Get tested & perfected recipes every week + a free eCookbook!

Roast Beef Tenderloin with Red Wine Sauce

Tested & Perfected Recipes

beef tenderloin

Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored, richly colored red wine sauce. Not only is it elegant, it’s 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.

ingredients

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

sauteing-shallots

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

sauteing-shallots-1

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

simmering-wine-sauce

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

reduced-wine-sauce

While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl. Soften in the microwave (if necessary), then add the flour. Using a spoon, mix together into a paste. This is called a buerre manié, and it’s used to thicken sauces.

flour-butter-paste

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

whisk-in-roux

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

thickened-sauce

Next, season the beef with kosher salt and pepper.

seasoned-tenderloin

The best way to cook beef tenderloin is a two-step process: sear, then roast. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut. To sear, heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total.

searing-tenderloin-2

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

searing-tenderloin-3

Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If you slice it too soon, the juices will pour out of it.

resting-tenderloin

Meanwhile, pour off the fat from the roasting pan. Set the pan on the stovetop and add the beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan.

deglazing-pan

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

adding-deglazing-liquid-to-sauce

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

slicing-tenderloin

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

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

My Recipe Videos

My Recipe Videos

Roast Beef Tenderloin with Wine Sauce

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

Ingredients

For the Sauce

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

For the Beef

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

Instructions

For the Sauce

  1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (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 an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  3. Transfer the 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.

Reviews & Comments

  • 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
  • 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

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

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

    Thanks!

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

      • — Jenn on March 29, 2018
      • Reply
  • I would like to have the meat done when my guest arrive, how far I need adavance would you Recommend I make it?
    Thank you!

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

      • — Jenn on March 16, 2018
      • Reply
      • I too will like to serve it for guests, I would like to have drinks before dinner (30-45 minutes) Should I reheat in oven or microwave? I have made it before and loved it but I made it only for my husband. I am a little nervous about getting it just right when serving for quests.

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

          • — Jenn on March 23, 2018
          • Reply
  • I made this delicious roast and it was absolutely the best roast I have ever served. There was no muss or fuss at the end and it made life easy to serve up dinner.

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

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

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

    • — Mary Anne Helton on March 4, 2018
    • Reply
  • This recipe was really very easy and the red wine sauce was AMAZING!
    I served it for a special occasion for my family and my kids NEVER go without steak sauce but they did THIS time!!

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

    • — Richard Matteson on March 2, 2018
    • Reply
  • I made this for Christmas dinner and it was awesome! Served it with Potatoes Au Gratin, Curried Carrots, and the Baked Brie for an appetizer. My family and friends loved it! Took a little longer than planned… but the tenderloin was larger than the recipe called for. No problem.. the baked brie kept everyone happy :)))

    • — Torbjorn on March 2, 2018
    • Reply
  • This recipe is perfect! We have had this recipe for a Christmas dinner for the past two years. The meat comes out so tender and perfectly seasoned. This is now the recipe my family looks forward to all year! Served with make ahead mashed potatoes, sautéed or roasted asparagus and rolls, this is actually a gourmet meal that isn’t labor intensive. Thank you Jenn Segal for yet another perfect dish!

    • — Tanya Hutchinson on March 1, 2018
    • Reply
  • I have made 8 of Jen’s Recipes and have learned a cooking technique with each one.

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

    • — JAMES GILMAN on March 1, 2018
    • Reply
  • Very easy and delicious!!!!

    • — Suzana on March 1, 2018
    • Reply
  • My daughter made this dish for my birthday and it was Wonderful. We purchased the meat thermometer you recommended and removed it from the oven when it read 130 degrees. It was a bit too rare for my taste. I would suggest, if you like meat done medium, to wait for a 135 thermometer reading.

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

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

      • — Jenn on February 17, 2018
      • Reply
  • Hi Jen… Made this recipe for 150 people couple months ago and it received rave reviews… I actually strained off the shallots from the sauce because it seemed like the thing to do… I’m preparing to make it for 200 people in a couple of days… Thanks for making this available..

