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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Comments
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Jenn I am going to do this exact menu for Christmas. What would you suggest for a couple of good apps?
Hi Trish, a couple things that come to mind are Baked Brie, Shrimp Cocktail, Cheese Ball, Gougères (French Cheese Puffs), Deviled Eggs, or Swedish Meatballs. Hope that helps and that you enjoy whatever you make!
Hi Jenn. I plan on trying this mouth watering recipe & I was wondering what oven safe meat thermometer you use & would recommend? Thankyou so much for helping us all to become better cooks!
So glad you like the recipes! This is the thermometer I have.
Hi Jenn, another amazing recipe!! I tend to like med/well plus (pink) as far as doneness. However I am willing to compromise when serving to guests. In your opinion would med well work for this roast??
Sindia, Glad you like it! It definitely will be a bit drier if cooked to medium-well, but still tasty.
I’d love to make this recipe for Christmas Eve, how can I adjust it to feed 14?
Hi Raleigh, I’d go with two 4 lb. tenderloins — cook time will be a bit longer. And I’d suggest doubling the sauce :). Hope everyone enjoys!
Decided to do this for Thanksgiving in lieu of turkey and it was excellent. You will not go wrong with this recipe.
The sauce was terrific – I would use slightly less butter to cook the shallots next time, and I added a little port to the sauce in addition to the red wine.
Directions for the beef were spot-on.
Recipe and website bookmarked for future reference! I am looking forward to exploring (many) more of Jenn’s recipes!
I made this dish last year for Thanksgiving. It was such a hit, it was requested again for Christmas dinner. We are having it again this holiday season, a new tradition! The red wine sauce is so delicious I could eat it on anything! Well done!
Hi! Can I cook off a whole tenderloin the day before, let rest and refrigerate, then slowly warm up for service the next day?
Hi Sam, It’s possible but I don’t recommend it b/c it’s easy to overcook it when reheating.
Well. I didn’t take a photo because it disappeared far too fast but honestly, bravo !! Delicious, impressively simple recipe. I was terrified to make a beef tenderloin for a dinner party tonight, thinking It would turn out overcooked and flavourless. I followed your recipe and omg wow! Thank you!! My new go to for tenderloin and that red wine sauce tho…
Absolutely fantastic! Made this for a special family dinner yesterday and what a treat it was! Everyone loved it and the red wine sauce was incredible. Used a good Beaujolais and all the ingredients created such a deeply flavoured sauce. I had a 4 3/4 lb beef tenderloin so it took longer to cook but kept checking the internal temp until done and then let it rest 10 minutes. So Delicious! I was nervous roasting this large expensive cut of meat but Jenn, your instructions, ingredients and photos were spot on and so helpful. Even though I’m a long-time home cook, it’s great to have your help in trying a new recipe – thank you!
Hi Sandra. I’m planning to make this one again but I’d like to try 4 1/2 pounds as well. How long did it take you to put it in the oven for medium rare? And did you increase the time when you seared it?
Hi Ana, I’m guessing a little over 20 minutes but I’d use a thermometer to be sure.
This is the best recipe and so easy too! My husband loves it, and I make it always for the special occasions!
OMG! I totally enjoyed this…..the wine sauce is killer….cheerios worthy for sure!
Hi Jenn, I want to make this sauce to serve with rib eye steaks that I will cook on the the bbq so I will not have any pan drippings. Do I need to make any adjustments to the recipe?
Hi Joni, No adjustments necessary but when you let the steaks 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.
Jenn,
This is an outstanding recipe which my friends and family really enjoy.
If I’m making it in the Spring, and for an outside gathering, what do you recommend I serve with it?
As always, Thank you as you have made me a great home cook!
Hi Sandra, So glad you like this! This would pair really nicely with Sauteed Asparagus and Peas and either Cauliflower Puree with Thyme or this Quinoa Pilaf. Hope that helps!
My family comes back to this recipe over and over again for special occasions. It has become a favorite for sure! Thank you!!
