Description
A succulent beef tenderloin perfectly complemented by a rich red wine sauce, ideal for family gatherings and special occasions.
Ingredients
Scale
- 1 (2 pound) beef tenderloin, excess fat trimmed
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- Olive oil for pan
- 2 tablespoons olive oil (for sauce)
- 3 cloves garlic, finely minced
- 1 small shallot, finely minced
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 2 cups beef broth, plus 1/4 cup for dissolving the flour
- 2 cups dry red wine (such as Pinot Noir or Merlot)
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons granulated sugar (or to taste)
- 3 teaspoons all-purpose flour
- Salt and pepper to taste
Instructions
- In a saucepan over medium heat, heat 2 tablespoons of olive oil. Add minced garlic and shallots, cooking until softened, about 1-2 minutes. Add rosemary and thyme; let them release their aroma for about another minute.
- Pour in the red wine, beef broth, and Worcestershire sauce. Bring this mixture to a boil, then lower the heat and simmer uncovered until it reduces by half, about 20 minutes. Taste and adjust sugar to your desired sweetness.
- Dissolve the flour in 1/4 cup of beef broth and add to the simmering sauce. Continue cooking until it thickens to your desired consistency. Strain any solids for a smooth sauce.
- Let the beef tenderloin sit at room temperature for 1 hour. Preheat the oven to 425°F (220°C).
- Tie the beef with kitchen twine, pat dry, and generously season with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the beef for 2-3 minutes per side until browned. Transfer to a baking dish.
- Roast in the preheated oven for about 30 minutes or until the internal temperature reaches 140-145°F for medium doneness. Let it rest for 15 minutes.
- Slice the tenderloin against the grain, garnish with fresh herbs, and drizzle with the red wine sauce. Serve and enjoy!
Notes
For best quality, use grass-fed organic beef and a good quality dry red wine. Let the beef rest after cooking for optimal juiciness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: beef tenderloin, red wine sauce, holiday dinner, family gathering, gourmet recipe, easy roast beef
