Roast Beef Tenderloin with Red Wine Sauce Recipe
This impressive Roast Beef Tenderloin with Red Wine Sauce is melt-in-your-mouth delicious and perfect for any special occasion or celebration. Learn how easy it is to make this tender, juicy roast beef tenderloin recipe in the post below.
Servings: 8 people
Calories: 927kcal
Ingredients
Roast Beef Tenderloin
- 5 lb beef tenderloin - trimmed
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- 4 tablespoon butter - softened
- 1 tablespoon olive oil
Instructions
Roast Beef Tenderloin
- If you plan to chill your tenderloin overnight: Remove the tenderloin from the refrigerator and pat dry with paper towels. Season with salt and pepper and tie the roast with kitchen twine spaced approximately 1-inch apart (see notes). Chill in the refrigerator uncovered for at least 12 hours or overnight. Remove at least 1 hour before roasting to get the tenderloin to room temperature.
- If you do not plan to marinate overnight: Remove tenderloin from the refrigerator at least 1 hour before you plan to cook and allow it to rest at room temperature. Tie up the tenderloin and season with salt and pepper.
- Preheat the oven to 430 F / 220 C and place the baking rack in the middle of the oven.
- Meanwhile, place the room temperature tenderloin in a roasting pan and rub the softened butter all over the beef (if your beef is too cold the butter will solidify).
- Heat a large cast-iron skillet over medium-high heat. Once the pan is hot, add a tablespoon of oil and sear the tenderloin on all 4 sides, approximately 3 minutes on each side, or until golden brown.
- Transfer the seared tenderloin back to the roasting pan (reserve the cast-iron skillet, we'll be using that again in a minute) or a baking sheet and place the seared tenderloin in the preheated oven.
- Cook to your desired doneness (rare, medium-rare, or medium). It will take approximately 20 minutes to reach an internal temperature between 120 - 125 °F (medium-rare) as read using a digital meat thermometer.
- Remove the roast and allow it to rest for about 15 minutes before slicing.
- Serve with the red wine sauce (recipe instructions below).
Red Wine Sauce
- Return the cast-iron skillet to medium heat. Add a splash of red wine (just to start) to deglaze the stuck-on brown bits.
- Heat the olive oil and sauté the onion for about 3-5 minutes until soft and lightly browned. Add the garlic and sauté for an additional 1-2 minutes.
- Pour in the remaining red wine and beef broth. Add the fresh thyme. Cook until reduced by half.
- Remove the thyme sprigs and season with salt and pepper, to taste.
Notes
- As written, this recipe is gluten-free.
- If you aren't sure how to tie your own beef tenderloin, ask the butcher at your local grocery store to do it for you. In my experience, they have always been happy to help.
- Chilling in the refrigerator overnight is optional. Doing so helps give an extra crispy sear (and is a great way to get a headstart on prep if you plan to serve this for a dinner party or special celebration).
- Regardless of if you chill your tenderloin in the refrigerator or not, be sure to remove from the refrigerator and bring to room temperature at least 1-2 hours before cooking.
- You may use salted or unsalted butter (I prefer salted)
- Optional - season the butter with a few cloves of minced garlic, horseradish sauce, dijon, or fresh herbs like fresh rosemary or thyme, if desired.
- Serving ideas: mashed potatoes, roasted potatoes, asparagus, Brussels sprouts, green beans, etc.
- Rare – 115°F - 120°F
- Medium rare – 120°F - 125°F
- Medium – 130°F - 135°F
Nutrition
Calories: 927kcal | Carbohydrates: 4g | Protein: 53g | Fat: 73g | Saturated Fat: 30g | Cholesterol: 214mg | Sodium: 1288mg | Potassium: 990mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 7mg
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