I need your help. I know very little about cooking, and I am cooking Easter dinner. I would like to make to this recipe. It calls for an oven proof skillet. I don’t think I have one. Does that mean it has to be cast iron? I don’t really want to use that. Can you suggest an oven proof skillet I can buy?
Hi Marian, Most stainless steel skillets are oven proof. Just make sure you check the packaging or online to confirm. (The brand I have is All-Clad.) Hope that helps!
Absolutely beautiful recipe the Mrs absolutely loves it, melt in the mouth beef just the best 🙂
I made this recipe and followed it exactly and it was perfect. Will make it again for sure!!
We love the wine sauce. Can I double the sauce recipe and freeze half for a later date?
Hi Gail, I think you could freeze it, but I’d divide the sauce in half before you add the butter and flour mixture. I’d add it to the sauce that you’ll be using but wait to whisk in the paste for the sauce you’re freezing until you reheat it.
I have tried this recipe several times. The beef comes out wonderfully…but the sauce. It does NOT work for me, first of all it doesn’t reduce by half in 30 minutes, or an hour and 30 minutes. It doesn’t ever thicken up and in spite of the great wine I used for this, it is not a rich red sauce, it looks more like the beef broth color. I kept thinking I did something wrong…but no, I followed the recipe. What am I missing????
Hi Ellen, I’m sorry you had such a problem with the sauce. It’s really strange that it didn’t reduce after such a long period of time! Is there any chance you could’ve made a measuring error and added too much liquid?
How much beef would you suggest for 7 adults with healthy appetites and how long should you cook it for medium rare ? Thanks
Hi Anne, I generally count on 1/2 pound of beef per person, particularly if they have healthy appetites so I’d suggest at least 3-1/2 pounds. The time in the oven may be slightly more than 15 minutes but not by much. 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. Hope that helps and that you enjoy!
I fixed this recipe for Christmas dinner and the wine sauce was heavenly! I loved how the aroma filled my home with a feeling of warmth and comfort. Give me a straw so I can suck it up!!
I was quite nervous to fix the tenderloin as I’ve never been very good at preparing meat and being as expensive as it was I didn’t want to make a mistake. It was perfect!
Hi Jenn,
I’m doing this for my husband’s birthday dinner. How long will the wine sauce last after being made? I’m good with the make-in-advance part, just not sure how long it’s good for.
Thank you!
Susan
Hi Susan, you can refrigerate the sauce for up to 3 days. 🙂
This was super good. Added garlic and used green onions instead of shallots. Didn’t have fresh thyme so used a little dry in the sauce. Good enough to drink! Made garlic potatoes and asparagus. Like eating at a top steak house.
I’ve made this recipe before with beef tenderloin and it was PERFECT! I’m thinking of trying this with venison tenderloin…..any suggestions?
Hi Kristie, Glad you like this! Although I haven’t tried it, I think you could use venison tenderloin here with no changes. Please LMK how it turns out!
I am making this recipe tonight but hubby bought 4 filet mignon steaks instead of the whole tenderloin. Any suggestions? Can I follow the recipe as is?
Hi Colleen, I think I’m weighing in too late to be helpful, but I wouldn’t follow the recipe as-is for filets. If you have my 2nd cookbook, I’d recommend the Pan-Seared Filet Mignon recipe (that also has a red wine sauce) on page 164. If you don’t have the cookbook and still need the recipe, email me at jennifer@onceuponachef.com and I’d be happy to send you the recipe.
That was the best Roast beef 🙂
Normally my husband is not a fan of roast beef, but this time he says THAT ONE WAS SO GOOD, better than the one you use to do, you have to keep that one !!!
So I have to come and write it to you and others.
Just in case some are wondering, my roast beef was 2kg and it took 45 minutes in the stove to be medium rare in the center.
It is a keeper in my recipe book !
Thanks !
Now I want to try other of your recipe 🙂 🙂
Jenn I made this for Christmas Eve. My 22 year old ‘foodie’ son gave me a hug after his first bite and exclaimed it was incredible. The praise continued with my daughter and husband. We’ve done our share of fine dining and haven’t tasted Chateaubriand any better.
