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Roast Beef Tenderloin with Red Wine Sauce

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Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated and foolproof.

Roast Beef Tenderloin with Red Wine Sauce

This recipe for roasted beef tenderloin is my #1 go-to recipe for holidays and special occasions. It never fails to impress, and my foolproof method ensures perfectly cooked beef every time, with no guesswork! The tenderloin is paired with a gorgeous French-style red wine reduction sauce, made by simmering a mixture of butter, shallots, red wine, and beef broth until the flavors deepen and intensify. Once reduced, a beurre manié (or flour and butter paste) is whisked in to thicken the sauce and give it a glossy sheen—yes, it’s fancy!

A great bonus is that the sauce can be prepared mostly in advance, so there’s very little fussing at the last minute. This beef tenderloin is truly the best of both worlds: simple to prepare yet incredibly delicious.

“Voted best Christmas dinner ever! That is high praise. I served it with your thyme roasted carrots, shallot green beans and mashed potatoes. Thank you!”

Theresa M.

Technique: Searing & Roasting Beef Tenderloin

Sear-roasting is an excellent method for cooking beef tenderloin. You begin by searing the tenderloin on the stovetop to create a beautifully crusty, brown exterior—this adds incredible flavor and texture to the lean cut. Next, transfer it to the oven and cook to your preferred doneness, using a leave-in meat thermometer with a remote monitor. These are readily available on Amazon or at kitchen stores and are a worthwhile investment for cooking pricey cuts like tenderloin. Plus, it’s great for other dishes too, like your Thanksgiving turkey.

What You’ll Need To Make Roast Beef Tenderloin With Red Wine Sauce

beef tenderloin ingredients
  • Beef tenderloin: The most tender and expensive cut of beef available, beef tenderloin refers to the whole tenderloin before it is sliced into steaks. Once cut, those steaks are referred to as filet mignon (used in recipes like steak au poivre or pan-seared steaks). Beef tenderloin can be labeled and sold in different ways depending on the butcher or retailer. Common labels include “whole tenderloin,” “filet mignon,” “Chateaubriand,” or “tenderloin roast.”
  • Butter: Provides richness and flavor. A portion is used for sautéing shallots, while the rest is combined with flour to create a beurre manié, which thickens the sauce.
  • Shallots: Adds a sweet and mild onion flavor to the sauce.
  • Red wine: Infuses the sauce with rich, fruity flavors and adds depth of color.
  • Beef broth: Provides a savory base for the sauce; also used to deglaze the pan after roasting the beef.
  • Thyme sprigs: Adds aromatic herbal notes to the sauce.
  • All-purpose flour: Mixed with butter to create a beurre manié, a thickening agent for the sauce, giving it a smooth and velvety texture.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Make the Sauce

Melt 5 tablespoons of the butter in a medium saucepan.

melting the butter in a sauce pan

Add the shallots.

adding the shallots to the pan

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

softened shallots in pan

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

boiling red wine reduction

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

red wine sauce after reducing

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

beurre manié

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter mixture, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. The sauce can be made up to this point and refrigerated several days ahead of time.

whisking the flour and butter paste into the sauce

Step 2: Roast the Beef Tenderloin

Begin by seasoning the beef with kosher salt and pepper. Don’t be shy with the seasoning; it needs a lot.

beef tenderloin seasoned 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.

searing the beef tenderloin in a cast iron skillet

Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven.

beef tenderloin with leave-in thermometer ready to roast in the oven

Roast until a thermometer inserted into the center of the meat registers 120ºF-125°F for medium-rare, 15 to 20 minutes, or until done to your liking. (Note that a perfect medium-rare roast will register around 130°F, but the internal temperature of the meat will continue to rise 5-10°F after it is removed from the oven, so it’s best to pull it out a little early to account for the carry-over cooking.) If you prefer your roast cooked to medium, pull it out of the oven at 130°F.

beautifully roasted beef tenderloin

Step 3: Finish the Sauce & Carve the Tenderloin

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

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.

scraping the brown bits from the roasting pan

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

simmering red wine sauce

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

carving beef tenderloin roast

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

Frequently Asked Questions

Why does my beef tenderloin have kitchen twine tied around it? Should I cut it off?

