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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I’m planning on making this for Christmas Eve, but beef tenderloin just isn’t in my budget. Could I substitute pork tenderloin and adjust the cooking time and temperature for pork? Thank you!
Hi Karin, I think it should work. The cook time should be similar if not a bit quicker. Just use a meat thermometer and remove it from the oven when it reads 145°F. Please LMK how it turns out!
Hi Jenn, just wanted to let you know that this recipe worked beautifully with pork tenderloin. I’m sure it’s even better with beef, but it was still a delicious and elegant entree worthy of a very special occasion. I’m so glad I found your site and I will definitely be ordering your book!
Karin
Definitely good to know, Karin. I’m sure other readers will appreciate knowing this worked with pork!
I have made this dish multiple times for formal gatherings of family and friends. Thank you Jen for taking the time to “perfect” these recipes.
This tenderloin has made my reputation as a cook. And I don’t even eat meat. And it could not be easier. Five stars and then some!
I LOVE beef tenderloin and found this to be the BEST! The sauce makes it! I usually grill my tenderloin, but wanted to be able to “capture” the juices for the sauce! MAKE THIS…you’ll not be disappointed!
Hi Jenn!
Love your recipes! Planning on making this for Christmas dinner and wondering what you recommend serving with it. Would roasted potatoes, Brussels sprouts and Yorkshire pudding work well with this recipe? And what about appetizer? Would a soup work? If so what kind?
Thanks in advance!
Love the sides – This salad is one of my favorites for holiday dinners. For an appetizer, a baked brie or this herbed cottage cheese spread would be nice. You could also do a soup — this carrot & sweet potato soup would work — but I don’t think you need it. Hope that helps and glad you’re enjoying the recipes. 🙂
Thanks!!! Would your Brussels sprout gratin work or should I keep them more simple? Thanks again 🙂
Sure – it’s a pretty rich dish, but it will pair nicely.
I made this for Thanksgiving dinner and let me tell you it exceeded my expectations by far. I made it just as it is stated in the recipe but I made the sauce a day before and WOW! The beef was so tender and the sauce had amazing flavor. My dinner guests were not disappointed by this recipe.
I did serve some garlicky sautéed mushrooms with this but I could of passed on the mushrooms as the beef had enough flavor
Your recipe was wonderful. We love mushrooms in this household so I did make a change in the sauce. I used the minced shallots but added 8 to 12 oz’s of sliced crimini mushrooms. Very delicious!!! Bravo to you! Love your website.
Sincerely,
Patricia Ryan
Hi! My family doesn’t like anything medium rare, they like things more on the medium well/well done. What temperature am I looking for and will cooking it for so long make it dry? Thanks!!
Hi Elena, for medium-well, roast the meat until an instant-read thermometer inserted into the center of the meat registers 145° – 150°. It definitely will be a bit drier if cooked that long, but still tasty.
Hi, I am planning to make this on Christmas. We will have 13 people. I have never made beef tenderloin so not sure on size/how many to buy? Would appreciate your guidance.
Hi Christine, Depending on what else you’re serving, you’ll need 6 to 7 lbs. I would buy a larger tenderloin but make sure it still fits 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!
I’m excited to make the sauce ahead of time tonight. Quick question: thyme sprigs… should we shave the leaves off and use them in the sauce? Or use full sprigs? (And take the stems out later?)
Thanks
Ray
Hi Raymond, Use the full sprigs and remove the stems later. Hope you enjoy it! 🙂
The recipe sounds delicious! What is a good choice to use for the red wine?
Hi John, Any dry red, like a Merlot, Cab, Pinot Noir, or Red Zinfandel, will work. And for cooking, I always suggest using something inexpensive (in the $10 – $15 range) but still good enough to drink. Hope you enjoy!
If I am cooking 2 tenderloins how much time should I add for rare-medium rare?