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

    • — Les on February 10, 2018
    • Reply
  • I made this for Christmas dinner. IT. WAS. EXCELLENT. Started with a whole beef tenderloin., which was more economical than buying a prepared roast. My husband is a big “must have gravy” kind of guy, and was worried about the red wine sauce…but one bite in and we were all in heaven. Made with the Potatoes au Gratin. I think we’ve found a new Christmas tradition!

    • — Nickie Meyer on February 7, 2018
    • Reply
  • I’ve been waiting so long to make this and I finally am going to make it for my boyfriend’s birthday on Valentine’s! I love all your recipes Jen I look forward to making this! I’m just curious what temp should the middle be if I’m looking for medium? Thank you so much!

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

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

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

          • — Jenn on February 13, 2018
          • Reply
  • I made the roast beef Tenderloin with the red wine sauce. It was outstanding and the Red wine sauce went well with the mashed potatoes too. I will for sure be making this again!

    • — Robin on February 4, 2018
    • Reply
  • After I had made this once, we fell in love with the red wine sauce. Now I use it when I make your burgers for a fancier weeknight supper.

    • — Karen on January 19, 2018
    • Reply
  • I made this last week and it was the most amazing tenderloin I’ve ever eaten. The sauce was perfect as well – just the right accompaniment for the beef.

    • — Patty on January 17, 2018
    • Reply
  • I made this for Christmas dinner. Admittedly, I was a little nervous because there are a few tough food critics in the family. I made the red wine sauce the day before and then finished it off after the meat was cooked. It was outstanding and even my very picky brother in law loved it. I doubled the sauce recipe and have half in the freezer to use at a later time.

    • — Lisa on January 11, 2018
    • Reply
  • Thank you! I was too afraid to make this at Christmas, and instead invited two couple friends over for a special meal, and let them know they were my guinea pigs! I made the sauce the night before because it’s quite detailed. I paired the tenderloin with your mushrooms and asparagus and my own garlic mashed potatoes. It was PERFECT! I will SOOOO be making this again. One question: Because of the awkwardness of the tenderloin, I wasn’t able to leave a section UNSeared. How does this affect the outcome? No one in our group likes rare or even medium rare. So there was a little pink in the middle and the ends were just right crusty!!

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

      • — Jenn on January 9, 2018
      • Reply
  • I made this for Christmas dinner and it it was delicious! My family loved it, and I will definitely make again. The sauce was easy to make and added great flavor to the meat.

    • — Theresa on January 7, 2018
    • Reply
  • 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.

    • — Jeffrey on December 29, 2017
    • Reply
  • 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!!

    • — Emily on December 28, 2017
    • Reply
  • My friends and family loved this dish and the red wine sauce was great. Can leftover sauce be frozen and if so, for how long. Thanks!

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

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

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

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

      • — Jenn on December 27, 2017
      • Reply
      • Using the petit fillet was perfect! Still took roughly 15 minutes to get to medium and everyone was impressed with it and the sauce. I served potatoes au gratin, prosciutto wrapped asparagus, and homemade rolls with it. Will definitely make it again, thank you so much.

        • — Lauren on January 1, 2018
        • Reply
  • Made this for Christmas Dinner for the family, and it was a complete success. The sauce was great on everything! The non-beef eaters in the family were converted. Thank you!

    • — JudyK on December 26, 2017
    • Reply
  • Tremendous recipe! I made this for Christmas Dinner this year and it was nearly perfect! I made the recipe exactly as written and it was easy. Searing the exterior helped add to the flavor. The red wine sauce was awesome! The taste was rich and the texture was decadent. It was almost as much a hit as the meat. Great, great recipe!

    • — Patrick B on December 26, 2017
    • Reply
  • Made this for our Christmas dinner last night and it was loved by all! Question, I doubled the red sauce since I had a 6# loin, I have about 1 1/2c left over. Can I use it for a beef stew?

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

      • — Jenn on December 27, 2017
      • Reply
  • Thank you, Jenn. The tenderloin was the perfect addition to our Christmas table and that red wine sauce took it to the next level. Following your recipe and instructions to the “T” , every concern I had about possible lack of flavor, overcooking, etc literally melted away when I sliced into the perfectly cooked, flavorful roast. Your Mesclun Salad with Goat Cheese, Maple-Glazed Pecans & Maple Dijon Vinaigrette salad was an ideal side. Thank you for sharing your recipes and expert advise.