Your tenderloin may have some kitchen twine tied around one end of it; butchers often tie tenderloin up near the tapered end so that it is the same thickness all the way around. If yours comes that way, leave the string on until after it’s cooked. If it doesn’t, no worries—no need to do any tying.

What is the best type of wine to use for the sauce?

When selecting a wine for the sauce, any red variety such as Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, or Red Zinfandel will work well. It’s not necessary to overthink it or use anything too pricey; opt for a bottle that’s inexpensive yet still enjoyable to drink. Always avoid supermarket “cooking wines,” which contain salt and additives.

Can I sear the beef ahead of time to get a head start?

Unfortunately, I don’t recommend searing the beef in advance due to food safety concerns. Sear the beef just before cooking to be safe.

How much tenderloin should I count on per person?

As a general guideline, plan for about 8 ounces (225 grams) of beef tenderloin per person for a generous serving. However, this can vary based on individual appetites and what other dishes you’re serving.

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Video Tutorial

Roast Beef Tenderloin with Red Wine Sauce

Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated and foolproof.

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 1 Hour 20 Minutes
Total Time: 1 Hour 40 Minutes, plus 1 hour to bring the meat to room temperature

Ingredients

For the Sauce

  • 8 tablespoons unsalted butter, divided
  • ¾ cup finely chopped shallots, from 2-3 large shallots
  • 1¼ cups red wine
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour

For the Beef

  • 1 (2 to 3 lb) center-cut beef tenderloin roast
  • Kosher salt (½ teaspoon per pound of beef)
  • Freshly ground black pepper (¼ teaspoon per pound of beef)
  • 2 tablespoons vegetable oil
  • ¼ 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 tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

For the Tenderloin

  1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of broth. Bring the broth to a boil and, using a wooden spoon, 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 ½-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 1,001
  • Fat: 61 g
  • Saturated fat: 26 g
  • Carbohydrates: 9 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 49 g
  • Sodium: 1093 mg
  • Cholesterol: 233 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi Jenn,
    Thank you for sharing all your amazing recipes!
    I was considering making the Roast Beef Tenderloin and Red Wine sauce recipe but I just know it will be too expensive a cut of beef. Could you recommend a cut of beef roast that I could make that would be more reasonably priced?
    Gratefully,
    Catherine

    • — Catherine on February 21, 2024
    • Reply
    • Hi Catherine, this would also work nicely with flat iron steak. Hope you enjoy!

      • — Jenn on February 23, 2024
      • Reply
  • I used this tenderloin recipe for my Christmas dinner this year. It was my first time cooking a beef tenderloin and I was nervous. Your recipe was easy to follow and it turned out
    SO GOOD!!!! I will definitely make this again. Also, the wine sauce was to die for. Everyone raved about it. We cooked it as written but then added mushrooms. Also made your scalloped potatoes and they were fantastic!

    • — Joanne Touchberry on January 11, 2024
    • Reply
  • I have to confess I was very nervous about cooking a huge beef fillet having never done it before but your recipe made the whole process very straightforward and utterly delicious! I have printed it off and will do it again – thank you!

    • — Mary Stastny on December 28, 2023
    • Reply
  • This sauce was to die for! Yum, so good! And I didn’t even use real butter, but a butter substitute to make it dairy-free. The cut of beef was expensive but worth it for our Christmas dinner. Everyone raved. We paired it with a puff pastry shaped like a Christmas tree that was filled with smoked Gouda and ham and it was delectable dipped in the sauce. I put the sauce on everything after the beef was gone!

    • — Christina Taylor on December 28, 2023
    • Reply
  • This is the second year I have made this and the red wine sauce doesn’t really thicken. This year I started the sauce 2 hrs early and really boiled it. It reduced to what I thought was half but didn’t really thicken the flour butter mixture. Maybe it’s supposed to be runny?
    The taste is fine, and the consistency is disappointing.

    • — Mary on December 27, 2023
    • Reply
    • Same thing happened for me. Is it suppose be more like an au jus consistency?

      • — Todd on December 31, 2023
      • Reply
      • Hi Todd, it’s really not supposed to have an au jus consistency. It’s not quite as thick as a gravy, but should definitely have a bit of thickness. If you try it again and are still struggling with it, try adding a bit more of the butter/flour mixture.

        • — Jenn on January 3, 2024
        • Reply
  • Is there a way to make this sauce gluten free? What might I substitute?

    • — Liz shelledy on December 27, 2023
    • Reply
    • Hi Liz, you can use gluten-free flour here. Hope you enjoy!

      • — Jenn on December 27, 2023
      • Reply
  • Third time making this delish tenderloin. Despite discovering my finicky oven turning off and the meats temp at 100 degrees, I was able to finish cooking to perfection per your instructions. We also enjoyed the sauce and your recipe for au gratin potatoes.Our guests were just thrilled.
    Thank you much for your culinary expertise.

    • — Barbara Burkham on December 26, 2023
    • Reply
  • Jenn,

    I’ve been using your recipes for about 4 years, and you never disappoint. With this one, though, you out-did yourself.

    My family and I absolutely loved it. My wife said: “This is the best meat you’ve ever made.” She normally doesn’t care for steak that much.

    I was a bit intimidated by the price of the cut and the method. I usually stick to tri tip or ribeye and use the grill, but you had me pan searing and making a fancy wine sauce. You made it so easy that even I couldn’t screw it up.

    This one is awesome! Thanks Jenn!

    • — Jake on December 25, 2023
    • Reply
  • Made this today, 12/25/2023, and made it as written. Used a nice Pinot Noir I found for a not so bad price and set to work assembling. I suspected that my other half would definitely NOT like it as she often does not like foods cooked in or with wine. I am slowly changing her mind but have never made a sauce this heavy in wine before. This was a test today.

    Delicious sauce! My wife wanted to practically drink this sauce and requested extra on her plate because my drizzle wasn’t generous enough I guess.

    Thank you for this one. Truly. It was easy to execute and was so worth the effort to peel and dice shallots.

    • — DC from Boston on December 25, 2023
    • Reply
  • Hello can I make red wine sauce a few hours before so make it mid morning and leave it on stove until dinner around 5?

    • — Brandon on December 25, 2023
    • Reply
    • Hi Brandon, You can definitely make it ahead, but I’d pop it in the fridge and then reheat it prior to serving.

      • — Jenn on December 27, 2023
      • Reply
  • Hi Jenn,
    Love all your recipes. Am planning on making the Roast Beef Tenderloin with Red Wine Sauce for Christmas Dinner along with the potatoes au gratin.
    However, I have a problem – my oven is broken and I only have a Cuisinart toaster oven that I can use.
    I certainly can make either recipe in the toaster oven but not both since they each take an hour. My husband suggested we use our kitchen aid CHARCOAL GRILL to make one of these. Can you please help me, should I attempt to make the potatoes au gratin on the grill or the tenderloin and how do I adjust for temperature control?

    • — Phyllis L Green on December 23, 2023
    • Reply
    • Hi Phyllis, I’d put the tenderloin in the grill. After searing, just place it over indirect heat with the lid closed. You can adjust the vents to control the heat as it cooks. Hope that helps and please LMK how it turns out!

      • — Jenn on December 24, 2023
      • Reply
      • Hi Jenn,
        Christmas Dinner was perfection! Didn’t end up putting the tenderloin on the grill per your suggestion as I didn’t want to miss out in not having any of the pan juices to add to the wine sauce. Was going to have my hubby put the potatoes au gratin on the grill, however, the timer went off at 115 degrees for the meat in about 20 minutes. Took it out of the oven to rest covered with foil. By this time we were still waiting for the coals to heat up to make the potatoes so I just put the potatoes in the toaster oven, when they were done, made the asparagus and then warmed the demi baguettes. Even though the timing on the meal wasn’t perfect – Dinner was wonderful, the tenderloin was perfectly done (medium-rare) and only a small portion of the tenderloin was left and the potatoes au gratin was devoured by all. My guests and I loved everything. Can’t wait to make it again for a special occasion.

        • — Phyllis L Green on December 26, 2023
        • Reply
  • Just made! It came out fabulous! For those who are gluten free – i used King Arthur cup for cup as flour sub instead of corn starch. The texture is perfect! I would make sure you don’t rush it – make sure the flour/butter mixture is completely incorporated in before adding. I did corn starch before but I personally think the flour sub worked out a little better.