Hi Lady, I don’t think the cook time will change all that much – maybe a few minutes longer – but I always recommend using a meat thermometer to be 100% sure.
I served this recipe with the wine sauce for our annual Friendsgiving and it was fabulous!! Will definitely use again. I even have requests for the recipe.
Hi, what kind of red wine do you recommend for the sauce? I’m going to cook tenderloin for Christmas dinner, this recipie sounds awesome! Thank you
Hi Kandi, Any dry red, such as Merlot, Pinot Noir, Cabernet Sauvignon, Red Zinfandel, will work. And for cooking, I always recommend using something inexpensive (in the $10-$15 range) but still good enough to drink.
So amazing!
Can I use margarine or another fat instead of butter? I’m cooking for a dairy allergy but don’t want to compromise the recipe.
Unfortunately, I don’t think margarine or another fat will work here. You might like this recipe, though.
Hey, I didn’t even look at this before hand, but I used margarine as I’m lactose intolerant. I thought it was amazing and I wanted to eat the sauce with a spoon. Butter would probably be even better.
I have to say this is the best roast beef and sauce I have ever eaten! I was also VERY easy to make! Thanks for the recipe!
Can this sauce be used with a venison tenderloin or do you have another suggestion? PeterD
Hi Peter, I think the sauce would pair nicely with venison. Hope you enjoy!
I made this and followed the recipe exactly which I don’t always do! Both the beef and the sauce were delicious! The sauce was thin so not sure if I reduced it enough but the aroma and flavor were amazing! I also made your Wild Mushrooms and Asparagus as suggested by another review and it was the perfect complement to the beef. Thank you for the awesome recipes, I will definitely be making again!
Hi Jenn
Would a lentil side dish work with this recipe?
Hi Sue, It depends – what type of lentil dish are you thinking?
lentils, red onion, currents, capers,
with an olive oil, apple cider vinagarette
maple syrup, mustard, cumin, turmeric, corriander, cardamon, cayenne, cloves, nutmeg, cimmamon.
Hi Sue, I’m not sure I love the complexity of the flavors there. I’d probably stick with something a bit milder in flavor.
Would your French Lentil salad work here or can you recommend one?
Yes but I think it’d be best warm. I’d sauté the carrots and celery first in a little olive oil so they soften — and then serve the salad warm.
Hi there. I look forward to making this for an upcoming dinner party. I see that that sauce can be made ahead, which is great. Can the searing of the meat be done in advance? I would love to have the major work done before guests arrive. Thanks!
Hi Kate, Theoretically, you could but there are some food safety concerns so the USDA does not recommend it. Sorry!
Hi Jenn, I had the butcher remove the tail end of my tenderloin, so I am left with about five and a half pounds of an equally proportioned piece of meat. Can I cook as one large piece and if so, does the amount of time change? Thank you and can’t wait to make!
Hi Chris, You can definitely cook as one large piece; the cook time will be a little longer but not much – I’d use a meat thermometer so there’s no guesswork involved.
Hi, i plan on using this recipe for thanksgiving dinner for about 10 people. Would I be able to use a bigger roast beef?
Hi Mariel, Yes, I’d suggest one bigger roast. Keep in mind that it may take a little 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. (And remember to double the sauce). Hope that helps and that everyone enjoys!
This looks delicious! Would love to make this for a dinner party of 17. I have never gone wrong with any of your recipes! Any suggestions for altering this recipe to feed 17?
Hi Debbie, so glad you like the recipes! Depending on what else you’re serving, you’ll need about 8 lbs. I would buy a larger tenderloin but make sure it will 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!
One more question, please. One of my guests has Celiac disease and cannot have flour. Do you have any recommendations for a GF flour replacement (for the wine sauce)? Thanks again…can’t wait to make this!
Hi Debbie, you could just use gluten-free flour in place of the all-purpose. Enjoy!
This recipe was unbelievably delicious! Everyone said it was the best beef tenderloin they have ever tasted! The dinner party was a great success…thanks so much for sharing your recipes and expertise!