    • — Kim L on December 26, 2017
    • Reply
  • This was pretty good, but it wasn’t amazing. I bought too much tenderloin so made this and made a pepper crusted tenderloin with pomegranate port sauce (found on cooks illustrated) that was mind blowing. Side by side, there was really no comparison. This is a really simple preparation and is solidly good, but if you’re going to splurge do the extra 10 minutes of work and make it spectacular.

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

      • — Andrea Morrison on December 26, 2017
      • Reply
  • WOW!!! Amazing!!! I found the beef tenderloin cuts on sale (meat is rather pricy, Period, but Def worth it!), so just had to monitor the meat temperature – once I got it to 125 F, I let it cook another 5 min (only a few in family like it red), & pulled them out. Tons of compliments from the family, so will definitely make this a new tradition! TY!!!

    • — Andrea D on December 26, 2017
    • Reply
  • So simple yet so elegant. I grilled mine on the Weber instead as I love to grill my meats, made the sauce and also your potatoes au gratin. Paired with honey glazed multi colored carrots sprinkled with crushed walnuts. Amazing, the sauce was the boss. Unfortunately for me there was nothing left over.

    • — Vince L on December 25, 2017
    • Reply
  • Made this today for Christmas dinner and it turned out perfectly! Used the meat thermometer and it was cooked right on at medium rare. Excellent and easy.

    • — Stacy on December 25, 2017
    • Reply
  • I just made this for Christmas dinner and it was absolutely fantastic. I paired it with your brussel sprouts and some garlic skin on smashed potatoes and we were all in heaven – kids and adults alike! My mom – who taught me to cook – has been gone 6 years and I miss her especially so at the holidays. This made her proud 🙂

    • — Heather Humikowski on December 25, 2017
    • Reply
  • This recipe is not easy. I have no idea what it is supposed to taste like because despite my best efforts The sauce did not come out the way it was supposed to and I over cooked the beef after checking it every 15-20 min trying to get the internal temperature to meet the instructions.

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

      • — Jenn on December 25, 2017
      • Reply
  • Jenn,
    Perfect beef tenderloin Christmas Eve thanks to you….
    Thank you sooo much!!!

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

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

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

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

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

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

      • — Jenn on December 24, 2017
      • Reply
  • Outstanding! The tenderloin is pretty much the way we’ve always prepared it, but the sauce was delicious. A decent bottle of red wine makes all the difference. Our guests devoured everything. Thanks!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Thnaks!

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

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

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

      • — Jenn on December 22, 2017
      • Reply
  • Hi Jenn, this recipe looks great and I plan on giving it a try Christmas Day. What are your thoughts about using a cast iron pan?

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

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

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

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

    • — Linda on December 21, 2017
    • Reply
    • Hi Linda, I’m guessing you’ll need to increase the cook time by 5 to 10 minutes, but remember these times are just a guideline – I always suggest using a meat thermometer (preferably one with a remote probe like the one I use in the photos) to guarantee that the meat cooks to the right temperature. That way there’s no guesswork involved. Enjoy!

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

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

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

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

      • — Jenn on December 21, 2017
      • Reply
  • Hello,
    I am not a wine drinker and I don’t use it much for cooking, can you tell me exactly what kind of red wine to use? Also, I am making this for 3 adults and 2 kids, is a 2-3lbroast still enough?

    Thank you,
    Alayna

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

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

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

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

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

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

    Thanks,
    Suzanna

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

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

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

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

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

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

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

          • — Jenn on December 20, 2017
          • Reply
          • Thanks so much! We just finished dinner and everyone loved it! Thanks so much!

          • Yay ☺️

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

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

      • — Jenn on December 19, 2017
      • Reply
  • 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!

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

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

      • — Jenn on December 17, 2017
      • Reply
  • Trying out a roast beef for the 1st time for this Christmas. Is it a good idea to use a rib eye instead of tenderloin? Thanks.

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

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

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

      • — Jenn on December 16, 2017
      • Reply
  • Can I sear ahead of time and put in the oven after my guests arrive?

