How to Make Beef Tenderloin with Red Sauce

Looking for a show-stopping holiday meal? Our Beef Tenderloin with Red Sauce is sure to impress! Known for its tenderness and rich flavor, this classic dish is perfectly paired with a savory red wine sauce made from shallots, fresh thyme, and beef broth. Elegant yet approachable, this recipe feels special while being easy to prepare at home.

Why You’ll Love This Recipe

• It's Elegant: This recipe is timeless and easy to make.

• Holiday Ready: The sauce is versatile and impressive, perfect for holidays or dinner parties

• Impressive: Uses classic French techniques that make home cooks feel confident and accomplished

Ingredients

For The Beef

1-2 to 3 lb. center-cut beef tenderloin roast

Kosher salt 

Freshly ground black pepper

2 tablespoons vegetable oil

¼ cup beef broth

For the Red Wine 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

Instructions

For the Red Wine Sauce

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, 7 to 8

minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and

bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is

reduced by about half.

While the liquid is reducing, place the remaining 3 tablespoons of soft butter in a

small bowl and add the flour and, using a small spoon, mix into a smooth paste.

Once the wine mixture is reduced, reduce the heat to low and remove the thyme

sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering

liquid, and simmer for a few minutes, until the sauce is thickened. Set aside.

For The Tenderloin

Let the beef stand at room temperature for 1 hour before roasting. Set an oven

rack in the middle position and preheat the oven to 400°F.

Season the beef all over with kosher salt and pepper. Heat the oil in an oven-

proof skillet over medium-high heat until almost smoking. Cook, turning with

tongs, until well browned on all but one side, about 10 minutes total. Turn the

tenderloin so that the un-seared side is down and transfer the skillet directly to

the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly

oiled roasting pan.) Roast until a thermometer inserted into the center of the

meat registers 120°F to 125° for medium rare, about 15 minutes, or until done to

your liking (115°F to 120°F for rare, 130°F to 135°F for medium). Keep in mind

that these temperatures account for the fact that the temperature will continue to

rise about 5 degrees while the meat rests.

Transfer the meat to a carving board (preferably with a well for collecting juices)

and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes.

Meanwhile, carefully discard the fat from the roasting pan. Set the pan on the

stovetop and add the ¼ cup of beef broth. Bring the broth to a boil and, using a

wooden spoon, 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.

Carve the tenderloin into ½-inch thick slices. Serve the beef with the red wine

sauce at the table.

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