    • — Laura on December 23, 2023
    • Reply
  • Made this today. Followed recipe exactly. It’s is an easy wonderful recipe, as are all your recipes. I have your books too.
    I don’t have a thermometer and like it more on medium side, so I cooked it in the oven for 18 mins, came out great.

    • — Lorrie on December 23, 2023
    • Reply
  • Hi, this sounds amazing and planning to make it for Christmas dinner for 14 people. I have three 5lb tenderloins. will they cook ok of all three placed in oven? Thanks in advance.

    • — Melissa on December 22, 2023
    • Reply
    • Hi Melissa, yes they will cook although they may take a touch longer because the oven will be more crowded. I definitely recommend using a remote thermometer to remove any guesswork about when they’re done to your liking. Hope everyone enjoys!

      • — Jenn on December 22, 2023
      • Reply
  • Help! Since you season the roast w/good amount of salt, wont the pan drippings be too salty for the reduction sauce?

    Novice . . . Merry Christmas!

    • — Cindy on December 22, 2023
    • Reply
    • No, the sauce doesn’t come out too salty — there’s a nice balance of flavors.

      • — Jenn on December 22, 2023
      • Reply
  • We make this every year for our Christmas dinner; my wife LOVES the red wine sauce. It’s great, thank you.

    • — David on December 22, 2023
    • Reply
  • I won’t have pan drippings since making the tenderloin in the CSO on slow roast – it was phenomenal last year . What should I use for the sauce ? Better than Bouillon beef or a store bought Demi glacé ?? Thanks so much – I have all of your cook books !

    • — Meg Schuler on December 20, 2023
    • Reply
    • Hi Meg, No adjustments necessary but when you let the tenderloin rest on a cutting board before serving, you’ll get a bit of juice on the board, which can be added to the sauce for flavor. Enjoy!

      • — Jenn on December 20, 2023
      • Reply
  • Hi Jenn – I am a super fan of your recipes and can’t wait to try this! I’m cooking for 14 and planning to buy a 7-8 pound tenderloin. Should I cut it in half and cook each separately, or is it better to cook it whole? Will the cooking time change for a whole tenderloin? Thank you!

    • — Kate on December 19, 2023
    • Reply
    • Hi Kate, so glad you like the recipes! For a tenderloin that large, I’d cut it in half. Hope everyone enjoys!

      • — Jenn on December 20, 2023
      • Reply
  • I am making this for Christmas Eve dinner. One of my guest is gluten intolerant. If I use corn starch instead of flour for the sauce will the flavor be impacted?

    • — Jo Wilkerson on December 18, 2023
    • Reply
    • Hi Jo, Cornstarch will work, but I’d incorporate it a bit differently. I’d add all of the butter in the beginning, then instead of the beurre manie, make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water. Add the slurry little by little at the end, whisking to combine and letting the sauce thicken with each addition, until the sauce is thickened to your liking. (You may not need all of it.) You can also use gluten-free flour. Hope everyone enjoys!

      • — Jenn on December 19, 2023
      • Reply
  • What kind of roasting pan do you recommend using? Looks like you used a cast iron one which I do not have. I have a Farberware roasting pan but don’t know if I can use it to sear the meat on my gas stove top before transferring it to the oven. I also have an All Clad roasting pan but it is probably much larger than I need for a filet of about 3 lbs. Suggestions?

    • — Lenore on December 18, 2023
    • Reply
    • Hi Lenore, if you have a stainless steel pan, that would work well, as it could go from the stove to the oven. If you don’t, and you just have a nonstick pan, I would sear all four sides of the tenderloin in the pan and then transfer it to your Farberware roasting pan. Hope that helps that you enjoy!

      • — Jenn on December 19, 2023
      • Reply
    • Hi Jenn,
      What size cast iron skillet did you use for the 3lb tenderloin? Also, could I use my Le Creuset
      Dutch oven to sear and then roast it instead? Looking forward to making this for Christmas and want to get it right. Have always had success with all of your recipes in the past! Thanks for your help.

      • — Lenore on December 20, 2023
      • Reply
      • I use a 12-inch skillet for this, but a Dutch oven would work too. 😊

        • — Jenn on December 21, 2023
        • Reply
  • Thank you for this amazing recipe. Question: If I roast the tenderloin in the oven with other dishes, ie., roasted onions, vegetable casserole, etc., will this impact the cooking process?

