    • — David Weininger on December 21, 2019
    • Reply
    • Hi David, I’d probably multiply the sauce ingredients by 1.5. (Keep in mind the wine may take a bit longer to reduce.)

      • — Jenn on December 22, 2019
      • Reply
  • Some chefs season the tenderloin right before searing, as you do, while some recommend seasoning it before it sets at room temperature for an hour to let the seasoning get into the meat. What do you think?

    • — Marcia N. on December 21, 2019
    • Reply
    • Hi Marcia, Seasoning ahead (or dry brining) does enhance the flavor but it doesn’t make a big difference here (and it complicates the recipe a bit) so I don’t bother. If you want to season a large roast like this one ahead, you’d need to do it at least 8-12 hours before cooking for it to make a difference. You can read more about dry brining here. Hope that helps!

      • — Jenn on December 22, 2019
      • Reply
  • I’ve made this beef tenderloin dish several times and it comes out perfectly every time! The only thing I add is sauteed mushroom halves to the sauce. A beautiful and flavorful dish to wow your family and friends.

    • — Michelle on December 21, 2019
    • Reply
  • Hi Jen,
    I’ve made this sauce to go with filets before and it was delicious. I’m planning on making this with a tenderloin roast for Christmas this year. We love the garlic and herb roasted baby potatoes in your cookbook and I wanted to make them to go with it. Do you think I could make the potatoes before cooking the meat and just cover them with foil. Then put them back in the warm oven once the meat is out? Thank you for all the great recipes for both everyday and entertaining! Happy Holidays!

    • — Amy on December 21, 2019
    • Reply
    • Hi Amy, I do think you could do the potatoes ahead and reheat. They won’t be quite as crispy as they are fresh out of the oven, but they will still be delicious.

      • — Jenn on December 22, 2019
      • Reply
  • Hi Jenn,
    I am cooking two 4 pound tenderloins for Christmas. Both of the tenderloins are thin on the end. Should I fold over the ends and tie them? I would like for the tenderloins to be medium rare, and I am concerned that the ends will be overcooked. I have never cooked beef tenderloin, and I am a little nervous about it!
    Thank you,
    Kim

    • — Kim Craighead on December 21, 2019
    • Reply
    • Hi Kim, The thin ends will definitely be more cooked than the center so, if you want the whole roast to be about the same temperature, I’d tie them under. Hope that helps!

      • — Jenn on December 22, 2019
      • Reply
      • Jenn,
        The beef tenderloins were delicious. Everyone loved the red wine sauce! I served it with your potatoes au gratin recipe. The potatoes were scrumptious and easy to prepare.
        Thanks again,
        Kim

        • — Kim Craighead on December 24, 2019
        • Reply
  • Thanks for this! I’m going to sous vide 2 tenderloins at different temps so we can appease everyone but, more importantly, to free up oven space. I’m then going to torch them with a Searzall to get some browning, and serve a trio of sauces at the table. Looks like this one is going to make the cut.

    QUESTIONS: My assumption is that won’t really yield any juices/fat to add to the broth. Is there anything else you would recommend adding to the broth, preferably that can be done a few days in advance (and thus reheated by someone other than me with no fuss as the meal is approaching)?

    • — Brad on December 20, 2019
    • Reply
    • Hi Brad, if you can find demi-glace (likely at a specialty store) you could use a little of that. Hope you enjoy!

      • — Jenn on December 20, 2019
      • Reply
  • Hi Jenn. I made the sauce last night for my dinner party tonight and although I used less flour than called for , the sauce is really thick. ( maybe I reduced it too much?) I know it will thin a bit when I add the roasting juices, but any other suggestions to make it a little less thin before I serve ? Thanks! I really enjoy your recipes and blog and have made many of your recipes with much success!

    • — Liz on December 20, 2019
    • Reply
    • Hi Liz, It sounds like maybe you reduced it a little too much. First, reheat it and see if it still needs to be thinned. If it does, you can add water or broth, just a tiny bit at a time until you get the desired consistency. Hope that helps and that everyone enjoys!

      • — Jenn on December 20, 2019
      • Reply
  • Hi Jenn

    I have 2 rather large tenderloins I need to cook. They are bigger than the largest skillet I have. Therefore I was thinking of taking a large roasting pan and putting that over two burners to try and sear both at the same time and then using that roasting pan to transfer both to the oven. Do you have another suggestion? Also, would you recommend convection or traditional baking?

    Thanks
    George

    • — George on December 20, 2019
    • Reply
    • Hi George, I think that’s a great solution. And I would definitely recommend traditional baking. Convection heat is good for baking, but it can dry out a roast. Hope everyone enjoys!

      • — Jenn on December 20, 2019
      • Reply
  • Hi Jenn,

    What size roasting pan would you recommend?

    • — Carol Baran on December 19, 2019
    • Reply
    • Hi Carol, If you have one, you can use an oven-proof skillet. If not, I’d use a roasting pan just large enough to fit the tenderloin. Hope you enjoy!

      • — Jenn on December 20, 2019
      • Reply
  • Hello Jen, I see the Beaujolais Nouveau in your pictures although you mentioned “heavier” wines, did you get good results with that wine? Would a slurry of water/cornstarch work as a thickener here or does beuree manie give preferred results? Thank you.

    • — Denise on December 19, 2019
    • Reply
    • Hi Denise, Yes, the Beaujolais Nouveau does work here and I’d stick with the beuree manie for this. I find that a cornstarch slurry can dilute the flavor of a sauce. Hope that helps!

      • — Jenn on December 19, 2019
      • Reply
  • Can I use this same recipe to cook a prime strip roast? How would it need to be adapted, if so?

    Thanks..Jane

    • — Jane Benedict on December 17, 2019
    • Reply
    • Sure, Jane, that should work. Just be sure to use a cooking thermometer as the cooking time will differ. Hope you enjoy. 🙂

      • — Jenn on December 19, 2019
      • Reply
  • Can you sub lamb for the beef?

    • — Kari on December 17, 2019
    • Reply
    • Hi Kari, I haven’t tried it myself, but theoretically, it should work. Just make sure to use a meat thermometer. Please LMK how it turns out if you try it!

      • — Jenn on December 20, 2019
      • Reply
      • Hello I have a question can I cast iron skillet as my oven proof skillet??

        • — Austin on December 21, 2019
        • Reply
        • Sure, Austin – a cast iron skillet is ideal.

          • — Jenn on December 22, 2019
          • Reply
  • List of ingredients and amounts for red wine sauce

    • — Mike on December 16, 2019
    • Reply
    • Hi Mike, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on December 18, 2019
      • Reply
  • When you say to pour off the fat from the roasting pan- what exactly do you mean? The stuff in the bottom of the skillet that was in the oven? The juices on the cutting board the meat is resting on?

    • — Jenn on December 16, 2019
    • Reply
    • Hi Jenn, you’ll just be pouring off the liquidy fat from the pan (but you don’t want to include the little browned bits on the bottom of the pan as they will be added to the sauce). Hope that clarifies!

      • — Jenn on December 18, 2019
      • Reply
  • I made this recipe last year for my family Christmas and it was a HUGE hit – and that’s saying something because (other than me) my family does not really care for meat. I followed the instructions exactly and everything came out really amazing, especially the sauce. SO Good I have multiple requests and so will be making it again this year.

    • — Sarah on December 16, 2019
    • Reply
  • All the recipes I’ve read say it is important to tie ends up for even cooking. If there are some who like the meat medium should I not tie the ends up. If butcher trims and ties should I ask him to not tie ends?

    • — Cindy on December 16, 2019
    • Reply
    • Yes, I’d keep the ends untied and would ask the butcher not to tie them. Hope you enjoy!

      • — Jenn on December 18, 2019
      • Reply
  • Will this work using low sodium beef broth?

    • — Lauri on December 14, 2019
    • Reply
    • Sure, Lauri — you can just add more salt to taste if necessary. Enjoy!

      • — Jenn on December 16, 2019
      • Reply
  • This looks amazing and I can’t wait to make for Christmas – one critical question. The sauce calls for 3 c Beef Broth, and the recipe says to add beef broth to the Shallot mixture and to the drippings in the pan – should I divide the 3c into 1.5 and 1.5?

    • — Jenny Cacioppo on December 13, 2019
    • Reply
    • Actually, if you look at the ingredients for the beef, that includes 1/4 cup of broth. (So you’ll use 3 cups for the sauce and 1/4 cup for the pan drippings.) Hope that clarifies and that you enjoy! 🙂

      • — Jenn on December 13, 2019
      • Reply
  • I eat gluten free. Could I use corn starch instead of flour?

    • — Marcia on December 12, 2019
    • Reply
    • Yep! Hope you enjoy. 🙂

      • — Jenn on December 13, 2019
      • Reply
  • Hi Jen. In earlier post you recommended no making a day ahead. Would it work to roast meat remove from oven let rest then slice and add slices to some of gravy and place in slow cooker just to keep warm for a couple of hours?
    We are at Xmas church services and would be nice to come home and have already prepared. Thank you so much

    • — Bonnie on December 12, 2019
    • Reply
    • I wouldn’t recommend it, Bonnie. The meat will continue to cook in the slow cooker and be overcooked by the time you’re ready to eat it. Sorry!

      • — Jenn on December 13, 2019
      • Reply
  • Hi Jenn,

    I need to triple this recipe for Christmas Eve with my family. Will that impact the oven cooking time for the meat? Or anything else?

    Thanks!

    • — Julia on December 12, 2019
    • Reply
    • Hi Julia, You could use one large tenderloin, but keep in mind that the tapered end of the tenderloin will cook faster. This works well if you have some guests who might prefer their meat more well done. Otherwise, you could use 2 smaller roasts (that way you can feel confident that it’s getting cooked evenly throughout). (And remember to increase the sauce as well :). Either way, the cooking time may be a touch longer, but I’d use a meat thermometer so there’s no guesswork involved. Hope everyone enjoys!

      • — Jenn on December 12, 2019
      • Reply
  • Jenn – just ordered your cookbook. In regards to the beef tenderloin with red wine sauce. Cook a just make the red wine sauce and add a tablespoon of veal demi glace and use the sauce over grilled steaks??? What do you recommend?

    • — Patrick Miller on December 12, 2019
    • Reply
    • Thanks for ordering the cookbook – I hope it becomes an often-used tool in your kitchen! And, yes, I think the sauce/demi-glace would work on grilled steaks. Enjoy 🙂

      • — Jenn on December 12, 2019
      • Reply
  • This recipe looks amazing, but I was wondering what you would recommend as a substitute for the flour. I need to make it gluten free. Would you suggest rice flour, corn starch or GF baking flour, or something else. Thanks in advance. Love your recipes.

    • — Lucy Bee on December 12, 2019
    • Reply
    • Glad you like the recipes! And any of those options would work for a gluten-free alternative to the flour. Enjoy! 🙂

      • — Jenn on December 12, 2019
      • Reply
  • Hi this recipe is a definite for us this Christmas! Do I need to cover the beef with foil while cooking please?? Thank you in advance!

    • — Karen Smith on December 12, 2019
    • Reply
    • No, but you should cover it loosely with foil while it’s resting after coming out of the oven. Hope you enjoy!

      • — Jenn on December 12, 2019
      • Reply
      • Definitely going to cook this New Years Day. What are some sides you recommend?

        • — Bj Taylor on December 15, 2019
        • Reply
        • Hi BJ, this would pair nicely with my Potatoes Au Gratin and Roasted Carrots. And for future reference, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hope that helps!

          • — Jenn on December 16, 2019
          • Reply
  • This recipe sounds terrific. I want to use for a dinner party but don’t want to be preparing the meat while my guests are here. Is the pre-oven browning necessary or could I put the tenderloin the oven with high heat for 10 mins then reduce to lower heat to finish the cooking? I am cooking 2-3 lbs tenderloins.

    • — June on December 11, 2019
    • Reply
    • Hi June, I wouldn’t skip the searing step because that adds much of the flavor. You could sear the beef up to an hour ahead and then put it in the oven when your guests are there. (It may take a tiny bit longer in the oven after sitting out.) Hope that helps!

      • — Jenn on December 12, 2019
      • Reply
  • Making a day ahead. Re warm in foil or foil and parchment and at what degree oven?

    • — Vicky Roeser on December 10, 2019
    • Reply
    • Hi Vicky, I wouldn’t recommend making the tenderloin ahead, but the sauce is fine to make up to 3 days ahead. If you’d like a dish that you can make completely ahead of time, you may be interested in my red wine braised short ribs. They’re also delicious.

      • — Jenn on December 10, 2019
      • Reply
  • I’m planning to make this for 12 adults this Xmas. Should I cook two 4 pound roasts?
    Double sauce recipe? Does cook time change? Thanks!

    • — Sonia on December 8, 2019
    • Reply
    • Yes, I think two 4-lb. roasts would be enough and, yes, I would definitely double the sauce. I’m guessing you’ll need to increase the cook time by about 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. Hope everyone enjoys!

      • — Jenn on December 9, 2019
      • Reply
  • I will be making this for Christmas dinner, third year in a row. It’s delicious and love the wine sauce . It compliments the meat. Thank you Jenn!

    • — Geetanjali Pillai on December 7, 2019
    • Reply
  • Hi Jenn,
    In the picture there are some small green choppings on the tenderloin. Is that just some of the thyme cut up after removing from the sauce?
    Jim

    • — Jim Dilworth on December 6, 2019
    • Reply
    • That’s just some chopped parsley that I had on hand. Not part of the recipe – – I just thought it looked pretty for the picture. 🙂 Hope you enjoy if you make it!

      • — Jenn on December 10, 2019
      • Reply
  • Do you think that this would turn out as good using a pork tenderloin instead of beef?

    • — Sloan on December 6, 2019
    • Reply
    • Hi Sloan, I haven’t tried it myself, but I think it should work. Please LMK how it turns out if you try it!

      • — Jenn on December 6, 2019
      • Reply
  • Can you use non dairy butter as a substitute for the sauce.

    • — Pauline on December 5, 2019
    • Reply
    • Hi Pauline, Unfortunately, I don’t think margarine would work here. You may want to take a peek at this recipe instead.

      • — Jenn on December 5, 2019
      • Reply
  • Hello Jenn,
    This looks so delicious, I would like to make it for Christmas dinner. Is there a particular red wine that you recommend?
    Thank you very much,
    Dawn

    • — Dawn on November 30, 2019
    • Reply
    • Hi Dawn, You can use any dry red – Pinot Noir, Merlot, Cab, Red Zinfandel, Syrah, etc. Don’t use anything too pricey — when using wine for cooking, something inexpensive but still good enough to drink is perfect. Hope that helps!

      • — Jenn on December 2, 2019
      • Reply
  • With this red wine sauce recipe with the filet would a bernaise sauce be welcome or is it too much?

    • — Patricia Wallace on November 25, 2019
    • Reply
    • Hi Patricia, I’d suggest serving it with one or the other.

      • — Jenn on November 25, 2019
      • Reply
  • Hi Jenn, I simply love your website. Thank you for posting such clear and tasty recipes! Do you have a white wine version of this sauce? Could I make this with a pinot grigio or riesling and pair it with fish?

    • — Tululeh on November 18, 2019
    • Reply
    • Hi Tuleleh, so glad you enjoy the recipes! I don’t have a white wine version of the sauce and would not recommend tweaking this one to accommodate white wine – – I don’t think it will translate well — sorry!

      • — Jenn on November 19, 2019
      • Reply
  • Sounds and looks wonderful.
    Can I freeze the wine mixture and finish the sauce at the time of serving by adding it to the saute pan with the additional 1/4 C beef broth?

    • — Trish on November 10, 2019
    • Reply
    • Hi Trish, I think the sauce would freeze well, but I’d probably wait to whisk in the flour/butter paste until you reheat it. Hope that helps and that you enjoy!

      • — Jenn on November 11, 2019
      • Reply
      • Hi! Love all of your recipes!
        Was wondering if I could use less butter, and either just omit some of it, or substitute something else.

        Very excited to make this for Christmas 🙂
        Thanks!

        • — Joanna on December 16, 2019
        • Reply
        • So glad you like the recipes! The only potential substitute would be ghee. And I’m concerned that if you cut the butter (or ghee) back, the flavor of the wine will be too strong. You could cut it back just a bit but I’d be conservative. Hope you enjoy!

          • — Jenn on December 18, 2019
          • Reply
  • I have made this recipe several times using a cheap Aldi Cabernet for the reduction and it is AMAZING. Tip: use the reduction like gravy on smoked Gouda mashed potatoes. It is heaven on Earth. I will make this recipe at least once a year until I die. It’s so dang good. My mouth is watering just thinking about it.

    • — Krista on September 1, 2019
    • Reply
    • I made this last night (practicing for Thanksgiving!) and it turned out absolutely delicious! It was just two of us so I used a smaller roast (1.5 lbs.). It’ll be seven people for T-Day (six adults, one child). Do you have any recommendations for size of roast and any changes to the recipe to ensure we have enough beef/sauce? Thank you for this and all your recipes!

      • — Jocelyn Sims on October 20, 2019
      • Reply
      • Glad you liked the trial run! I’d recommend a 4-pound tenderloin and, to be safe, I’d multiply the sauce by 1.5. Hope everyone enjoys!

        • — Jenn on October 20, 2019
        • Reply
        • Hi Jocelyn, I’m guessing you’ll need to increase the cook time by about 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. Also, I’d multiply the sauce recipe by 1.5. Hope you enjoy!

          • — Jenn on November 7, 2019
          • Reply
    • Could I use a cast iron skillet to sear the tenderloin and transfer into the oven?

      • — Melanie on November 30, 2019
      • Reply
      • Sure, Melanie. That should work well.

        • — Jenn on December 1, 2019
        • Reply
  • I really love this concept, and want to try it at home! I don’t drink a lot of red wine, and was wondering if this sauce could be frozen in small quantities? I already freeze wine in ice cube trays to use for sauces, but was curious if the other ingredients in the sauce would hold up well in the freezer. Thank you.

    • — PaulainVA on July 30, 2019
    • Reply
    • Hi Paula, I think the sauce would freeze well, but I’d probably wait to whisk in the flour/butter paste until you reheat it. Hope that helps!

      • — Jenn on July 30, 2019
      • Reply
      • The sauce was okay. I don’t think it was great. It tasted a little bit sour. I used Zinfandel red wine. I’m not very familiar with wines, so I guess that variety of wine imparts too much acidity…?
        The store I went to didn’t have a beef tenderloin roast, so I tried to substitute beef sirloin steaks tied together. 😅 This was a terrible idea. Don’t do what I did. The meat turned out WAY too tough
        to eat.
        If you have less acidic wine and very tender beef (maybe even add Adolph’s powder tenderizer?), then this recipe might have been pretty good.

        • — Jennifer on August 27, 2019
        • Reply
        • You used a sweet wine, which isn’t a great pair for this dish. Try using a dry red with lots of flavor next time, like a Cabernet Sauvignon or a Shiraz!!! Even if you don’t like them out of the bottle, they will taste amazing with this beef.

