Roast Beef Tenderloin with Wine Sauce Recipe

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Diane Mitchell Modified: March 25, 2022
Roast Beef Tenderloin with Wine Sauce Recipe

How To Make Roast Beef Tenderloin with Wine Sauce

Sink your teeth into this succulent roast beef tenderloin, that’s basted and roasted in a sweet thyme red wine sauce, for an indulgent dinner meal!

Preparation: 20 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 40 minutes

Serves:

Ingredients

For Sauce:

  • 8tbspunsalted butter,divided
  • ¾cupshallots,finely chopped
  • cupred wine
  • 3cupsbeef broth
  • 6fresh thyme sprigs
  • ¼tspkosher salt
  • tspground black pepper
  • 1tspsugar
  • 2tbspall-purpose flour

For Beef:

  • 2lbbeef tenderloin roast,center-cut
  • 2tspkosher salt
  • 2tspfreshly ground black pepper
  • 2tbspvegetable oil
  • ¼cupbeef broth

Instructions

  1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, for 7 to 8 minutes, until soft and translucent.

  2. 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.

  3. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary. Add the flour and, using a small spoon, mix into a smooth paste.

  4. 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.

  5. Let the beef stand at room temperature for 1 hour before roasting.

  6. Set an oven rack in the middle position and preheat the oven to 400 degrees F.

  7. 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, for about 10 minutes total, until well browned on all but one side.

  8. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven.

  9. Roast for about 15 minutes, until a thermometer inserted into the center of the meat registers 120 to 125 degrees F for medium rare, or until done to liking (115 to 120 degrees F for rare, 130 to 135 degrees 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

  10. Transfer the meat to a carving board and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes.

  11. Carefully discard the fat from the roasting pan. Set the pan on the stovetop and add the ¼ cup of beef broth.

  12. Bring the broth to a boil, using a wooden spoon to 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.

  13. Carve the tenderloin into ⅓-inch-thick slices.

  14. Serve the beef, passing the red wine sauce at the table, and enjoy!

Nutrition

  • Calories: 484.94kcal
  • Fat: 29.65g
  • Saturated Fat: 13.38g
  • Trans Fat: 1.12g
  • Monounsaturated Fat: 10.89g
  • Polyunsaturated Fat: 2.05g
  • Carbohydrates: 10.15g
  • Fiber: 1.34g
  • Sugar: 3.30g
  • Protein: 36.90g
  • Cholesterol: 134.45mg
  • Sodium: 885.81mg
  • Calcium: 63.93mg
  • Potassium: 850.61mg
  • Iron: 5.27mg
  • Vitamin A: 142.91µg
  • Vitamin C: 6.40mg
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