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

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

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

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

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

      • — Jenn on December 14, 2017
      • Reply
  • Hi Jen,
    Merry Christmas. Thank you so much for sharing all these wonderful and delicious recipes with us. I have enjoyed making them and family and friends have enjoyed eating the food. I love the pictures of the ingredients needed to make them.
    This red wine sauce, can I use it with filet mignon or prime rib roast?
    Sincerely,
    Lily

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

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

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

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

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

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

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

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

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

      • — Jenn on December 8, 2017
      • Reply
  • Always wanted to make a dinner that looked like a chef made it. Not only was the presentation superb it was delicious. I made it easier for myself by making the sauce a day ahead and reheated while the roast rested. Thank you SO much

    • — Pat Pizzano on December 6, 2017
    • Reply
  • I made this for my son and daughter-in-law while visiting them as a special treat along with your roasted green beans recipe and mashed potatoes. They said it tasted like a holiday. It was easy, the directions were so easy to follow and the sauce was amazing! Thanks for another winner!

    • — NANCY DRESSEL on December 4, 2017
    • Reply
  • 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!

      • — Jenn on December 4, 2017
      • Reply
      • 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!

          • — Jenn on January 5, 2018
          • Reply
  • I have made this dish multiple times for formal gatherings of family and friends. Thank you Jen for taking the time to “perfect” these recipes.

    • — Mary on December 3, 2017
    • Reply
  • This tenderloin has made my reputation as a cook. And I don’t even eat meat. And it could not be easier. Five stars and then some!

    • — Rzh on December 2, 2017
    • Reply
  • I LOVE beef tenderloin and found this to be the BEST! The sauce makes it! I usually grill my tenderloin, but wanted to be able to “capture” the juices for the sauce! MAKE THIS…you’ll not be disappointed!

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

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

    Thanks in advance!

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

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

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

          • — Jenn on November 30, 2017
          • Reply
  • I made this for Thanksgiving dinner and let me tell you it exceeded my expectations by far. I made it just as it is stated in the recipe but I made the sauce a day before and WOW! The beef was so tender and the sauce had amazing flavor. My dinner guests were not disappointed by this recipe.
    I did serve some garlicky sautéed mushrooms with this but I could of passed on the mushrooms as the beef had enough flavor

    • — Nicole on November 30, 2017
    • Reply
  • Your recipe was wonderful. We love mushrooms in this household so I did make a change in the sauce. I used the minced shallots but added 8 to 12 oz’s of sliced crimini mushrooms. Very delicious!!! Bravo to you! Love your website.
    Sincerely,
    Patricia Ryan

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

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

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

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

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

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

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

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

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

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

      • — Jenn on November 21, 2017
      • Reply
  • I served this recipe with the wine sauce for our annual Friendsgiving and it was fabulous!! Will definitely use again. I even have requests for the recipe.

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

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

      • — Jenn on November 21, 2017
      • Reply
  • So amazing!

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

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

      • — Jenn on November 19, 2017
      • Reply
    • Hey, I didn’t even look at this before hand, but I used margarine as I’m lactose intolerant. I thought it was amazing and I wanted to eat the sauce with a spoon. Butter would probably be even better.

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

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

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

      • — Jenn on November 16, 2017
      • Reply
  • 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?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

      • — Jenn on November 3, 2017
      • Reply
  • Sooo good! The entire family loved it. A definite keeper!

    Thanks for sharing!

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

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

      • — Jenn on October 19, 2017
      • Reply
  • 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!

    • — Shannon on September 14, 2017
    • Reply
  • We used this recipe for Christmas dinner. The sauce was so good we wished we’d had more. Our particular cut was a bit thicker which meant it was a bit rare in the center slice. We will definitely make this simple recipe again. But next time I will try to remember to put a silicon sleeve on the pot handle when removed from the hot oven. I got a nasty burn when I reached for the pan to move it on the countertop! My mistake, not.the recipe’s!

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

      • — Susanamantha on October 5, 2017
      • Reply
  • Thank you soo much for this recipe! I had a piece of tenderloin to cook for our son’s bd. I did cook the roast longer to satisfy all. We so loved the wine sauce! I had leftover sauce and froze it. I brought it up to our friend’s cottage to go with some steaks and was a huge hit there as well!