          • — Krista on September 1, 2019
          • Reply
        • Why would you rate this recipe 2 stars when the mistake was on your side for using the wrong meat and wine?

          Do not get this review…

          • — Sara on November 9, 2019
          • Reply
          • This dish was absolutely amazing. It was elegant and delicious.
            I put the 2.7 kg beef tenderloin on our Tregger after seasoning with a rub mixture and pan searing. I cooked at 350 degrees to an internal temp of approx 150 degrees (about 50 minutes). Was perfectly done to a rare which finished to medium rare upon resting for approx 20 minutes.
            The wine sauce was the perfect compliment to the beef. Added an elegant finish to the dish.
            Everyone raved about both the beef and sauce.
            One guest even commented No one would ever be vegetarian after eating this delicious cut of meat” 🙂
            Thank you for sharing your recipe and tips. I only wish there were leftovers.

            • — Sherryl on December 27, 2019
  • I have tried many recipes for cooking Beef Tenderloin for company on the Holidays, and this recipe is the best one by far. The tenderloin was delicious and very easy to make. I recommend it to all my family and friends. I will be using this recipe only.
    You have to try it.

    • — Patty on July 4, 2019
    • Reply
  • My daughter and I made this for our Christmas dinner. We followed the recipe exactly and it turned out perfectly!! It was a big hit among all of our guests. Thanks, Jenn, for another delicious recipe!! 💕

    • — Carolyn T on April 12, 2019
    • Reply
    • I made this recipe for Christmas 2018 and it was perfect. Will definitely make it again for a special occasion or holiday. So delicious!

      • — Gynine Bekech on June 12, 2019
      • Reply
  • Sorry Jenn, I wrote Jean in my last review. Guess I’m making that eye doctor appointment sooner than later.

    • — Karen Betz on April 11, 2019
    • Reply
  • Roast Beef Tenderloin with Red Wine Sauce – Absolutely the best recipe! Very easy to follow and had excellent raves about the dish. This was my first time ever cooking a tenderloin and I truly did not want to ruin such an expensive piece of meat. So happy I used this recipe and have since used it twice for large family gatherings. I did not make any changes; and I have enjoyed other recipes from Jean! This website is my go to whether I am entertaining or just want to try something new. Thank you Jean for your great recipes!

    • — Karen Betz on April 11, 2019
    • Reply
  • Made this for New Years awesome super easy,had left over wine sauce and froze it . Great with pork tenderloin .

    • — Nella on April 11, 2019
    • Reply
  • Amazing recipe!!! I have tweaked the recipe by not adding the pan drippings into the sauce. The sauce was amazing without it and it was less oily without it. Thermometer in the meat while cooking and taking the meat out of the pan to rest is a foolproof method for perfect pink meat. You have made me a better and confident cook.

    • — Gordana Luna on April 10, 2019
    • Reply
  • Amazing and delicious recipe! As noted in some other comments, if your sauce is still thin after 30 minutes, just keep simmering and whisking to let it reduce. We didn’t have to add more flour but just kept the simmering going for maybe an extra 20 minutes. Keep that in mind for timing. Our guests were really impressed with the flavors and the smells! Thank you

    • — Steph on March 10, 2019
    • Reply
    • Would a cornstarch slurry work well to thicken or is the flour:butter paste better or are they interchangeable?

      • — Denise on December 9, 2019
      • Reply
      • I prefer the flour/butter because of the flavor the butter contributes. I find that cornstarch slurries can mute the flavor of a sauce/broth.

        • — Jenn on December 10, 2019
        • Reply
  • Perfect! Cannot wait to make again.
    We cooked our own home raised 100% grass-fed beef tenderloin. It was on the larger side, so it took much longer to cook, but so worth the wait!

    • — Paulette on March 4, 2019
    • Reply
  • I need to make the sauce gluten-free, what are your recommendations?

    • — Kelli on January 22, 2019
    • Reply
    • Hi Kelli, gluten-free flour or cornstarch would work in place of the all-purpose flour. Enjoy!

      • — Jenn on January 23, 2019
      • Reply
  • Thank you for this sauce recipe. It really was easy and came out perfectly, it enhanced the meat without distracting from it. I was a little hesitant to make this because of all the reviewers who said it didn’t thicken for them, but I followed the directions exactly and it thickened beautifully. May not need an entire 1/4 cup beef broth at end, just used enough to deglaze the pan. I wanted a thicker gravy so it would stay on the plated tenderloin without spilling all over the plate and this was PERFECT! Thank you.

    • — Lylo on January 21, 2019
    • Reply
  • I have always stressed making beef tenderloin in the past. Followed this recipe exactly as written and it was the best beef tenderloin I have ever made. The wine sauce was also excellent. The entire family raved about the meat and the sauce. Will definitely make again for a special dinner.

    • — Cathy on January 12, 2019
    • Reply
    • Hi Cathy,
      We are hosting dinner party for 8 this Thursday, Jan. 17th and following this recipe for the first time. I usually put the tenderloin on a spit and rotisserie it on my grill, but decided to do it in the oven this time. Your review indicates this was perfection. Our tenderloin is somewhat larger 4.5 lbs than the 2-3 lb. used for the recipe, so I would assume roasting times will be different but will be very careful to remove it at 120* for rare/medium rare. In the past, I have always made a cognac based sauce, but this red wine sauce sounds delicious, so I will try it. Are there any hints you might add to make this tenderloin? Thank you Cathy.
      Chuck

      • — Charles (Chuck) Taylor on January 13, 2019
      • Reply
  • Ourstanding sauce! Could drink it! Doubled recipe and it was perfect!

    • — Nmrev on January 6, 2019
    • Reply
  • Made this recipe for New Years Eve, amazing – easy, delicious and looked great. I did have to cook longer than suggested, it was very rare at 15miutes.

    • — Jo on January 3, 2019
    • Reply
  • Made this for New Years and it was easy and delicious! We sautéed mushrooms and added them to the sauce as well. Would highly recommend this recipe!!

    • — Kristen on January 2, 2019
    • Reply
  • I just followed this recipe for NYE. I have to say I am really confused about your roasting time in here. My timing was really off because the roast took significantly longer and was still undercooked – i ended up pulling out, resting it, slicing it and then searing individual cuts.

    15 minutes in the oven didnt make sense. I did love the sauce – flavors were wonderful and everyone loved it in the end.

    • — Andrew on January 2, 2019
    • Reply
  • Hi Jenn – I wanted to thank you for making my christmas holiday dinner so successful and special.
    I made this beef tenderloin and red wine sauce as well as several of your other recipes including kale and brussel sprouts salad, au gratin potatoes, roasted brussel sprouts with bacon and pecans, stuffed turkey breast with sausage stuffing and gravy. All were amazing and made me look like a rock star chef! Can’t wait to continue to make more of your recipes….

    • — Eileen Liotta on January 2, 2019
    • Reply
  • At Christmas, I made the red wine sauce to go with a slow roasted version of beef tenderloin (baked at 220 degrees until internal temp was 125 degrees, then seared it). The red wine sauce was amazing and I have a couple of cups of the sauce left over that I would hate to waste. So I was wondering if you might suggest some other ways to use it?

    • — Barbara on January 2, 2019
    • Reply
    • Hi Barbara, You could sear some steaks or lamb chops and serve it with those. I think it’d even be good with roast chicken.

      • — Jenn on January 3, 2019
      • Reply
  • I have tried other beef tenderloin recipes but this was by far the most DELICIOUS one I have ever had. The wine sauce really makes it. And it was so easy to make! Will definitely make it again!

    • — Mary on January 1, 2019
    • Reply
  • I’m making this recipe for NYE. Can I sear the tenderloin before my guests arrive since the house gets smoky during searing? Once seared, can I wait awhile before I put it in the oven so my guests can have appetizers. How long should I cook the 4.75 pound tenderloin if it is resting awhile after searing. Thanks for the great recipe!

    • — Charlotte on December 30, 2018
    • Reply
    • Hi Charlotte, It’s fine to sear this a bit ahead, just keep in mind that it will take a little longer to cook since it won’t be as hot going in the oven. For medium rare, I’d start checking around 20 to 25 min.

      • — Jenn on December 31, 2018
      • Reply
  • Do you have an ovenproof skillet that you recommend?

    • — Misty on December 29, 2018
    • Reply
    • Hi Misty, I use an All-Clad stainless steel frying pan. Hope that helps! 🙂

      • — Jenn on December 29, 2018
      • Reply
  • Jen, I made this recipe for our Christmas dinner. The tenderloin was great! But…the sauce? I doubled the recipe and followed your instructions exactly. However, my sauce never thickened. It was like wine and lots of butter and had a very liquid texture. Any tips for what I can do differently to make this recipe again?

    • — Misty on December 29, 2018
    • Reply
    • Hi Misty, Did you double the flour/butter paste as well? If you add enough of it, it will eventually thicken the sauce up.

      • — Jenn on December 29, 2018
      • Reply
      • Mine did not thicken either. Does it have to boil for a while for that to happen?

        • — Rachael on December 31, 2018
        • Reply
        • Hi Rachael, It should only take a few minutes to thicken. You can always make a bit more of the butter/flour paste if necessary.

          • — Jenn on January 2, 2019
          • Reply
  • This sauce is so easy to make and tastes like high end restaurant sauces. Will make again for sure. Made sauce day before and warmed up perfectly.

    • — Chuck on December 29, 2018
    • Reply
  • Hi Jenn! I’m Making this beef tenderloin for 12 people tonight. So excited, the wine reduction sauce came out amazing last night. I got two 3 1/2 lb tenderloins from the butcher today. How long should I cook each one for medium?
    Also, they are each 14” long and the biggest pans I have are 12” long. What do you suggest I do? Thank you so much for your help!

