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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Amazing. Historically, I have not had good luck with cooking large roasts – and was super nervous that I might overcook such an expensive piece of meat. But I followed the instructions exactly and it came out perfect!!! I ended up using a 5lb beef tenderloin and tied it to make sure it was uniform thickness. Cooked till a thermometer read 125. It was DELISH!!! Huge hit! And that sauce… ohmygosh. Would taste good on a piece of cardboard! Thanks, Jenn, for another incredible recipe!
This looks amazing! Would this work in a Dutch oven? Of course leaving the cover off. The only pan I have for oven safe.
As long as it will fit in there with a little breathing room, it should be fine. Hope you enjoy!
Do you remove the tenderloin before it reaches the desired temperature because it will continue to increase while it rests? If so, should I take it out about 5 degrees sooner?
Hi Terri, I would follow the timing/temperature guidance in the recipe as I’ve accounted for the fact that the temp will continue to rise by about 5 degrees while the meat rests. Hope you enjoy!
Heya. Sorry to bother, but my mother in law gave me an outside round oven roast, could I use it for this?
Look forward to making this either way. Thank you so much!
Unfortunately, I don’t think that would be a great cut for this — sorry!
Hi Jen,
If I only have one oven how do I time my Christmas dinner if I also want to make your potato gratin recipe? My tenderloin will be 3 lbs for 6 people.. is that correct?
thank you!!!!
Yes, 3 pounds for 6 people sounds good. And I would bake both the potatoes and the tenderloin at 350°. Both will take longer (the roast because it is baking at a lower temp and the potatoes because the oven will be more crowded) so I’d keep a close eye on both and I’d use a remote or instant-read thermometer for the tenderloin to take any guesswork out of it. Hope you enjoy!
I want to make this for Christmas, but adding mushrooms to the sauce. How do you suggest I incorporate, and what type of mushrooms?
I’d sauté the mushrooms separately and add them to the wine sauce when it’s done. Enjoy!
Is it ok to use a cast iron skillet or is there a specific type of oven safe skillet I should use?
Cast iron would work nicely. Enjoy!
Dear Jenn Segal:
Happy Hanukkah, and Merry Christmas to all, as well.
In our home, we are fortunate to be able to take advantage of the great price the local supermarkets have for wonderful Beef Tenderloin during special annual holidays. This year is no exception. There is nothing like a succulent, rare, “Roast Beef Tenderloin with Red Wine Sauce” to enhance The Joy of the Season, in spite of the isolation one might feel during this time. Personally, I keep busy by baking and cooking good food.
Yesterday, I prepared a 3 Lb piece of your ROAST BEEF TENDERLOIN with RED WINE SAUCE and served it with a side of your “BIG ITALIAN SALAD” with “HOMEMADE ITALIAN DRESSING”.
No tweaking necessary! The dinner was perfect just as you posted. Thank you, Jenn, for making our day!
Hi Jen,
I would like to make this for Christmas dinner this year but my son is lactose intolerant. I use Earth Balance vegan buttery spread in place of butter for him. Do you think it would work in the sauce recipe?
Thank you for this wonderful site- LOVE your recipes!
So glad you like the recipes! Unfortunately, I think you need real butter for the sauce — sorry!
Hi Colleen – dairy allergic in our house, and I sub Earth’s Balance for butter all the time with excellent results. Looking forward to doing same with this recipe! I anticipate sauce may just be a bit less thick.
Can you make this recipe with a couple of filets instead of a larger tenderloin roast?
Sure – enjoy!
Hi I’m a little confused when u say discard the fat from the pan the tenderloin is in are you referring to the oil and then adding the broth just checking don’t wanna mess up I’m making it for my birthday dinner this Saturday..!
Yes that’s correct 👍
Hi there – Should I select a Prime beef tenderloin or is Choice sufficient? Looking forward to trying this recipe!
Thank you!
Hi Pam, Choice is fine for tenderloin.
Hi Jen! Would a peeled beef tenderloin roast work? Thanks!
Yep 🙂
I would like to make this beef tenderloin for Christmas dinner but a few of my guests are gluten intolerant. Can the red wine sauce be made with gluten-free flour and if so what is the method?
Sure, gluten-free flour would be fine here with no modifications. Hope you enjoy!
I made this last night for Hanukkah dinner, and it was absolutely delicious! It was easy and the meat came out perfectly. We also loved the red wine sauce, but I have a ton leftover (I had doubled the recipe for a 5 lb tenderloin). Jenn, I have a question – will the red wine sauce (fully prepared) keep in the freezer? It was too good to waste! Thanks again for another winning recipe!
Made this tonight. Was nervous about getting the cooking time right but it came out absolutely perfect! The wine sauce Really makes it extra special. Used a 3lb roast for 4 people and have leftovers for tomorrow. Everyone loved it. Followed the recipe exactly. You have to make this! Served this with the roasted carrots with thyme, kale and brussels sprout salad with lemon mustard dressing, and crusty artisan bread. Made the rustic French apple tart for dessert. This was probably the best meal I’ve ever made.
