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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Fabulous recipe! We absolutely loved it and will make it again and again.
This was excellent. Everyone loved it. I would make this again for sure.
This recipe looks lovely. I’d like to try it for NYE. Can I use beef stock instead of beef broth for this recipe?
Sure, Kylie – that’s fine. Enjoy!
PERFECTION! Crazy good 😜 Second year to make this exquisite recipe. Cooking good food in our family means LOVE. And we cook good food! And this is OUTSTANDING.
Jenn, thank you for our Christmas recipe, and welcome to our family. We love you.
❤️
OMG! This recipe is amazing. The end result is pure PERFECTION. I followed the recipe exactly as written. It was one of the best dinners I have ever prepared. Rave reviews from all who had it. This will be my “go to” meal when I want to prepare a dinner for a special occasion.
Another fantastic recipe from Jenn! Decided to make this beef tenderloin and sauce for Christmas lunch. Probably not the best time to prep and cook a recipe unknown to me, but Jenn’s recipe’s are always spot on, so I had complete confidence. I followed her exact directions and the meal turned out beautifully! Everyone raved about the tenderloin and we were pouring the sauce on everything and anything–it was that good. I had to adjust amounts as we had a large crowd, but it was simple to do and this meal makes your family think you are an amazing cook. 🙂 Highly recommended!
Made it for Christmas dinner and it was an enormous hit! The red wine sauce thickened beautifully and was a perfect compliment to the beef. We did use butcher’s twine to wrap the tenderloin, though I’m not sure how necessary that was. In any case, this is a winner of a recipe and one that I plan to reuse for future holidays!
Hi, can this be made in advance and reheated? If so, how without drying it out?
Hi Sarah, I don’t recommend making this recipe in advance. Sorry!
Made this for Christmas dinner last night. Followed directions exactly. Came out great! Adding this to heavy rotation for holiday meals. Thanks, Jenn!
Made this for Christmas dinner – it was DELICIOUS! So, so good. Thank you.
Very delicious thank you for sharing had a 6lb beef tenderloin so doubled the recipe excellent.
Best holiday meal! This is my second year using this recipe. The family’s mouth waters days in advance, maybe all year. Thank you so much.
Wow, this is amazing! We don’t like gravy with such a great cut of meat, but this wine sauce is wonderful!
Made this last night for Christmas Eve…OMG, it was amazing!!! The red wine sauce was the star, so so delicious!! The sauce thickened up really nicely for me, thanks for giving such great directions!! Also made the balsamic and honey Brussel sprouts, so tasty!! Thank you!!
So I just made the tenderloin roast tonight for Christmas Eve. My roast was 4.79 pounds. I was afraid to take it out of the oven at 125 so I waited til 127. It took about 50 min. I let it rest for 25 min. It was perfectly cooked, medium rare. The sauce (Red wine gravy) was delicious. Great recipe!
Made this last night and it was great!! I (lucky me!) have about 4lbs, uncut, of leftover tenderloin – what’s the best way to reheat this? I don’t have any of the red wine sauce but that wasn’t too hard to make anyways.
Hi Jackie, I’d reheat in a 350 oven until warm – just be careful not to cook it further. You could also whip up a horseradish sauce and serve on rolls. 🙂
Can I put 2 roasts (5-6 lbs each) side by side in a roasting pan? There would be about 2 inches separating them. And do you have a suggestion how to sear them on top of the stove? My biggest pan is too small! Can I do it in the roasting pan?
That’s fine, Stephanie — and, yes, you can sear them in the roasting pan.
Hi Jennifer! I just finished making this sauce for our Beef Tenderloin Roast tomorrow. I added sautéed mushrooms at the end. This sauce is out of this world and I am so excited about serving it to company! Thank you for a marvelous recipe…one that I will definitely make again. Merry Christmas!
Having trouble finding shallots. Suggestions for a substitute? I have cippolina onions and garlic.
Hi Doug, Cippolina onions or yellow onions would both work. Hope that helps!
Question: For different reasons I cannot use wine in the recipe – what would be some good substitutes or should I simply omit? Thank you!
Hi Angie, This is not a great sauce recipe to use if you can’t cook with wine. I’d suggest offering a horseradish sauce instead.
