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.

Key Ingredients

Beef Stock | Red Wine Freshly Thyme and Rosemary Beef Tenderloin Roast

- 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.

Step 1

- 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.

Step 2

- 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.

Step 3

-  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.

Step 4

Follow For More Recipes

Hungry For More?