Hi Jenn- I would like to try this recipe but was wondering if I could use filet steak instead of the tenderloin . Also, I would prefer not to use so much butter- will the flavor be compromised if I use half the amount of butter? Thank you for all these great recipes!
Hi Jessica, It’s fine to use steaks but I’d recommend using the full amount of butter; otherwise the sauce may taste too astringent. Hope that helps!
Sooo good! The entire family loved it. A definite keeper!
Thanks for sharing!
I am having 6 people for dinner on Saturday night. I plan to prepare this recipe along with your potato gratin and roasted carrots. My friend is bringing a salad. Will the recipe amt above suffice or should I buy a larger roast?
Hi Nancy, The recipe calls for 2 – 3 lbs of beef tenderloin; I’d definitely air on the side of at least 3 pounds and you should be fine. Hope everyone enjoys!
I made this for my book club friends last night and it came out perfect! Everyone loved it! A lick your plate clean kind of meal. The only modification was that I added sauteed mushrooms to the sauce. A perfect and elegant dinner. Will definitely prepare again. Thank you for sharing.
I made this on Christmas Eve. It was absolutely delicious as is- followed the recipe to the tee! My sisters and I joke that this is the only website we ever use now to search for recipes- everything we’ve made has always turned out to be a crowd pleaser. Thanks so much!
We used this recipe for Christmas dinner. The sauce was so good we wished we’d had more. Our particular cut was a bit thicker which meant it was a bit rare in the center slice. We will definitely make this simple recipe again. But next time I will try to remember to put a silicon sleeve on the pot handle when removed from the hot oven. I got a nasty burn when I reached for the pan to move it on the countertop! My mistake, not.the recipe’s!
I did that once with a skillet removed from the oven. I had blisters on every finger and thumb as well as on the palm of my hand. It’s so easy to do. We’re so used to moving skillets around without a mitt.
Thank you soo much for this recipe! I had a piece of tenderloin to cook for our son’s bd. I did cook the roast longer to satisfy all. We so loved the wine sauce! I had leftover sauce and froze it. I brought it up to our friend’s cottage to go with some steaks and was a huge hit there as well!
This is literally the best thing I have ever eaten IN MY ENTIRE LIFE. Everything turned out perfect. Thank you for making me look like a superstar!!!
Made this last night. It was amazing! Thanks for sharing your recipe.
Loved the recipe but the sauce has not thickened as I would like it’s a bit. Thin and runny. I’ve been reducing for around 45 minutes and have added the butter flour mixture but to no avail. BTW, I followed the sauce recipe to a T.
Hi Pam, Did it thicken at all? Keep in mind that it’s not meant to be thick like gravy – it should be viscous enough to cling to the beef but only just barely. You can always add more of the butter-flour mixture to thicken it further if necessary.
Jenn
Excellent recipe.
All turned out beautifully.
Although I did do the tenderloin on the BBQ!
Thank you!!
J Carvajal
My Husband’s favourite meal is Roast beef. You get bored with the same old recipe after a while. Found this for a twist! Thanks!
Hi I really am looking forward to trying this recipe but have never seared a roast beef. Do you recommend using stainless steal pans or could I do this using a non stick pan?
Hi Julie, you’ll get much better browning in stainless steel or cast iron. I don’t recommend non-stick. Hope that helps!
The recipe indicates serves 4-6. What if I have 10? Can I roast two the size suggested in your recipe, set side x side in a roaster pan? Would two together take same time, same temp?
Sounds and looks wonderful.
Thanks!
Hi Sally, yes, you could roast them side by side. The oven should be set to the temperature specified in the recipe; they’re likely to take the same amount of time, but I’d suggest inserting an instant-read thermometer into the center of the tenderloins and removing them from the oven when it registers 120º. (And remember to double the sauce :). Hope everyone enjoys!
