Roast Beef Tenderloin with Red Wine Sauce
This post may contain affiliate links. Read my full disclosure policy.
Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated and foolproof.
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.
Table of Contents
“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!”
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: 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.
Add the shallots.
Cook over medium-low heat 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.
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.
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.
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.
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 a 400°F 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.
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.
Add the flavorful broth to the red wine sauce, and bring the sauce to a simmer.
Carve the roast into 1/3-inch-thick slices.
Serve the beef, passing the red wine sauce at the table.
Frequently Asked Questions
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.
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.
Unfortunately, I don’t recommend searing the beef in advance due to food safety concerns. Sear the beef just before cooking to be safe.
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.
You May Also Like
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.
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
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
@onceuponachef I’ve made this rendition about 20 times atleast and I have to say this is the best yet!!! The SAUCE IS INCREDIBLE!
When I tell you (and hope your readers) this was amazing – amazing is an understatement! I made the sauce the day before and took everything to our son’s for Christmas dinner. He is not a huge fan of beef, but ate two helpings and kept the leftovers! That said a lot.
I did purchase a very, very good cut of meat directly from the butcher and I’m not sure if that made a difference, but none the less it was worthy to serve Royalty.
I also made your green beans. My husband is not a fan of green beans, but thought they were the best he’d ever had and requested I make them again.
Thank you for all your fail-proof recipes.
Great for beginners. That wine sauce is absolutely to die for.
Served this for the second time on Christmas and is divine! Followed the recipe exactly. My only suggestion is to use a high quality wine for the sauce – it really makes a difference.
Made this for the fam over Christmas. It was fabulous! I highly recommend.
Came out amazing! I did use a meat thermometer.
This was our New Year’s day dinner. I served it with the potatoes au gratin and the roasted carrots. It was amazing! Great recipe once again Jennifer 💕.
Made this Christmas day for 6 people. They all loved it. Thought it was restaurant quality. My finicky daughter cleaned her plate and thought it was the best meal I had ever made. Was very careful to follow the directions exactly. Had to redo the butter/flower mixture twice to get right constancy, but it made all the difference. Thank you for making our Christmas meal a special one!
Loved the recipe for my Christmas beef tenderloin! I received raved reviews from my guests
I made this for New Years Eve dinner and it came out absolutely incredibly delicious. I followed the recipe exactly and wouldn’t change a thing. I can’t believe that I made this! Thank you!
Prepared the Red Wine Sauce used on our Beef Wellington made on New Years Eve. Wow this was fantastic and new to the buerre manié world!
I made this for Christmas 2020; it was delicious. I made the red wine sauce the day before and added sliced mushrooms sauteed in butter to it. (However, I forgot to add the searing juices to the sauce, oh well.) It was very convenient to be able to make the sauce beforehand. The beef tenderloin that I bought at Costco was perfectly cooked to 125 degrees and then I let it rest for a bit. It was served medium rare leaning toward rare. I found that the recipe timing was very accurate. I think in the future I might cook it to 130 degrees and let it rest. I will make this again and probably again; it was so good.
I made this recipe for our Christmas dinner this year. After reading many of the reviews I felt pretty good about serving this. It did no disappoint. I bought a 6 pound USDA prime tenderloin from Costco and used home made beef broth. It was fantastic! Cooked to perfection and so moist and tender. The sauce really put it over the top. I was expecting a lot of leftovers for sandwiches but there was not that much. Everyone went back for a second piece. Served it with potatoes au gratin with some carmelized onions worked in. Fantastic. I will definitely go back to this recipe. Thanks.
Wow! Another great recipe. The sauce was straightforward to make, but had the flavor of a top French restaurant. It was a perfect Christmas dinner. Thanks Jenn
My daughter was unable to have a large extended family and friend wedding reception for 180. Instead, we opted for an intimate siblings and parents only wedding with a dinner outside under our gazebo. I couldn’t get a caterer to come to our home to cook so I enlisted a couple close friends who are great cooks in their own right and a couple of HS girls to serve. I did a ton of prep the day before including making the appetizers, the sauce and the mashed potatoes. My menu included your beef tenderloin, seared lemon scallops, garlic mashed potatoes and roasted asparagus. I doubled the sauce as I had 3 tenderloins for 16 people ( wanted leftovers you know). It was absolutely wonderful. So delicious, tender, and cooked to perfection. I opted to serve it again for Christmas dinner. I wanted to enjoy it minus the blur of a wedding day. Of course, I made 2 tenderloins knowing the big boys would want more the next day. I had enough to take the leftover sauce, add some sauteed fresh mushrooms and a bit of cream. After heating it all up, I threw in some leftover tenderloin cut into 1-inch chunks and reheated just barely. I served it over egg noodles for a very delicious beef burgundy. Still some left for sandwiches. So really, one 3 lb tenderloin feeds 8 easily. One last comment, I really like your precise measurements. Once one becomes familiar with particular seasonings, then it’s easier to just wing it. It is very helpful for a new recipe. Thank you so much.
