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.
Hi, Jenn,
I tried leaving this question last week; I hope you view it today! I have guests coming for our Chanukah-Christmas dinner who absolutely cannot eat wheat at all. Is it possible to substitute cornstarch in the beurre manie? I’m hoping because it’s such a small amount of flour, the cornstarch sub won’t affect the taste. I hope you say yes! Thank you very much!
Hi Anne, Sorry I missed that! I think cornstarch will work, but I would go about incorporating it a bit differently. I would add all of the butter in the beginning, then instead of the beurre manie, I would make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water. Add the slurry little by little at the end, whisking to combine and letting the sauce thicken with each addition, until the sauce is thickened to your liking. You may not need all of it. I’d love to know how it turns out if you try it!
Hello Jenn
Why is one side of the tenderloin left unseared?
Thank you
Debbie
Hi Debbie, It’s not necessary to sear that side as it’s the side that’s in contact with the skillet and will cook in the oven. Hope that clarifies!
Thank you Jenn for answering my question.
Dear Jenn,
My butcher said it is fine to purchase the tenderloin almost a week ahead of roasting. Is this really so?
The red wine sauce is the best!
Thank you!
Hi Diana, I’d typically trust the butcher, but a week sounds like a long time to me. If I were in your shoes, I’d probably wait to buy it until a little closer to serving it.
Hi Jenn
I had commented on the person who asked you this question, however I should’ve asked you. I purchased a large tenderloin from Costco , as I have done in the past. It’s vacuum sealed & says sell by 12/25? Now I’m concerned.do I need to freeze it? Or just let it be?
Thanks!
Hi Calley, If you leave it in the packaging it should be just fine in the fridge until Christmas (vacuum sealed meat typically keeps in the fridge for about 10 days), but if you’re nervous about it, I would call the butcher at Costco and ask what they recommend.
I have a very slight disagreement on the red wine choices for the sauce. Some of those in the list are fruit bombs, others are big tannin wines. Both of ends of the spectrum concentrate in the reduction. I personally have standardized on Petite Syrah for red wine sauce. When reduced it is neither “jammy” or astringent. With that modification, I am going to try this for my first turkey-less thanksgiving in 60+ years!
SO GOOD!!! I found this randomly when looking for a red wine sauce to add to a roast beef I was making. The sauce was AMAZING and I saved this recipe to try the whole thing. I’ve made it for 2 or 3 holidays so far and everyone loves it. I have never really been the one to cook the main course for a holiday (I usually make most of the sides) and this recipe is so well explained that you’d never know I’m an amateur. I will forever make this recipe for Christmas!!! THANK YOU!!
Can someone tell me how long I should leave it in the oven? I don’t like relying on a thermometer to tell me when my meat is done.
Meat doneness is a function of temperature not time. If you don’t believe me, learn about sous vide cooking. If I keep the bath at 130 degrees, it doesn’t matter if the meat is in for 1 hour or 3 hours – that steak will be medium no matter what.If you’re cooking by time, then I’m assuming that half the time when you cook your meat it’s either over-done or under-done (raw) or your frequently cutting into it to look.
Hi Jen! I have a port I’ve used to make a reduction for steaks before, do you think that would work well here too if I left out the sugar? Want to make this sauce to go with some seared sirloin soon
Hi Bubbles, I haven’t tried it, but I think it should work.
Update: it was fantastic! Thank you so much for this recipe!😄
Can I ask how much Port you used?
Delicious with one exception. Cooked it to 125 degrees before letting it rest, and for me that was over cooked. Should’ve cooked it to 120 degrees.
As long as I have been making the tenderloin roast or any beef roast, I always without fail, took the roast out at 120 degrees. Always came out medium rare.
Hi Jenn, just wondering roughly how many cups of red wine sauce I’ll get from 1 recipe. Thanks!
Hi Jane, I’d guesstimate it will give you about 2.5 cups of sauce.
Hello! I was wondering if this recipe could be made with a red wine substitute(if you abstain from using alcohol)
Thank you!
Hi Farah, unfortunately, there’s not a great substitute for the wine. This would also be nice with a horseradish cream sauce if you want to give that a try.
I have also done a non-alcoholic similar sauce (to the red wine) but using Urbani truffle paste. Both the black and white have been amazing. Essentially start with the same butter and shallot base and then add the truffle paste and finish with heavy cream. I kind of eyeball the amounts so forgive the lack of measurements. You will not need a thickening agent in this sauce.