    • — Sarah on December 29, 2018
    • Reply
    • Hi Sarah, I’m guessing about 30 min once you put the meat in the oven, but I’d definitely use a thermometer to be sure. As for the size, you can curve them in the pan or cut them into smaller pieces. Hope that helps!

      • — Jenn on December 29, 2018
      • Reply
  • You constantly amaze me. Your recipes are foolproof, and my family loves them! I cooked the entire menu and the beef, gravy, potatoes and carrots were perfect! It was restaurant food out of my oven. Really good! Thank you.

    • — Charlene on December 29, 2018
    • Reply
  • Made it for Christmas again this year…it never disappoints. I will say my butcher gives me radically different cooking instructions but I had a huge 8 lb piece and he had me stick it in an unpreheated oven turn on at 425 degrees and roast for 50 minutes–came out great but your sauce is perfection-I don’t mess with that.

    • — Jill on December 28, 2018
    • Reply
  • Tried this recipe and I don’t think there are any words to say how delicious this was. The tenderloin melted in your mouth and the red wine sauce topped it off. This recipe is a keeper in my book! I impressed my guests! Wow.

    • — Kathy, Ontario on December 28, 2018
    • Reply
  • The sauce didn’t ever thicken up. I think the fat ratio is too high as when reducing a sauce, fat does not reduce which produces a very greasy sauce. I would reduce the butter the shallots are sautéed in and make a flour and water slurry to stir into the sauce to thicken versus the flour/butter mixture.

    • — Joy on December 27, 2018
    • Reply
  • This was a wonderful, delicious, easy recipe. Thanks so much! The star rating doesn’t seem to be working at the moment, but this is definitely 5 stars. On a side note, I had asked for your cookbook for Christmas, in fact it was the only gift I did ask for; but, somehow no one got if for me, so I’m heading over to Amazon to order it for myself when I’m done writing this review. 🙂 You are a very talented chef and I have appreciated how your recipes are “tested and perfected” so well. They make us all look good! It’s one thing to be good at something personally, it’s something totally different to be able to teach/show/tell another how to do it well. You have done that repeatedly. Kudos!

    • — Sue S. on December 27, 2018
    • Reply
    • ❤️

      • — Jenn on December 27, 2018
      • Reply
  • How far ahead can searing be done?

    • — Claire Casey on December 26, 2018
    • Reply
    • Hi Claire, I think about an hour would be fine; just keep in mind it will take a bit longer to cook.

      • — Jenn on December 27, 2018
      • Reply
  • This was spectacular and soooooo easy!

    • — Audrey on December 26, 2018
    • Reply
  • I made this on Christmas Day and it was amazing. So easy and very posh. We had it with creamy garlic mashed potatoes, sleazed broccoli and of course horseradish . Thank you Jenn. Today is turkey

    • — Marjory🇨🇦🇨🇦🇨🇦 on December 26, 2018
    • Reply
  • What an excellent recipe! My husband does not like the smell or taste of wine. Nevertheless, I talked him into trying to cook this dish together. Not only did he enjoy the beef tenderloin but he said the sauce was a perfect with this meal. I can highly recommend this dish and I could have eaten the entire beef tenderloin by myself.

    Remember, DO NOT touch the pan after it comes out of the oven. My husband grabbed the handle and burned his hand pretty good (this was right before he read the warning in the recipe).

    • — Julia on December 26, 2018
    • Reply
  • I prepared a 9 lbs. tenderloin Christmas Day using this recipe and it was AMAZING!! I was a little worried about roasting on such a high temp., but it was Perfect. I will definitely make this again.

    Tony R. – Sugar Grove, IL.

    • — Tony R. on December 26, 2018
    • Reply
  • Excellent! Made for our Christmas dinner yesterday and everyone loved it! Another family “Jenn favorite”! Thank you! On to Cioppino for another day of Christmas celebrating with the fam!

    • — Karen Sarnowski on December 26, 2018
    • Reply
  • Jenn,

    Thank you for this simple, elegant, and delicious recipe. It’s been a while since my bride and I have had the pleasure of preparing the entire Christmas dinner for family. I just finished cooking and serving this tenderloin, pairing it with syracuse salted potatoes, oven roasted brussel sprouts, sauteed mushrooms, and an old family baked basmati rice recipe (with toasted almonds and white raisins). I took a 6lb whole tenderloin and cut it roughly in half. I put the remote thermometer in the smaller cut and cooked it to 130d (after resting.) The larger cut topped out at 123d…PERFECT for the range of preferences at the dinner table.

    I followed the recipe to the letter.
    This dinner (the tenderloin in particular) was better than the finest steak restaurants in which I’ve had the pleasure of dining.

    Thank you for making my return to the kitchen a raving success! Looking forward to trying more of your recipes.

    Merry Christmas!
    chris b.

    • — Chris Breeland on December 25, 2018
    • Reply
  • This recipe is PERFECTION. Made it for Christmas dinner and everyone agreed it was the most delicious beef they’ve ever eaten. Thank you so much for the careful instructions. This was the first beef tenderloin roast I’ve ever made and it was perfect and delicious and so impressive.

    • — Ann on December 25, 2018
    • Reply
  • Made this for Christmas dinner and served it with your potatoes au gratin. IT WAS EXCELLENT. My husband couldn’t stop raving about the potatoes. I added a little bit of gruyere cheese along with the parmesan. Thanks for the recipe. It was a great Christmas dinner.

    • — Kathy Bedard on December 25, 2018
    • Reply
  • Hi I’m making this right now and the sauce is still to runny. What do I do? Thank you!!

    • — Julie on December 25, 2018
    • Reply
    • Hi Julie, You can add more of the flour/butter paste and simmer until thickened.

      • — Jenn on December 25, 2018
      • Reply
  • I made this for Christmas. My husband said this is what he wants every year. My 88 year old mother-in-law, who said she wasn’t very hungry, licked her plate clean.

    • — Julie on December 25, 2018
    • Reply
    • I made this for my family tonight for a belated Christmas dinner. Everyone loved it!! I was so worried because I had never cooked a whole beef tenderloin before. I followed the instructions for both the meat and sauce as written – perfection. Thank you for such a well written and executed recipe!

      • — Terri Jones on December 27, 2018
      • Reply
  • I made the sauce 2 days ago. Will serve it tonight. What is the best way to warm it up

    • — Ellen on December 25, 2018
    • Reply
    • Hi Ellen, I’d heat it on the stovetop over medium heat til warm.

      • — Jenn on December 25, 2018
      • Reply
  • So I made this today for my family for Christmas dinner. It came out so amazing. I cooked a 8 lb. Whole tenderloin and doubled the recipe. The red wine sauce was the star for the tenderloin. Thank you so much for your recipe. Merry Christmas 🎄🎅🎁

    • — Maureen on December 25, 2018
    • Reply
  • Any suggestions on grilling? I am going to use the wine sauce. Tonight!

    • — Henry Roper on December 25, 2018
    • Reply
  • I fix two 5 lb tenderloins for my Christmas Eve gathering. It was perfect! Everyone raved over it.

    • — Cindy Keeney on December 25, 2018
    • Reply
  • Hi Jen,

    I was going to roast an round eye roast with a porcini dry rub but then changed my mind for the tenderloin. I have a 5.5lb tenderloin. Would it be off if I still used the rub and ‘marinated’ it overnight then continued with your recipe with the wine sauce? The rub is dried porcini mushrooms, sugar, salt, garlic, onion, peppercorns all processed into a powder. Thoughts on this before a possibly destroy Christmas dinner?

    • — Naoko on December 24, 2018
    • Reply
    • Sounds delicious to me!

      • — Jenn on December 24, 2018
      • Reply
  • I’m looking forward to making and serving this tomorrow for Christmas dinner. I have two 3 pound tenderloins that I am going to cook at the same time. We will be having roast beef sandwiches on Boxing Day. Is there anything I need to be aware of with the doubling? I am only making a single portion of the gravy. Can I substitute coconut sugar for the sugar? Can I substitute potato flour for the flour? We are not strictly gluten free – I just don’t have any flour in the house and don’t want to go back out on Christmas Eve if I can help it (;-. Thanks!!!

    • — Cathy on December 24, 2018
    • Reply
    • Hi Cathy, The only thing to be aware of is that you’ll need to increase the cooking time just a bit. Coconut sugar should be fine but I wouldn’t use potato flour. Sorry!!

      • — Jenn on December 24, 2018
      • Reply
  • Hello Jen,

    Can I make this recipe without tying the beef?

    • — Marshé on December 24, 2018
    • Reply
    • Yes that’s fine.

      • — Jenn on December 24, 2018
      • Reply
  • Love your site. Quick question, I followed the directions of the sauce but it is missing something. Used a decent wine as well. Haven’t served it yet as I am making it a day in advance. Any tips for giving it an extra pop of flavor? Maybe some good balsamic vinegar or soy sauce?

    • — Andrew on December 24, 2018
    • Reply
    • Hi Andrew, The beef drippings should give it that added boost, but if you still think it’s missing something, a little soy sauce will deepen the flavor. Hope that helps!

      • — Jenn on December 24, 2018
      • Reply
    • Thank you Jenn for your site and for this particular recipe. Love it.

      Andrew, I would suggest you add a bit of Worcestershire sauce. I did and it helped bring out the flavour.

      • — Yen on December 25, 2018
      • Reply
  • Question about the meat. Did you tie twine or something around the meat or did it come like that from the butcher? Is that important for some reason?

