Beef Tenderloin Roast with Red Wine Sauce
- By Amy Dong
- Published Dec. 27, 2023
This Beef Tenderloin Roast with Red Wine Sauce is unbelievably easy and impressive at the same time. It’s intensely tender, juicy, and flavorful. The secret to its success lies in the low and slow roasting method that guarantees a perfectly cooked, melt-in-your-mouth tender roast. The sauce is stunningly delicious.
In This Article
- Video: Watch Us Make This Recipe
- Why This Recipe Stands Out
- Key Recipe Ingredients
- Substitutions And Variations
- Step-By-Step Recipe Instructions
- How To Prep Ahead
- What To Serve With Beef Tenderloin Roast
- Commonly Asked Questions
- Did you make this?
- Beef Tenderloin Roast with Garlic Wine Sauce Recipe
- More To Cook And Eat
Video: Watch Us Make This Recipe
Why This Recipe Stands Out
A beef tenderloin roast is a classic centerpiece for any special occasion. But what if we told you this beef tenderloin roast with red wine sauce is even more spectacular? Here’s why:
- Easy: This recipe uses simple, high-quality ingredients that let the beef shine.
- Flavor: The beef tenderloin roast is incredibly tender and juicy, and the red wine sauce is rich and garlicky.
- Friends and Family: This roast will definitely impress your family and friends. Whether it’s a Roast Pork Tenderloin, Roast Turkey with Gravy, or this 5-Ingredient Honey Baked Ham, nobody’s mad when a gorgeously browned-yet-tender roast makes an appearance.
- Tender and Juicy: The low and slow roasting method ensures a perfectly cooked, melt-in-your-mouth roast.
- Perfectly Cooked: The recipe provides precise temperature guidelines for rare, medium-rare, and medium doneness, guaranteeing perfect results every time.
- Versatile: This roast pairs well with a variety of sides, from Garlic Herb Roasted Baby Potatoes to Rice Pilaf with Mushrooms, making it perfect for any occasion.
Key Recipe Ingredients
- Beef Stock – Four cups of this stock infuse the sauce with a robust, meaty flavor that beautifully compliments the beef tenderloin roast.
- Red Wine – A cup of a good quality Syrah or Cabernet not only adds a depth of flavor to the sauce, but also tenderizes the roast, making it even more juicy and delicious.
- Fresh Thyme and Rosemary – These herbs, added whole to the sauce, impart a fragrant, earthy flavor that pairs perfectly with the beef.
- Beef Tenderloin Roast – This is the star of our dish. A three-pound center cut roast, when cooked properly, is incredibly tender and flavorful.
Substitutions And Variations
We all love a good roast, and this beef tenderloin roast with red wine sauce is no exception. But what if you want to mix things up a bit? Here are some substitutions and variations you can try:
- Meat: While beef tenderloin is the star of this recipe, you could definitely substitute it with a pork tenderloin or a lamb roast. Alternatively, you can simply try our Tender Pork Ragu if you’re in the mood for a classic pork dish. If you do end up switching out the meat, keep in mind that the cooking times may vary based on the cut you use.
- Herbs: Thyme and rosemary are our go-to herbs for this recipe. However, feel free to experiment with other herbs like sage, oregano, or even a bay leaf.
- Cooking Doneness: We’ve given temperature guidelines for cooking the roast to medium-rare, medium, and rare. But remember, it is all about personal preference. So, feel free to cook your roast to the temperature you and your guests prefer.
Step-By-Step Recipe Instructions
- Melt butter in a saucepan, then sauté shallots and garlic until translucent. Add remaining wine sauce ingredients, reduce heat to medium-low, and simmer until it’s reduced to half. Discard herbs and vegetables; season to taste.
- Pat the room-temperature roast dry using a paper towel and season it generously with salt and pepper. Heat oil in an oven-proof pan and brown the roast on three sides. Flip onto the 4th side, insert an instant-read thermometer, and place it in the oven at 175F.
- Cook the roast for up to 2 hours until the meat thermometer reads 120-125F for medium rare. Transfer the roast to a carving board, cover loosely with foil, and let it rest for 15 minutes.
- While the meat is resting, add juices accumulated in the roast pan to prepared Garlic Wine Sauce. Stir the mixture over low heat. Slice the tenderloin and serve with warm sauce.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
This beef tenderloin roast is already a showstopper, but we have some additional tips to make it even more effortless. Take a look at our best prep-ahead tips for this recipe:
- Make the Sauce: The wine sauce for this beef tenderloin can be made a day ahead of time. Simply follow the recipe instructions, then cover and chill the sauce until you’re ready to serve. Reheat it gently while the roast is resting.
- Season the Roast: You can season the tenderloin a day in advance and store it in the fridge overnight. Take it out to sit at room temperature 1 hour before cooking. This allows it to come to room temperature, which will help it cook more evenly.
