Roast Beef Tenderloin With Wine Sauce

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There are show-stopper roasts and then there is this one.

We beloved this entree for and then many reasons. First and foremost is gustation and texture with melt-in-your-mouth tender and incredible flavor. What else makes this roast so awesome is that information technology'southward really foolproof. The prep is simple and the cooking method is straightforward. And the red wine sauce can be made in advance. Perfect for the big holiday feast!

An oval white platter filled with slices of beef tenderloin with sprigs of rosemary along the edge and a glass or red wine sitting in the rear.

How To Make Beef Tenderloin with Red Wine Sauce

As mentioned, the preparation for this stellar entree is simple and not time-consuming at all.

We get started on the cherry vino sauce a twenty-four hours or ii before serving the roast.

And the smell in your house when bringing it all together is incredible.

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What is a Beefiness Tenderloin?

Of all the cuts of beef bachelor, the beef tenderloin is (in our opinion) the most tender and flavorful.

It is an entire roast of filet mignon. Yeah, you heard that right.

Adept TIP: You lot can typically find a whole beefiness tenderloin at your local butcher. A whole loin is normally near 4 to 5 lbs and will easily feed 8 to 10 people. Ask your butcher to fold in the ends and necktie upwards. If you are feeding four people, then you'll only need a 2 lb cut.

A simple rub of chopped rosemary, minced garlic, table salt, and pepper is all that's needed to produce a deeply flavorful roast.

A person rubbing chopped herbs, garlic, salt, and pepper into a large uncooked beef tenderloin.

If y'all have a big cast-fe skillet, this is the time to pull information technology out.

You'll want to sear the roast in the skillet for about 7 minutes until nicely browned all over.

If y'all don't take an oven-proof skillet or Dutch oven, no problem. Sear the roast starting time in a big skillet, and then transfer to a roasting pan to cook the tenderloin.

A large beef tenderloin roast that has been seared in a large black cast-iron skillet.

How to Serve a Beef Tenderloin

Beefiness tenderloin is typically cooked to medium-rare, which is an internal temperature of 130° – 135°F.

You'll want the roast to sit after cooking for at least 15 to xx minutes before slicing. The meat will proceed to melt equally it rests, which is why you lot'll want to remove the roast at 125°F.

The end slices will cook a little more than than the centre slices. Serve these to folks who prefer beef that is more than well-done.

EXPERT TIP: If you want your roast cooked to medium or medium-well, see the NOTES.

A large meat fork piercing a beef tenderloin roast with a knife cutting away slices from it.

As mentioned, this beef tenderloin with crimson vino sauce is truly a gorgeous roast to serve, especially during the holidays.

Hither are a few of our favorite sides dishes to serve with information technology:

French Gratin Potatoes (Dauphinoise)
Best Mashed Potatoes
Brussels Sprouts Gratin
Maple Glazed Carrots
Creamed Spinach
Steakhouse Mushrooms
Ultimate Macaroni and Cheese

But, at that place is no doubtfulness who is the star of this production.

Tips for Beef Tenderloin with Red Vino Sauce

Do Ahead – Get the sauce started in accelerate of preparing the roast. In fact, you can make information technology up to three days in accelerate. You'll just need to reheat it and then add together in the juices from the pan and then strain it.
Room Temperature – The roast cooks all-time when information technology's room temperature. After adding the oil, rosemary, garlic, salt, and pepper, allow information technology to sit on a cutting board for 1 hr. This will allow the flavors to penetrate the roast and help in the cooking process.
Permit the Juices Settle – Resist cutting into the roast too soon after you take it out of the oven. The juices need to settle into the roast. The roast is so flavorful, it's fifty-fifty perfectly acceptable to serve it at room temperature.

An oval white platter filled with thick slices of beef tenderloin surrounded by fresh rosemary and sitting next to a gravy boat filled with red wine sauce.

This is definitely one of those "special occasion" roasts. Beef tenderloin is not an inexpensive cutting of meat, but the end consequence (and the ease of preparation) makes information technology worth it.

