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 garlicky red wine sauce is stunningly delicious.
Beef Tenderloin Roast with red wine sauce
Some years we head out to all the holiday gatherings and other years we host them all. Some holidays it’s been calmer and other years it’s festive chaos. It changes from year to year, and I adore it all. Whether it’s loud or calm, I love making the most of the celebrations.
One thing always rings true: almost every eater who’s ever sat at our table really likes a great roast. We happily oblige, as we’re fans of deliciously tender roasts that are also 100% doable.
It’s safe to say there’s never leftovers when this Beef Tenderloin with Red Wine Sauce shows up. Not only is this a totally impressive beef tenderloin recipe that will have your people reaching for seconds, but it’s unbelievably easy to make happen. It’s true. Read on.
How to make the best beef tenderloin roast
- Start out with a super fresh roast of beef tenderloin, looking for even thickness all around; this helps it to cook evenly.
- Season beef liberally with kosher salt and freshly ground black pepper Don’t be shy here. Think TV chefs and pat on that seasoning.
- Heat an oven-proof large skillet until oil is smoking hot. This helps the tenderloin roast to brown quickly and evenly on all sides. Your goal here is to sear the sides and seal in the juices before transferring to oven.
- Directly transfer the skillet with roast into the oven, preheated to 400F. The high temp here allows for quick and juicy roasting.
- For medium rare, your must-have instant read thermometer inserted into the center of the roast should show 120F. Please don’t skip the thermometer. For medium doneness, shoot for 130F. Conversely, if you prefer it rare, go for 115F.
- Always, always let your roast rest on a carving board, tented with foil, for 10-15 minutes after removing from oven, before slicing. As in, don’t even slightly pierce it. The meat will continue cooking and will rise in temp at least another 5 degrees. This goes for all roasts, including Thanksgiving turkey.
How to make seriously stunning Red Wine Sauce
- This red wine sauce is everything, no exaggeration. It’s so darn good. We use it not only on this tenderloin roast, but also steaks and rib eye roasts.
- You’ll need: butter, good red wine, beef stock, herbs, carrots, and celery. Super easy for such an elegant tasting sauce.
- Just add all the sauce ingredients together into a pan and bring liquid to a boil.
- Reduce liquid by half, and voilá. Don’t forget the wonderful pan drippings. Stunning garlic wine sauce that makes any beef dish ultra flavorful.
- P.S. This sauce can be made ahead of time.
MENU: What to serve with beef tenderloin roast
Now that you’ve singlehandedly orchestrated amazing beef tenderloin this easily, it’s time to think about the perfect dishes to serve it with:
- Garlic Herb Roasted Baby Potatoes are easy to make, tender, and go perfectly with your favorite roasts.
- Slow Cooker Garlic Mashed Potatoes require no oven or stovetop time, so no need to fight over those. The slow cooker is all you’ll need.
- Easy Rice Pilaf with Mushrooms is seriously my favorite rice dish to serve alongside this beef tenderloin and other roasts.
- Kale, Brussels, and Cranberry Salad is a hearty, crispy salad that can be made ahead of time and is festive for any celebration.
You may want this recipe, too:
This Beef Tenderloin Roast with Garlic Wine Sauce is unbelievably easy and luxurious at the same time. It’s intensely tender, juicy, and flavorful. The garlic wine sauce is stunningly delicious.
For Garlic Wine Sauce:
- 3 TB salted butter
- 3 shallots, finely chopped
- 6 cloves garlic, minced
- 4 cups regular beef stock
- 2 cups good quality red wine (syrah or cab works well)
- 2 TB flour
- 1 tsp sugar
- 4 fresh sprigs of thyme
- 3 fresh stalks of rosemary
- 1 carrot, quartered
- 1 celery stalk, quartered
- For the Roast:
- 3lb center cut beef tenderloin roast
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 TB olive oil
- 1/4 cup regular beef broth
- 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 sauce ingredients. Reduce heat to medium-low; liquid should be remain at a low boil and uncovered, until overall liquid is reduced by half (stir occasionally.)
- Remove herb sprigs and carrots/celery. 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. When ready, preheat oven to 400F 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 skillet, add the olive oil. Heat over medium high heat until oil is very hot. Brown roast on 3 sides, approx 3 min per side. When you get to the last side, instead of browning it, transfer the entire skillet directly into preheated oven (or move roast to a roasting pan, if you don’t have an oven proof skillet.)
- Roast until your instant read thermometer reaches 120F in the center of roast, for medium rare (115F for rare, and 130F for medium.) Medium-rare may take aprox 15 min roasting time, but use your thermometer for accurate results. Immediately transfer roast onto a carving board, tent with foil, and let rest for 15 minutes – do not 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 any accumulated juices from the roast pan/skillet to your prepared Garlic Wine Sauce, stirring it into the sauce. Slice tenderloin, plate, and serve with warm sauce.
- Be sure to use a red wine that you’d love to drink; a good wine will make a huge difference in the sauce
- If you enjoyed this recipe, please come back and give it a rating ♡
Keywords: Beef Tenderloin, Beef Roast