    • — Sarah O on December 24, 2018
    • Reply
    • Hi Sarah, Mine came that way from the butcher – it’s not important so no worries.

      • — Jenn on December 24, 2018
      • Reply
  • I’m making the sauce ahead but confused about when to add the beef broth – ahead or when I add the pan drippings? Thanks!

    • — Lizzie on December 24, 2018
    • Reply
    • Hi Lizzie, Beef broth is added twice (you’ll see it’s used twice in the ingredient list): 3 cups with the wine and then 1/4 cup to deglaze the roasting pan. Hope that clarifies.

      • — Jenn on December 24, 2018
      • Reply
  • Good morning, Jenn, how are you? My name is Sheila and I’m cooking a 4.73 lb tenderloin for Christmas. I would like my tenderloin well done, how long should I cook it in the oven?

    • — Sheila on December 24, 2018
    • Reply
    • Hi Sheila, I’m guessing 35 to 40 minutes but I’d use a thermometer to be sure.

      • — Jenn on December 24, 2018
      • Reply
  • Do I need to cover the tenderloin while it’s cooking in the oven ?

    • — Renee on December 24, 2018
    • Reply
    • No need to cover it, Renee. Enjoy!

      • — Jenn on December 24, 2018
      • Reply
  • Hi Jen,

    I made this recipe last year and it was fabulous! Thank you for making it available. My question is this. I’m preparing it again at the request of my family and have a Le Creuset roasting pan that has grooves in the bottom. Would this yield the same result as an ovenproof skillet? Just don’t want to mess up the result. Thanks in advance and have a blessed holiday!

    • — Joy Smith on December 24, 2018
    • Reply
    • Hi Joy, It should be fine as long as it is flameproof. Hope that helps!

      • — Jenn on December 24, 2018
      • Reply
  • Jen, if I wanted to add mushrooms to the wine sauce, should I put them in when sauteing the shallots?

    • — Mary on December 23, 2018
    • Reply
    • Hi Mary, I’d sauté them (in butter) separately and add them at the last minute.

      • — Jenn on December 24, 2018
      • Reply
      • Perfect! Thanks Jen!

        • — Mary on December 24, 2018
        • Reply
  • Hi Jenn I have 5lb tenderloin with the tail. It won’t fit in the pan I have to seer should I cut the tail off? Thank you, recipe sounds amazing!

    • — Patti on December 23, 2018
    • Reply
    • Hi Patti, I would just cut it into two pieces so it’ll fit, or curve it around the pan.

      • — Jenn on December 23, 2018
      • Reply
  • Hi! Making the sauce now to help me out on Christmas but it hasn’t thickened up that much… any tips? Many thanks!

    • — Jen on December 23, 2018
    • Reply
    • Hi Jen, If you’d like it thicker, add more of the butter/flour paste and simmer. It will eventually thicken up. Hope that helps!

      • — Jenn on December 23, 2018
      • Reply
  • I doubled the sauce ingredients as I have a 6 lb tenderloin. My sauce is not thickening. What do you suggest I do?

    • — Shannon on December 23, 2018
    • Reply
    • Hi Shannon, A larger quantity will take longer to thicken – keep simmering and add more of the butter/flour paste if needed.

      • — Jenn on December 23, 2018
      • Reply
  • This past summer and into fall I tried many of your recipes; and all were great. My all-time favorite was the Honey, Lime and Sriracha Chicken; such flavor and deliciousness. My question is about Roast Beef Tenderloin… can it be cooked in a cast iron skillet?

    • — Trish on December 23, 2018
    • Reply
    • Hi Trish, Glad you like the recipes. A cast iron pan will work beautifully here.

      • — Jenn on December 23, 2018
      • Reply
  • I have a 6 lb. tenderloin too large (16″ long) to sear. It is quite even in thickness from end to end. Is it okay to cut it in half to sear before roasting?

    • — Craig Pataky on December 22, 2018
    • Reply
    • Sure, Craig – that’s fine.

      • — Jenn on December 23, 2018
      • Reply
  • Hi,
    This recipe looks perfect for our Christmas eve dinner. I am getting a 6 lb Beef Tenderloin. How would you adjust the cooking time??

    • — Christopher Borges on December 22, 2018
    • Reply
    • Hi Christopher, It’s hard to say for certain so I always recommend using a digital thermometer with a probe, but I’m guessing about 25 to 30 min for med rare.

      • — Jenn on December 22, 2018
      • Reply
  • I cannot use wine for health reasons. What can I substitute for the red wine? I know I
    will probably loose a beautiful flavor. Thank you!

    • — Whitney on December 22, 2018
    • Reply
    • Hi Whitney, You could try using half unsweetened cranberry juice and half beef broth. I’d love to know how it turns out if you try it.

      • — Jenn on December 23, 2018
      • Reply
  • Hi Jenn! I was planning on making this for Christmas but my husband ordered the roast wrapped in bacon. Can I still use this sauce? How would I add the drippings, would it be too fatty from the bacon? Or can I skip this part ? Thank you!

    • — Kristy Asaro on December 22, 2018
    • Reply
    • Hi Kristy, I think you can still use the sauce and the drippings, since the fat is poured off. It will probably be even more delicious with the bacon flavor. I’d love to know how it turns out!

      • — Jenn on December 23, 2018
      • Reply
  • Hi-

    Making mashed potatoes to go with….is the red wine sauce a good “gravy” for the potatoes or what do you suggest? Thanks!

    • — Keith on December 22, 2018
    • Reply
    • Yes definitely!

      • — Jenn on December 22, 2018
      • Reply
  • The best beef dish I have ever cooked at home – and better than almost any beef I have had at restaurants. This was amazing. No knives needed! Thanks to her pointers, this was perfectly cooked. And the wine sauce – I could have literally put it in a cup and drank the leftovers! Thank you for all the amazing recipes!

    • — Darren Knapp on December 22, 2018
    • Reply
  • This is the first time I’m making this recipe. I bought a four pound piece of tenderloin 2 weeks ago and froze it. How many days should I defrost it in the refrigerator before beginning to make it. Thanks!

    • — Samuel Goldenberg on December 21, 2018
    • Reply
    • Hi Samuel, I’d give it 48 hours to be safe.

      • — Jenn on December 22, 2018
      • Reply
  • Hi Jenn! Does it matter what kind of red wine to use for the sauce? Do you have a suggestion? I will be making this for Christmas Eve dinner. Thank you Stephanie

    • — Stephanie Leonard on December 20, 2018
    • Reply
    • Hi Stephanie, you have a lot of flexibility with the wine, but you can’t go wrong with a $10-$15 bottle of Pinor Noir or Merlot. Hope you enjoy and Merry Christmas!!

      • — Jenn on December 21, 2018
      • Reply
  • 5 Tbsp of butter seems a bit much for 3/4 cups of shallots. Wouldn’t that cause sauce to be greasy.

    • — Bruno on December 20, 2018
    • Reply
    • The sauce is rich but not greasy. Hope you enjoy!

      • — Jenn on December 21, 2018
      • Reply
  • This is absolutely delicious.

    • — Leela on December 20, 2018
    • Reply
  • I am not sure if I reviewed this recipe last year. But in case I didn’t, just let me tell you all, it is one of the best recipes for this type beef ever.
    Reasons:
    Other than carefully being cognizant of the short cooking time, of course using a meat thermometer, this is a perfect easy recipe. And that is my cup of tea. We love medium rare. And that’s what is exactly how I turned out. I tent it afterwards and let it rest for at least 25 minutes while the other vegetables are cooking in the now vacant oven. For people like me who only have one oven, it is imperative that with the below recipe for Once Upon. Chef’s mashed potatoes it is a god send.
    Being able to do the sauce ahead of time is brilliant. And best of all is the flavor. Really great.
    I did have to sear and then roast in a roasting pan. I don’t have a 12” pan. It worked just fine.
    I will also add that the make ahead recipe for the mashed potatoes was life saving. When there are so many things to take care of Xmas day, having food that can de done ahead of time is a great idea. But mostly the recipes are truly delicious.

    • — Sunny Drohan on December 20, 2018
    • Reply
  • Jenn, do you purchase the whole tenderloin and cut the small end off? If I cook mine whole should I tie the small end under? Also, I have different preferences for doneness from medium to well done. Should I cook the center to medium and hope the ends are well done?
    Thank you

    • — Pam on December 19, 2018
    • Reply
    • Hi Pam, Yes, that’s fine to tie the small end under. And it should work out perfectly with your different preferences for doneness; if you cook the center to medium, the ends will definitely be med-well to well-done.

      • — Jenn on December 19, 2018
      • Reply
  • Hi Jen, I made this beef last X-mas and it was so delicious and easy to make! This year, I’m preparing it for a crowd of people and just bought a 6 pound beef tenderloin. This is too big of a piece to roast in a pan. Should I just cut it in half before roasting or would I ruin it by doing so? Thank you!

    • — Lynn on December 19, 2018
    • Reply
    • Hi Lynn, Do you have a flame-proof roasting pan? If so, you can sear it in that and then transfer it to the oven. If not, I would just transfer the roast to a roasting pan before roasting.

      • — Jenn on December 19, 2018
      • Reply
  • Hello! I am planning to make this for Christmas. I am planning for 8 people with leftovers so I was thinking a 5lb beef tenderloin. However would you suggest 2 2.5lb centercut tenderloins instead of one larger one? Would the cooking time be the same for 2 vs 1? And the sauce I was thinking I should double, would you agree? Thanks! Really looking forward to trying this!

