BEEF TENDERLOIN RECIPES: Beef Tenderloin With Red Wine Recipe

Beef Tenderloin With Red Wine Recipe



Beef Tenderloin With Red Wine Recipe

Elegant, deeply savory, and perfect for a special dinner—tender beef finished with a glossy red-wine reduction. Ready in about 45–60 minutes.

Why this works

  • Searing locks in flavor; roast finishes gently for a perfect center.

  • Red-wine reduction concentrates savory notes and adds a silky, luxurious finish.

  • Minimal ingredients, maximum impact.

⏱ Time & Yield

  • Active time: 20–25 minutes

  • Total time (including roast + rest + sauce): 45–60 minutes

  • Serves: 6–8 (for a 2–3 lb / 900 g–1.3 kg whole tenderloin)

🛒 Ingredients

For the beef

  • 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed

  • 2 tbsp olive oil

  • 1½ tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 1 tsp garlic powder (optional)

  • 1 tsp fresh thyme or rosemary, finely chopped (or 1 tsp dried)

For the red wine sauce

  • 1 cup (240 ml) dry red wine (Cabernet, Merlot, Syrah)

  • 1 cup (240 ml) beef stock (low-sodium preferred)

  • 1 small shallot, finely minced (or 1 small onion)

  • 1 garlic clove, smashed (optional)

  • 1 sprig fresh thyme (or ½ tsp dried) + 1 bay leaf (optional)

  • 1 tbsp balsamic vinegar or 1 tsp Dijon mustard (optional, for brightness)

  • 2 tbsp cold unsalted butter (to finish)

  • 1 tsp cornstarch + 1 tbsp water (optional — for thicker sauce)

  • Salt & pepper to taste

🔪 Method

1) Bring to room temperature & preheat

Remove tenderloin from the fridge 30–45 minutes before cooking. Preheat oven to 425°F (220°C).

2) Season & sear

Pat the tenderloin very dry. Rub with olive oil, salt, pepper, garlic powder, and chopped herbs. Heat an oven-safe skillet (cast iron ideal) over high heat until smoking slightly. Sear the tenderloin 2–3 minutes per side until deep brown on all sides. Transfer skillet to oven.

3) Roast to doneness

Roast until internal temperature reaches your target (use an instant-read thermometer):

  • 125°F (52°C) — Rare

  • 135°F (57°C) — Medium-rare (recommended)
    Check after ~12–18 minutes depending on thickness. Remove from oven 5°F (≈3°C) below target to allow carryover, tent loosely with foil, and rest 10–15 minutes.

4) Make the red wine sauce (while beef rests)

  1. Pour off excess fat from the skillet, leaving browned bits. Place skillet over medium heat (or use a separate saucepan).

  2. Add a splash of oil if needed; sauté shallot until translucent (1–2 minutes). Add smashed garlic and thyme; cook 30 seconds.

  3. Deglaze with the red wine, scraping up browned bits. Bring to a boil and reduce by about half (8–12 minutes).

  4. Add beef stock and balsamic or Dijon (if using); simmer until sauce coats the back of a spoon (another 5–8 minutes).

  5. For a glossy finish, whisk in cold butter, one tablespoon at a time. If you want a thicker sauce, whisk cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the simmering sauce and cook 1–2 minutes.

  6. Taste and season with salt & pepper. Strain sauce through a fine sieve for a smooth presentation (optional).

5) Slice & serve

Slice tenderloin into medallions, arrange on a warmed platter, and spoon red wine sauce over the slices. Garnish with fresh thyme sprigs.

🍷 Pairing & Sides

  • Wine: Cabernet Sauvignon, Merlot, Syrah, or a rich Bordeaux blend.

  • Sides: creamy mashed potatoes, parmesan polenta, roasted root vegetables, sautéed mushrooms, or buttered green beans.

  • Finish: a light drizzle of good olive oil or a few flaky sea-salt flakes on the meat before serving.

💡 Pro Tips

  • Thermometer = perfect results. Don’t guess internal temps.

  • If you prefer a richer sauce, replace half the beef stock with low-salt demi-glace or reduce the wine longer.

  • For uneven tenderloins, roast on a rack so air circulates and checks heat more evenly.

  • Sauce scaling: this recipe makes about 1–1¼ cups. Double wine/stock for a larger crowd.

  • Make-ahead: Sauce keeps 2–3 days refrigerated (reheat gently). The tenderloin is best served same day.

Variations

  • Pan-seared medallions: Slice tenderloin into 1½-inch steaks and cook 1–2 minutes per side for a fast, elegant dinner. Use the same pan sauce.

  • Mushroom-red wine sauce: Sauté sliced cremini or shiitake with shallots before deglazing.

  • Shallot-Balsamic glaze: Add 2 tbsp aged balsamic at the end for a bright, syrupy finish.

Final result

Silky, tender beef crowned with a deeply flavored red-wine reduction—restaurant elegance at home. Would you like this formatted as a printable one-page recipe card or scaled for 2 or 12 guests?

OTHER RECIPES


Beef Tenderloin Recipe Ingredients

* 3 Pound Beef Tenderloin
* 1/2 teaspoon Sea Salt
* 1/2 teaspoon Black Pepper,freshly crushed
* For the cooking mixture:
* 6 Tablespoons Butter
* 1/2 Cup Shallots,chopped fine
* 1-1/2 Cups of Ruby Red Port
* 1 Cup Beef Broth
* 1/2 teaspoon Pepper

Beef Tenderloin Recipe Instructions :

1. Trim all fat from beef(my preference)
2. Tie,if need be,place in shallow pan.
3. Sprinkle with salt and crushed peppercorns.
4. ~I like medium rare~
5. Place in a 400 degree oven and roast for 30 to 35 minutes.
6. Remove and cover with foil and let rest for about 20 minutes for the juices to return to the center.
7. While the tenderloin is resting,place in skillet,2 tablespoons of butter,add the shallots,cook for about 2 minutes,stirring often.
8. Add wine,cook about 5 minutes or until reduced some.
9. Stir in the beef broth,heat until rolling boil.
10. Reduce heat and cook for about 12 minutes,stirring often,until this is reduced to 1 Cup,of richness.
11. Beat in remaining 4 tablespoons of pure butter,1 tablespoon at a time,beating with a wire whisk.
12. Beat in the 1/2 teaspoons of pepper.
13. Slice and serve with the wine sauce.

VIDEO:


Labels: