beef tenderloin roast

with red wine sauce

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.

Butter | Shallots | Garlic | Beef Stock Red Wine | Flour | Sugar | Thyme Rosemary | Carrots | Celery Salt & Pepper | Olive Oil Beef Tenderloin Roast


Make the Sauce

Melt butter in a heavy saucepan. Add shallots and garlic, stirring until translucent, 2-3 min. Add the remaining wine sauce ingredients.


Reduce heat, keep at a low boil uncovered, stirring occasionally, until reduced by half. Remove herb sprigs, carrots, & celery. Add salt and pepper to taste. Keep sauce warm.

Ensure tenderloin roast is at room temperature, then generously sprinkle with salt and pepper. Heat an oven-proof pan until oil is smoking hot, sear the roast and seal in the juices.

For the Roast

Cook the Roast

Transfer to the oven and roast until meat thermometer reaches 120-125F in the center of roast, for medium rare. Medium-rare may take up to 2 hours. Let rest for 15 minutes.

Slice tenderloin and serve with warm garlic wine sauce.

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