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.
Don’t understand the final step in making the sauce? If you’ve used the beef broth in the first part, where is the broth coming from to add to the roasting pan?
Hi Shannon, Beef broth is listed twice in the ingredients: first for the sauce and then again for the beef. Hope that clarifies. 🙂
Oh, well DUH! Sorry about that. It turned out to be an incredible centerpiece to our holiday meal. Fantastic recipe.
So glad it turned out well!
Confused. The first step in the sauce is made with the beef broth plus wine etc.
Then it says to add beef broth to the roasting pan and then add that to the wine sauce? Is the 3.5 cups of beef broth divided or what am I missing?
Hi Shannon, Beef broth is listed twice in the ingredients – first in the sauce and then again for the beef.
Made this for an early Christmas dinner and it was absolutely delicious. Everyone raved about it. This I’d definitely going to be a go to dish! It is also very easy to make.
Hi jenn,
I’m only able to find bone-in prime rib roast or bone-in beef rib roast. would either of these work?
Hi Terri, for the most predictable results, I’d look for a recipe specifically for one of those cuts.
Is it okay to use a cast iron skillet for roasting in the oven?
Sure!
Adding mushrooms to your sauce sounds like a tasty addition. Would you recommend it and, if so, how much, where and how in the sauce’s cooking process?
Hi Steve, Sounds yummy! I would sauté 5-6 cups wild mushrooms separately with a bit of butter and garlic and add them right before serving.
Hi Jenn,
How would the sauce taste if I left out the wine or would you have a recommendation for a different sauce? I appreciate your help.
Thank you,
Debbie
Hi Debbie, the wine is really central to this sauce. If you have my second cookbook, I have a recipe for a tenderloin with a horseradish cream sauce on page 248. If you don’t have the cookbook and want the recipe, email me at jennifer@onceuponachef.com.
Awesome recipe. Always a crowd pleaser.
I made this last year and it was amazing! I’m planning on making again this year but for a larger group so I have a tenderloin that’s just over 5lbs. Would you recommend that I cut it in two? I’m thinking it may be more manageable that way (and I can pull out the thinner end earlier). Do you think that would cause any issues?
Hi Janette, For that size, I’d keep it whole (and you can tie the ends under unless you have some guests who might prefer their meat more well done (as the tapered pieces will be cooked more). Hope you enjoy!
Just to clarify- cook the whole thing for 15 minutes or cook for 15 minutes per pound of the roast? Thanks
Hi Jenny, the whole tenderloin gets cooked for about 15 minutes. Hope you enjoy!
This looks amazing but I need to make this dairy free. Do yo have a recommendation for a butter substitute?
Hi Beth-Ann, Unfortunately, I don’t think a dairy-free alternative would work here. You may want to take a peek at this recipe instead.
This recipe looks delicious and I am planning on making it Christmas Eve. Is the sauce a gravy like consistency? I have done something similar with red wine and a rib roast and I turned the drippings into gravy for the mashed potatoes and it was amazing, so I’m wondering if it could work for this recipe as well?
Hi Devona, It’s not quite as thick as a traditional gravy. Hope that helps!
I’m planning on making this recipe for Christmas. Is it possible to use dried thyme in the sauce recipe instead of the 6 sprigs of fresh thyme? If so, how much would I use? I love your recipes, Jenn.
Sure, Tricia, If you’re using dried, I’d recommend about 1/2 tsp. Hope you enjoy!
Love all your recipes I think I have made all of them!! Will 2 1/2 pounds feed 6 people?
So glad you like the recipes! Yes, 2-1/2 pounds will feed 6. Enjoy! 🙂
Would it be ok to sear the roast on a gas grill? Having guests and don’t want to do the searing inside. Any suggestions? Thanks!
Sure, Kristin – that’s fine.
Can I substitute a New York Strip roast for this recipe?
Thanks, Jen, I love your recipes!
Susan
Minnesota
Hi Susan, I haven’t tried it but it should work. Just be sure to use a cooking thermometer as the cooking time may be different. Hope you enjoy!
Hi Jen,
Love all your recipes. I’ve made this for smaller holiday dinners in the past with rave reviews but this year I’m making the tenderloin for 10 people and don’t have a fry pan that it will fit in. Please suggest how to prepare it. Much appreciated.
Maureen
Hi Maureen, you can cut the tenderloin in half and sear each of them in the skillet. When you put them in the oven, you can use a lightly oiled roasting pan. Hope that helps!
Made this for a very special dinner event. It was OUTSTANDING!! This recipe was better than any 5 star restaurant…. People are still talking about this dinner!
Hi,
If I wanted to cook the tenderloin to medium, how long would I cook it?
Hi K, I would estimate it’ll take about 20 minutes, but your best bet is to rely on a remote meat thermometer; it should read 130°F-135°F. Hope you enjoy!
I love this recipe! I’m using it for a large group – 35lbs of beef! How much should I multiply the sauce recipe by?
Hi Gillen, That’s a lot of beef! I think you’d need to multiply the sauce ingredients by 5 or 6. Keep in time that with that volume it will take longer for the sauce to reduce, so keep an eye on it. Hope everyone enjoys!