Made this last night. The red wine sauce with the shallots was the best I have ever made. I will make it again. The tenderloin was very good as well, though next time I may try cooking at a lower temp after searing, just to compare.
Everyone loved it! Thank you!
Hi Jenn,
I made this tenderloin a few years ago and it was superb. I have 2 questions:
Is it possible to brown it the day before and oven roast it just before serving?
My guests do not touch alcohol. Would the sauce work minus the wine? If so, what could I do to perk it up?
Thank you so very much and Happy Holidays!
Hi Josseline, Glad you liked this! Regarding searing this ahead, theoretically, you could but there are food safety concerns associated with that so the USDA does not recommend it. And the sauce wouldn’t translate well if you omitted the wine. Instead, you could serve the meat with a horseradish cream sauce like this one.
Thank you so much!
I make this meal every year for Christmas dinner. It is incredibly delicious. I make the sauce a day or so ahead of time, as suggested.
Best wine sauce ever!
Best wine sauce I’ve ever made. RAVE reviews from large party for my husband’s birthday party. THANK YOU!
If I make 2 at the same time do I extend cooking time?
Hi Colette, You may need to increase the cook time a tiny bit (just because the oven will be more crowded) but remember the times are just a guideline – I’d 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. Enjoy!
So delicious. Made this on thanksgiving instead of turkey and I was smothering the sauce on everything. I’ll definitely make again for Christmas!
Going to make this tonight. I have a 5-6 lb beef tenderloin. Should I cut it in half or if I cook it whole do I extend the time ? I noticed your recipe was for 2-3 lbs
Hi Diane, You can leave it whole if you can fit it in a pan to sear; otherwise cut it in half. If you leave it whole, it will take a bit longer to cook.
Love this recipe. The sauce is amazing. Would I be able to use the red wine sauce to make your short rib recipe instead of the BBQ sauce? Should I change anything in the recipe? Thanks!
Hi Kelly, I would make this recipe instead. It’s one of my favorites and I think what you’re going for.
Could I do the searing step a couple of hours ahead, rest the meat at room temp, and then roast it? Bringing this to a family member’s house and would love to have it ready to go into the oven without the mess of the sear at that location.
Hi Jess, I think the window of a few hours is too long. You could get away with searing the beef up to an hour ahead, but I wouldn’t push it any longer than that.
This has become our “go-to” way to cook beef tenderloin or a prime rib roast. The gravy is flavourful and compliments the beef perfectly. I haven’t changed a thing in the recipe and get rave reviews every time.
Hi Jen,
Made this recipe last night and it was superb. I got a recommendation from a chef in Ireland to sear the tenderloin 60 seconds on all sides, leave rest for 5 minutes and repeat the sear again for a minute on all sides and then transfer to oven. The results were beautiful. The sauce was amazing. Really wonderful when you want to impress people.
Wonderful, easy, restaurant quality recipe! It yields a lot of sauce which I used the following day over burgers. Thank you for another great recipe!
Delicious. Always takes me longer to prepare than stated, but likely just because I’m a beginner. Huge hit for dinner party. Thank you!!!
Fantastic recipe! Easy, quick, restaurant quality dish. Makes more sauce than one might need but it wasn’t wasted as I used it on burgers the next day. Thank you for another wonderful recipe.
I am making this for the third time now and it is fantastic! My wife prefers a fillet and I would rather have a steak as I fell the fillet lacks flavor. Well after preparing this recipe I am hooked. Looking forward to make it for our family during the holiday season! 👍
Hi Jen,
Can we use ribeye for this recipe? If it’s possible, do we keep the roasting time the same for a 1.5-2 kg roast? Thanks!
Jenn,
I have to tell you, this was OUTSTANDING! I love the simplicity and the result was truly a restaurant quality meal. Thanks for making me look good for the in-laws.
Made this but had to make 2 substitutions since I didn’t have them. Didn’t have shallots so used yellow onion and didn’t have fresh thyme so measured out equivalent dried thyme. Everyone loved it even though I made the substitutions. Can’t wait to try it with all the proper ingredients. Must try! Will do again and share.
My guests and I really enjoyed this recipe, but I did make several changes. I used a 2.5 lb tenderloin and only seared it for 60-90 seconds on 3 sides, less than 5 minutes total vs 10 minutes per the recipe. It came out a perfect medium rare after 18 minutes at 400.
Also we used less than half of the sauce, and I had to use more of the butter/flour mixture than the recipe called for to thicken it enough.
That being said, it was delicious and felt like a special meal. Everyone loved it! Will make again for sure.
I’m very excited to make this! What would you suggest as sides? Thanks!
Hi Catherine, This would pair nicely with Potatoes Au Gratin and Roasted Carrots. Also, 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 and that you enjoy!