    • — Karen Winn on September 14, 2017
    • Reply
  • This is literally the best thing I have ever eaten IN MY ENTIRE LIFE. Everything turned out perfect. Thank you for making me look like a superstar!!!

    • — Heather on August 27, 2017
    • Reply
  • Made this last night. It was amazing! Thanks for sharing your recipe.

    • — Lucy on August 16, 2017
    • Reply
  • Loved the recipe but the sauce has not thickened as I would like it’s a bit. Thin and runny. I’ve been reducing for around 45 minutes and have added the butter flour mixture but to no avail. BTW, I followed the sauce recipe to a T.

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

      • — Jenn on July 13, 2017
      • Reply
  • Jenn

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

    Thank you!!

    J Carvajal

    • — Joel on July 10, 2017
    • Reply
  • 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?

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

      • — Jenn on July 3, 2017
      • Reply
  • The recipe indicates serves 4-6. What if I have 10? Can I roast two the size suggested in your recipe, set side x side in a roaster pan? Would two together take same time, same temp?
    Sounds and looks wonderful.
    Thanks!

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

      • — Jenn on June 6, 2017
      • Reply
  • I had this at a friends and it was the best beef I’ve ever eaten! I would like to make it for my son’s baptism this Sunday. However, I want to do it in advance so I can just reheat it when we get home from mass. Is that possible or should I pick another recipe? Thanks for all that you share and please keep posting.

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

      • — Jenn on May 25, 2017
      • Reply
  • This is THE BEST roast beef I ever made. Many thanks for the instructions! Cheers Jenn!

    • — Dragan on May 6, 2017
    • Reply
  • I made this for dinner last night! The beef was moist and tender and the flavor of the red wine sauce was perfect!

    • — Tracie Cooper on April 29, 2017
    • Reply
  • Great recipe. Followed the recipe exactly. The beef came out beautifully and the sauce was perfect. The family devoured it. Wouldn’t change a thing. I haven’t missed with one of your recipes yet.

    • — Sharron on April 27, 2017
    • Reply
  • I made this last Christmas and it was the most family pleasing entree! Easy to prepare and gourmet flavors. Will definitely make again for a special dinner.

    • — Lynn on April 27, 2017
    • Reply
  • Delicious!

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

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

    • — Michael Hepp on April 27, 2017
    • Reply
  • This recipe turned a special 90th birthday into a magnificent delectable celebration! The meat was tender and bursting with flavor and with your guidance, came out a perfect medium rare! It was one of the easiest meals to prepare. Thank you for sharing your brilliance and instruction with the rest of us. Your recipes never disappoint and always delight!

    • — Donna on April 18, 2017
    • Reply
  • This was absolutely amazing! I love this technique for cooking beef tenderloin so you have those gorgeous medium rare slices laid over the sauce, and I went to bed smiling last night and woke up and had some of the leftovers for breakfast! And about to go to the store to buy a fresh roll so I can finish them off for lunch 🙂

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

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

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

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

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

      • — Nina on September 21, 2017
      • Reply
  • Jenn- I wish I could find the temperature probe you have in the picture from William Sonoma so I would know I could trust it. I am making this roast for company and I’m worried if the probe is not accurate, I’ll overdo it. I’m assuming your probe is no longer made or you would’ve recommended it. ? Have you personally used the probe you recommend in the recipe-Thermo Pro TP16? Will 120° really be 120°? Also would you use an ordinary meat thermometer with no wires – the old fashion kind or would you trust the TP16 to be more accurate?
    Thanks for all of your WONDERFUL recipes and advise!

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

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

        • — Nancy on October 26, 2017
        • Reply
  • Hi Jennifer,
    Do you think the potatoes au gratin will go better than mashed potatoes? I was thinking of serving the asparagus and wild mushrooms and perhaps the sweet potato pecan crisp.
    Thanks,
    Liza

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

      • — Jenn on April 6, 2017
      • Reply
  • This is the BEST roasted beef tenderloin I have ever made! I made this for our Christmas dinner complete with the red Wine Sauce which I was hesitant to try. Boy was I ever glad I made it exactly like the recipe is written!!! It’s delicious and everyone raved about it while we devoured it. I plan on making this for every Christmas dinner from now on! Thank you for this fabulous recipe! I love so many of your recipes ?❤. I look forward to receiving your emails so I can try new recipes, knowing I will love them.

