Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Not only is it elegant, but it’s also simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute — and beef tenderloin, believe it or not, is one of the easiest things in the world to cook.
If you’re thinking, “Beef tenderloin is such an expensive cut. What if I overcook it? How will I know when it’s done?” I promise you: you don’t need to be an experienced cook 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 (like this one), so I know when the roast is done without ever even opening my oven. There’s no poking, cutting, peeking, or guesswork involved.
What you’ll need to Make beef tenderloin with Red Wine Sauce
The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. “Beef tenderloin” refers to the large cut of beef before it is sliced into steaks. Once cut, those steaks are referred to as filet mignon. Package labeling can vary depending upon where you shop — for example, you will sometimes find it labeled Chateaubriand or filet mignon roast — so if you’re uncertain about what you’re buying, just ask the butcher.
You may notice that my tenderloin has some kitchen twine tied around one end of it; that is the way I purchased 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, you can use any red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don’t use anything too pricey; when using wine for cooking, always select a bottle that’s inexpensive but still good enough to drink.
How to make Beef Tenderloin with Red Wine Sauce
Step 1: Make the Sauce
Melt the butter in a medium saucepan and 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 buerre 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 teaspoonful 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
The best way to cook beef tenderloin is a two-step process: sear, then roast. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut.
Begin by seasoning the beef 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 a 400°F oven. Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to 20 minutes, or until done to your liking.
Step 3: 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.
More holiday beef recipes
- Onion-Braised Beef Brisket
- Beef Stew with Carrots and Potatoes
- Moroccan-Style Brisket with Dried Fruit and Capers
- Red Wine Braised Short Ribs
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