Hi! If I wanted to add mushrooms to this recipe, at what point would I do it? Going to try this today!
Hi Michael, I’d sauté the mushrooms separately and add them to the wine sauce when it’s done. I’d love to know how it it turns out!
I followed your recipe and it was a major hit! Everyone loved it! Thank you for your quick response earlier today!! You saved me!
🙂
Hi Jenn,
If I sear the meat and then use a countertop roaster oven like one from Oster, will that still work, or would you still suggest using a regular oven instead? I know I’ll probably have to reduce the cooking time, but I have a leave-in thermometer to help me know when it’s done. Thanks! looking forward to enjoying this meal on Christmas Day.
That should work fine, Christian. Happy holidays! 🙂
I’m anxious to try this recipe for Christmas day. The beef tenderloin roast that I will fix is 4 pounds, how much time do you think it will take in the oven? Assuming a medium rare finish.
Hi Susan, I’m guessing 20 minutes but I’d use a thermometer to be sure.
I am making the gravy sauce right now to keep in the fridge. My guests won’t love all of the shallots…remove after reducing or purée them with immersion blender? Thanks
Hi Heather, I’d strain them out after reducing.
Am I supposed to use up all the buerre manié? Or just use as much as needed?
Hi Emily, You should use all of it. Enjoy!
I’m doing a 7 lb tenderloin. I’m thinking of tying the smaller ends under and If I cut it in half would that reduce the cooking time, or should I leave it whole? I have a large enough pan to sear it in.
For that size, you can get away with keeping it whole. Timing-wise, it’s hard to say for sure so I recommend using a digital thermometer with a probe (but I’m guessing about 30 min for med-rare). And you can tie the ends under unless you have some guests who might prefer their meat more well done (as the tapered pieces will be cooked more). Hope you enjoy!
Hi!
A little late but still wanted you to know that I made this red wine sauce for last year’s Christmas dinner with standing rib roast. It was a HUGE success and I had two finicky “gourmet” cooks at the table and they wanted the recipe!
I’m about to start making it again for this year’s Christmas dinner. Undoubtedly it will become a tradition in our home. It is simply beautiful in taste and texture and your instructions are very easy to follow!.. Thank you😊
Hi, I do not have fresh thyme. How can I substitute the 6 sprigs if fresh thyme with ground thyme?
Hi Mil, If you’re using dried thyme, I’d recommend about 1/2 tsp. Hope you enjoy!
Help! I added all the butter at the beginning. And then All the flour when I added the wine etc before reducing. Should I start over?
My print out cut off
Hi Sara, Did it thicken nicely?
I have a boneless ribeye roast.
Will this recipe work? If so, any changes I would need to make?
Hi Laura, Yes it will work; no changes necessary. Just keep in mind that the cooking time will be a bit different so use a thermometer to be sure it’s cooked to your liking.
Fantastic recipe. Made for Hanukkah dinner and everyone loved it. Highly recommend the thermometer that has the reader outside the Oven. Absolutely perfect at 125 degrees and the wine sauce was amazing as well.
Hi Jenn – This looks delicious and I’m planning on making it on Xmas. I’m planning on a 5-lb roast: would you suggest doubling the sauce recipe? Something short of that?
Thanks!
Hi David, I’d probably multiply the sauce ingredients by 1.5. (Keep in mind the wine may take a bit longer to reduce.)
Some chefs season the tenderloin right before searing, as you do, while some recommend seasoning it before it sets at room temperature for an hour to let the seasoning get into the meat. What do you think?
Hi Marcia, Seasoning ahead (or dry brining) does enhance the flavor but it doesn’t make a big difference here (and it complicates the recipe a bit) so I don’t bother. If you want to season a large roast like this one ahead, you’d need to do it at least 8-12 hours before cooking for it to make a difference. You can read more about dry brining here. Hope that helps!
I’ve made this beef tenderloin dish several times and it comes out perfectly every time! The only thing I add is sauteed mushroom halves to the sauce. A beautiful and flavorful dish to wow your family and friends.
