Red Wine Marinade for Beef Tenderloin

This beef tenderloin with a rich cherry-red vino sauce is a truthful show-stopper. Perfect for a special occasion!

Cypher says holiday dinner like a evidence-stopping roast, and I honey this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Not only is it elegant, simply it'southward as well uncomplicated to make. The sauce can be made mostly in advance so in that location'southward very little fussing at the final minute – and beef tenderloin, believe it or not, is i of the easiest things in the world to melt.

If you're thinking, "Beef tenderloin is such an expensive cut. What if I overcook information technology? How volition I know when it's done?" I promise you lot: you don't need to be an experienced melt to make a perfect beef tenderloin. All you need is a meat thermometer. The one I use has a leave-in probe and remote monitor (similar this one), so I know when the roast is washed without ever even opening my oven. In that location'south no poking, cutting, peeking, or guesswork involved.

What you'll need to Make beefiness tenderloin with Scarlet Wine Sauce

The recipe calls for a beefiness tenderloin roast, which is the most tender (and most expensive) cut of beef bachelor. "Beefiness tenderloin" refers to the big cut of beef before it is sliced into steaks. Once cut, those steaks are referred to equally filet mignon. Package labeling can vary depending upon where you shop — for case, you lot will sometimes discover it labeled Chateaubriand or filet mignon roast — so if you're uncertain nearly what you're ownership, only ask the butcher.

You lot  may observe that my tenderloin has some kitchen twine tied around one end of it; that is the mode I purchased information technology. Butchers often tie tenderloin upwards well-nigh the tapered end so that information technology is the aforementioned thickness all the way around. If yours comes that way, leave the string on until subsequently it's cooked.  If it doesn't, no worries – no need to do whatever tying.

When selecting a wine for the sauce, yous can use any crimson – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Ruby Zinfandel, etc. – that you lot accept in the firm. Don't use anything as well pricey; when using wine for cooking, ever select a bottle that's inexpensive but still expert plenty to drink.

How to make Beef Tenderloin with Blood-red Vino Sauce

Step i: Make the Sauce

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

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

Add the wine, beefiness goop, thyme sprigs, salt, pepper and sugar, and bring to a boil.

Cook over medium heat for about thirty minutes, or until the liquid is reduced by almost 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 together the flour. Using a spoon, mix together into a paste. This is called a buerre manié, and information technology'south 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 teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.

The sauce can exist made up to this indicate and refrigerated several days ahead of time.

Step 2: Roast the Beefiness Tenderloin

The best way to cook beef tenderloin is a ii-step process: sear, so roast. The tenderloin gets a nice crusty dark-brown outside, which adds delicious season and texture to an otherwise lean cutting.

Brainstorm by seasoning the beef with kosher salt and pepper.

Heat the oil in an oven-proof skillet over medium-loftier oestrus until almost smoking. Cook, turning with tongs, until well browned on all just 1 side, well-nigh 10 minutes total.

Turn the tenderloin so that the un-seared side is downwardly and transfer the skillet directly to a 400°F oven. Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to xx minutes, or until washed to your liking.

Step 3: Cleave 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 piece information technology too soon, the juices will pour out of it.

Meanwhile, pour off the fatty from the roasting pan. Set the pan on the stovetop and add together the beefiness goop. Bring the broth to a boil, using a wooden spoon to scrape the addicted (brownish bits) from the lesser of the pan.

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

Carve the roast into one/iii-inch-thick slices.

Serve the beefiness, passing the red wine sauce at the table.

More vacation beefiness recipes

• Onion-Braised Beef Brisket
• Beef Stew with Carrots and Potatoes
• Moroccan-Mode Brisket with Dried Fruit and Capers
• Red Wine Braised Short Ribs
• Steak Au Poivre

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Roast Beef Tenderloin with Wine Sauce

This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

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 beefiness goop
• 6 fresh thyme sprigs

• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• one teaspoon sugar
• 2 tablespoons all-purpose flour

For the Beef

• 1 (two - iii lb) middle-cut beef tenderloin roast
• Kosher salt (½ teaspoon per pound of beefiness)
• Freshly basis black pepper (¼ teaspoon per pound of beefiness)
• 2 tablespoons vegetable oil
• ¼ cup beefiness broth

Instructions

For the Sauce

1. Melt 5 tablespoons of the butter in a medium saucepan. Add together the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef goop, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for well-nigh 30 minutes, or until the liquid is reduced past about half.
2. While the liquid is reducing, place the remaining three tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft simply not melted). Add the flour and, using a small spoon, mix into a shine paste.
3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful 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 upward to this point and refrigerated upwards to 3 days ahead of fourth dimension.)

For the Tenderloin

1. Let the beefiness stand at room temperature for ane 60 minutes before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
2. Flavour the beef all over with kosher salt and pepper. Estrus the oil in an oven-proof skillet over medium-loftier heat until almost smoking. Melt, turning with tongs, until well browned on all only one side, nigh x 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 beefiness to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, virtually 15 minutes, or until washed 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 almost v degrees while the meat rests.
3. Transfer the meat to a carving board (preferably with a well for collecting juices) and allow it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Identify a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that information technology'due south hot.
4. Meanwhile, carefully discard the fat from the roasting pan (think that the handle is hot!). Set the pan on the stovetop and add together the ¼ cup of beef broth. Bring the broth to a eddy, using a wooden spoon to scrape the fond, or brown bits, from the lesser of the pan. Add the flavorful goop to the red wine sauce, and and so bring the sauce to a simmer.
5. Cleave the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the ruddy vino sauce at the table.

Pair with

Nutrition Data

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• Per serving (6 servings)
• Calories: 1,001
• Fat: 61 k
• Saturated fat: 26 m
• Carbohydrates: 9 chiliad
• Sugar: 3 g
• Fiber: 1 thousand
• Protein: 49 thousand
• Sodium: 1093 mg
• Cholesterol: 233 mg

This website is written and produced for informational purposes only. I am non 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 information is calculated through an online nutritional estimator, Edamam.com. Although I do my best to provide authentic nutritional information, these figures should be considered estimates merely. Varying factors such equally product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional data in any given recipe. Furthermore, different online calculators provide different results depending on their own diet fact sources and algorithms. To obtain the most authentic nutritional information in a given recipe, you lot should calculate the nutritional data with the actual ingredients used in your recipe, using your preferred nutrition figurer.

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