And as usual, I know I can make your recipes for guests without concern over the outcome! You’re my secret to impressing.
The beef almost melts in your mouth and the sauce pairs so well with it. It was an absolute success for Xmas dinner. Overheard my father-in-law saying it was the best beef he’s ever had! Thanks Jen for helping me earn some serious brownie points with the in-laws =). I was a little worried at first coz the tenderloin was already cut into steaks vs being in one whole piece; apparently they didn’t have any in the 3lb whole range at the store, but the meat came out just great, I kept the pieces together as much as possible and stuck the meat thermometer into the thickest piece. Overall very easy to make and a keeper recipe!
Absolutely delicious! Thank you.
Oh, this was just soooo delicious! Everyone loved it. We will be making this one again and again every holiday season.
AMAZING!! Made this for Christmas Day Dinner. -Remade the red wine sauce a few days early. I enjoy cooking, but have never made a whole tenderloin until this recipe. Talk about a gamble!! The instructions are very clear, and the meat was heavenly! You know that brief moment at a dinner party when everyone gets quiet for just a moment? Yea, THAT kept happening along with slips of “mmmm” and “so good”! THANK YOU for this recipe!! Brother in law said this is top 3 holiday meals ever – because his grandma will always hold spots 1 and 2!
Delicious!! My sauce, however, was pretty thin and I did make a cornstarch mixture to thicken it a bit more, this worked great. Next time I think I need to reduce it more before adding the butter/flour mixture. But once again, Jenn’s recipes do not disappoint! Xo
Made this recipe for Christmas and it was a show stopper. Keeping this one in my back pocket! Super easy to follow, and easy to replicate. I doubled this recipe for a 6.3 lb beef tenderloin. I didn’t have any issues with the thickness of the red wine sauce and the color was bold. The time that it takes to reduce does increase when doubling! Using visuals cues as your guideline helps. I did use a Cabernet which is fuller bodied, I imagine that may have some affect on final color. 10/10!
Made this for Christmas dinner last night & it was amazing! I love the idea of making the sauce first & adding the drippings later, genius! I also made a horseradish cream sauce & the combination was perfect. This is my new traditional Christmas dinner.
The directions on the sauce and tenderloin are incredible! Follow the directions and you will WOW your guests. Fantastic 5+ stars!
I let the beef get ever so slightly too done (closer to medium than medium rare) but it was delish nonetheless. I hesitate to simply reheat the leftovers though for that reason….would this work well if I just made your beef burgundy and cut the meat into chunks to add towards the end? And can you freeze leftover cooked beef tenderloin?
Hi Paulette, I wouldn’t recommend using this in the stew. You could thinly slice it and use it for steak sandwiches. And I’ve never frozen it, but I suspect you can. Hope that helps!
I made this for Christmas dinner and WOW. It was absolutely amazing. I served it with your roasted carrots with thyme, and the potatoes au gratin, and the whole meal was delicious. I made double the amount of red wine gravy, and we just finished it up tonight over meatballs. Thank you!
I made it for Christmas dinner as well and my 90 year old dad said it was one of the best meals he had ever eaten. I made it according to the recipe except I added mushrooms to the sauce. I didn’t have a meat thermometer but it came out perfect following guidelines on “Beef, It’s What’s for Dinner” website.
Recipe came out great and family loved it. Getting the sear right was harder than I realized.
I think I had too much oil in the pan so that wasn’t as great but sauce was great. Thanks for sharing.
I’ve tried many different recipes for a filet roast and this was absolutely perfect! It’s the only one I’ll use! I served it with the red wine sauce and au gratin potatoes and everyone loved it!
Thank you!!
Merry Christmas and thank you for this amazing recipe. I made roast beef tenderloin for the first time in my life for Christmas dinner. I followed the recipe as written and the result was perfection. First everyone just ate, no one said a word, my heart was sinking. Then, I noticed one by one everyone going back for seconds. And by the time my 6 lb. roast was GONE there were rave reviews all around. I served the roast with your French String Beans with Shallots and your Roasted Carrots with thyme. My best Christmas dinner ever thanks to you.