    • — Tammie Koehnen on March 16, 2017
    • Reply
  • I used this recipe for the very first time I tried a beef tenderloin. Your instructions were perfect for an inexperienced cook, and it came out amazing! I also use your roasted carrot recipe to go with it and we loved that one as well. So glad I found you!

    • — Margaret on March 2, 2017
    • Reply
  • This was soooo delicious! I felt like I was eating at a fine restaurant! My husband loved it! The gravy was fabulous! Thank You so much! I can’t wait to buy your cookbook.

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

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

      • — Jenn on February 27, 2017
      • Reply
      • Hi Jenn,
        The non alcohol red wine worked well. I did a test meal last night and the sauce was excellent.
        Thanks,
        Elizabeth

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

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

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

      • — Jenn on February 23, 2017
      • Reply
  • Hi Jen,

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

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

      • — Jenn on February 16, 2017
      • Reply
  • Love your recipes! Would like to make this wine sauce for cap of rib eye steaks on the grill. How critical is the step of searing the meat inside and using the drippings?

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

      • — Jenn on February 15, 2017
      • Reply
  • This was excellent, easy, and very impressive! We made it as one of our Christmas dinners and paired it with Ina Garten’s creamed spinach gratin. The sauce was AMAZING – it tasted like something you would get at a fine restaurant. Definitely a keeper we will make again and again!

    • — Erin on February 14, 2017
    • Reply
  • Hello, Jenn. I made the sauce tonight, served with filets and mashed potatoes. My husband says he doesn’t like anything with red wine because it tastes “sour”. But he thought your sauce was delicious. Mind you, he doesn’t know there was red wine it in – LOL. Please note, I particularly appreciate that most of your recipes are sized to serve 4. They are easy to cut down for the two of us.

    • — Beth on February 14, 2017
    • Reply
  • I used this recipe for New Years Eve and it was absolutely delicious. I made the wine sauce ahead as suggested. Great recipe that allows you to spend time with your guests and prepare ahead. My family loved it.

    • — Susan Pfund on February 14, 2017
    • Reply
  • This was delicious. I made it for Christmas. I too had trouble reducing the sauce but used it as it came out. Still tasted wonderful but had way too much. Meat turned out fabulous with the help of my meat thermometer. I would definitely make this again. Was a hit.

    • — rhonda thompson on February 14, 2017
    • Reply
  • can this be applied to a pork loin?

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

      • — Jenn on February 1, 2017
      • Reply
  • Delicious! I will definitely make the sauce again, it filled the kitchen with such a wonderful fragrance. It did take longer than 30 min to reduce though. Next time I want to try with another cut of beef to save $ at the butcher.

    • — Melanie on January 8, 2017
    • Reply
  • Another winner! Thanks for all the great recipes!

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

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

      • — Jenn on January 5, 2017
      • Reply
  • Made this for Christmas dinner and it was was delicious and the meat melted in our mouths.
    The one question I have is the sauce did not reduce down much after 1 hour or so and after adding the butter and flour it didn’t thicken much. I didn’t want a thick or runny sauce. Finally I used some cornstarch with some of the broth and that helped but I thought it dulled the taste someone. I do live at 7,500 feet which might be the problem. Everyone loved the sauce, but I knew the difference. Any suggestions.

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

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

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

      • — Jenn on January 3, 2017
      • Reply
  • Terrific recipe ! The thermometer took all the questions away as to how long to cook the meat, and the wine sauce is to die for. I’ve now made it twice. I’d like to use this recipe for my night to cook at a houseparty. Would it be OK to make the wine sauce ahead and freeze it ?

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

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

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

      • — Jenn on December 30, 2016
      • Reply
      • This was fantastic! Thanks so much.

        • — Amy on January 1, 2017
        • Reply
  • I made this for Christmas Eve dinner and it came out perfect!! My family loved it!

    • — Jess K on December 29, 2016
    • Reply
  • I made this for guests last night and it was perfect. Thanks so much for this great recipe. I did add shiitake mushrooms to the sauce and I used cornstarch instead of flour so my gluten free husband could eat it. Delicious!