Cooked this exactly like your recipe. It was fantastic! That red wine sauce is better than any sauce I have tried in the past. Server it with air fryer French fries, spinach with a white sauce and Caesar salad.
I made it for Christmas Eve dinner. Amazing! Elegant and super delicious. Everyone was really happy 🙂
I made this dish for Christmas dinner with the Scalloped potatoes. The meat was perfect and the red wine sauce was excellent as were the potatoes. Definitely will make again!!
Hi Jenn,
What cut of beef did you use for your recipe? Prime or Choice? We made this for Christmas dinner and used a prime cut, but had almost nothing in drippings to add to the sauce. Is prime too lean of a cut? Overall the dinner was delicious, and will definitely be making again, but I will make two separate batches of the sauce instead of doubling it the first time. I’m not sure it tasted or looked quite like your recipe.
Also any suggestions for keeping the meat and sauce hot while serving? It seemed to cool off so quickly. Thank you!
Hi Lynn, the prime cut explains your lack of drippings (because it’s so lean). This is the one cut of beef where a choice cut is preferable to prime. Regarding keeping the meat and sauce hot while you’re serving, you could keep them in covered dishes. I wouldn’t do anything like a warming tray as that will continue to cook the meat.
Thanks so much for the info. Choice it will be for next Christmas. A delicious recipe overall!!
Happy New Year!
Lynn B
Actually, prime cuts have more marbling, which means MORE fat. Choice cuts are more lean. Just for clarification.
This was the most tender and juicy tenderloin I have ever prepared thank you for sharing this will be a great company treat when we are allowed to all get together again
Hands down the best beef tenderloin recipe I’ve had the pleasure of using. It was easy to follow, easy to prepare, and the final gourmet result far exceeded the ease of making it. The red wine sauce was a huge success at our Christmas dinner, and paired perfectly with the potato gratin and roasted carrots. I prepared mine the day ahead and it reheated nicely. It was a bit thick but once I added the juices from the roasting pan it thinned out to a thinner and smoother consistency. I had a bit of sauce leftover and used it on a seared duck breast the next day and it was also heavenly! I will be using this recipe again and again and have already sent it to a few family members.
This recipe is SUBLIME! We’ve been making standing rib roast for years each Christmas, but felt like switching it up this year. Used a four lb tenderloin that we cut in half to fit in pan. Followed directions exactly and it was delicious! Can we talk for a minute about the SAUCE????? Scrumptious, decadent, rich and the absolute perfect accompaniment to the tenderloin. Thank you, Jen! You’re my go to for any recipe I’m seeking…you’ve not once let me down!
This recipe can’t be beat. I had to substitute bullion and dried thyme in the sauce but it tasted wonderful. Had a great Christmas dinner. Thanks for the recipe.
Hi Jenn,
I made this for Christmas dinner like so many. It came out perfect and your directions are outstanding. I’m not a huge meat eater but my husband said it was perfect. My question is regarding the sauce. We are not onion eaters and I knew that that would be a problem but I made the sauce following your instructions and it tasted great but if you don’t like onions, or shallots in this case, you can definitely taste them. If I make this next Christmas, I would like to make two different sauces (One with shallots and one with ?) and wondered what you thought of making your sauce with garlic instead or would it work without either and still be a very tasty sauce. Thanks again for a terrific recipe.
Glad you enjoyed it, Rebecca! I think it would work to replace the shallots with a few cloves of garlic. Hope that helps!
Could you just eliminate the onions and not substitute????
Hi Char, I think you could though the sauce definitely won’t have as much flavor and will be a bit thinner. Please LMK how it turns out if you try it!
Thank you for a perfect recipe! My tenderloin came out perfect and the sauce was incredible. I served it with whipped potatoes and roasted vegetables for Christmas dinner and EVERYONE loved it. I had a 6 lb cut, and one end was slightly wider than the other. I checked the temperature while cooking and one end was perfect while the other end still had a way to go. I made the decision to cut the roast in half and remove the “done” half and let the other half roast until the correct temperature. It was perfect! I was nervous about it being dry where I cut it, but it turned out great and evenly cooked on all pieces.