What To Serve With Beef Tenderloin Roast
Potatoes
- Garlic Herb Roasted Baby Potatoes are a fantastic side dish to serve with beef tenderloin roast. They’re easy to make, tender, and the garlic herb flavor compliments the roast perfectly.
- If you’re looking for a mashed potato option, try Slow Cooker Garlic Mashed Potatoes. They require no oven or stovetop time, so you can focus on your roast. The slow cooker does all the work, and the result is creamy, flavorful potatoes that pair wonderfully with beef tenderloin.
Rice and Grains
- Easy Rice Pilaf with Mushrooms is a great grain dish to serve with beef tenderloin. The mushrooms add a savory flavor that works well with the roast, and the pilaf is simple to prepare.
Salads
- Kale, Brussels, and Cranberry Salad is a hearty, crispy salad that can be made ahead of time. It is festive for any celebration and pairs well with the rich flavors of beef tenderloin.
Bread
- A crusty baguette or a soft dinner roll can be a great addition to your beef tenderloin meal. They’re perfect for sopping up any leftover juices from the roast.
Commonly Asked Questions
For the wine sauce, it is best to use a good quality syrah or cabernet. Remember, a good wine will make a huge difference in the sauce, so don’t skimp on a quality wine, especially when you’re using a nice cut of beef.
Yes, you can make the sauce a day ahead of time. After cooking, cover it with an airtight container and allow it to chill. Reheat it when you’re ready to serve.
Immediately transfer the roast onto a carving board, tent loosely with foil, and let it rest for 15 minutes. Do not remove the thermometer probe nor slice into the roast yet, or the juices will escape too soon.
Beef tenderloin roast can be kept in the refrigerator for up to 3 days. Make sure it is stored in an airtight container. You can also freeze it for up to 3 months.
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Beef Tenderloin Roast with Garlic Wine Sauce
Ingredients
For Wine Sauce:
- ½ cup butter, salted
- 3 shallots, finely chopped
- 6 cloves garlic, minced
- 4 cups beef stock, high quality, full strength
- 1 cup red wine*, good quality syrah or cabernet works well
- 2 TB flour
- 1 tsp sugar
- 4 sprigs fresh thyme
- 3 stalks fresh rosemary
- 1 small carrot, quartered
- 1 stalk celery, quartered
- salt and pepper , to taste
For the Roast:
- 3 lb beef tenderloin roast, center cut
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 TB olive oil
- ¼ cup beef stock, good quality, regular strength
Instructions
- Make the Sauce: (can be done a day ahead of time): In a large heavy saucepan, add butter and heat over medium-high until melted and hot. Add shallots and garlic, stirring until translucent, 2-3 min. Add remaining Wine Sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered, stirring occasionally, until overall liquid is reduced to half of the original amount of liquid.
- Remove herb sprigs, carrots, and celery. Add salt and pepper to taste. Keep sauce warm until ready to use. If making sauce a day early, cover airtight and chill, reheating when ready to serve.
- For the Roast: Take tenderloin roast out to sit at room temp 1 hour before cooking, to let it come to room temp.Preheat oven to 175F with rack on lower middle position.
- Use paper towel to blot away any excess moisture on roast. Generously sprinkle roast on all sides with kosher salt and freshly ground black pepper. Press in the seasonings.
- In a large, oven-proof pan, add the olive oil. Heat over medium high heat until oil is very hot. Brown roast on 3 sides, 30 seconds per side. Flip roast onto the 4th side, insert oven-proof meat thermometer into thickest center of roast, and immediately transfer the entire pan directly into preheated oven.
- Roast until meat thermometer reaches 120-125F in the center of roast, for medium rare. Medium-rare may take up to 2 hours roasting time, but use your thermometer for accurate results. Immediately transfer roast onto a carving board, tent loosely with foil, and let rest for 15 minutes – do not remove thermometer probe nor slice into roast yet, or the juices will escape too soon. As roast rests, internal temp will continue to rise about 5 degrees or more.
- Meanwhile, add 1/4 cup beef stock to the pan and scrape up bits from bottom of pan; pour this with any accumulated juices from the pan to your prepared Garlic Wine Sauce, stirring over low heat until heated through. Slice tenderloin and serve with warm sauce.
Equipment
- 1 Cast Iron Pan, Large 15-inch
- 1 Meat Thermometer, oven-proof
Notes
- If the center of tenderloin is much thicker than the ends, tuck the ends under and secure with kitchen twine, so that the roast is similar in thickness throughout.
- This low and slow roasting method ensures melt-in-your-mouth, tender, perfectly cooked roast.
- Be sure to use a red wine that you’d love to drink; a good wine will make a huge difference in the sauce – you’re using a nice cut of beef, so don’t skimp on a quality wine.
- For medium-rare: remove roast from oven when internal temperature hits 120-125°F.
- For medium: remove at 130-135ºF.
- For rare: remove at 115ºF. Remember, meat temperature will continue to rise after removing it from the oven, so it’s important to take it out at the right temperature and let it rest on cutting board for 15 minutes.
Nutrition (per serving)
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