Hi Jen,
I’ve made this sauce to go with filets before and it was delicious. I’m planning on making this with a tenderloin roast for Christmas this year. We love the garlic and herb roasted baby potatoes in your cookbook and I wanted to make them to go with it. Do you think I could make the potatoes before cooking the meat and just cover them with foil. Then put them back in the warm oven once the meat is out? Thank you for all the great recipes for both everyday and entertaining! Happy Holidays!
Hi Amy, I do think you could do the potatoes ahead and reheat. They won’t be quite as crispy as they are fresh out of the oven, but they will still be delicious.
Hi Jenn,
I am cooking two 4 pound tenderloins for Christmas. Both of the tenderloins are thin on the end. Should I fold over the ends and tie them? I would like for the tenderloins to be medium rare, and I am concerned that the ends will be overcooked. I have never cooked beef tenderloin, and I am a little nervous about it!
Thank you,
Kim
Hi Kim, The thin ends will definitely be more cooked than the center so, if you want the whole roast to be about the same temperature, I’d tie them under. Hope that helps!
Jenn,
The beef tenderloins were delicious. Everyone loved the red wine sauce! I served it with your potatoes au gratin recipe. The potatoes were scrumptious and easy to prepare.
Thanks again,
Kim
Thanks for this! I’m going to sous vide 2 tenderloins at different temps so we can appease everyone but, more importantly, to free up oven space. I’m then going to torch them with a Searzall to get some browning, and serve a trio of sauces at the table. Looks like this one is going to make the cut.
QUESTIONS: My assumption is that won’t really yield any juices/fat to add to the broth. Is there anything else you would recommend adding to the broth, preferably that can be done a few days in advance (and thus reheated by someone other than me with no fuss as the meal is approaching)?
Hi Brad, if you can find demi-glace (likely at a specialty store) you could use a little of that. Hope you enjoy!
Hi Jenn. I made the sauce last night for my dinner party tonight and although I used less flour than called for , the sauce is really thick. ( maybe I reduced it too much?) I know it will thin a bit when I add the roasting juices, but any other suggestions to make it a little less thin before I serve ? Thanks! I really enjoy your recipes and blog and have made many of your recipes with much success!
Hi Liz, It sounds like maybe you reduced it a little too much. First, reheat it and see if it still needs to be thinned. If it does, you can add water or broth, just a tiny bit at a time until you get the desired consistency. Hope that helps and that everyone enjoys!
Hi Jenn
I have 2 rather large tenderloins I need to cook. They are bigger than the largest skillet I have. Therefore I was thinking of taking a large roasting pan and putting that over two burners to try and sear both at the same time and then using that roasting pan to transfer both to the oven. Do you have another suggestion? Also, would you recommend convection or traditional baking?
Thanks
George
Hi George, I think that’s a great solution. And I would definitely recommend traditional baking. Convection heat is good for baking, but it can dry out a roast. Hope everyone enjoys!
Hi Jenn,
What size roasting pan would you recommend?
Hi Carol, If you have one, you can use an oven-proof skillet. If not, I’d use a roasting pan just large enough to fit the tenderloin. Hope you enjoy!
Hello Jen, I see the Beaujolais Nouveau in your pictures although you mentioned “heavier” wines, did you get good results with that wine? Would a slurry of water/cornstarch work as a thickener here or does beuree manie give preferred results? Thank you.
Hi Denise, Yes, the Beaujolais Nouveau does work here and I’d stick with the beuree manie for this. I find that a cornstarch slurry can dilute the flavor of a sauce. Hope that helps!
Can I use this same recipe to cook a prime strip roast? How would it need to be adapted, if so?
Thanks..Jane
Sure, Jane, that should work. Just be sure to use a cooking thermometer as the cooking time will differ. Hope you enjoy. 🙂
Can you sub lamb for the beef?
Hi Kari, I haven’t tried it myself, but theoretically, it should work. Just make sure to use a meat thermometer. Please LMK how it turns out if you try it!
Hello I have a question can I cast iron skillet as my oven proof skillet??
Sure, Austin – a cast iron skillet is ideal.
List of ingredients and amounts for red wine sauce
Hi Mike, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
When you say to pour off the fat from the roasting pan- what exactly do you mean? The stuff in the bottom of the skillet that was in the oven? The juices on the cutting board the meat is resting on?
