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.
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.
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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.
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
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- 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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Made this for Easter Sunday dinner. The sauce paired beautifully with the tenderloin and everyone raved about it. I probably needed to reduce the sauce a little bit more because it was not as thick as I thought it should be. Next time I’ll get it perfect. And there will be a next time. This is a keeper for sure.
Hello how would I adjust this receipe for a serving size of 8?
Hi Steve, I’d multiply all the ingredients by 1.5. Hope you enjoy!
By far the best beef tenderloin I’ve ever made. Dead simple, foolproof, and turns out perfectly every time. I made one small change. Instead of using three cups beef broth I use one can of consumme and beef broth. Makes it a tad bit more rich. Love it. Try it.
I just made this and all I can say is, “OMG! This was fantastic”. I have never made a reduction sauce before and the directions were easy to follow. For the wine, I used a Cabernet Sauvignon. The sauce paired so beautifully with the tenderloin. I gave some to my neighbor, who’s a pretty good cook and she said the sauce was “exquisite”. Thank you.
Hi Jenn,
Wondering if I can sear the roast ahead of time (in the a.m.), refrigerate, and then bring it to room temp before roasting it in the evening ? Would that be a cringe-worthy way to treat a tenderloin? Would it ruin it? Trying to avoid a sizzling mess while guests are over…thanks!
Hi Kay, theoretically, you could but there are food safety concerns associated with that so the USDA does not recommend it – sorry!
Can this recipe/method be used on a tri tip?
It won’t be quite as tender, but it should work. Hope you enjoy!
This was absolutely elegant and delicious. Another 5* recipe to keep handy – thanks once again, Jenn!
I think I’m in love with Jenn Segal!
I’m new to your website and I made this for my family, and it was incredible! Great proof that so good to eat doesn’t have to mean so hard to make!
I also made your Potatoes Au Gratin and my baked corn recipe. Some good bread and a good Cabernet and we were set. An outstanding combination for a winter feast!
JMF
I was afraid this would be too rich, but it surpassed my expectations. Very easy and & it really brings out the flavours of a good tenderloin without overpowering it. I love that I can make the wine sauce a day or 2 ahead. I mean 10 minutes to brown and 15 to roast, how does it get any better than that for the main event of an elegant dinner.
Hello
I have a 7lb filet I did not want to cut it in half. I was going to sear on grill then put in oven.
Is that ok not cut in half? I will use a meat thermometer to make sure it reaches the correct temperature. Thank you kindly.
Carolyn
Sure, Carolyn, that should be fine. Hope you enjoy!
Another amazing recipe! Made this up for our Chinese New Year celebration and it was so delicious. Followed your instructions and the results were absolutely delicious – thank you again!
Loved it! I did add a tad more flour to make the sauce slightly thicker for my French husband who just adores “sauces”, a big hit! Thanks so much for you very explicit instructions. This was my first experience with your creations but will continue to try them.
Hi Jenn,
I made this and it was sooo good is more than What I expected. The red wine sauce is too die for I could even drink it that’s how tasty it is. Can I double the recipe for the sauce and freeze it. I like this to be handy all the time or any suggestions…thank you for sharing the recipe I am planning to make this again on Valentines if the beef tenderloin is on sale.
Thanks
Rose G.🌹
So glad you enjoyed it! Yes, I think the sauce would freeze well, but I’d probably wait to whisk in the flour/butter paste until you reheat it. Hope you enjoy on Valentine’s day if you make it again!
I plan to make this for a dinner party for 8-10 people. If I purchase a larger tenderloin from Costco or Sam’s, would you suggest cutting it in half prior to cooking? Also, do you find that it smokes/splatters much in the oven?
Yes, I would cut it in half prior to cooking and I haven’t had a problem with it splattering/smoking in the oven. Hope everyone enjoys!
I made this for Christmas, and it turned out perfectly! I followed the directions exactly as written and served the tenderloin with sautéed mushrooms and mashed potatoes. It turned out to be a delicious Christmas dinner, and not one bite was left on the table.
Both roast and sauce were awesome! Looking forward to making again.
I made this recipe at New Year’s dinner. It’s my first time making beef tenderloin and it came out terrific. The recipe is easy to follow and not complicated at all and yet, the result is of restaurant quality. As we’re doing lots of home cooking, this recipe and others on this website is a saviour. I’ll definitely be buying the book! Thank you for sharing this.
We made this for Christmas dinner. It was OUTSTANDING!! The method of cooking the tenderloin was perfect, and that red wine shallot sauce was so incredible. This is definitely a 10/10 and we cannot wait to have another special occasion to cook this again!
