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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Making a day ahead. Re warm in foil or foil and parchment and at what degree oven?
Hi Vicky, I wouldn’t recommend making the tenderloin ahead, but the sauce is fine to make up to 3 days ahead. If you’d like a dish that you can make completely ahead of time, you may be interested in my red wine braised short ribs. They’re also delicious.
I’m planning to make this for 12 adults this Xmas. Should I cook two 4 pound roasts?
Double sauce recipe? Does cook time change? Thanks!
Yes, I think two 4-lb. roasts would be enough and, yes, I would definitely double the sauce. I’m guessing you’ll need to increase the cook time by about 10 minutes, but remember these times are just a guideline – I always 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 everyone enjoys!
I will be making this for Christmas dinner, third year in a row. It’s delicious and love the wine sauce . It compliments the meat. Thank you Jenn!
Hi Jenn,
In the picture there are some small green choppings on the tenderloin. Is that just some of the thyme cut up after removing from the sauce?
Jim
That’s just some chopped parsley that I had on hand. Not part of the recipe – – I just thought it looked pretty for the picture. 🙂 Hope you enjoy if you make it!
Do you think that this would turn out as good using a pork tenderloin instead of beef?
Hi Sloan, I haven’t tried it myself, but I think it should work. Please LMK how it turns out if you try it!
Can you use non dairy butter as a substitute for the sauce.
Hi Pauline, Unfortunately, I don’t think margarine would work here. You may want to take a peek at this recipe instead.
Hello Jenn,
This looks so delicious, I would like to make it for Christmas dinner. Is there a particular red wine that you recommend?
Thank you very much,
Dawn
Hi Dawn, You can use any dry red – Pinot Noir, Merlot, Cab, Red Zinfandel, Syrah, etc. Don’t use anything too pricey — when using wine for cooking, something inexpensive but still good enough to drink is perfect. Hope that helps!
With this red wine sauce recipe with the filet would a bernaise sauce be welcome or is it too much?
Hi Patricia, I’d suggest serving it with one or the other.
Hi Jenn, I simply love your website. Thank you for posting such clear and tasty recipes! Do you have a white wine version of this sauce? Could I make this with a pinot grigio or riesling and pair it with fish?
Hi Tuleleh, so glad you enjoy the recipes! I don’t have a white wine version of the sauce and would not recommend tweaking this one to accommodate white wine – – I don’t think it will translate well — sorry!
Sounds and looks wonderful.
Can I freeze the wine mixture and finish the sauce at the time of serving by adding it to the saute pan with the additional 1/4 C beef broth?
Hi Trish, 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 and that you enjoy!
Hi! Love all of your recipes!
Was wondering if I could use less butter, and either just omit some of it, or substitute something else.
Very excited to make this for Christmas 🙂
Thanks!
So glad you like the recipes! The only potential substitute would be ghee. And I’m concerned that if you cut the butter (or ghee) back, the flavor of the wine will be too strong. You could cut it back just a bit but I’d be conservative. Hope you enjoy!
I have made this recipe several times using a cheap Aldi Cabernet for the reduction and it is AMAZING. Tip: use the reduction like gravy on smoked Gouda mashed potatoes. It is heaven on Earth. I will make this recipe at least once a year until I die. It’s so dang good. My mouth is watering just thinking about it.
I made this last night (practicing for Thanksgiving!) and it turned out absolutely delicious! It was just two of us so I used a smaller roast (1.5 lbs.). It’ll be seven people for T-Day (six adults, one child). Do you have any recommendations for size of roast and any changes to the recipe to ensure we have enough beef/sauce? Thank you for this and all your recipes!
Glad you liked the trial run! I’d recommend a 4-pound tenderloin and, to be safe, I’d multiply the sauce by 1.5. Hope everyone enjoys!
Hi Jocelyn, I’m guessing you’ll need to increase the cook time by about minutes, but remember these times are just a guideline – I always 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, I’d multiply the sauce recipe by 1.5. Hope you enjoy!
Could I use a cast iron skillet to sear the tenderloin and transfer into the oven?
Sure, Melanie. That should work well.
I really love this concept, and want to try it at home! I don’t drink a lot of red wine, and was wondering if this sauce could be frozen in small quantities? I already freeze wine in ice cube trays to use for sauces, but was curious if the other ingredients in the sauce would hold up well in the freezer. Thank you.
Hi Paula, 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!
The sauce was okay. I don’t think it was great. It tasted a little bit sour. I used Zinfandel red wine. I’m not very familiar with wines, so I guess that variety of wine imparts too much acidity…?
The store I went to didn’t have a beef tenderloin roast, so I tried to substitute beef sirloin steaks tied together. 😅 This was a terrible idea. Don’t do what I did. The meat turned out WAY too tough
to eat.
If you have less acidic wine and very tender beef (maybe even add Adolph’s powder tenderizer?), then this recipe might have been pretty good.
You used a sweet wine, which isn’t a great pair for this dish. Try using a dry red with lots of flavor next time, like a Cabernet Sauvignon or a Shiraz!!! Even if you don’t like them out of the bottle, they will taste amazing with this beef.
Why would you rate this recipe 2 stars when the mistake was on your side for using the wrong meat and wine?
Do not get this review…
This dish was absolutely amazing. It was elegant and delicious.
I put the 2.7 kg beef tenderloin on our Tregger after seasoning with a rub mixture and pan searing. I cooked at 350 degrees to an internal temp of approx 150 degrees (about 50 minutes). Was perfectly done to a rare which finished to medium rare upon resting for approx 20 minutes.
The wine sauce was the perfect compliment to the beef. Added an elegant finish to the dish.
Everyone raved about both the beef and sauce.
One guest even commented No one would ever be vegetarian after eating this delicious cut of meat” 🙂
Thank you for sharing your recipe and tips. I only wish there were leftovers.
I have tried many recipes for cooking Beef Tenderloin for company on the Holidays, and this recipe is the best one by far. The tenderloin was delicious and very easy to make. I recommend it to all my family and friends. I will be using this recipe only.
You have to try it.
My daughter and I made this for our Christmas dinner. We followed the recipe exactly and it turned out perfectly!! It was a big hit among all of our guests. Thanks, Jenn, for another delicious recipe!! 💕
I made this recipe for Christmas 2018 and it was perfect. Will definitely make it again for a special occasion or holiday. So delicious!
Sorry Jenn, I wrote Jean in my last review. Guess I’m making that eye doctor appointment sooner than later.
Roast Beef Tenderloin with Red Wine Sauce – Absolutely the best recipe! Very easy to follow and had excellent raves about the dish. This was my first time ever cooking a tenderloin and I truly did not want to ruin such an expensive piece of meat. So happy I used this recipe and have since used it twice for large family gatherings. I did not make any changes; and I have enjoyed other recipes from Jean! This website is my go to whether I am entertaining or just want to try something new. Thank you Jean for your great recipes!
Made this for New Years awesome super easy,had left over wine sauce and froze it . Great with pork tenderloin .
Amazing recipe!!! I have tweaked the recipe by not adding the pan drippings into the sauce. The sauce was amazing without it and it was less oily without it. Thermometer in the meat while cooking and taking the meat out of the pan to rest is a foolproof method for perfect pink meat. You have made me a better and confident cook.
Amazing and delicious recipe! As noted in some other comments, if your sauce is still thin after 30 minutes, just keep simmering and whisking to let it reduce. We didn’t have to add more flour but just kept the simmering going for maybe an extra 20 minutes. Keep that in mind for timing. Our guests were really impressed with the flavors and the smells! Thank you
Would a cornstarch slurry work well to thicken or is the flour:butter paste better or are they interchangeable?
I prefer the flour/butter because of the flavor the butter contributes. I find that cornstarch slurries can mute the flavor of a sauce/broth.
Perfect! Cannot wait to make again.
We cooked our own home raised 100% grass-fed beef tenderloin. It was on the larger side, so it took much longer to cook, but so worth the wait!
I need to make the sauce gluten-free, what are your recommendations?
Hi Kelli, gluten-free flour or cornstarch would work in place of the all-purpose flour. Enjoy!
Thank you for this sauce recipe. It really was easy and came out perfectly, it enhanced the meat without distracting from it. I was a little hesitant to make this because of all the reviewers who said it didn’t thicken for them, but I followed the directions exactly and it thickened beautifully. May not need an entire 1/4 cup beef broth at end, just used enough to deglaze the pan. I wanted a thicker gravy so it would stay on the plated tenderloin without spilling all over the plate and this was PERFECT! Thank you.
I have always stressed making beef tenderloin in the past. Followed this recipe exactly as written and it was the best beef tenderloin I have ever made. The wine sauce was also excellent. The entire family raved about the meat and the sauce. Will definitely make again for a special dinner.
Hi Cathy,
We are hosting dinner party for 8 this Thursday, Jan. 17th and following this recipe for the first time. I usually put the tenderloin on a spit and rotisserie it on my grill, but decided to do it in the oven this time. Your review indicates this was perfection. Our tenderloin is somewhat larger 4.5 lbs than the 2-3 lb. used for the recipe, so I would assume roasting times will be different but will be very careful to remove it at 120* for rare/medium rare. In the past, I have always made a cognac based sauce, but this red wine sauce sounds delicious, so I will try it. Are there any hints you might add to make this tenderloin? Thank you Cathy.
