Beef Tenderloin with Red Wine Sauce
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This beef tenderloin looks fancy, but it couldn’t be easier to make. It cooks up perfectly every time, and the rich red wine sauce takes it over the top. A total showstopper for any special dinner.
This beef tenderloin recipe is my #1 go-to 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 red wine reduction sauce made by simmering wine, broth, and aromatics until the flavors concentrate, then finished with butter for a silky, gorgeous sauce that rivals anything you’d order at a fine restaurant. 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. Similar to my pork tenderloin, this recipe is truly the best of both worlds: simple to prepare yet incredibly delicious.
“Voted best Christmas dinner ever!”
What You’ll Need To Make Beef Tenderloin with Red Wine Sauce
- Beef tenderloin: The most tender and expensive cut of beef, this is the whole piece before it’s sliced into steaks, which are known as filet mignon (great for recipes like steak au poivre or pan-seared steaks). As a general rule, plan for about ½ pound per person for a generous serving. Your tenderloin may be tied with butcher’s twine near the tapered end to keep it evenly thick; leave the string on until after it is cooked. If it’s not tied, no worries—no tying is necessary.
- Butter: 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 mild onion flavor to the sauce.
- Red wine: Adds rich, fruity flavors and depth of color to the sauce. Any variety, such as Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, or Red Zinfandel, will work. When cooking with wine, choose an inexpensive bottle that’s still enjoyable to drink. Avoid supermarket “cooking wines,” which often contain salt and additives.
- Beef broth: Provides a savory base for the sauce; also used to deglaze the pan after roasting the beef.
- Thyme sprigs: Adds earthy, aromatic flavor to the sauce.
- All-purpose flour: Mixed with butter to create a beurre manié, a thickening agent for the sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Make the Sauce: Melt the butter in a saucepan and cook the shallots over medium-low heat until soft. Add the wine, broth, thyme, salt, pepper, and sugar, then bring to a boil. Simmer for 30 minutes until reduced by half. In a small bowl, mix a few more tablespoons butter with flour to form a paste. Gradually whisk the paste into the sauce and simmer until thickened. The sauce can be made a few days ahead up to this point.
Sear & Roast the Beef Tenderloin: Season the beef with kosher salt and freshly ground black 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 until well browned with a nice crust on all but one side. Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven. I recommend using a leave-in meat thermometer with a remote monitor to keep an eye on the roast. These are ideal for cooking pricey cuts like tenderloin (they’re great for other dishes too, like turkey).
Roast until cooked to your liking, keeping in mind that the the internal temperature will continue to rise 5 to 10 degrees after being removed from the oven—this is known as carryover cooking.
Rare: 115°F-120°F
Medium Rare: 120°F-125°F
Medium: 130°F-135°F
Medium-Well: 140°F-145°F
Well Done: 150°F and above
Finish the Sauce and Carve the Beef: Set the pan on the stovetop, add the broth, and bring to a boil, deglazing by scraping up the brown bits with a wooden spoon. Add this flavorful broth to the wine sauce and bring it to a simmer.
Carve the roast into slices and serve, passing the red wine sauce at the table. The tenderloin is wonderful served over mashed potatoes with a simple vegetable, like French green beans or roasted Brussels sprouts.
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Beef Tenderloin with Red Wine Sauce
Ingredients
For the Sauce
- 8 tablespoons unsalted butter, divided
- ¾ cup finely chopped shallots, from 2 to 3 large shallots
- 1¼ cups red wine
- 3 cups beef broth
- 6 fresh thyme sprigs
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly 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 (205°C).
- 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 to 125° (49°C to 52°C) for medium rare, about 15 minutes, or until done to your liking (115°F to 120°F/46°C to 49°C for rare, 130°F to 135°F/54°C to 57°C 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 (60 ml) 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 (13-mm) thick slices. Serve the beef, passing the red wine sauce at the table.
Pair with
Nutrition Information
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 making this recipe for NYE. Can I sear the tenderloin before my guests arrive since the house gets smoky during searing? Once seared, can I wait awhile before I put it in the oven so my guests can have appetizers. How long should I cook the 4.75 pound tenderloin if it is resting awhile after searing. Thanks for the great recipe!
Hi Charlotte, It’s fine to sear this a bit ahead, just keep in mind that it will take a little longer to cook since it won’t be as hot going in the oven. For medium rare, I’d start checking around 20 to 25 min.
Do you have an ovenproof skillet that you recommend?
Hi Misty, I use an All-Clad stainless steel frying pan. Hope that helps! 🙂
Jen, I made this recipe for our Christmas dinner. The tenderloin was great! But…the sauce? I doubled the recipe and followed your instructions exactly. However, my sauce never thickened. It was like wine and lots of butter and had a very liquid texture. Any tips for what I can do differently to make this recipe again?
Hi Misty, Did you double the flour/butter paste as well? If you add enough of it, it will eventually thicken the sauce up.
Mine did not thicken either. Does it have to boil for a while for that to happen?
Hi Rachael, It should only take a few minutes to thicken. You can always make a bit more of the butter/flour paste if necessary.
This sauce is so easy to make and tastes like high end restaurant sauces. Will make again for sure. Made sauce day before and warmed up perfectly.
Hi Jenn! I’m Making this beef tenderloin for 12 people tonight. So excited, the wine reduction sauce came out amazing last night. I got two 3 1/2 lb tenderloins from the butcher today. How long should I cook each one for medium?
Also, they are each 14” long and the biggest pans I have are 12” long. What do you suggest I do? Thank you so much for your help!
Hi Sarah, I’m guessing about 30 min once you put the meat in the oven, but I’d definitely use a thermometer to be sure. As for the size, you can curve them in the pan or cut them into smaller pieces. Hope that helps!
You constantly amaze me. Your recipes are foolproof, and my family loves them! I cooked the entire menu and the beef, gravy, potatoes and carrots were perfect! It was restaurant food out of my oven. Really good! Thank you.
Made it for Christmas again this year…it never disappoints. I will say my butcher gives me radically different cooking instructions but I had a huge 8 lb piece and he had me stick it in an unpreheated oven turn on at 425 degrees and roast for 50 minutes–came out great but your sauce is perfection-I don’t mess with that.
Tried this recipe and I don’t think there are any words to say how delicious this was. The tenderloin melted in your mouth and the red wine sauce topped it off. This recipe is a keeper in my book! I impressed my guests! Wow.
The sauce didn’t ever thicken up. I think the fat ratio is too high as when reducing a sauce, fat does not reduce which produces a very greasy sauce. I would reduce the butter the shallots are sautéed in and make a flour and water slurry to stir into the sauce to thicken versus the flour/butter mixture.
This was a wonderful, delicious, easy recipe. Thanks so much! The star rating doesn’t seem to be working at the moment, but this is definitely 5 stars. On a side note, I had asked for your cookbook for Christmas, in fact it was the only gift I did ask for; but, somehow no one got if for me, so I’m heading over to Amazon to order it for myself when I’m done writing this review. 🙂 You are a very talented chef and I have appreciated how your recipes are “tested and perfected” so well. They make us all look good! It’s one thing to be good at something personally, it’s something totally different to be able to teach/show/tell another how to do it well. You have done that repeatedly. Kudos!
❤️