I made this roast for New Year’s dinner and it came out fantastic. It truly is a show stopper. I was a little skeptical about the red wine sauce but it was actually really good. I paired it with roasted broccoli and french fries.
The first time I made this was for my son’s birthday. My three adult sons are carnivores and love rare to medium rare beef. Let me tell you this was a hit. Even my 7 year old grandson raved about it.
I made the wine sauce the day before since it’s a little time consuming and followed the recipe exactly except for cooking the beef about 25 minutes to get it to the right temperature.
Absolutely delicious!
I’ve made this recipe three times now. It’s so easy and the sauce is amazing! I have to admit, I’ve used the sauce over and over with other red meat and even pork. It’s that good. Be sure to bring the tenderloin to room temp as suggested. If you don’t have a meat thermometer, get one. It’s well worth the money rather than overcook a tenderloin! Definitely a great dish for company when you want to impress. It’s a keeper!
I wanted to make something special for New Years so I picked this recipe. It was by far the most amazing steak recipe I have ever made! I’ve never made a wine sauce before but I followed the directions exactly as written and it came out wonderful. I was so happy with our dinner. I paired this meal with the Potatoes Au Gratin from this website and it was DIVINE! I will most definitely make this again for a special occasion!
This was incredible! My daughter keeps asking me to make “the wine sauce”. I don’t think I’ve ever had a recipe from Jenn not be phenomenal. She’s awesome!
Over the last few years I have made this a few times and everyone has raved about it. This past Christmas since we were in quarantine, I made it just for my husband and me along with your roasted green beans and we savored every bite! With beef tenderloin not being one of the most flavorful pieces of beef, even though super tender, this sauce takes it to a whole new level. Thinking about this, I might just need to surprise my husband with this delicious roast again on Valentine’s Day.
Made this for a birthday dinner, and it was a hit! Comments were “restaurant quality” and “best steak ever”…which only challenge me to do even better next time! 🙂
I made a couple of changes — First I seared on my grill at 500 degrees rather than in the pan because I like the char markings on the finished tenderloin. My second addition was adding sautéed mushrooms to the sauce. I sautéed them separately, then added back to the sauce prior to the thickening process so they would maintain some texture. Worked out wonderfully! Thank you!
This recipe is superb! This is my go to tenderloin recipe for the holidays and special occasions. There is nothing I would change at all. I highly recommend this!
Loved this! Prepared recipe exactly as written and it was incredible! Very impressive and yet so easy! I will make this again, for sure!
This is my go to recipe for beef tenderloin. We make it for every special holiday or occasion. So easy and flavorful. My one contribution is a teaspoon or so of “better than bouillon” roasted beef base into the red wine sauce as it cooks down, it just adds a little more depth of beef flavor. A must try for anyone wanting a wonderful special dinner.
This is amazing! The flavor and tenderness are better than most of the “better” restaurants I’ve been too. Well balanced. Easy to prepare too! I’ll be making this again soon! We enjoyed it with the Parmesan mashed potatoes and carrot soufflé, and my family loved it!
I made this recipe for Valentine’s Day last year for my husband and two sons. The tenderloin was delicious, but the sauce was the standout. We ate the roast swimming in sauce because it’s just that good.
This recipe is the bomb! Simple process to follow to have the perfect tenderloin every time. The sauce, oh my gosh! I have never tasted anything so full of flavor, and is the perfect compliment to the tenderloin. I love the reduction process of simmering the sauce while enjoying a glass of red wine; totally worth the time! This was served for dinner at our son’s lakeside wedding and was the perfect ending to a beautiful day!
After years of searching for an easy foolproof whole filet recipe I have finally found it! This recipe is easy, and the sauce with it is perfect. This has become my go to recipe for whole fillet, taking out the stress and worry of having a dinner party. I seat first in a cast iron skillet, then finish off in the oven, and serve with the sauce. Consistently a hit!
I was looking for a main meal recipe with tenderloin for my son’s graduation reception and as usual, first thing I go to “onceupoonachef.com” to look for one, I also look for easy, tasty and quick recipes , I found this one and I liked it, you cannot go wrong with tenderloin and wine, also the presentation was great too, so I made it , everyone was impressed and three people asked for the recipe.
💯/ 💯 so this is my recipe for future occasions and holidays
Loved this recipe! The wine sauce is excellent and tenderloin is so tender, delicious and EASY!!
I made this recipe for my Anniversary, as I wanted to make something really special. I cannot tell you how delicious this is! the beef is so tender and melts in your mouth.
The wine sauce was easy to make and was a beautiful compliment for this dish. I made 2 lbs of beef tenderloin, and let me tell you the leftovers were gone by the next day!