You can use wine if you’re abstaining from alcohol because the recipe requires that you reduce and simmer for 30 minutes. All the alcohol will evaporate before the water content does because alcohol has a much lower heat of vaporization then water. After 30, minutes not one molecule of CH3 CH2 OH will exist in the sauce
Thank you for the delicious main course. I served it for Easter dinner this year and it is safe to say it was a hit. I buy whole tenderloins and trim them myself. Next up is your Steak Au Poivre using some of the steaks left over from the tenderloin. Thanks again for the many delicious sounding recipes. I can’t wait to try more of them.
Great inspiration for serving up the larger roast I’d had in the fridge!
Made this for my family during the holidays and it was a big hit. Instructions were spot on and it’s an easy one to make as well. That’s always a plus with the other holiday tasks.
Made this for special friends on a cold winter night and it was delightful! Even the little 6 year old in attendance loved it. The meat was perfectly tender and the sauce was velvety. I served it with a red leaf/Roquefort/tomato salad and potatoes. Thank you for your consistently delicious recipes. They are always my go-to when cooking for occasions.
I have made your tenderloin recipe on 2 occasions, and the first time everything was perfect! The 2nd time I took your suggestion to make the red wine sauce approximately 36 hours ahead of serving, so I prepared it, let it cool, and then stored it in the refrigerator. I removed “the sauce” from the fridge and heated it thoroughly in a pan on top of the stove as the tenderloin was cooking, but it never returned to the proper, delicious consistency as when originally made. I did not like the texture or the thickness of this sauce on the reheating the day of serving the tenderloin = I DO NOT RECOMMEND making the red wine sauce before the day of serving this recipe.
What type of red wine do you recommend using?
Hi Hannah, You can use any dry red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don’t use anything too pricey — when using wine for cooking, something inexpensive (but still good enough to drink) is ideal.
Wonderful recipe! Making the sauce ahead of time was super helpful – but don’t forget to add the pan drippings. Definitely takes the flavor up a notch. Everyone raved about it!
What a memorable meal! Your skill helped make Christmas extra special for our family. Are there other cuts of meat I could use for this recipe? If so, I would very much appreciate your advice on how to prepare the meat so I can enjoy your delectable sauce more frequently.
So glad it was a hit! You can use the sauce with any cut of steak. You may want to try cooking steaks using this method.
This sauce is so delicious! I will also try this sauce with my prime rib. Does anyone know if I can freeze this sauce?
Hi Lauri, Glad you liked the sauce! 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!
Jenn – I love your recipes! I’ve been making them for years and send all my friends to your website! I’m thinking about making your sauce tonight (NYE) using Port instead of red wine, I’d eliminate the sugar. Do you think it would work? I realize a reply in this short time frame is unlikely, but if I give it a try I’ll let you know!! Happy New Year!!
Hi Sue, Sorry I’m weighing in too late to help! How did the sauce turn out with the Port?
I have made beef tenderloin for Christmas Day dinner every year for several years. I decided to make your recipe this year and it was out of this world delicious! The red wine sauce took the dish to a new level and I will never make beef tenderloin without it ever again. Thank you for this incredible recipe!
Well, Jenn, thank you so much. I made this yesterday for a group of friends and it went down a treat. My tenderloin (fillet of beef as we call it here in Ireland) was 1.6kg but I still only cooked it for 20 minutes so it was served rare. That’s how my friends like it though so they couldn’t get over the meat. I bought a beautiful piece of meat produced locally so that certainly helped.
I was really happy because yesterday morning, I bought a new roasting tin which turned out to be compatible with my induction hob. This mean I could cook the juices with some stock and add it to the gravy.
The lads absolutely loved the gravy and my home is still filled with the beautiful smells left over.
I served with garlic and Rosemary roast potatoes, carrots and parsnips and we had a scallop and black pudding starter.
Took a bit of planning but all paid off in the end. I plan to make it again for my inlaws on 7.1.23. I will be sure to take some photos and tag you on insta. Beware though, I will need to cook it to medium for them ☹️🤣🤌🤌🤌❤️❤️❤️
I made this recipe for Christmas. It turned out beautifully. Although some family members are not fond of rare beef, I simply put slices of tenderloin in a skillet with butter and heated until a more desired doneness. The wine sauce is a lovely deep brown sauce, and also delicious.