    • — Jackie on December 19, 2018
    • Reply
    • Hi Jackie, You could go either way but a whole tenderloin will work fine. The cook time will be a bit longer for two center-cut roasts (or a larger tenderloin); I definitely recommend using a thermometer so you don’t have to guess. And yes I would double the sauce. Enjoy!

      • — Jenn on December 19, 2018
      • Reply
  • I have a 4 pound tenderloin. Can I do this recipe in a cast iron skillet?

    Thanks!

    • — sharon vidali on December 19, 2018
    • Reply
    • Sure, Sharon – if it won’t fit, you can cut it in half.

      • — Jenn on December 20, 2018
      • Reply
  • Hello Jenn….This tenderloin and red wine sauce looks fabulous! I will be making this for our Christmas dinner. I don’t have an over proof skillet so I will be transferring to my roast pan do I cook on a rack in the pan? For the wine sauce, if I can’t find fresh thyme can I use dried and if so how much? Do I strain it after? Thank you for this recipe.

    • — Debbie on December 19, 2018
    • Reply
    • Hi Debbie, No need to cook the beef on a rack (you actually want it to have it on the surface of the pan so that it allows the brown bits (fond) from the meat to adhere to the bottom). and If you use dried thyme, I’d recommend about 1/2 tsp. Hope you enjoy!

      • — Jenn on December 20, 2018
      • Reply
  • I made this for Christmas last year for just 8 people and it was one of the best meals I’ve ever had. Not to be outdone, I’ve decided to make it for 25 people this year. About 10 of them are teenagers so I’m making 25lbs (and, leftovers). The oven is big enough for all 5 tenderloins but do you think the extra moisture in the oven will cause a problem? You think I could do 1-2 of them in a counter top oven?

    • — Jared on December 18, 2018
    • Reply
    • Wow, that’s a lot of meat! I don’t think the moisture will have a negative impact, but do think that your suggestion of cooking 1 or 2 of them in a countertop oven is a good one. Hope everyone enjoys!

      • — Jenn on December 18, 2018
      • Reply
  • HI Jenn,
    I have a gluten free relative and I would like to make this for Christmas dinner — would you recommend corn starch for the buerre manié? Or do you have another suggestion? Thanks in advance!

    • — sara on December 18, 2018
    • Reply
    • Hi Sara, I think cornstarch or gluten-free flour would work here. Enjoy!

      • — Jenn on December 18, 2018
      • Reply
  • I’m planning to make this for Christmas & am concerned that making the sauce ahead of time may cause it to break when reheating. Assure me that is not the case 🙂

    • — Janet on December 17, 2018
    • Reply
    • Hi Janet, no worries – it reheats nicely – just give it a stir or two to combine if you see any separation. Hope you enjoy and happy holidays!

      • — Jenn on December 18, 2018
      • Reply
  • Jenn, I have had this recipe at a friend’s dinner party. Here’s the funny part: I was raving about the tenderloin and he was raving about the pumpkin cookies I brought. We asked each other for the recipes and found out they were both from your blog! Since this was so delicious, I would like to make it for Christmas Day. I was wondering if I could use pork tenderloin with the sauce instead. Thank you!

    • — Tonya Pagel on December 17, 2018
    • Reply
    • That’s funny, Tonya! 🙂
      Yes, I think this sauce would also be good over pork tenderloin. I’d love to hear how it turns out!

      • — Jenn on December 18, 2018
      • Reply
  • I made some slow braised short ribs and served this sauce with them. An excellent sauce that would work with any kind of beef. Delicious over Yorkshires or potatoes. This is now my go to sauce.

    • — George on December 17, 2018
    • Reply
  • Hi! Can you substitute butter for oil in this recipe? Or at least Ghee? I’m making it for Christmas dinner and have a few people who are sensitive to dairy. Thanks so much!

    • — Jackie on December 16, 2018
    • Reply
    • Hi Jackie, I think ghee would work but not oil. Hope that helps!

      • — Jenn on December 16, 2018
      • Reply
  • Hi Jenn,

    I just bought a 4.5 lb NY strip roast. Can i follow the instructions for this roast, or should i do things differently? (We like our beef rare – medium rare.)

    Thank you!

    • — Mary on December 16, 2018
    • Reply
    • Sure, Mary – just be sure to use a cooking thermometer as the cooking time will differ.

      • — Jenn on December 16, 2018
      • Reply
  • I’d like to try this for Christmas but I was wondering if I can make this earlier in the day, slice and reheat slightly for dinner. Do you think this would work if I don’t over cook it? Thanks!

    • — Amy on December 15, 2018
    • Reply
    • Hi Amy, You can get a head start on the sauce but I don’t recommend making the beef ahead of time — sorry! If you’d like a dish that you can make completely ahead of time, you might try my red wine braised short ribs. They are wonderful. 🙂

      • — Jenn on December 16, 2018
      • Reply
  • We will cook our family’s traditional rib roast, but this sauce sounds amazing. Do you think the sauce would be good with rib roast, and would the recipe work with those drippings, which probably have more fat? I could still try to pour off the fat.

    • — Judy on December 14, 2018
    • Reply
    • Hi Judy, I do think the sauce would work and I would use the drippings – just pour off as much fat as possible so the sauce isn’t greasy. Enjoy!

      • — Jenn on December 15, 2018
      • Reply
  • I plan to make this recipe for 20 people on Christmas. The only oven proof skillet I possess big enough for the requisite amount of tenderloin has a non-stick surface (Domo ceramic non-stick). Is it OK to sear in a ceramic non-stick pan? If not, I would either have to use two skillets or transfer to a sheet pan or roasting pan. Would love your insights on how best to handle this challenge.

    • — Monique on December 14, 2018
    • Reply
    • Hi Monique, I’ve never used a ceramic non-stick pan, so I can’t say for sure, but conventional wisdom says that for best results, you shouldn’t sear in non-stick pans. And with such an expensive cut of meat, I’d be hesitant to take a risk with this. Sorry!

      • — Jenn on December 14, 2018
      • Reply
  • Jenn you Rock!
    This was absolutely amazeing! I can’t believe how easy you made it for us!
    Thank You!!! Anyone reading this, DO NOT ALTER the recipe, it is perfect just the way Jenn taught us!!!
    Thank You Jenn,
    Paddy

    • — Paddy on December 13, 2018
    • Reply
  • I’d like to try this recipie for Christmas dinner in leu of a Prime Rib. My family doesn’t like Thyme or black pepper. Will the sauce be as good without the thyme or is there another spice I should insert?

    • — Sarah on December 12, 2018
    • Reply
    • Perfectly fine to leave it out, Sarah. Enjoy!

      • — Jenn on December 12, 2018
      • Reply
  • Is it possible to sear the tenderloin in the morning and finish roasting in the oven after the guests arrive? I like to do as much ahead as possible.
    Thank you for your reply

    • — Inga on December 11, 2018
    • Reply
    • Inga, Technically, it’s possible, but the USDA doesn’t recommend it from a food safety standpoint. Sorry!

      • — Jenn on December 12, 2018
      • Reply
  • Hi! We typically grill the tenderloin outside (we live in Florida) Is the sauce ok to make if there are no drippings/fond? Do we still add the beef broth at the end anyway? Thanks, Julie

    • — Julie White on December 11, 2018
    • Reply
    • Hi Julie, It’s fine to sear the meat on the grill (just make sure the grill is really hot so you get a good sear). The drippings/frond are not essential, but they do add a lot of flavor. And I’d only bother to add the 1/4 cup beef broth to the sauce if you feel like it needs a little thinning – if not, it’s not necessary. Please LMK how it turns out!

      • — Jenn on December 12, 2018
      • Reply
  • Hello Jenn,

    I am making this for 14 people. What size tenderloin would you suggest I get and what alterations would I need to make for a larger tenderloin? Thank you!

    • — Jeanine on December 8, 2018
    • Reply
    • Hi Jeanine, I’d suggest getting two 4 lb. tenderloins — cook time will be a bit longer. And I’d suggest doubling the sauce :). Hope everyone enjoys!

      • — Jenn on December 8, 2018
      • Reply
  • This beef tenderloin recipe is wonderful and I’ve made it successful several times. I decided to buy your cookbook because I love this recipe so much! That said, it always takes 4 or 5 times longer to cook the meat than you said here:

    “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).”

    I use my French oven pot (with the top on, and then off later). Is that the wrong pot? What should I be using? I feel like my tenderloin is taking FOREVER (40-50 minutes). Any suggestions?

    • — Jeff on December 3, 2018
    • Reply
    • Hi Jeff, I have a couple of thoughts/questions? Are you using a much larger tenderloin or cooking it until well done as that may account for the longer cooking times. Also, although this wouldn’t impact the time it takes for the meat to cook, you don’t need to cover it while it’s in the oven. Bottom line, though, is that although it’s taking longer than I would expect, as long as you’re getting a good result, I’d just stick with what you’re doing and just trust the meat thermometer. Hope that helps (at least a bit)!

      • — Jenn on December 4, 2018
      • Reply
  • What amount of broth is used in the pan after the roast has been cooked. The sauce seems to call for all the broth.

    • — Steve on December 1, 2018
    • Reply
    • Hi Steve, I’m assuming you’re referring to the broth that’s added to the roasting pan- you’ll need 1/4 cup. Hope you enjoy!

      • — Jenn on December 1, 2018
      • Reply
  • This sauce is amazing and so easy to make!! Thanks for a great recipe that I will be sure to make again!

    • — Lori on November 29, 2018
    • Reply
  • Hello. Thanks for this. Do I cover the tenderloin while it’s in the oven? Thanks!!

    • — Akosua on November 28, 2018
    • Reply
    • No need to cover it, Akousua. Enjoy!