    • — JennyB on December 17, 2023
    • Reply
    • Hi Jenny, Yes it may slow down the cooking time a bit, but it’s hard to say exactly how much. I’d use a thermometer so you don’t have to guess.

      • — Jenn on December 17, 2023
      • Reply
  • Hi Jen, I’m planning on making this for Christmas Eve dinner. My question is about the wine sauce…I understand how it complements the beef, but can you put it over anything else? I’m thinking of making your “Make Ahead” mashed potatoes or the Smashed Red Potatoes to go along with, and I know that my hubs will want to spoon it over the potatoes like a gravy. Would that taste OK? I make the Au Gratin Potatoes often and made the Jammy Shallot Green Beans (which are to die for!) on Thanksgiving so I’m looking to try your roasted green beans and one of the potatoes mentioned. I know that EVERYTHING will turn out delicious because all of your recipes do! Thanks!

    • — Shelly on December 17, 2023
    • Reply
    • Hi Shelly, It should go beautifully with everything you’re planning to serve. I probably wouldn’t use it as generously over potatoes and such as I would gravy—it has a more intense flavor because of the wine reduction—but it will definitely complement everything on the plate. Hope that helps and happy holidays!

      • — Jenn on December 17, 2023
      • Reply
  • Hi Jenn, this looks great. I will have 7 adults for Christmas so plan to get a larger beef tenderloin. I assume the sauce should also be doubled? But 16 tablespoons of butter is so much! 😬

    • — Valerie on December 16, 2023
    • Reply
    • I know that sounds like a lot of butter, but the sauce should definitely be doubled – it makes the dish sing. Hope you enjoy!

      • — Jenn on December 18, 2023
      • Reply
  • Hi Jenn.
    Is it possible to sear the tenderloin a day ahead, then refrigerate and roast the next day?

    • — Jan on December 10, 2023
    • Reply
    • Hi Jan, I wouldn’t recommend it from a food safety standpoint — sorry!

      • — Jenn on December 11, 2023
      • Reply
  • Hi Jen,
    Would you recommend open air “dry aging” the salted tenderloin in the refrigerator a few days before searing/roasting to enhance the beef flavor/tenderness?
    I made this recipe last Christmas-the sauce is excellent (made ahead)!
    Thanks – love your recipes!
    -Shannon

    • — Shannon on December 7, 2023
    • Reply
    • Hi Shannon, I don’t think it’s necessary as tenderloin is already very tender, but a short dry aging in the fridge (a few hours or overnight) certainly might enhance the flavor. I’d love to know how it turns out if you try it.

      • — Jenn on December 7, 2023
      • Reply
      • Hi Jenn,
        You are my culinary goddess! This beef tenderloin with red wine gravy recipe was so easy yet it was the best roast and gravy I have ever tasted. Thank you so much for all of your great recipes. You never disappoint !
        Happy holidays to you and your family.

        • — Donna on December 10, 2023
        • Reply
        • ❣️

          • — Jenn on December 11, 2023
          • Reply
  • This recipe is for a smaller filet. I need a larger piece to feed more people. Can I brown the meat in skillet on stove but transfer to large pan in the oven? A skillet will not fit a larger piece of meat?

    • — Elizabeth on December 4, 2023
    • Reply
    • Sure!

      • — Jenn on December 4, 2023
      • Reply
  • I am planning a dinner for my husband and 6 of our good friends. Two can not have gluten. Is it possible to make the sauce with cornstarch instead of flour?

    • — June Haskin on December 1, 2023
    • Reply
    • Hi June, Cornstarch will work, but I would go about incorporating it a bit differently. I would add all of the butter in the beginning, then instead of the beurre manie, I would make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water. Add the slurry little by little at the end, whisking to combine and letting the sauce thicken with each addition, until the sauce is thickened to your liking. You may not need all of it. You could also use gluten-free flour. Hope everyone enjoys!

      • — Jenn on December 4, 2023
      • Reply
  • Thank you *so* much, Jenn, for answering my question as thoroughly as you did. (A woman after my own heart; I’m a retired copy editor who is often accused of being *too* detail oriented!) For sure I’ll let you know how it turns out with the cornstarch slurry. Happy Chanukah/Hanukkah to you and your family! :>)

    • — Anne on December 1, 2023
    • Reply

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