Hi Jenn, you’ll just be pouring off the liquidy fat from the pan (but you don’t want to include the little browned bits on the bottom of the pan as they will be added to the sauce). Hope that clarifies!
I made this recipe last year for my family Christmas and it was a HUGE hit – and that’s saying something because (other than me) my family does not really care for meat. I followed the instructions exactly and everything came out really amazing, especially the sauce. SO Good I have multiple requests and so will be making it again this year.
All the recipes I’ve read say it is important to tie ends up for even cooking. If there are some who like the meat medium should I not tie the ends up. If butcher trims and ties should I ask him to not tie ends?
Yes, I’d keep the ends untied and would ask the butcher not to tie them. Hope you enjoy!
Will this work using low sodium beef broth?
Sure, Lauri — you can just add more salt to taste if necessary. Enjoy!
This looks amazing and I can’t wait to make for Christmas – one critical question. The sauce calls for 3 c Beef Broth, and the recipe says to add beef broth to the Shallot mixture and to the drippings in the pan – should I divide the 3c into 1.5 and 1.5?
Actually, if you look at the ingredients for the beef, that includes 1/4 cup of broth. (So you’ll use 3 cups for the sauce and 1/4 cup for the pan drippings.) Hope that clarifies and that you enjoy! 🙂
I eat gluten free. Could I use corn starch instead of flour?
Yep! Hope you enjoy. 🙂
Hi Jen. In earlier post you recommended no making a day ahead. Would it work to roast meat remove from oven let rest then slice and add slices to some of gravy and place in slow cooker just to keep warm for a couple of hours?
We are at Xmas church services and would be nice to come home and have already prepared. Thank you so much
I wouldn’t recommend it, Bonnie. The meat will continue to cook in the slow cooker and be overcooked by the time you’re ready to eat it. Sorry!
Hi Jenn,
I need to triple this recipe for Christmas Eve with my family. Will that impact the oven cooking time for the meat? Or anything else?
Thanks!
Hi Julia, You could use one large tenderloin, but keep in mind that the tapered end of the tenderloin will cook faster. This works well if you have some guests who might prefer their meat more well done. Otherwise, you could use 2 smaller roasts (that way you can feel confident that it’s getting cooked evenly throughout). (And remember to increase the sauce as well :). Either way, the cooking time may be a touch longer, but I’d use a meat thermometer so there’s no guesswork involved. Hope everyone enjoys!
Jenn – just ordered your cookbook. In regards to the beef tenderloin with red wine sauce. Cook a just make the red wine sauce and add a tablespoon of veal demi glace and use the sauce over grilled steaks??? What do you recommend?
Thanks for ordering the cookbook – I hope it becomes an often-used tool in your kitchen! And, yes, I think the sauce/demi-glace would work on grilled steaks. Enjoy 🙂
This recipe looks amazing, but I was wondering what you would recommend as a substitute for the flour. I need to make it gluten free. Would you suggest rice flour, corn starch or GF baking flour, or something else. Thanks in advance. Love your recipes.
Glad you like the recipes! And any of those options would work for a gluten-free alternative to the flour. Enjoy! 🙂
Hi this recipe is a definite for us this Christmas! Do I need to cover the beef with foil while cooking please?? Thank you in advance!
No, but you should cover it loosely with foil while it’s resting after coming out of the oven. Hope you enjoy!
Definitely going to cook this New Years Day. What are some sides you recommend?
Hi BJ, this would pair nicely with my Potatoes Au Gratin and Roasted Carrots. And for future reference, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hope that helps!
This recipe sounds terrific. I want to use for a dinner party but don’t want to be preparing the meat while my guests are here. Is the pre-oven browning necessary or could I put the tenderloin the oven with high heat for 10 mins then reduce to lower heat to finish the cooking? I am cooking 2-3 lbs tenderloins.
Hi June, I wouldn’t skip the searing step because that adds much of the flavor. You could sear the beef up to an hour ahead and then put it in the oven when your guests are there. (It may take a tiny bit longer in the oven after sitting out.) Hope that helps!