You made me look like a rock star for Christmas dinner with friends. I did NOT vary your recipe and it was wonderful.
Beyond delish. The sauce alone with homemade dinner rolls was a great after dinner snack after our guest left!! I was nervous about the tenderloin. I have made Martha Stewart’s Prime Rib for 30 years. Very good. But this year our gathering was smaller so went for beef tenderloin. It turned out perfect and cleanup was easier. Followed your directions to a T.
Thank you so much.
I made this today for Christmas dinner and my entire family absolutely raved about it. It literally melted in your mouth, and the sauce was fabulous! I was so nervous making this because it was such an expensive cut of meat, that I feared over-cooking/ruining it, but I trusted your recipe and directions and as always, like every recipe of yours that I have tried, it was perfect. Thanks Jenn for making me look like a superstar!!
Incredible recipe, so good! For heating up leftover tenderloin, is it best to do so in the oven? Would you put the sauce on it before reheating? Thanks!
Hi Adam, Yes the oven is the best way. You could add a little sauce to the meat before reheating, but I would probably reheat the sauce separately and serve on the side.
Made this for Christmas dinner. This is the second time I have made this recipe and it was delicious both times. The suggestion to sear the tenderloin, cook to 120 degrees and then rest the meat yielded an exceptionally rare tenderloin that was perfectly browned around the edges. Some have said that their sauce color was not as concentrated. That was also true for me as I doubled the recipe. However the flavor was concentrated and amazing; silence fell over my table :). We are following this meal with some of Jenn’s gingerbread cookies and pecan pie bars! Thanks and very happy holidays!!!
Made this today for Christmas Dinner.. it was absolutely amazing!!! I prepped the sauce the day before which I think is a BIG plus… less time facing to make it the day of… the sauce was lovely and complemented the beef beautifully.. everyone loved it… I would definitely make it again … it may become a tradition!!
I only make this meal once a year and this is the only recipe I’ll use. Words cannot describe how delicious it is. Thankfully I get an email every year with this recipe. We thank you!
Followed every step and it turned out fantastic. Definitely a recipe to save for dinner parties.
My family loved the recipe. My husband is very picky about meat and he was very impressed. The sauce was awesome
Made this red wine sauce today for the tenderloin roast tomorrow and put it in the fridge. Followed directions to a T but sauce overall currently is butter forward more than anything. Would you recommend I try reducing this a bit more tomorrow prior to adding the pan drippings and additional beef stock or perhaps adding in some more wine? Not sure if the additional beef broth and pan drippings tomorrow is meant to even out the profile more.
Hi Marc, The beef broth and pan drippings go a long way, so I would wait until the sauce is complete to adjust the flavor. If you feel it needs more acidity, you can add a splash of balsamic vinegar, but I think you’ll be happy with it when all of the ingredients are added.
My Father In-law always makes a bland beef tenderloin on Christmas. I made this sauce a few years back and now it’s mandatory for me to make it every year! Great recipe! Thanks for sharing.
Just made this for Christmas Eve dinner and it was amazing! Thanks Jenn!
So glad you enjoyed it, Kari! Merry Christmas! ❤️
Made the red wine sauce per directions exactly. It would not thicken.. 3 cups beef broth is too much. Did not like the taste. Wasted a good bottle of Cabernet and my time. Threw it out.. Would not recommend
Just made this sauce, doubling it as I have 2 four pound tenderloins.
I don’t get why the sauce is not richer in color. Disappointing. I am continuing to reduce the sauce hoping that helps.
What do you suggest. I need this for tomorrow.
Hi Sherry, Yes keep reducing – it will take much longer with double the amount. Hope it turns out well. 🙂
Hi Jenn, i made the red wine sauce ahead. There is fat rising to the top (it’s the butter) Should i skim that off tomorrow when I finish the tenderloin. Thank you so much for answering all our questions.
Hi Barbara, Is the sauce cold? If so, it should re-emulsify tomorrow when you heat it up.