Hi Jen,
I made your recipe for Christmas last year and everyone absolutely loved it! This year, I will be roasting two, 5 lb roasts in one pan. Will the cooking time change?
Thanks!!
Terri
Hi Teri, Yes, they will take slightly longer to cook. I’d suggest using a meat thermometer (preferably one with a remote probe like the one I use in the photos) to guarantee that the meat cooks to the right temperature. That way there’s no guesswork involved. Also, you’ll obviously need to make more sauce (and keep in mind that with a larger quantity, it will take longer to reduce). Hope that helps and that everyone enjoys!
Hi Jen, I’m (nervously) looking forward to cooking my first ever tenderloin! Mine is thick on one end and tapers at the other. The butcher didn’t wrap it. How should I cook it, so that one end doesn’t end up way overcooked?
Also, I have it frozen right now. How long should I allow for it to thaw before Christmas?
Hi Katie, I would allow 48 hours for the tenderloin to thaw in the fridge. If you’d it to cook more evenly on the ends, you can use kitchen twine to tie the ends under the meat to create an even thickness throughout. (Although if you have guests who prefer their meat well done, those thinner ends come in handy.)
Hi. I’m making this for 26. Any suggestions?
Wow, that’s a lot! Depending on what else you’re serving, you’ll need 12 to 13 lbs. I would buy larger tenderloins but make sure they’ll still fit in your skillet for searing, and keep in mind that they will take longer to cook. Also, you’ll obviously need to make a lot more sauce (and keep in mind that with a larger quantity, it will take longer to reduce). Hope that helps and that everyone enjoys!
I definitely want to make this red wine sauce! The question I have is that I normally cook 2″ filet mignon steaks on the grill (instead of the whole tenderloin). I have perfected this technique now. I sear on DIRECT high heat both sides (similar to pan searing) and then do INDIRECT grilling to finish them off (like an oven). They come out spectacular and perfect every time.
I see that you need the bits from the pan searing and then add the beef broth. I don’t have this when I grill obviously. Is there anything else you would recommend? I’m so curious about your thoughts. I’m a huge fan! Please advise.
Unfortunately, there’s really nothing you can add to replicate the pan drippings, but the sauce will still be good. Enjoy!
I made this for a special lunch. The sauce was amazing! Thank you, it worked brilliantly.
Once I found your beef tenderloin recipe with all its glowing reviews, I knew I wanted to make it for my Christmas party. One question though, to feed 20 guests, how many roasts should I buy and at what size?
Hi Tina,
Depending on what else you’re serving, you’ll need 9 to 10 lbs. I would buy larger tenderloins, but make sure they’ll still fit in your skillet for searing, and keep in mind that it will take longer to cook. I suggest using a meat thermometer (preferably one with a remote probe like the one I use in the photos) to guarantee that the meat cooks to the right temperature. That way there’s no guesswork involved. Also, you’ll obviously need to make more sauce (and keep in mind that with a larger quantity, it will take longer to reduce). Hope that helps and that everyone enjoys!
Can you use a sirloin tip roast instead of tenderloin? I’m in search of good recipes to use up the rest of my cow! Thanks! And I love your recipes and cookbooks!
Hi Beth, It would be delicious with the sauce, but the cut isn’t nearly as tender as the tenderloin. If you don’t mind, it will work. Hope that helps!
I know this is a wine sauce, but we don’t drink wine/alcohol so is there a substitute you would recommend for the wine? My husband loves beef tenderloin and I would love to try to make this. We’ve loved trying a bunch of your recipes–they are so great. Thanks!
Hi Sharon, There really is no good substitute for the wine here. If you have my new cookbook, there is a wonderful recipe for beef tenderloin with horseradish sauce that is equally good. If you don’t have the book, email me at jennifer@onceuponachef.com and I’m happy to send the recipe to you.
Hi Jenn, do you think it would work to make the sauce ahead of time and freeze it? Your recipes are the BEST, and I love both of your cookbooks!!
So glad you like the recipes and cookbooks!! 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!
How long will the sauce keep if I double up? Could it possibly be frozen?
Hi Tracy, You can refrigerate the sauce for up to 3 days and 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!
This recipe is spectacular. I wouldn’t change a thing and the leftovers the next day were terrific as well. Restaurant quality in my kitchen, who would have thought that possible?
Hi, Jenn:
May I substitute the butter with EVOO in this recipe? 2 people in my dinner group are allergic to butter.
Thanks,
Rita
Unfortunately, EVOO won’t work here. If you want to cook beef tenderloin, you could consider this recipe instead.
What do you recommend in place of the flour for gluten free guest?
Hi Karen, you could use gluten-free flour or cornstarch. Hope you enjoy!
Excellent dinner, everyone loved it! Directions were very easy to follow and a breeze to make. Will make this for Christmas.
I would give this 10 stars if I could. It was PERFECT. I used fresh rosemary instead of thyme, and also added a bit of fresh garlic to the sauce. Amazing! Thank you!!!