I had this at a friends and it was the best beef I’ve ever eaten! I would like to make it for my son’s baptism this Sunday. However, I want to do it in advance so I can just reheat it when we get home from mass. Is that possible or should I pick another recipe? Thanks for all that you share and please keep posting.
Hi Julie, So glad you liked it! While the sauce can be prepared in advanced and reheated, the meat is best right out of the oven- sorry!
This is THE BEST roast beef I ever made. Many thanks for the instructions! Cheers Jenn!
I made this for dinner last night! The beef was moist and tender and the flavor of the red wine sauce was perfect!
Great recipe. Followed the recipe exactly. The beef came out beautifully and the sauce was perfect. The family devoured it. Wouldn’t change a thing. I haven’t missed with one of your recipes yet.
I made this last Christmas and it was the most family pleasing entree! Easy to prepare and gourmet flavors. Will definitely make again for a special dinner.
Delicious!
I made this for my family for the holidays and they devoured it!
The best recipe for Beef Tenderloin that I’ve ever tried!
This recipe turned a special 90th birthday into a magnificent delectable celebration! The meat was tender and bursting with flavor and with your guidance, came out a perfect medium rare! It was one of the easiest meals to prepare. Thank you for sharing your brilliance and instruction with the rest of us. Your recipes never disappoint and always delight!
This was absolutely amazing! I love this technique for cooking beef tenderloin so you have those gorgeous medium rare slices laid over the sauce, and I went to bed smiling last night and woke up and had some of the leftovers for breakfast! And about to go to the store to buy a fresh roll so I can finish them off for lunch 🙂
Your recipe states…”Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium rare,”. However my new Thermo Pro thermometer says that the correct temperature for “Beef Medium Rare” is 145°. Which temperature do you think I should go for if I want the meat to be medium rare (and not rare)? I’m alittle thrown off by the discrepancy! Thanks in advance for unconfusing me and setting me straight!
Hi Donna, Definitely do not follow the Thermapro – those are USDA guidelines and not what most restaurants would consider proper temps. For medium rare, take meat out between 120-125; let rest and temp will rise to 125-130.
Could I substitute vegan margarine for the butter?
Hi Robyn, To be honest, I wouldn’t. Sorry!
Just curious, why would you use vegan butter in a roast beef sauce?
Jenn- I wish I could find the temperature probe you have in the picture from William Sonoma so I would know I could trust it. I am making this roast for company and I’m worried if the probe is not accurate, I’ll overdo it. I’m assuming your probe is no longer made or you would’ve recommended it. ? Have you personally used the probe you recommend in the recipe-Thermo Pro TP16? Will 120° really be 120°? Also would you use an ordinary meat thermometer with no wires – the old fashion kind or would you trust the TP16 to be more accurate?
Thanks for all of your WONDERFUL recipes and advise!
Hi Donna, I think you can feel confident that the Thermo Pro probe will give you an accurate reading. Hope you enjoy the tenderloin!
Just a note – you can always test the accuracy of a thermometer by putting it into boiling water. It should read 212 F. If it varies, you can take that into consideration when taking a reading on your recipes.
Hi Jennifer,
Do you think the potatoes au gratin will go better than mashed potatoes? I was thinking of serving the asparagus and wild mushrooms and perhaps the sweet potato pecan crisp.
Thanks,
Liza
Hi Liza, I think mashed or au gratin potatoes would work equally well here! I’d probably go with one of those over the sweet potatoes. Hope you enjoy!
This is the BEST roasted beef tenderloin I have ever made! I made this for our Christmas dinner complete with the red Wine Sauce which I was hesitant to try. Boy was I ever glad I made it exactly like the recipe is written!!! It’s delicious and everyone raved about it while we devoured it. I plan on making this for every Christmas dinner from now on! Thank you for this fabulous recipe! I love so many of your recipes ?❤. I look forward to receiving your emails so I can try new recipes, knowing I will love them.