Absolutely delicious and a huge hit with everyone this Christmas Eve. The only change I made was to cut the amount of shallot in the sauce in half. We made the sauce ahead and reheated with the pan juices right before serving. Definitely a keeper!
Hi Jenn!
I’ve made this recipe many times and it’s always a it!!! I tried to make it this time in a Le Crueset pan….knowing exactly what to do and each time the butter never incorporated during the reduction. Just floated on top. What the heck? I can make this with my eyes closed. I ended up skimming the excess butter off the top the next morning, trying to doctor it up and then thickening it and barely saved it. Any idea what happened…twice? Many thanks.
Hi Erica, So strange! Was the butter mixed well with the flour?
Yes, it was. I’ll chalk it up to 2020! lol
I used your recipe for Christmas Eve dinner. It turned out great. Made the wine sauce 2 days ahead. The beef tenderloin was about 3.5 lbs (from Costco) and took 30 minutes in the 400 deg oven to reach 122 deg after searing for 8 minutes. Thanks for your recipe.
Made this for Christmas dinner and it was so delicious! This will be my new go-to Christmas dinner recipe. Everyone thought it was outstanding. I paired it with twice-baked potatoes and Caesar salad. Thank you for your fabulous recipes!
Absolutely the best meal I ever made. I’d like t give it 6 stars.
The wine sauce is something I’d make to use on any steaks or london broil.
Fabulous! The only thing I substituted was corn starch instead of flour. The wine sauce was awesome!
This is a great step by step direction that will deliver the finest tenderloin you have ever eaten. The red wine sauce is time consuming but is also…to die for. Try this receipe, you will love it!
We enjoyed this dish for Christmas dinner. It was magnificent! The kids fought over the last pieces. We served it with scalloped potatoes and roasted Brussels sprouts. Plus crusty bread to soak up all the sauce.
Jenn, can this sauce be frozen?
Hi Tululeh, I’ve never done it, but it should work.
Made this for Christmas Eve Dinner – it was great. I did add a little slurry to the sauce after I added the pan juices to thicken just a tad.
Tried it last night for Christmas eve dinner. It was AMAZING. Well worth doing.
Made this tonight for Christmas Eve. I am a foodie and used to excellent dishes. This was the best beef tenderloin I ever had. Turned out to perfection. Wine sauce was incredible. I just with we could have had more people over to enjoy. This will be my go to for entertaining. Thanks for sharing this recipe.
Made this recipe for Christmas dinner, and it made me look like a rock star! Your instructions are perfect, I even added some mushrooms to the pan after the sear, before going in oven. The sauce was a big hit, Followed your recipe and instructions to a tee, with the addition of some baby Bella’s. It was absolutely delicious. Thank you for sharing. Merry Christmas!
Made this for our Christmas Eve dinner, followed the receipt to the letter. It received raving reviews. Thank you for posting. I will certainly do it again. Made the Red wine sauce a day ahead. Worked perfectly.
Off the chart delicious. It’s a hit for the holidays! I double the sauce.
Hi I’m wondering if any additions need to be made for high altitude cooking? As I’m in Colorado
Hi Cameron, I wish I could be more helpful but I don’t have any experience with high altitude cooking. This site has some good guidance.
I live in the Denver area and had no need to make adjustments. I cooked the tenderloin to 125 degrees for a bit over 30 minutes. It just took longer at our altitude.
Making a beef tenderloin for the first time and I am a nervous wreck. I keep waking up in the middle of the night thinking about this meal!! Anyway, what temp do I cook it to for medium? I have a 6lb roast trying to figure out approx how long it will take so I can time the other courses. Thanks I’m advance!! Merry Christmas!!
Hi Kim, I’d cook it until it reaches 130-135F. I recommend using a thermometer with a remote probe — it will make the process stress free!
Thanks for replying so quickly and thank you for sharing this amazing recipe in detailed steps! It was a hit! I doubted I could pull it off as I am challenged in the kitchen but all of your answers to people’s questions really helped to put me at ease and it was the best meal I have ever made!!
🙌
Hi Jenn I made the red wine sauce ahead of time and noticed it separated in the fridge. Do I need to skim the fat before reheating it or will it incorporate nicely when warmed?
Hi Susan, I wouldn’t skim it — it should come back together once warmed.
what is a good substitute for shallots? I am not able to find any shallots :/
Hi Ernesto, You can use yellow onions.
