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.

Platter of roast beef tenderloin with red wine sauce over green beans.

This beef tenderloin recipe 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.

“Voted best Christmas dinner ever!”

Theresa

What You’ll Need To Make Roast Beef Tenderloin With Red Wine Sauce

beef tenderloin ingredients
  • 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. Any variety such as Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, or Red Zinfandel will work. It’s not necessary to overthink it or use anything too pricey; opt for a bottle that’s inexpensive yet still enjoyable to drink. Just avoid supermarket “cooking wines,” which 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 aromatic herbal notes 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

Step 1: Make the Sauce

Melt 5 tablespoons of the butter in a medium saucepan and add the shallots.

adding the shallots to the pan

Cook over medium-low heat until soft and translucent, 7 to 8 minutes.

softened shallots in pan

Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.

boiling red wine reduction

Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

red wine sauce after reducing

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.

Small bowl of beurre manié.

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.

whisking the flour and butter paste into the sauce

Step 2: Roast the Beef Tenderloin

Begin by seasoning the beef with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; it needs a lot.

beef tenderloin seasoned 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 with a nice crust on all but one side, about 10 minutes total.

searing the beef tenderloin in a cast iron skillet

Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven. I highly recommend using a leave-in meat thermometer with a remote monitor to keep an eye on the roast. These are a worthwhile investment for cooking pricey cuts like tenderloin (they’re great for other dishes too, like turkey).

beef tenderloin with leave-in thermometer ready to roast in the oven

Roast until the center of the meat registers 120ºF-125°F for medium-rare, 15 to 20 minutes, or until done to your liking.

beautifully roasted beef tenderloin

Step 3: Finish the Sauce & Carve the Tenderloin

Transfer the roast to a carving board and let it rest to allow the juices to redistribute. Meanwhile, pour off the fat from the roasting pan. Set the pan on the stovetop and add the beef broth. Bring to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan.

scraping the brown bits from the roasting pan

Add the flavorful broth to the red wine sauce, and bring the sauce to a simmer.

simmering red wine sauce

Carve the roast into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

carving beef tenderloin roast

Frequently Asked Questions

Why does my beef tenderloin have kitchen twine tied around it? Should I cut it off?

Your tenderloin may have some butcher’s 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.

Can I sear the beef ahead of time to get a head start?

Unfortunately, I don’t recommend searing the beef in advance due to food safety concerns. Sear the beef just before cooking to be safe.

How much tenderloin should I count on per person?

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.

Video Tutorial

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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.

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 1 Hour 20 Minutes
Total Time: 1 Hour 40 Minutes, plus 1 hour to bring the meat to room temperature

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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Carve the tenderloin into ½-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Pair with

Nutrition Information

Powered by Edamam

  • 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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Comments

  • I am making this for Christmas Eve dinner. One of my guest is gluten intolerant. If I use corn starch instead of flour for the sauce will the flavor be impacted?

    • — Jo Wilkerson on December 18, 2023
    • Reply
    • Hi Jo, Cornstarch will work, but I’d incorporate it a bit differently. I’d add all of the butter in the beginning, then instead of the beurre manie, make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water. Add the slurry little by little at the end, whisking to combine and letting the sauce thicken with each addition, until the sauce is thickened to your liking. (You may not need all of it.) You can also use gluten-free flour. Hope everyone enjoys!

      • — Jenn on December 19, 2023
      • Reply
  • What kind of roasting pan do you recommend using? Looks like you used a cast iron one which I do not have. I have a Farberware roasting pan but don’t know if I can use it to sear the meat on my gas stove top before transferring it to the oven. I also have an All Clad roasting pan but it is probably much larger than I need for a filet of about 3 lbs. Suggestions?

    • — Lenore on December 18, 2023
    • Reply
    • Hi Lenore, if you have a stainless steel pan, that would work well, as it could go from the stove to the oven. If you don’t, and you just have a nonstick pan, I would sear all four sides of the tenderloin in the pan and then transfer it to your Farberware roasting pan. Hope that helps that you enjoy!

      • — Jenn on December 19, 2023
      • Reply
    • Hi Jenn,
      What size cast iron skillet did you use for the 3lb tenderloin? Also, could I use my Le Creuset
      Dutch oven to sear and then roast it instead? Looking forward to making this for Christmas and want to get it right. Have always had success with all of your recipes in the past! Thanks for your help.