I made the sauce yesterday, and plan to cook the beef today. The sauce seems to have a lot of grease/butter on the top. Should I skim this off before I had the remainder of the sauce from the cooked beef? Also, it didn’t seem to thicken. Thank you for any suggestions.
Hi Barbara, I know I’m weighing in too late to be helpful – I’m sorry! For future reference (if you make the sauce ahead), I wouldn’t skim the fat off the top. That will get reincorporated when you heat the sauce and it adds a lot of flavor.
This was AMAZING!! Last night I hosted a dinner with some friends and wanted to make something impressive so naturally I Googled “best beef tenderloin recipe” and this popped up! Mind you, I’ve never made beef tenderloin but the recipe seemed fail-proof. I followed every step, and it turned out absolutely perfect! The butter-wine sauce was also delicious!! I will definitely be making this again and look forward to finding more recipes on your website! THANK you!!
I have made this twice so far and it was amazing both times. I’ve never had such flavourful, tender beef! The family loves it and I have recommended this recipe often. Beef lovers, you absolutely must try this!
I made this recipe and it was absolute perfection. Followed recipe almost as is with just an alteration with the quantity of sauce. Halfed the sauce recipe as it was only for two. Sauce is absolutely delicious though and more would even have been better! Had the husband saying he eats like a king. 12/10stars. Thank you for the fail proof recipes.
Love this recipe. I normally use a sweet red wine and add mushrooms. If no sweet red, I add a tad more sugar. My husband acts like it is soup.
I have to say that I have cooked MANY of Jenn’s recipes and there has not been one that I didn’t love. With that said, my Stepfather celebrated his 82nd birthday recently and I wanted to make him something special for dinner. I found this recipe and thought that this looked perfect. It was so easy to prepare and came out perfectly cooked! I could have cut that beef with a butter knife. The best part: my Stepdad told me in all of his 82 years of life, he couldn’t remember having a cut of beef that was better than this one. And trust me, the man loves his food. I highly recommend using this recipe if you’re looking to make an impression. Thanks, Jenn!!
Hi Jenn!
Love all your recipes!
I’ve made this beef before and it was amazing.
I’m planning on making this for Saturday night but my oven is broken. Any tips for doing it on the bbq?
Thanks:)
Hi Shannon, I would start it over very high heat to get a nice sear on all sides, then I would turn the heat way down (or move it to the cooler side of the grill) and finish it there. Still use a meat thermometer to be sure it’s cooked properly. Hope that helps!
Made the wine sauce last night to use over homemade meat loaf and it was very good . I think I used too much wine …no wait , that’s not possible !
Did add a tablespoon of “Better than Bullion” paste and it turned out rich in flavour and not too salty . Good call on using unsalted butter and low sodium beef stock .
Amazing!!! I made it exactly as written, and it was so good. This one’s a keeper, thank you!
This was amazing! The directions are easy to follow and even under a time pressure, the tenderloin turned out perfectly. The red wine sauce is spectacular. I will use the sauce for other meat dishes I prepare in the future.
I saw the review about it not being the best with frozen tenderloin. I thawed mine in the fridge for roughly 36 hours. Let it sit at room temp for an hour and made it according to the recipe. Came out delicious. All 3 of my picky kids ate it right up. It was incredible. We look forward to making it again!
I followed the directions exactly and it turned out perfectly! My family is still talking about the red wine reduction!
This is a five star recipe!!! I added mushroom and used dried thyme.
I’d like to start making the red wine sauce now. But I have no red wine. I do have a nice Chardonnay, some White Zinfandel, some Red Balsamic Glaze. Everythingbut red wine. I was thinking I could use the chardonnay and add a touch of the balsamic glaze. Any suggestions
Hi Carol, I wouldn’t recommend using anything other than red wine here — I don’t think it will translate well — sorry!
I made this for family of great cooks. It was delicious and got rave teviews! Thank you! The wine sauce is the best!
Can I use Chicken stock for and use white wine for roasted chicken?
Hi Katherine, I think it should work. I’d love to know how it turns out if you try it.
Wonderful recipe. I tried it and the sauce just brightens the delicate tenderloin. I made the sauce 1 day ahead.
I followed the recipe without change on a 2lb tenderloin, except searing in beef tallow ( left from homemade beef broth) for 10min, into 400F oven for 20min( I used a continuous thermometer aiming at 145F cos we love a medium well).
Thank you for making an expensive experiment a success! Whew!
Delicious!!! I substituted onions vs shallots. I seared in bacon grease. My 2 lb. Tenderloin roasted for 20 minutes. Thank you so much for this fabulous recipe. I will make sauce the day before next time just for convenience.
i need this recipe for 20 people – how do i adjust the ingredients and cooking instructions
Would I be able to use this sauce in a crock pot with a 3-pound chuck roast? If so, would I have to make any changes to the recipe, or add the sauce later? Thank you. I’m excited to try this out!
Hi Samantha, I suspect it would work but I don’t have any experience so I can’t say for sure. Please LMK how it turns out if you try it!