    • — Alison on December 29, 2016
    • Reply
  • Wine sauce was awesome. However, the beef was not as tasty.

    • — gsmontana on December 29, 2016
    • Reply
  • I just made the roast tenderloin for Christmas and it was perfect. I must say I was terrified at the thought that I may ruin this beautiful $30 a pound tenderloin, but it was perfect and my kitchen wasn’t full of smoke as it had been the only other time I had tried to do it.
    Thank you so much Jennifer for your recipes. I’ve tried several and they are the best: delicious and easy.

    • — Josseline on December 29, 2016
    • Reply
  • Jenn thank you for this recipe we had this for Christmas dinner and it was a GREAT hit. My husband cooked it on the grill and when we cut into to meat I added the juices to the sauce. This will become a family regular on special occasions. I would give it way more than 5 stars!

    • — Sherie on December 29, 2016
    • Reply
  • Very delicious! Since we were serving 8 people we bought two smaller roasts so they would be cooked evenly throughout. Be sure to give your roast plenty of time to warm up to room temperature. We apparently did not and so had to cook it quite a bit longer to reach the ideal interior temperature. Here’s a tip for avoiding tough meat when reheating leftover beef: put the slices in a zip locking bag and immerse it in a pan of hot water in the sink. Replace water as it cools. Run water over the bag to speed up the process. We tried this for the first time and the meat came out warm and retained its juiciness. Thanks, Jen, for another wonderful recipe!

    • — Beth on December 29, 2016
    • Reply
  • I made this for Christmas dinner. It was so good! My tenderloin was big nearly 8 lbs, I cut into two slabs, it was fork tender! Had leftovers that I made into gourmet dinner sandwiches layered onto toasted gluten-free bread with sautéed onion/spinach, fresh tomatoes and provolone, broiled to melt. The wine sauce was divine! I didn’t have shallots but used a whole small red onion but oh my….. the best onion/wine sauce! Your recipe is the best Jen!

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

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

      • — Jenn on December 27, 2016
      • Reply
  • I usually do not write reviews but I had to this time.
    Made this for our Hanukah dinner and it was fabulous! Everyone loved it. The wine sauce was spectacular.
    Thank you for the recipe. This will be made again in our household.

    • — Keri on December 27, 2016
    • Reply
  • This was a huge hit for the family. It was simple, elegant, and (best of all) delicious. The best part was that the sauce could simmer as the beef was cooking and the rest of the meal was coming together. Everyone thought I slaved for hours over this meal, but it was the simplest Christmas dinner I ever made. Thank you!

    • — Connica Lemond on December 25, 2016
    • Reply
  • I fixed this for Christmas Eve dinner and it was amazing, truly fork tender. The sauce perfect!! So out of 5 stars I give it a 10:)
    I have 47 years of failed beef roasts behind me, finally success! Thanks Jenn

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

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

      • — Jenn on December 24, 2016
      • Reply
      • That actually worked very well considering my family has varying preferences of how they like their meat cooked. They LOVED it, and it made our Christmas Eve dinner more than special. Thank you. I’m so excited about the book. You make me look like a rock star chef to my kids and husband!

        • — Elle on December 26, 2016
        • Reply
  • Hi Jenn, I had already bought a 5 lb rump roast when I saw this recipe. Do you think it would still work? The wine sauce sounds to die for!! Thanks

    • — Abbie on December 24, 2016
    • Reply
    • Hi Abbie, I do think it will work well, although the cook time will be longer. Please let me know how it turns out if you try it :).

      • — Jenn on December 24, 2016
      • Reply
      • Excellent!! Searing the beef was a great tip. The sauce was phenomenal. Served with your baked latkes, roasted carrots with thyme and pomegranate sangria. Amazing reviews. Thanks again for yet another winning holiday meal.

        • — Abbie on December 26, 2016
        • Reply
  • A little confused… the recipe says to add beef broth and wine along with other ingredients but then you mention near the end to add again beef broth to the mixture. Are you saying to add more beef broth and how much?

