Beef Tenderloin with Red Wine Sauce

Why You’ll Love This Recipe

Beef Tenderloin with Red Wine Sauce is an elegant and savory dish perfect for special occasions or an indulgent dinner at home. The tenderloin is buttery and tender, while the rich red wine sauce adds depth and a gourmet touch. Simple yet luxurious, this dish delivers restaurant-quality flavor with minimal effort.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

beef tenderloinsalt and pepperolive oilbuttergarlicshallotsfresh thymebeef stockred wine (such as Cabernet Sauvignon or Merlot)cornstarch (optional, for thickening)

directions

Preheat your oven to 400°F (200°C).

Season the beef tenderloin generously with salt and pepper.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2–3 minutes per side.

Transfer the skillet to the oven and roast the tenderloin until it reaches your desired doneness (about 20–25 minutes for medium-rare).

Remove from oven, cover loosely with foil, and let rest for 10 minutes.

Meanwhile, in a saucepan, melt butter over medium heat. Add minced shallots and garlic and sauté until soft.

Add red wine, beef stock, and fresh thyme. Bring to a simmer and reduce until the sauce thickens, about 15–20 minutes.

For a thicker sauce, dissolve a bit of cornstarch in cold water and stir it in, simmering for a few more minutes.

Strain the sauce if desired and finish with a pat of butter for richness.

Slice the beef tenderloin and spoon the red wine sauce over the top.

Servings and timing

This recipe serves 4–6 people.Preparation time: 15 minutesCooking time: 40–45 minutesResting time: 10 minutesTotal time: 65–70 minutes

Variations

Add mushrooms to the sauce for an earthy, umami twist.

Use rosemary instead of thyme for a bolder herbal flavor.

Deglaze the pan used for searing the tenderloin to incorporate more flavor into the sauce.

Swap beef stock for veal stock for a richer taste.

Top with blue cheese crumbles before serving for extra decadence.

storage/reheating

Store leftover beef and sauce separately in airtight containers in the refrigerator for up to 3 days.To reheat, warm the beef in a 300°F (150°C) oven until just heated through. Gently reheat the sauce in a saucepan over low heat.

FAQs

What cut is best for this recipe?

Beef tenderloin is ideal due to its tenderness and mild flavor.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce a day in advance and reheat gently before serving.

Is red wine necessary?

Yes, it’s essential for flavor, but you can use non-alcoholic wine or beef broth with a splash of balsamic vinegar as a substitute.

What wine pairs best?

Cabernet Sauvignon, Merlot, or Pinot Noir are excellent choices.

How do I know when the tenderloin is done?

Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Can I grill the tenderloin instead?

Yes, grill over medium heat and finish in the oven if needed.

Should I marinate the tenderloin?

It’s not necessary, but you can rub it with herbs and oil for extra flavor.

Why is my sauce too thin?

Simmer longer to reduce or add a cornstarch slurry to thicken.

Can I use a different cut of beef?

Yes, filet mignon or sirloin can work, but adjust cooking times accordingly.

What sides go well with this?

Mashed potatoes, roasted vegetables, or a simple green salad are great accompaniments.

Conclusion

Beef Tenderloin with Red Wine Sauce is a refined yet accessible recipe that turns any meal into a special occasion. Its tender texture and rich, flavorful sauce make it a standout centerpiece that will impress every time. Whether you’re hosting guests or treating yourself, this dish delivers elegance and flavor in every bite.

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