We made the beef tenderloin for Xmas this week….it was fabulous! The sauce was rich and paired perfectly with the beef! We will be making this again for sure!
Jenn you are awesome! This recipe was perfect and received rave reviews! 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!
I make this for Christmas every year and it’s always a hit! I have a lot of sauce left over and am wondering if I can use it with a pork tenderloin for NYE?
Sure!
I’m going to make this for 8 people New Years Eve. I would like to add wild mushrooms to the recipe. Should I sauté them first? Should they be added to the sauce?
Hi Regina, Yes, I’d season and saute them first and it’s fine to add them to the sauce before serving. Enjoy!
All is delicious. Can I freeze the red wine sauce as I need to serve all again in 2 weeks and have plenty of red wine sauce left over?
Glad you enjoyed it! Typically, I’d say to freeze it before you add the butter and flour mixture. I know you’ve already added it, but still think it’s worth freezing. Just make sure to stir it well when you reheat it.
Made this for Christmas dinner and both the sauce and beef were delicious. My tenderloin was 5lbs so the cooking time was more. I seared it in a large cast iron skillet and baked in the same. The sauce was so flavorful. This will be my go to recipe from now on
It was Excellent Jenn! Although I forgot to use the cast iron drippings after roast was done. I had already made the Red sauce which it would have definitely enhanced the flavor. Making it the first time with all that goes along with The Christmas activities I just forgot. The Roast was Fantastic and everyone complimented the Red sauce. I added some fresh sliced mushrooms ( in the sauce ) because my family loves them with their beef. It will be number one on my List for ever. Thank you for the Hit!
I’d like to find your prime rib recipe too. I grew up in fancy restaurants and the Prime rib we served is not the rib roast you find in Publix. I have been completely unhappy with those cuts because they just do not have the same flavor or texture. Any help would be appreciated whether I buy the cheaper rib roast or go for a Prime. Everyone else I seem to talk to have bought the cheaper rib roast and tell me it’s excellent. Thanks again
Hi Jack, If you haven’t been happy with the cuts at Publix, I think your best bet is to go to a butcher, where the meat will a little higher in quality.
I purchased a beautiful 2.25 lb filet roast from my butcher and wanted a great recipe. I followed your recipe exactly and it turned out amazing. My husband said it was the best filet he ever had. I liked that you could make the reduction earlier so that I didn’t have to do it at the last minute. Thanks for a great recipe!
This recipe has been my go to recipe for the last few Christmas Day dinners. It is simple but elegant. I like making the tenderloin as it comes out delicious but cooks relatively fast. Today I used beef stock as I bought that instead of beef broth and I actually think the wine sauce was better a bit thicker using the stock.
If I encrusted the tenderloin with peppercorns, do you think the sauce would still go well with it?
Yep!
Hi! If the sauce doesn’t seem to thicken can you do the buerre manie a second time?
Yep that will work 👍
Hi Laura, I just did this. Sauce didn’t seem to thicken enough for me but I suspect I didn’t reduce it down enough. I had it bubbling for almost 40 minutes. I had to use beef stock made with water so perhaps it was a little too watery to begin with. Anyway, I made half of the original butter and flour mix and added it and it has done the trick. The sauce seems to get more flavourful the longer it rests.
Made this today for Christmas Eve family dinner. This was a huge hit. Meat was so tender that you could cut with a fork. Wine sauce was a great added bonus! Everyone loved it. Recipe is definitely a keeper!
Hi Jen, love this recipe. Do you think the sauce would go well with Yorkshire Puddings as a side?
Yes, definitely!
Thank you so much for this recipe! It is so delicious and has become our Christmas dinner tradition.
I made this last Christmas Day – it was so good I’m going to do it again ! But I’ve forgotten how I converted your measurements as I don’t have American cups, I need to measure in mls or oz or g – help!
Hi Shelagh, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
I want to make this Christmas day. It gets very hectic here so I was wondering is it OK if I sear the sides then leave it at room temp then put it in the oven later?
Elaine, unfortunately, that won’t work from a food safety standpoint — sorry!
Hello Jen,
Excited to try the red wine sauce and serve with our prime rib roast for Christmas dinner. I am, however, confused about the 1/4 beef broth to deglaze drippings. Is that in addition to the 3 cups used to make the base of the sauce. Or should I divide and save 1/4 cup for the end? Hopefully this makes sense!