      • — Lenore on December 20, 2023
      • Reply
      • I use a 12-inch skillet for this, but a Dutch oven would work too. 😊

        • — Jenn on December 21, 2023
        • Reply
  • Thank you for this amazing recipe. Question: If I roast the tenderloin in the oven with other dishes, ie., roasted onions, vegetable casserole, etc., will this impact the cooking process?

    • — JennyB on December 17, 2023
    • Reply
    • Hi Jenny, Yes it may slow down the cooking time a bit, but it’s hard to say exactly how much. I’d use a thermometer so you don’t have to guess.

      • — Jenn on December 17, 2023
      • Reply
  • Hi Jen, I’m planning on making this for Christmas Eve dinner. My question is about the wine sauce…I understand how it complements the beef, but can you put it over anything else? I’m thinking of making your “Make Ahead” mashed potatoes or the Smashed Red Potatoes to go along with, and I know that my hubs will want to spoon it over the potatoes like a gravy. Would that taste OK? I make the Au Gratin Potatoes often and made the Jammy Shallot Green Beans (which are to die for!) on Thanksgiving so I’m looking to try your roasted green beans and one of the potatoes mentioned. I know that EVERYTHING will turn out delicious because all of your recipes do! Thanks!

    • — Shelly on December 17, 2023
    • Reply
    • Hi Shelly, It should go beautifully with everything you’re planning to serve. I probably wouldn’t use it as generously over potatoes and such as I would gravy—it has a more intense flavor because of the wine reduction—but it will definitely complement everything on the plate. Hope that helps and happy holidays!

      • — Jenn on December 17, 2023
      • Reply
  • Hi Jenn, this looks great. I will have 7 adults for Christmas so plan to get a larger beef tenderloin. I assume the sauce should also be doubled? But 16 tablespoons of butter is so much! 😬

    • — Valerie on December 16, 2023
    • Reply
    • I know that sounds like a lot of butter, but the sauce should definitely be doubled – it makes the dish sing. Hope you enjoy!

      • — Jenn on December 18, 2023
      • Reply
  • Hi Jenn.
    Is it possible to sear the tenderloin a day ahead, then refrigerate and roast the next day?

    • — Jan on December 10, 2023
    • Reply
    • Hi Jan, I wouldn’t recommend it from a food safety standpoint — sorry!

      • — Jenn on December 11, 2023
      • Reply
  • Hi Jen,
    Would you recommend open air “dry aging” the salted tenderloin in the refrigerator a few days before searing/roasting to enhance the beef flavor/tenderness?
    I made this recipe last Christmas-the sauce is excellent (made ahead)!
    Thanks – love your recipes!
    -Shannon

    • — Shannon on December 7, 2023
    • Reply
    • Hi Shannon, I don’t think it’s necessary as tenderloin is already very tender, but a short dry aging in the fridge (a few hours or overnight) certainly might enhance the flavor. I’d love to know how it turns out if you try it.

      • — Jenn on December 7, 2023
      • Reply
      • Hi Jenn,
        You are my culinary goddess! This beef tenderloin with red wine gravy recipe was so easy yet it was the best roast and gravy I have ever tasted. Thank you so much for all of your great recipes. You never disappoint !
        Happy holidays to you and your family.

        • — Donna on December 10, 2023
        • Reply
        • ❣️

          • — Jenn on December 11, 2023
          • Reply
  • This recipe is for a smaller filet. I need a larger piece to feed more people. Can I brown the meat in skillet on stove but transfer to large pan in the oven? A skillet will not fit a larger piece of meat?

    • — Elizabeth on December 4, 2023
    • Reply
    • Sure!

      • — Jenn on December 4, 2023
      • Reply
  • I am planning a dinner for my husband and 6 of our good friends. Two can not have gluten. Is it possible to make the sauce with cornstarch instead of flour?

    • — June Haskin on December 1, 2023
    • Reply
    • Hi June, Cornstarch will work, but I would go about incorporating it a bit differently. I would add all of the butter in the beginning, then instead of the beurre manie, I would make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water. Add the slurry little by little at the end, whisking to combine and letting the sauce thicken with each addition, until the sauce is thickened to your liking. You may not need all of it. You could also use gluten-free flour. Hope everyone enjoys!

      • — Jenn on December 4, 2023
      • Reply
  • Thank you *so* much, Jenn, for answering my question as thoroughly as you did. (A woman after my own heart; I’m a retired copy editor who is often accused of being *too* detail oriented!) For sure I’ll let you know how it turns out with the cornstarch slurry. Happy Chanukah/Hanukkah to you and your family! :>)

    • — Anne on December 1, 2023
    • Reply

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