How to Cook Perfect Beef Tenderloin Roast

This beef tenderloin with a rich red wine sauce is a truthful prove-stopper. Perfect for a special occasion!

Cypher says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Non merely is it elegant, only it's also simple to make. The sauce can be fabricated mostly in advance so there's very piffling fussing at the concluding minute – and beef tenderloin, believe it or not, is one of the easiest things in the globe to melt.

If you're thinking, "Beef tenderloin is such an expensive cutting. What if I overcook it? How will I know when it's done?" I promise you: you don't need to exist an experienced cook to make a perfect beefiness tenderloin. All you lot need is a meat thermometer. The ane I use has a leave-in probe and remote monitor (like this one), then I know when the roast is done without ever fifty-fifty opening my oven. There's no poking, cutting, peeking, or guesswork involved.

What you lot'll need to Make beef tenderloin with Carmine Vino Sauce

The recipe calls for a beef tenderloin roast, which is the nearly tender (and near expensive) cut of beefiness available. "Beef tenderloin" refers to the large cut of beef before information technology is sliced into steaks. Once cutting, those steaks are referred to as filet mignon. Bundle labeling can vary depending upon where yous store — for example, y'all will sometimes find it labeled Chateaubriand or filet mignon roast — and then if you're uncertain nigh what you're buying, only enquire the butcher.

You  may notice that my tenderloin has some kitchen twine tied around one end of it; that is the fashion I purchased information technology. Butchers oft tie tenderloin upwards near the tapered end so that it is the same thickness all the way around. If yours comes that way, leave the string on until after it's cooked.  If information technology doesn't, no worries – no need to do any tying.

When selecting a wine for the sauce, you can apply any scarlet – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you lot have in the house. Don't use anything too pricey; when using wine for cooking, ever select a bottle that's cheap but nevertheless good enough to drink.

How to make Beef Tenderloin with Cerise Wine Sauce

Step 1: Brand the Sauce

Melt five tablespoons of the butter in a medium saucepan and add the shallots.

Cook over medium-low heat until soft and translucent, 7 to 8 minutes.

Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.

Cook over medium estrus for about 30 minutes, or until the liquid is reduced by about one-half.

While the liquid is reducing, identify the remaining iii tablespoons of butter in a minor basin. Soften in the microwave (if necessary), and then add the flour. Using a spoon, mix together into a paste. This is chosen a buerre manié, and it'due south used to thicken sauces.

Once the vino mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter mixture, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.

The sauce tin be made up to this betoken and refrigerated several days alee of time.

Step 2: Roast the Beef Tenderloin

The all-time manner to cook beef tenderloin is a ii-step process: sear, and then roast. The tenderloin gets a dainty crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut.

Begin by seasoning the beef with kosher salt and pepper.

Oestrus the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all just one side, most x minutes total.

Turn the tenderloin so that the un-seared side is downwardly and transfer the skillet directly to a 400°F oven. Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to twenty minutes, or until done to your liking.

Pace 3: Carve the Tenderloin

Transfer the roast to a carving lath (preferably with a well for collecting juices) and allow it rest, covered loosely with aluminum foil, for x to xv minutes. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If you slice information technology too soon, the juices will pour out of it.

Meanwhile, pour off the fat from the roasting pan. Set the pan on the stovetop and add the beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond (chocolate-brown $.25) from the bottom of the pan.

Add together the flavorful broth to the crimson wine sauce, and bring the sauce to a simmer.

Carve the roast into 1/3-inch-thick slices.

Serve the beef, passing the cherry wine sauce at the table.

More holiday beefiness recipes

• Onion-Braised Beefiness Brisket
• Beef Stew with Carrots and Potatoes
• Moroccan-Style Brisket with Dried Fruit and Capers
• Red Wine Braised Short Ribs
• Steak Au Poivre

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Roast Beef Tenderloin with Wine Sauce

This beefiness tenderloin with a rich red wine sauce is a true testify-stopper. Perfect for a special occasion!

Ingredients

For the Sauce

• eight tablespoons unsalted butter, divided
• ¾ cup finely chopped shallots, from 2-3 big shallots
• 1¼ cups ruby-red vino
• iii cups beef broth
• half-dozen fresh thyme sprigs

• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon sugar
• ii tablespoons all-purpose flour

For the Beefiness

• 1 (2 - 3 lb) center-cut beefiness tenderloin roast
• Kosher salt (½ teaspoon per pound of beef)
• Freshly footing black pepper (¼ teaspoon per pound of beef)
• ii tablespoons vegetable oil
• ¼ cup beef goop

Instructions

For the Sauce

1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, vii to 8 minutes. Add the wine, beef goop, thyme sprigs, common salt, pepper and sugar, and bring to a boil. Cook over medium rut for about thirty minutes, or until the liquid is reduced past most half.
2. While the liquid is reducing, identify the remaining iii tablespoons of butter in a small-scale basin and soften in the microwave, if necessary (it should exist soft but not melted). Add together the flour and, using a small spoon, mix into a smooth paste.
3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this signal and refrigerated up to 3 days ahead of time.)

For the Tenderloin

1. Allow the beef stand at room temperature for 1 hr earlier roasting. Ready an oven rack in the middle position and preheat the oven to 400°F.
2. Flavor the beef all over with kosher table salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until nigh smoking. Melt, turning with tongs, until well browned on all but one side, nigh ten minutes full. Turn the tenderloin so that the united nations-seared side is down, and transfer the skillet straight to the preheated oven. (If your pan isn't oven-proof, transfer the beefiness to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about xv minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will go along to rise about 5 degrees while the meat rests.
3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it residual, covered loosely with aluminum foil, for x to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef goop. Bring the goop to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
5. Cleave the tenderloin into ⅓-inch-thick slices. Serve the beefiness, passing the cherry-red vino sauce at the table.

Pair with

Diet Information

Powered past

• Per serving (6 servings)
• Calories: ane,001
• Fatty: 61 one thousand
• Saturated fat: 26 thousand
• Carbohydrates: 9 thousand
• Sugar: iii g
• Fiber: 1 g
• Protein: 49 thousand
• Sodium: 1093 mg
• Cholesterol: 233 mg

This website is written and produced for advisory purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or canonical past a nutritionist or the Food and Drug Administration. Nutritional information is offered equally a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional computer, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such every bit product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the constructive nutritional information in any given recipe. Furthermore, dissimilar online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should summate the nutritional information with the actual ingredients used in your recipe, using your preferred diet calculator.

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