The BEST Tenderloin recipe! I made this the first time for Christmas dinner and it was an instant favorite recipe! I felt like I was eating at a fine dining steakhouse! It is now my go-to when I want that superb steak taste and am willing to splurge on the meat. I have also made this with thick filet mignons and sear them, then roast them at 400° for about 8 minutes. They turn out perfectly medium rare. That red wine sauce is divine!
Dear Jen, How far in advance can I sear the Tenderloin? I am hosting a dinner for 12 and want to do as much in advance as possible. Thanks! Pam
Hi Pam, I don’t recommend searing it ahead. The USDA doesn’t recommend it from a food safety standpoint. Sorry!
I made this recipe and although delicious I thought the sauce turned out very thick. Did I cook the sauce too long? What should the consistency be? Also is there a particular type of red wine you recommend?
Yes, it sounds like you may have cooked it a bit too long. You can thin it with a bit of beef broth or water. Hope that helps!
Can you use margarine instead of butter ?
Hi Abi, Unfortunately, I don’t think margarine would work here. If you’re looking to make tenderloin, you may want to take a peek at this recipe instead.
Hi Chef Jenn, I’ve made your Roast beef tenderloin before and it was fantastic!
I’m making it again in a couple of weeks for my family but my son is very lactose intolerable. He can however eat ghee. Can I substitute ghee for butter in this recipe, and if yes, do I need to adjust the quantity of butter vs ghee?
Hi Roz, glad you like this. Yes, ghee should work here (and I’d stick with the same quantity). Enjoy!
I make beef tenderloin roasts several times a year. This was hands down BEST EVER!. Could cut with a fork. Amazing. My sauce did not reduce as expected. Cooked it longer but still didn’t reduce enough. Next time I would probably use less wine and a cup less beef broth. Tasted great though. Guests impressed!
I made this tonight for a wine tasting I hosted, more like dinner with wine pairings. I sous Vide Wagyu steaks to 130, cut them into strips, removed the fat strap, corn starched them and followed the recipe as listed. Our guest said it was the best food they have ever had. I used aged Japanede soy sacue- amazing. So good. Not cheap but delicous. Thanks for the recipe.
wrong recipe. Same on all the above except for the soy sauce part- I did add sauteed mushrooms. The flour/butter paste is a different way to do it than I have previously but it was great. Delicious.
Hi. I was wondering if this can be made of frozen 1 inch cut Tenderloin pieces. I live in the Maldives and we don’t have fresh meat available here. It’s all frozen and cut meat.
I got some beautiful tenderloin pieces and was wondering if i can try this recipe on that.
Sure, Sana, but I would suggest cooking the meat in a skillet on the stovetop – on medium-high heat, it will be about 4 minutes per side for medium-rare.
Loved the new experience. My family enjoyed the dish. They kept going for seconds. Beef was soft and succulent. The red wine sauce was an acquired taste to me. I bought my 2nd fillet because its simple tasty and easy meal. Served with veggies.
I made this. First, I’m a lifelong vegetarian, but I married a wonderful carnivore! Plus, our daughter and her husband are also Carnivores. I wanted to make them something special, and this was IT! RAVE reviews! “Fine Restaurant quality!” “Awesome!” “You’ve been holding out on us! You have to do this again!” And it was easy!!!! THANK YOU! and I loved The red wine sauce! We all loved the red wine sauce! Made asparagus and mashed potatoes as sides.
I was so afraid to ruin a very expensive roast! But I was determined to try your recipe because I believe in your instructions. Wow! Everyone thought we were dining heaven! Great job hand holding me through this recipe.
Were not big wine drinkers and don’t keep wine in the house. I use a lot of “cooking” wine. Would a Sherry or Marsala wine work for the beef. I can’t wait to try this looks wonderful
Hi April, I wouldn’t recommend cooking wine. Cooking wine has additives and preservatives that add sodium and other flavors to it so is not a great substitute for the “real thing.” Sorry!
Amazing recipe thanks for sharing! Have just discovered you and found it so easy to follow.
Any ideas for leftover sauce? I know other reviews have stated they’ve used on all sorts of meats but wanted to know of any other interesting way to use it. 🧐
So glad you enjoyed it! The one other option that comes to mind for using the leftover sauce is over roasted veggies. I think that would be yummy. 🙂
Excellent wine sauce. Best one I’ve tasted in quite some time. Definitely 5 star worthy.
I made the sauce to accompany a steak and it was absolutely delicious. It would go with anything !
I’m a lifelong vegetarian til I married my carnivore husband! He is also a professional in evaluating chefs. He has traveled worldwide with a top budget for feeding clients in top restaurants. In his youth, my husband was responsible for feeding Prince Charles and retinue.
For Easter, I was cooking dinner, (lunch—to us!). I know ham is traditional, but my husband requested beef tenderloin! As a lifelong vegetarian, I’d never even touched a beef tenderloin, whether cooked or raw! Got busy on recipes. Found this one with rave reviews.
Bought I a trimmed beef tenderloin. Trimmed it and Made it medium-rare. Smash hit! “Restaurant quality! Outstanding! How did you make it soooo tender? This sauce is awesome! You’ve been holding out on us!” Etc. I also cooked the head and the tail and rave reviews to every bite!
THANK YOU JEN SEGAL!!!