Chuck
Ourstanding sauce! Could drink it! Doubled recipe and it was perfect!
Made this recipe for New Years Eve, amazing – easy, delicious and looked great. I did have to cook longer than suggested, it was very rare at 15miutes.
Made this for New Years and it was easy and delicious! We sautéed mushrooms and added them to the sauce as well. Would highly recommend this recipe!!
I just followed this recipe for NYE. I have to say I am really confused about your roasting time in here. My timing was really off because the roast took significantly longer and was still undercooked – i ended up pulling out, resting it, slicing it and then searing individual cuts.
15 minutes in the oven didnt make sense. I did love the sauce – flavors were wonderful and everyone loved it in the end.
Hi Jenn – I wanted to thank you for making my christmas holiday dinner so successful and special.
I made this beef tenderloin and red wine sauce as well as several of your other recipes including kale and brussel sprouts salad, au gratin potatoes, roasted brussel sprouts with bacon and pecans, stuffed turkey breast with sausage stuffing and gravy. All were amazing and made me look like a rock star chef! Can’t wait to continue to make more of your recipes….
At Christmas, I made the red wine sauce to go with a slow roasted version of beef tenderloin (baked at 220 degrees until internal temp was 125 degrees, then seared it). The red wine sauce was amazing and I have a couple of cups of the sauce left over that I would hate to waste. So I was wondering if you might suggest some other ways to use it?
Hi Barbara, You could sear some steaks or lamb chops and serve it with those. I think it’d even be good with roast chicken.
I have tried other beef tenderloin recipes but this was by far the most DELICIOUS one I have ever had. The wine sauce really makes it. And it was so easy to make! Will definitely make it again!
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!
❤️
How far ahead can searing be done?
Hi Claire, I think about an hour would be fine; just keep in mind it will take a bit longer to cook.
This was spectacular and soooooo easy!
I made this on Christmas Day and it was amazing. So easy and very posh. We had it with creamy garlic mashed potatoes, sleazed broccoli and of course horseradish . Thank you Jenn. Today is turkey
What an excellent recipe! My husband does not like the smell or taste of wine. Nevertheless, I talked him into trying to cook this dish together. Not only did he enjoy the beef tenderloin but he said the sauce was a perfect with this meal. I can highly recommend this dish and I could have eaten the entire beef tenderloin by myself.
Remember, DO NOT touch the pan after it comes out of the oven. My husband grabbed the handle and burned his hand pretty good (this was right before he read the warning in the recipe).
I prepared a 9 lbs. tenderloin Christmas Day using this recipe and it was AMAZING!! I was a little worried about roasting on such a high temp., but it was Perfect. I will definitely make this again.
Tony R. – Sugar Grove, IL.
Excellent! Made for our Christmas dinner yesterday and everyone loved it! Another family “Jenn favorite”! Thank you! On to Cioppino for another day of Christmas celebrating with the fam!
Jenn,
Thank you for this simple, elegant, and delicious recipe. It’s been a while since my bride and I have had the pleasure of preparing the entire Christmas dinner for family. I just finished cooking and serving this tenderloin, pairing it with syracuse salted potatoes, oven roasted brussel sprouts, sauteed mushrooms, and an old family baked basmati rice recipe (with toasted almonds and white raisins). I took a 6lb whole tenderloin and cut it roughly in half. I put the remote thermometer in the smaller cut and cooked it to 130d (after resting.) The larger cut topped out at 123d…PERFECT for the range of preferences at the dinner table.
I followed the recipe to the letter.
This dinner (the tenderloin in particular) was better than the finest steak restaurants in which I’ve had the pleasure of dining.
Thank you for making my return to the kitchen a raving success! Looking forward to trying more of your recipes.
Merry Christmas!
chris b.
This recipe is PERFECTION. Made it for Christmas dinner and everyone agreed it was the most delicious beef they’ve ever eaten. Thank you so much for the careful instructions. This was the first beef tenderloin roast I’ve ever made and it was perfect and delicious and so impressive.
Made this for Christmas dinner and served it with your potatoes au gratin. IT WAS EXCELLENT. My husband couldn’t stop raving about the potatoes. I added a little bit of gruyere cheese along with the parmesan. Thanks for the recipe. It was a great Christmas dinner.
Hi I’m making this right now and the sauce is still to runny. What do I do? Thank you!!
Hi Julie, You can add more of the flour/butter paste and simmer until thickened.