      • — Jenn on November 28, 2018
      • Reply
  • Hello, I’m planning on making this recipe for Christmas dinner. I was looking into getting a frying pan that’s oven safe. How big should the pan measure in diameter if I were to sear two small tenderloin roasts? Would you recommend searing them both at the same time? Thanks!

    • — Ileana on November 26, 2018
    • Reply
    • Hi Ileana, I recommend a 12-inch pan — and yes you can sear them at the same time. Or you can sear them in a pan you already own, and then transfer them to an oven-safe baking dish. Hope that helps!

      • — Jenn on November 26, 2018
      • Reply
  • Jenn: Happy Thanksgiving! I got the meat down, no brainer, but needed to tell you the wine sauce is superb!! Best ever, will also be great on lamb.
    Tom

    • — Tom on November 21, 2018
    • Reply
  • Can you please recommend a couple of wines to use- I am clueless when it comes to wine. Thanks

    • — Patricia on November 21, 2018
    • Reply
    • Hi Patricia, The options are endless but a $10-$15 bottle of Pinor Noir or Merlot should be easy to find. Hope that helps!

      • — Jenn on November 21, 2018
      • Reply
  • What kinds of potatoes and side dishes would you serve this with?

    • — Sandy on November 18, 2018
    • Reply
    • This would be delicious with Potatoes Au Gratin and Roasted Carrots with Thyme. Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested.

      • — Jenn on November 19, 2018
      • Reply
  • This sounds wonderful and i am going to make this for thanksgiving, do you have any recommendations for the red wine..sweet or dry.
    Thank you!

    • — Rhonda on November 15, 2018
    • Reply
    • Hi Rhonda – I’d go with dry. Hope you enjoy it!

      • — Jenn on November 15, 2018
      • Reply
  • Made this exactly as listed in the recipe last night. Dinner was flawless and the kids devoured it! This is a keeper for special nights.

    • — Brad Sovich on November 15, 2018
    • Reply
  • I am thinking of making this for thanksgiving. We do not drink alcohol and so not sure what to buy. Will you kindly advise? Thanks

    • — Jayamol on November 13, 2018
    • Reply
    • Sure, Jayamol — Any inexpensive red wine that’s still good enough to drink will work. I’d look for a Pinot Noir or Merlot in the $10 to $15 range. Hope that helps!

      • — Jenn on November 14, 2018
      • Reply
  • I would like to make this for Thanksgiving this year. I would need to triple it. Would I literally triple all of the ingredients? And, if I cooked it the night before, I assume this would be served well if I kept it warm in a crock pot? Any other suggestions for how to do this? I am a vegetarian so a little out of my comfort zone but looks so great and I think my carnivorous family would love it.

    • — Kelly on November 13, 2018
    • Reply
    • Hi Kelly, Yes, you’d need to triple all the ingredients. And while the sauce can be made ahead and refrigerated, unfortunately, the meat really can’t be – it’s best served right out of the oven.

      • — Jenn on November 14, 2018
      • Reply
  • This recipe is a keeper!!! First foray into tenderloin and it was perfect- even my usually sauce averse kids loved it on top!
    I will definitely be making this again!

    • — Karen on November 8, 2018
    • Reply
  • Made the sauce today for a dinner party tomorrow night and it is quite delicious. I would recommend using low sodium beef broth and then salt to taste. I used a regular beef broth and added some salt as described and when I tasted it I realized it was a little on the salty side. Added some more red wine to balance it out and it came out great.

    • — John G. on October 26, 2018
    • Reply
  • Could I use gluten free flour or would the gravy not turn out? I’d love to make this for Christmas dinner but we’ll have a gluten allergic guest.

    • — Allison on October 8, 2018
    • Reply
    • Sure, Allison, that should be fine. Hope you enjoy!

      • — Jenn on October 9, 2018
      • Reply
  • I prepared this roast today, it was totally delicious, melt in your mouth tender. We practically did not need a knife to cut it, it was like butter. Definitely going to repeat this recipe many times over.

    • — Sylvie on October 2, 2018
    • Reply
  • Made this dish for company last night;, huge hit. I roasted the tenderloin for 35 mins and it was still quite pink. With company it was perfect.
    The sauce was delicious 😋 and definitely a must with the roast. Will be sharing this recipe with friends.
    Thank you for a wonderful recipe!

    • — Alice on October 1, 2018
    • Reply
  • I made the sauce last night for my husband’s birthday dinner tonight. It. Is. SO GOOD. I’ve never made a red wine sauce before and followed the recipe exactly, except the store was out of fresh thyme so I added a little bit of ground thyme instead.
    I hardly ever review recipes but this was too good not to. And the house still smells wonderful. I can’t wait to have it with tonight’s beef tenderloin. Thank you!!!

    • — Jenny on September 27, 2018
    • Reply
  • Hi Jenn – I absolutely love your recipes! Quick question about the sauce – can I make it the day before and then just warm it up on the stove top before serving? Thanks!

    • — Laurie on September 15, 2018
    • Reply
    • So glad you like the recipes, Laurie! Yes, it’s fine to make the sauce a day or two ahead. Enjoy!

      • — Jenn on September 16, 2018
      • Reply
  • First time making beef tenderloin (ex-vegetarian) and this recipe was amazing. Our 2 year old loved it too. We have a little extra sauce over so planning on another tenderloin in two nights time. That stuff is liquid gold!! Thanks and YUM!

    • — Shannen on September 8, 2018
    • Reply
  • Hi Chef Jenn,
    I have Just found this recipe and I am very excited to make this for my family this coming week. This will be my first time to make beef tenderloin, I have one question about the sauce. Can I skip the thyme (my family don’t like thyme but they like peppercorn sauce) and add extra crushed black pepper?
    Thank you.

    • — Mae on September 2, 2018
    • Reply
    • Sure, Mae – totally fine to leave out the thyme and add extra pepper. Enjoy!

      • — Jenn on September 2, 2018
      • Reply
  • Chef Jenn,
    I was looking for a recipe to serve our friends dinner group and family Christmas lunch (they are all tired of the family turkey lunch tradition). After trying your steakhouse burger recipe, (they were fantastic BTW, and everyone loved them!), I decided to try the Oven roasted tenderloin with wine sauce. My husband and I were both wowed! He is a picky, discerning eater and after one bite said this meal was by far the best meal I had ever made. The meat was cooked to medium doneness, was tender, -melt in your mouth tender-, and the sauce, oh my the most delicious I’v ever tasted!
    I followed the recipe exactly and it was so very easy! I have definitely found my “special serve to family and friends on special occasions” meal!
    I also made the potatoes au gratin and again, we were wowed!
    You have made my home cooking so much more delicious AND fool proof which makes cooking fun for me!
    A million thanks!
    Kathy
    Ps, I was also amazed that you answered my email! A professional chef that cares about the amateur home cook is truly extraordinary! Thank you for sharing you gift with the world!

    • — Kathy Wilson on July 12, 2018
    • Reply
    • You’re so welcome – thanks for the nice note! 🙂

      • — Jenn on July 12, 2018
      • Reply
  • 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

    • 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!

  • Hello,
    This might seem silly but can the sauce recipe be quadrupled or even more with no change in procedure? Serving 30 plus!

    Thanks!

    • 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.

  • 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!

    • 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!

      • 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.

        • 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!

  • 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.

  • 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?

    • 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!

  • 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
    • Reply
  • 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!!

  • 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
    • Reply
  • 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 :)))

  • 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
    • Reply
  • 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!

  • Very easy and delicious!!!!

  • 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.

  • How long would I cook a 5 pound tenderloin to Medium using this recipe?

    • — Bonnie Williams
    • 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!

  • 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..

  • 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!

  • 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!

  • 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!

    • 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)!

      • Thank you so much Jen. Anticipating the release of your cookbook! Congratulations and I can’t wait to have it in my hands!!!

        • I hope it becomes an often-used resource in your kitchen! 🙂

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!!

    • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!!

  • 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!

    • 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!

  • 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.

    • Sure, Lauren – and no need to tie it. I’d love to know how it turns out.

      • 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.

  • 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!

  • 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!

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

  • 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.

  • 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.

    • 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
      • Reply
  • 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!!!

  • 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.

  • 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.

  • 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
    • Reply
  • 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.

    • I’m so sorry you had trouble with it, Dawn.

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

  • 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?

    • 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!

  • 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!

    • I think that’s a good plan, Suzanne. You should be good to go!

  • Can you use this recipe for a beef ribs choice roast?

    • Hi Brandy, I do think that’d work. I’d love to know how it turns out!

  • 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!

  • 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!

    • 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!

    • Thank you. I will check the roasting pan I have and see. Merry Christmas!

  • 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!!

    • 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])

  • 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!

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

  • your recipe is for 6 people. I am planning on having 12. Do I simply double everything but the cooking time?

    • Yep, that’ll work. Keep in mind the cook time for both the sauce and the beef will be just a bit longer. Enjoy!

  • 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?

    • 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.

  • 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!

    • Thanks, Pam – glad you are enjoying them! And yes, stock is fine.

  • 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!

    • 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!

      • Thanks so much! Same to you! I’m making your au Gratin Potatoes, too 👌🏻

  • 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!

    • Sure, Lisa – just make sure the grill is very hot to get a nice sear. Happy Holidays!

  • 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.

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

  • 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?

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

  • Would Cabernet Sauvignon work ok

    • — Johnathan Achstetter
    • 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!

    • 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!

      • I was gifted a 5lb tenderloin would this recipe work

        • — Johnathan Achstetter
        • 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, 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 ♥️

    • So glad you enjoyed it, April!

  • 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

    • 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.