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

      • — Jenn on December 23, 2016
      • Reply
  • Jenn- I’m making this on Christmas Day. If I am getting a 6 lb. tenderloin- do I need to double the sauce? That seems like a lot.
    Thank you in advance. I am a huge fan and people think I’m actually a good cook thanks to your fantastic recipes!!!

    • — Sandy N on December 23, 2016
    • Reply
    • Hi Sandy, So glad you’re having success with the recipes. I’d definitely double the sauce for a 6lb tenderloin. Hope everyone enjoys it and please come back and lmk how it turns out :). Happy Holidays!

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

        • — Sandy N on December 23, 2016
        • Reply
  • Hi Jenn-
    I’m making this for our family Christmas Eve dinner.
    I originally ordered two 3 pound beef tenderloins, with guest list of 12 ppl and suddenly we are now expecting 14-16 ppl! Should I order another tenderloin? Any advice would be helpful.

    • — Jennifer R. on December 23, 2016
    • Reply
    • Hi Jennifer, I would either order another one or offer another main course, like a ham or side or salmon. I would always rather have too much food than too little — and I think you’ll be short with just the two tenderloins. Plus, leftovers make fabulous sandwiches. Hope that helps!

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

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

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

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

    • — Dawn Turpin on December 22, 2016
    • Reply
    • Hi Dawn, Unfortunately, the sauce won’t work without the wine. Sorry! I’d suggest going with a different type of sauce, like a béarnaise or horseradish sauce.

      • — Jenn on December 22, 2016
      • Reply
  • This sounds delicious! I’m planning to make it for Christmas dinner. We are also having mashed potatoes, will there be enough sauce to use as gravy for the potatoes too? Or should I make additional sauce to stretch it? I will be serving 5 adults and one 11 year old boy who LOVES mashed potatoes and gravy! Thank you! Amy

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

      • — Jenn on December 21, 2016
      • Reply
  • I know nothing about wine, so what would you suggest, and please be as specific as possible, and maybe give me more than one suggestion, in case I have a difficult time finding it. Thank you so very much! Also, I noticed that some recipes call for brandy. What do you think of that? How would it change the flavor? Thank you so much for the recipe; I am anxious to try it!

    • — Jeanine on December 21, 2016
    • Reply
    • Hi Jeanine, Any dry red wine (like a cabernet sauvignon, merlot or pinot noir) will work. It doesn’t have to be anything fancy or expensive; just something that you would enjoy drinking a glass of. I don’t think this sauce needs any brandy because it’s very flavorful as-is, but you could certainly add a splash if you’d like.

      • — Jenn on December 21, 2016
      • Reply
  • I can’t wait to try this for Christmas. I bought a 7lb tenderloin and will cut it in 1/2, but wondering the approximate cooking time. I just want to make sure I put it in early enough.

    • — Kerry on December 21, 2016
    • Reply
    • Hi Kerry, Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). I suspect the two tenderloins would take around 20 minutes, but using the thermometer is your best bet. Happy holidays!

      • — Jenn on December 21, 2016
      • Reply
      • Thank you for this wonderful recipe and quick response. I made an 7lb tenderloin for Christmas Eve dinner and it was loved by everyone. Perfect for a large party-most of the prep was done before and I could enjoy my guests.

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

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

      • — Jenn on December 19, 2016
      • Reply
  • Wow oh wow, I made this tonight for my family of six. The meat and sauce were delicious, thank you !!!

    • — Nette on December 18, 2016
    • Reply
  • How do I cook and serve this beef tenderloin AND the potato gratin…and Popovers?

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

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

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

      • — Jenn on December 17, 2016
      • Reply
      • It turned out great! I just used the thermometer to determine the cooking time. Thanks very much!! 🙂

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

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

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

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

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

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

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

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

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

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

    • — Melissa on December 15, 2016
    • Reply
  • Can I use a cast iron pan to sear the meat and cook it in the oven?

    • — Beth on December 15, 2016
    • Reply
    • Sure!

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

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

      • — Jenn on December 15, 2016
      • Reply
  • Thank You !! I have asked you before if you had a recipe for this and you did not have one yet. This looks delicious !!! Thank you and have a Merry Christmas !!!

    • — Char on December 15, 2016
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.