And folks, simply wait until you drizzle on the red wine sauce. Astonishing.

Your loved ones will be so impressed and and then grateful for this one-of-a-kind roast.

Red wine sauce being poured from a glass gravy boat onto two slices of beef tenderloin on a plate next to mashed potatoes and green beans.

Ready to make a roast that your family and friends volition be talking virtually for years to come? Go for it!

And when you do, be sure to accept a photo of information technology, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An oval white platter filled with slices of beef tenderloin with sprigs of rosemary along the edge and a glass or red wine sitting in the rear.

Ovenproof skillet or Dutch oven (meet NOTES)

For the Sauce

▢ half dozen tbsp unsalted butter divided
▢ ii shallots chopped
▢ 1⅓ cups blood-red vino
▢ two½ cups beef goop divided
▢ iii sprigs thyme fresh
▢ ½ tsp Kosher salt
▢ ¼ tsp black pepper

For the Roast

▢ one iv lb beef tenderloin ends folded over and tied with twine
▢ four tbsp olive oil or canola, divided
▢ 4 tbsp rosemary fresh, chopped
▢ four cloves garlic finely minced
▢ table salt and pepper
▢ finishing salt such equally Maldon or fibroid body of water salt, optional

Start the Sauce

In a medium bucket, melt 4 tbsp of the butter over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 4 minutes.
Add together the vino, 2 cups of broth, thyme, salt, and pepper, and bring to a boil. Lower the heat to medium and simmer for xx minutes, or until reduced by half. Turn off heat. This tin be done up to 3 days in advance. See NOTES.

Prepare the Roast and Finish the Sauce

Meanwhile, rub ii tbsp of the oil all over the roast. Apply your fingers to rub in the rosemary and garlic all over the roast. Liberally common salt and pepper the entire roast. Allow the roast to sit at room temperature for one hour.
Preheat oven to 425°F.
Heat 2 tbsp oil and 2 tbsp butter in a big oven-proof skillet or Dutch oven over medium-high rut. Add the roast and sear until browned all over, well-nigh vii minutes. It's okay if you take to bend the roast to fit in the skillet.
Place the skillet in the oven and melt until an internal temperature of 125°F is reached (for medium-rare). If you don't have an oven-proof skillet, transfer the roast to a baking pan. An instant-read thermometer ensures the right internal temperature. See NOTES regarding cooking temperatures.
Remove the roast from the skillet/pan, and allow to rest while you lot end the sauce.
Identify the skillet (or pan) on the stove over medium heat. Add the remaining ¼ cup of beef broth and apply a spatula to scrape upwardly the bits stuck to the pan. Bring to a simmer and sprinkle with another ¼ tsp of common salt. Pour the goop into the pan with reserved sauce. Stir to combine. Strain into a gravy gunkhole if serving immediately. If not serving immediately, store the sauce and then gently reheat over low heat on the stove in a pan.
Cut the twine from the meat then slice the roast into ½-inch medallions. Place on a serving platter and serve warm, or at room temperature, with sauce on the side. Sprinkle the slices with finishing salt, if desired.

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A whole beef tenderloin feeds 8 to 12 people. A two to iii lb tenderloin will feed four to 6 people. Be certain to have the ends tied upwardly with twine.

Doneness Temperatures:

130 - 135°F: Medium-Rare
140 - 145°F: Medium
150 - 155°F: Medium Well (non recommended)

The sauce can be reduced up to 3 days in accelerate. The roast tin can be marinated with the oil, rosemary, and garlic up to 12 hours in advance. Let to come to room temperature (sitting at room temp for an 60 minutes) and then liberally add salt and pepper.

Leftovers volition go on in the fridge for up to 5 days and can be frozen for upwards to 2 months.

For the all-time French dip of all time, gently reheat a slice of the roast (don't overcook). Place a slice of Provolone cheese over the top and place on a bun. Gently reheat the sauce for dipping. Astonishing.

Payne Poseveropme