  • I’m excited to try this recipe. Can I substitute corn starch for flour to make it gluten-free? Thanks!

    • Sure, Larinda, I think cornstarch or gluten-free flour would work here. Enjoy!

      • 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.

        • I don’t recommend it, Ann Marie – sorry!

  • Hi Jen,
    Can this recipe be used with a strip loin roast? If so (or if not) what adjustments should we make?

    Thanks,
    Suzanna

    • 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.

  • 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

    • 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!

  • 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.

    • 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!

      • Thanks for the quick response! How many days ahead of time can I make the sauce?

        • Hi Buffy, it can be refrigerated up to 3 days ahead of time.

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

          • Yay ☺️

            • — Jenn
  • HI! Can I place this in a chafing dish for a buffet?

  • 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.

    • 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!

  • 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!

    • 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!

  • 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.

    • Hi Rachel, You could use a rib eye here but the tenderloin would be my first choice.

  • Hi Jen Happy Holidays! Will a Cote du Rhone work with this sauce or do I need a lighter wine?

    • Hi Debbie, A Cote du Rhone will work well here. Enjoy and happy holidays to you too!

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

    • Hi, Technically, you could but there are some food safety concerns so the USDA does not recommend it. Sorry!

  • Is there a specific type of red wine you recommend? Thanks!

    • 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!

  • Is 15 minutes the correct amt. of time in the oven ? Seems low.

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

  • 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

    • So glad you’re enjoying the recipes, Lily! And yes, you can definitely use this sauce with those dishes.

  • 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!

    • 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!

  • 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.

    • I don’t recommend Madeira here, Tina – sorry!

  • 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?

    • No, M.E., It doesn’t matter what side it is. Hope you enjoy!

  • 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.

    • 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!

  • 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

  • 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!

  • 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!

    • 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!

      • 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

        • Definitely good to know, Karin. I’m sure other readers will appreciate knowing this worked with pork!

  • 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.

  • 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!

  • 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
    • 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!

    • 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. 🙂

      • Thanks!!! Would your Brussels sprout gratin work or should I keep them more simple? Thanks again 🙂

        • Sure – it’s a pretty rich dish, but it will pair nicely.

  • 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

  • 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

  • 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!!

    • 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.

  • 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.

    • 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!

  • 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

    • Hi Raymond, Use the full sprigs and remove the stems later. Hope you enjoy it! 🙂

  • The recipe sounds delicious! What is a good choice to use for the red wine?

    • 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!

  • If I am cooking 2 tenderloins how much time should I add for rare-medium rare?

    • 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.

  • 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.

  • 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

    • 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.

  • So amazing!

  • 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.

    • Unfortunately, I don’t think margarine or another fat will work here. You might like this recipe, though.

    • 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!

  • Can this sauce be used with a venison tenderloin or do you have another suggestion? PeterD

    • Hi Peter, I think the sauce would pair nicely with venison. Hope you enjoy!

  • 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!

  • Hi Jenn
    Would a lentil side dish work with this recipe?

    • Hi Sue, It depends – what type of lentil dish are you thinking?

      • lentils, red onion, currents, capers,
        with an olive oil, apple cider vinagarette
        maple syrup, mustard, cumin, turmeric, corriander, cardamon, cayenne, cloves, nutmeg, cimmamon.

        • 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.

          • Would your French Lentil salad work here or can you recommend one?

            • — Sue
          • 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
  • 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!

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

  • 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!

    • 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.

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

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

  • 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?

    • 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!

      • 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!

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

          • 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
  • 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!

    • 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!

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

    Thanks for sharing!

  • 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?

    • 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!

  • 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.

  • 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!

  • 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!

    • 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.

  • 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!

  • 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!!!

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

  • 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.

    • 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

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

    Thank you!!

    J Carvajal

  • 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!

  • 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?

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

  • 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!

    • 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!

  • 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.

    • 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!

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

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

  • 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.

  • 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.

  • 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!

  • 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!

  • 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 🙂

  • 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!

    • 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.

  • Could I substitute vegan margarine for the butter?

    • Hi Robyn, To be honest, I wouldn’t. Sorry!

    • Just curious, why would you use vegan butter in a roast beef sauce?

  • 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!

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

      • 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.

  • 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

    • 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!

  • 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
    • Reply
  • 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!

  • 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.

  • Do you think a non alcohol red wine will work? I have used it in other of your recipes with great results.

    • 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!

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

        • So glad it worked out– thanks for reporting back– definitely helpful for other readers who may have the same question!

  • Hi Jenn – how many calories in this dish?

    • Sorry I omitted that– Just calculated it and it’s 1,001 per serving (so definitely a splurge)!

  • 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.

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

  • 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?

    • Hi Muffy, the drippings aren’t essential but they definitely add flavor.

  • 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!

  • 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.

  • 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.

  • 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
    • Reply
  • can this be applied to a pork loin?

    • 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.

  • 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.

  • Another winner! Thanks for all the great recipes!

  • 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.

    • Hi Bob, gluten-free flour would work nicely here. Hope you enjoy!

  • 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.

    • 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.

  • 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

    • 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.

  • 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 ?

    • 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.

  • 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!

    • 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!

      • This was fantastic! Thanks so much.

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

  • 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!

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

  • 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.

  • 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!

  • 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!

  • 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!

  • If I make the sauce ahead of time, how do I reheat the sauce day of?k

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

  • 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.

  • 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
    • Reply
  • 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

  • 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

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

      • 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!

  • Hi Jenn, I had already bought a 5 lb rump roast when I saw this recipe. Do you think it would still work? The wine sauce sounds to die for!! Thanks

    • Hi Abbie, I do think it will work well, although the cook time will be longer. Please let me know how it turns out if you try it :).

      • Excellent!! Searing the beef was a great tip. The sauce was phenomenal. Served with your baked latkes, roasted carrots with thyme and pomegranate sangria. Amazing reviews. Thanks again for yet another winning holiday meal.

  • A little confused… the recipe says to add beef broth and wine along with other ingredients but then you mention near the end to add again beef broth to the mixture. Are you saying to add more beef broth and how much?

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

  • Jenn- I’m making this on Christmas Day. If I am getting a 6 lb. tenderloin- do I need to double the sauce? That seems like a lot.
    Thank you in advance. I am a huge fan and people think I’m actually a good cook thanks to your fantastic recipes!!!

    • Hi Sandy, So glad you’re having success with the recipes. I’d definitely double the sauce for a 6lb tenderloin. Hope everyone enjoys it and please come back and lmk how it turns out :). Happy Holidays!

      • Thanks for the quick response! Will let you know how it turns out although you have not failed me yet!

  • Hi Jenn-
    I’m making this for our family Christmas Eve dinner.
    I originally ordered two 3 pound beef tenderloins, with guest list of 12 ppl and suddenly we are now expecting 14-16 ppl! Should I order another tenderloin? Any advice would be helpful.

    • Hi Jennifer, I would either order another one or offer another main course, like a ham or side or salmon. I would always rather have too much food than too little — and I think you’ll be short with just the two tenderloins. Plus, leftovers make fabulous sandwiches. Hope that helps!

      • Great idea! Thanks!

  • We don’t drink alcohol. Is there a substitute for the red wine?

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

  • Hello. The beef looks delicious. Can I make the sauce without the wine? What would I substitute?
    Thank you very much.

    • Hi Dawn, Unfortunately, the sauce won’t work without the wine. Sorry! I’d suggest going with a different type of sauce, like a béarnaise or horseradish sauce.

  • This sounds delicious! I’m planning to make it for Christmas dinner. We are also having mashed potatoes, will there be enough sauce to use as gravy for the potatoes too? Or should I make additional sauce to stretch it? I will be serving 5 adults and one 11 year old boy who LOVES mashed potatoes and gravy! Thank you! Amy

    • Hi Amy, I do think you’ll have plenty but if you want to play it safe, you might increase the recipe by half.

  • I know nothing about wine, so what would you suggest, and please be as specific as possible, and maybe give me more than one suggestion, in case I have a difficult time finding it. Thank you so very much! Also, I noticed that some recipes call for brandy. What do you think of that? How would it change the flavor? Thank you so much for the recipe; I am anxious to try it!

    • Hi Jeanine, Any dry red wine (like a cabernet sauvignon, merlot or pinot noir) will work. It doesn’t have to be anything fancy or expensive; just something that you would enjoy drinking a glass of. I don’t think this sauce needs any brandy because it’s very flavorful as-is, but you could certainly add a splash if you’d like.

  • I can’t wait to try this for Christmas. I bought a 7lb tenderloin and will cut it in 1/2, but wondering the approximate cooking time. I just want to make sure I put it in early enough.

    • Hi Kerry, Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). I suspect the two tenderloins would take around 20 minutes, but using the thermometer is your best bet. Happy holidays!

      • Thank you for this wonderful recipe and quick response. I made an 7lb tenderloin for Christmas Eve dinner and it was loved by everyone. Perfect for a large party-most of the prep was done before and I could enjoy my guests.

  • If I need to serve 8, should I cook one bigger roast or 2 smaller ones?

    • Hi Marsha, I suggest two smaller roasts of the same size; they’ll cook more evenly than a large roast that tapers.

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

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

    • 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!

  • Is it possible to use this recipe with a NY strip roast cut instead of the beef tenderloin?

    • 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 :).

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

  • 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!

    • 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!

  • 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

    • 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!

    • 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.

      • Great tip, Anna. Thank you!

  • 15 min cook time or 15 min per pound? why I ask is the instructions state 1hr 20 min.

    • 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!

      • I’ll be serving this Christmas Day..thank you

  • 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!

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

  • 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
    • 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!

  • 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 !!!

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