Beef Tenderloin with Red Wine Sauce
Dec 13, 2025 01:20 PM
This beef tenderloin recipe is my #1 go-to for holidays and special occasions. It never fails to impress, and my foolproof method ensures perfectly cooked beef every time, with no guesswork! The tenderloin is paired with a red wine reduction sauce—made by simmering wine, broth, and aromatics until the flavors concentrate, then finished with butter for a silky, gorgeous sauce that rivals anything you’d order at a fine restaurant—yes, it’s fancy!
A great bonus is that the sauce can be prepared mostly in advance, so there’s very little fussing at the last minute. This recipe is truly the best of both worlds: simple to prepare yet incredibly delicious.
Ingredients:
For the Sauce
- 8 tablespoons unsalted butter, divided
- ¾ cup finely chopped shallots, from 2 to 3 large shallots
- 1¼ cups red wine
- 3 cups beef broth
- 6 fresh thyme sprigs
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 2 tablespoons all-purpose flour
For the Beef
- 1 (2 to 3 lb) center-cut beef tenderloin roast
- Kosher salt (½ teaspoon per pound of beef)
- Freshly ground black pepper (¼ teaspoon per pound of beef)
- 2 tablespoons vegetable oil
- ¼ cup beef broth
Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
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