Made this for New Year’s day dinner and was such a hit. The sauce OMG!!! My husband insisted on grilling the tenderloin (it was delish) and therefore did not have drippings but the sauce stood up perfectly. I made sauce ahead and it did separate in the fridge but mixed perfectly once heated. Can’t wait to make again. Very elegant for company.
Hi there! Making the sauce ahead for Christmas dinner— my sauce is breaking though and I’m having trouble getting the butter layer on the top reincorporated. Any advice? Should I start over?
Hi Sarah, Are you at the point of whisking in the butter/flour mixture?
Yes I was!
I wish I could help you in real time! Did it come together?
I am trying again. I think I need to wait a little more after I add each spoonful and whisk a little better. Fingers crossed!
Hi Jenn! This time it worked!! I have a dark brown, thick, smooth, GORGEOUS sauce. I just don’t think I reduced enough the first time. Thank you thank you for the wonderful recipe!
🙌 Enjoy!
Jenn–My wine sauce does no thickened to a sauce. I cooked it for 30 minutes and it reduced to half. I whisked in the flour/ butter paste mix and simmered. Any thoughts? It taste good. But not the consistency of a sauce. Prepared it in advance for tomorrow night. Any solutions. Thanks!
Hi Laura, It may thicken up overnight, but you can always make a bit more of the butter/flour mixture, if necessary; whisk it into the simmering sauce and simmer until thickened.
I’m making the wine sauce tonight in preparation for cooking the tenderloin tomorrow. I’ve reached the point of thickening and storing. Now I’m not sure if I made the wrong choice buying unsalted broth after tasting, or if the flavor all comes together at the end. If the broth WAS supposed to be salted, what should I do to correct my mistake? Or do I need to start over?
Hi Lauren, I definitely wouldn’t start over. You’ll get lots of flavor from the drippings. Just season it to taste at the end; if it tastes bland, you probably just need to add salt (a bouillon cube or paste would do the trick too).
I bought a 7 lb tenderloin. I will have to cut it in half to sear it in my skillet. Is it ok to roast in a roasting pan make of stainless steel or a rimmed cookie sheet?
Hi Caroline, A stainless steel roasting pan is perfect (but either would work). Enjoy!
Hi the only pan I have big enough is a cast iron would that be ok to use?
Yes definitely!
Made this a few times and OMG it is spot on!!!!! Making it a day ahead for tomorrow’s roast! Surprising the new boyfriend and he will be so happy! I could drink it that’s how good it is!!!!
Hi Jen! I’m excited to try this recipe! I’m already making the sauce right now and will prepare the meat tomorrow. I’m bringing it over to my in-law’s where we will eat it together. I can use the oven but the stove will be too crowded there. What do you think my best option is: 1. Prepare everything home before leaving and heat up there? 2. Brown the beef here and put in the oven there? (15min drive) or 3. Just make the whole thing in the oven there without browning first? Please help 😅
Hi May, I’d go with option #2 – do the messy part at home, then pop it in the oven when you get there.
I plan to make this for my son’s birthday this week. Can I use reduced sodium beef broth with this recipe or will it lessen the flavor too much of the sauce?
It’s fine, Debbie. Enjoy!
Jenn, Thank you so much for this wonderfully simple recipe. We made it last year for Christmas and decided it was to become our new tradition for Christmas dinner. I was also nervous about not running an expensive cut of beef. Your directions were spot on, and easy to follow. So glad we added this to our Sage family traditions. The sauce is to die for. We added mushrooms for an extra punch!
Hi Jenn,
Should I double the sauce for a 6.6 pound tenderloin? I will be serving 10 people for Christmas dinner.
Thanks,
Mary Ann
I would, Mary Ann. You may have a little extra but I’d rather have a bit too much sauce than not enough.
This tenderloin was perfect. My son in law is a foodie and he said best he’s ever had. I switched out half the beef broth with beef consume; the aus jus was delicious. I served it with smashed parmigiana potatoes, roasted carrots/asparagus spears. Will make this for special occasions in the future. Do it exactly as outlined.
Recipe looks amazing! My tenderloin is 6.6 pounds. Should I cut it in 1/2 to sear and bake? Approximately how much extra time for med-/ med-rare?
Can I use a cast iron skillet?
Thanks,
Mary Ann
Hi Mary Ann, as long as the whole tenderloin will fit in the pan, you can keep it in one piece. The cook time will be a little longer than what the recipe specifies, but not by much. I’d use a meat thermometer so there’s no guesswork involved. Hope you enjoy!
Will a cast iron skillet work for this?
Yep definitely