I’ve not made many dishes with tenderloin since the cut is very expensive and I don’t have much experience with cooking it. This recipe is fool proof, I cannot recommend it enough!
I have been searching and searching for a red wine reduction sauce that tastes like you ordered from a 5 star restaurant and I FINALLY found it here!! it’s so delicious and so easy to make. This recipe is another in my “keeper” recipe binder – will make it over and over again! Thank you for so many great recipes – I go to your site a lot looking for yummy recipes and have never been let down
I made this for Christmas dinner with family. It was probably the best meal ever! I think we’ve started a new family dinner tradition. Thank you for such delicious and easy recipes.
Lyn S.
I served the Beef Tenderloin with Red Wine Sauce for New Years’. I am not an especially good cook – so I was always afraid to buy such an expensive cut of meat. I have tried a couple of your other recipes (your chicken enchiladas are unbelievable!) with great results – so thought I would be safe relying on this recipe. I was right! The meat was cooked to perfection – and simple. But, the wine sauce was the crowning glory. I made it the day before and the whole meal preparation was so stressless! I felt like a chef! My husband raved and he is hard to please – so win-win all around! Thanks so much, Jenn for giving this “not so great cook” a chance to serve a restaurant-worthy meal!
This recipe is perfection! I have made it 3 times for Christmas Dinner or other special occasions and everyone always raves! I love that when served it looks very impressive but in reality it is very easy to make and there is no need to feel intimidated. The sauce that goes along with this is amazing!!!! I will continue to make this for years to come. Thanks Jenn!
LOVED this beef tenderloin. Pretty sure they serve this in Valhalla.
Jenn, I want to be you when I grow up; the fact that I am older than you may be a bit of an impediment but you get the idea…:)
This is another great recipe. Followed the instructions and it turned out wonderfully. Highly recommended.
Made this for Christmas Eve and it was amazing. I couldn’t believe that I cooked this restaurant-worthy meal at home. I was intimidated and hesitant to cook because tenderloin is an expensive cut of meat, but I’ll definitely be making this again.
Made this for Christmas dinner. It was so tender and full of flavor. Will be making this more often than just holidays.
This recipe was absolutely fantastic. I made this for our quiet pandemic Christmas day dinner and can’t wait to make this year after year. It was the first time I’ve ever made an expensive cut of meat like this, and this recipe made it worth every penny. Simple and perfect, that’s all you can say.
Jenn’s recipes and website have become my new go-to for recipe inspiration. Every recipe I’ve made of hers (which there are many!), they are always second to none. Like Ina Garten and America’s Test Kitchen, I can always trust when I make Jenn’s recipes that they will always be a cut above. Thank you, Jenn, for providing me with delicious staples and trusted, exciting recipes to add to my weekly repertoire!
Perfect!
OH. EM. GEE. THE RED WINE SAUCE. I cannot say enough good things about this sauce. It was absolutely delicious and we now make this all the time.
We made this for NYE for a small family get together and everyone commented on how delicious it was and immediately asked for the recipe!
The most delicious tenderloin I’ve ever made! The sauce is amazing. Have been asked for recipe several times. So easy to make on Christmas Day.
This is by far my favorite beef recipe. It is simple yet so delicious. Great for entertaining or family dining. We have made it several times and will continue too.
Dave
This was absolutely delicious! I want to reassure people that if your sauce doesn’t reduce enough (I waited for an hour and it was nowhere near half reduced!) it will still be fine. I read all of the reviews and saw that some other people had that issue, so when I reheated the sauce I simply added more of the butter/flour mix and it thickened up nicely. Someone mentioned that fat does not reduce, and I used Kerrygold butter, which I believe has more fat, so maybe that was part of it? Anyway, no worries! It was so, so good. What a meal!
Hi Jenn. I plan to make small meals of this since there are just 2 of us. Can you freeze leftover red wine sauce?
Hi Tracy, I think the sauce would freeze well, but I’d probably wait to whisk in the flour/butter paste until you reheat it. Hope that helps!
I was SUPER nervous about making this (1) because the meat was so expensive and (2) I’ve never cooked steak in the oven. I did purchase an in-oven thermometer, so that paired with a great recipe equaled an amazing dinner! The red wine sauce ALONE was something that I feel could stand on its on! It was the special touch that brought everything together. I would love to know how everyone else has used the sauce in other recipes. We had a small amount left over, so we are going to try over egg noodles.
I think I saw this suggestion before, but I would love if there were a search option for the reviews. That would be really helpful. Your site is my go-to, and this would make it even better! Thanks again for another wonderful dinner!!!