You’ll love this tender and juicy Roast Beef Tenderloin served with a delicious homemade red wine sauce. It’s best cooked to medium doneness, but you can definitely adjust it to your liking. This dish is a true showstopper!
This tender and juicy roast beef tenderloin is the perfect main dish to impress! Drizzle with a homemade red wine sauce.
▢ 1 (2 pound) beef tenderloin, excess fat trimmed
▢ 1 teaspoon Kosher salt
▢ ½ teaspoon fresh ground black pepper
▢ Olive oil for pan
Red Wine Sauce
▢ 2 tablespoons olive oil
▢ 3 cloves garlic, finely minced
▢ 1 small shallot, finely minced
▢ 1 sprig fresh rosemary
▢ 3 sprigs fresh thyme
▢ 2 cups beef broth, plus ¼ cup for dissolving the flour
▢ 2 cups dry red wine, such as Pinot Noir or Merlot
▢ 2 teaspoons Worcestershire sauce
▢ 1 ½ teaspoons granulated sugar, or to taste
▢ 3 teaspoons all-purpose flour
▢ Salt and pepper to taste
Let the meat stand at room temperature for 1 hour.
Make the sauce
In a saucepan, over medium heat, heat 2 tablespoons of olive oil and add minced garlic and minced shallots. Cook until softened, stirring, about 1 to 2 minutes. Add the rosemary and thyme and stir for another 1 minute until fragrant.
Add the red wine, 2 cups of the beef broth, and the Worcestershire sauce, and bring to a boil. Then, reduce to a simmer, and cook uncovered until reduced by half, about 20 minutes. Add 1 ½ teaspoons of sugar or to taste.
Dissolve 3 teaspoons of flour with the remaining ¼ cup of beef broth, and add it to the sauce. Simmer, stirring, for a few minutes until thickened. Taste it and season with salt, pepper, and more sugar if desired. Strain it into a bowl to remove the herbs, garlic, and shallots. Set aside.
Make the Beef Tenderloin
Preheat oven to 425 degrees F.
Tie the beef tenderloin with kitchen twine. Pat it dry with some paper towel. Season evenly with 1 teaspoon Kosher salt and about ½ teaspoon ground black pepper.
Heat about 1 tablespoon of olive oil over a large skillet over medium-high heat. Sear the beef tenderloin about 2-3 minutes per side, on all 4 sides, until browned. Transfer to a baking dish. Note: I prefer to transfer it to another baking dish because the pan is so hot already that the bottom of the meat can burn while roasting.
Roast in the oven for about 30 minutes or until a meat thermometer inserted in the middle registers 140-145 degrees F for medium doneness. The internal temperature will continue to rise about 5 degrees F more after you pull it out of the oven. Note: for more cooking times and doneness level, see Recipe Notes below.
Let it rest for 15 minutes before serving. Slice and serve with some red wine sauce. Enjoy!
Special equipment: kitchen twine, large skillet, 9×13 baking dish.
Doneness levels and internal temperature: Rare: 125 degrees F, about 22 minutes. Medium-rare: 135 degrees F, about 25 minutes. Medium: 145 degrees F, about 30 minutes. Medium-well: 150 degrees F, about 33 minutes. Well-done: 160 degrees F, about 35 minutes.
Let the meat sit on your counter for about 1 hour before cooking. This is a large piece of meat and doing so helps with even cooking.
Prep ahead: Tie the meat with kitchen twine the day before. The red wine sauce can be made 1 day ahead and stored in the fridge.