Hi Helena, That 1/4 cup is in addition to the 3 cups you’ll use for the sauce. Hope you enjoy it!
We enjoyed it so much! The perfect accompaniment to our prime rib roast. Wonderful flavor! Thank you!
So glad to hear it — thanks for taking the time to let me know! 🙂
Hello! Can I sear the roast in advance at all? Or do you recommend doing to all at once? Just trying to avoid the kitchen getting too smokey while the guests are here.
Hi Deb, from a food safety standpoint, I would do it all at the same time. Sorry!
Hi Jenn,
Thank you for sharing this recipe! I’d like to check if I do not have an oven-proof skillet, is it ok if I transfer the beef into a baking tray for the roasting instead?
Yep definitely!
Hi Jen, how would you suggest then is the best way to use the juices from the roasting pan to finish the gravy? I will have the same issue but also the roasting pan I use will not suit my induction hob so I can’t use it to heat the broth.
If I add the broth to the roasting pan, and then try to lift some of the browning from the bottom and transfer that liquid to another saucepan and heating before transferring to the gravy??
Hi Bernard, I’d just add the broth to the roasting pan, scrape up the browned bits, and add it all to the wine sauce. Hope you enjoy!
Jenn,
Great recipe. Thanks for sharing. Turned out great over the holidays and am trying again thise evening. Only thing I modified was adding two cloves of garlic and mixing in with the shallots and glutten free flour vs. wheat flour. Tuned out amazing.
Hi Jenn,
I haven’t made this recipe yet – am planning it for Christmas Eve family dinner. The butcher says my roast will weigh about six pounds. How long do you think it will take in the oven for medium rare (120*-125*)?
The five stars are for you because your recipes are always good and you are so kind in answering our questions. Many thanks.
Hi MP, Thanks for your kind words! 💗
For a 6 pound tenderloin, 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 everyone enjoys!
This sounds delicious. Do you think this recipe would work in a Dutch oven for searing and then transferring straight to the oven to roast?
Sure!
Hi Jenn,
Happy Holidays to you and your family!
My husband is allergic to onions / shallots. I know it will change the flavor of the sauce but will it be ok?
Thanks!
Michelle
Yes, it will still taste good. Happy holidays! 🙂
Hi Jenn, could I make a peppercorn cream sauce to serve with the tenderloin, or is the red wine sauce better for this dish? If peppercorn sauce would be appropriate, do you have a recipe?
PS as always, I never doubt your recipes and your advice. You’re my “go-to” for pretty much all things cooking!
Hi Alison, Yes a peppercorn cream sauce would be delicious! I don’t have that exactly, but I think the sauce from my steak au poivre would be delicious.
Hi! If I need tenderloin for 12 I will do 2 3.5lbs, can you tell me if I were to pan sear them could I put them in a roast pan after searing? I’m not sure I could fit both roasts in same pan
Hi Lisa, Yes that’s perfectly fine. The cook time will be a bit longer since the roasting pan won’t be hot (and you’ll have two larger roasts).
Hi Jen. I plan on doing this for Christmas Day but I see your sauce is thickened with flour. I have two guests coming who are celiac. Would gluten free flour work, or should I use cornstarch? Dena
Hi Dena, Gluten-free flour will definitely work. Hope everyone enjoys!
Hi Jenn, this is a general beef tenderloin question!
I’m hosting a Christmas Eve potluck appetizers party. I thought I would make something a little more substantial and settled on beef tenderloin sandwiches. Will serve with a variety of accompaniments (caramelized and pickled onions, horseradish sauce, arugula etc). Would you recommend this method for roasting the beef tenderloin? Or is there another recipe better suited? I plan to roast the beef the day before, chill, then slice. How thick should the slices be for sandwiches? Thanks so much!
Hi Jane, I think that you could use this method (and tenderloin) for what you’re going for. I’d aim for 1/3-inch slices. I’d love to hear how they come out!
Can you cook this and then cut into steak bites for appetizer?
Hi Missy, I don’t think it’s the best recipe for that. Sorry!
Hi Jen,
Could I substitue another liquid –beef broth for example–for HALF the suggested wine?
Thanks Diane
Yes that’s fine, Diane, although it will change the flavor a bit.