This Beef Tenderloin Roast with Red Wine Sauce is a luxurious centerpiece for your next holiday feast or special dinner.
Perfectly cooked tenderloin pairs beautifully with a rich shallot and red wine reduction that’s silky and bold.
Why You’ll Love This Recipe
Restaurant-quality beef roast made right at home.
Rich red wine sauce adds gourmet flair.
Perfect for holidays, date nights, or dinner parties.
Can be made partially ahead for convenience.
What You’ll Need (Ingredient Highlights)
Beef tenderloin – A 4 lb roast, trimmed and tied for even cooking.
Red wine – Use a dry variety like Cabernet or Merlot.
Shallots and garlic – Build deep flavor for the sauce and roast.
Thyme – Fresh sprigs add aroma and earthiness.
Butter and olive oil – For searing and finishing the sauce.
Beef broth – Adds body and depth to the reduction.
Pro Tips for Success
Tie the roast to ensure even cooking.
Let the meat rest at room temperature before roasting.
Use an instant-read thermometer to avoid overcooking.
Prepare the sauce up to 3 days in advance to save time.
How to Make Beef Tenderloin Roast with Red Wine Sauce
Step 1: Start the Sauce
Melt 4 tablespoons butter in a medium saucepan over medium heat.
Add chopped shallots and cook for 4 minutes until softened.
Stir in 1⅓ cups red wine, 2¼ cups beef broth, thyme sprigs, salt, and pepper.
Bring to a boil, then reduce to a simmer for 20 minutes or until reduced by half.
Turn off the heat and set aside (can refrigerate up to 3 days).
Step 2: Season and Rest the Beef
Rub 2 tablespoons oil all over the beef tenderloin.
Coat evenly with chopped rosemary and minced garlic. S
eason liberally with salt and pepper. Let sit at room temperature for 1 hour.
Step 3: Sear the Roast
Preheat oven to 425°F.
In an oven-safe skillet or Dutch oven, heat remaining oil and butter over medium-high.
Sear the beef for about 7 minutes, turning to brown all sides.
Step 4: Roast to Temperature
Transfer the skillet to the oven and roast until the internal temperature reaches 125°F (medium-rare), about 20–25 minutes depending on thickness.
Remove and let rest while finishing the sauce.
Step 5: Finish the Sauce
Place the skillet back on the stove over medium heat.
Pour in remaining ¼ cup beef broth and scrape up any browned bits.
Add to the reserved sauce and stir.
Strain into a gravy boat if serving now or gently reheat later.
Step 6: Slice and Serve
Remove twine and slice beef into ½-inch medallions.
Arrange on a platter and sprinkle with finishing salt if desired.
Serve with warm red wine shallot sauce.
Serving Ideas
Serve with creamy mashed potatoes or roasted garlic cauliflower mash.
Add a green veggie like asparagus or green beans almondine.
Pair with a bold red wine for a cohesive dining experience.
Variations & Swaps
Use balsamic vinegar in place of wine for a non-alcoholic sauce.
Swap rosemary for thyme or sage if preferred.
Try this with pork tenderloin (adjust cooking time accordingly).
Storage Tips
Store leftover beef and sauce separately in the fridge for up to 4 days.
Reheat gently in a pan over low heat or in the oven at 300°F.
Freeze sliced roast and sauce in separate airtight containers for up to 2 months.
FAQs
Can I make the sauce ahead of time?
Yes! The sauce can be made up to 3 days in advance and reheated before serving.
What temperature should beef tenderloin be cooked to?
For medium-rare, aim for 125°F before resting.
It will rise slightly while resting.
Can I cook this without a cast iron skillet?
Yes, just sear in any pan and then transfer to a baking dish to finish in the oven.
Can I use chicken broth instead of beef broth?
Yes, though beef broth gives the richest flavor.
Is it okay to skip the wine?
You can substitute with balsamic vinegar or more broth, but the wine adds depth.
How much roast do I need per person?
Estimate ½ pound per person, so a 4-pound roast serves 8.
Final Thoughts
This Beef Tenderloin Roast is my favorite way to impress guests without much fuss.
The rich sauce and buttery roast make every bite feel like a celebration.
It’s a dinner party classic that always wows!
