Beef Tenderloin in Red Wine Sauce

Y'all'll love this tender and juicy Roast Beef Tenderloin served with a succulent bootleg ruby wine sauce. It's best cooked to medium doneness, merely you tin can definitely arrange it to your liking. This dish is a true showstopper!

This impressive Roast Beef Tenderloin with Red Wine Sauce is the perfect main dish for the holidays! Information technology comes out so flavorful, tender, and juicy. Plus the homemade scarlet wine sauce is then delicious and fragile.

Roasting beef tenderloin is very easy. Only table salt and pepper for seasoning and no brining required at all. All you lot have to do is tie information technology with kitchen twine, season information technology, sear it, and then roast in the oven for about xxx minutes for medium.

For this yr's holidays, if turkey isn't your thing, effort this roast beefiness tenderloin. I promise you volition admittedly love it! Plus, it'south manner less work than roasting a whole turkey for sure.

Ingredients You'll Need

Here is an overview of the ingredients and what each ingredient is for. And per usual, you lot can notice all the ingredient quantities in the recipe menu below.

For the roast beefiness tenderloin:

• Beef tenderloin: I used two pounds. Make certain it's a whole beefiness tenderloin.
• Table salt and pepper: For seasoning.
• Olive oil: For the pan, to sear the meat.

For the red wine sauce:

• Beef broth: Homemade or store-bought are fine.
• Dry red wine: I used Pinot Noir. Merlot would work besides.
• Minced shallots and garlic: For flavour.
• Fresh herbs: rosemary and thyme, for flavor.
• Worcestershire sauce: More flavor!
• All-purpose flour: To help thicken the sauce. Deliquesce it with broth before adding.
• Sugar: This will remove some of the acerbity from the vino.
• Common salt and pepper to taste

Permit's Arrive

To requite you an idea of the process, hither is an overview of the steps to make this roast beef tenderloin recipe. Specific instructions and cooking times can be establish in the recipe carte below.

1. Set up the beef tenderloin: Allow it sit down at room temperature for 1 hour first. Season with salt and pepper. And then necktie it with kitchen twine, as this will help with better rut distribution and therefore even cooking.
2. Sear information technology: Searing on all sides volition add tons of flavour.
3. Roast it: Transfer to a baking dish and roast for about 30 minutes for medium. For more cooking times, run across Recipe Notes in the recipe card beneath.
4. Make the ruby-red vino sauce: Simmer until reduced past half (almost 20 minutes), and so thicken with some flour.
5. Let the meat residual and serve! Let it rest for 15 minutes before slicing.

Some things that tin can be prepared the solar day earlier are tying the meat with the kitchen twine and making the ruddy wine sauce, which can be stored in the fridge.

The Red Vino Sauce

Let me tell you lot all about that astonishing crimson wine sauce! It's tangy, however delicate and full of body. I love that it is infused with fresh herbs and how much depth it has.

To brand the carmine wine sauce for the roast beef tenderloin, I used Pinot Noir, a dry red vino. Dry out cherry-red wine is perfect for blood-red wine based sauces, and here are great options:

• Pinot Noir: This dry cerise wine is light, and so it's non overpowering. Information technology'due south perfect for sauces.
• Merlot: It is similar to Pinot Noir but it's more fruity. Great for sauces.
• Cabernet Sauvignon: This one has more body than Pinot Noir and Merlot. Cabernet Sauvignon will make a more robust sauce.

My personal choice is Pinot Noir. Information technology makes a frail red wine sauce that does non overpower the beef.

The ruddy wine sauce can definitely exist made a day in advance. It keeps very well in the refrigerator.

How Long to Cook the Beefiness Tenderloin

Beef tenderloin is best when cooked to medium or even medium rare. I personally prefer medium.

Definitely use a meat thermometer check for doneness. That's how you'll for sure know that it's cooked exactly how you similar it.

Here are some approximate internal meat temperature and times when roasting at most 425 degrees F in the oven. This is for a two pound tenderloin.

• Rare: 125 degrees F, nigh 22 minutes.
• Medium-rare: 135 degrees F, nearly 25 minutes.
• Medium: 145 degrees F, nigh xxx minutes.
• Medium-well: 150 degrees F, about 33 minutes.
• Well-done: 160 degrees F, most 35 minutes.

Remember that subsequently pulling the meat out of the oven, the internal temperature will rise about five degrees F more than.

I similar my roast beef tenderloin medium-rare or medium. It's that perfect spot that leaves the meat tender and juicy, without making it sense of taste raw or overcooked. It's totally upward to you!

Side Dishes for Roast Beef Tenderloin

I can think of and then many delicious side dishes to serve with roast beef tenderloin. I served mine with cauliflower au gratin and mashed sweet potatoes.

Other side dishes that would pair really well:

• Brussels Sprouts Au Gratin
• Autumn Harvest Salad
• Fluffy Mashed Potatoes
• White Cheddar Mac and Cheese
• Shaved Brussels Sprouts Salad
• Herb Roasted Potatoes

Y'all'll absolutely love how flavorful and delightful this roast beefiness tenderloin with red wine sauce is. Information technology is keen for the holidays or for whatever special occasion.

And if you prefer not to exercise a wine sauce, you lot can always make a simple gravy. It will be good either fashion.

Sometimes, in my family, we make both turkey and roast beef tenderloin because we tin't make up our minds. Both are so good!

Thanks for reading. I hope you like this recipe equally much as I do!

Tips for Success

• Tie the meat with kitchen twine. This volition keep a consequent shape, and therefore help the meat cook more evenly.
• Sear the meat to seal in all the amazing flavors. You can and so transfer information technology to a blistering dish or roast in the same pan equally long as it's oven-proof. I prefer to transfer to another baking dish because the pan is so hot already that the bottom of the meat tin can burn down while roasting.
• Retrieve to let it balance! To ensure juicy and tender meat, let it rest for 15-xx minutes before slicing.

Roast Beef Tenderloin with Cerise Wine Sauce

This tender and juicy roast beefiness tenderloin is the perfect main dish to print! Drizzle with a homemade red wine sauce.

Grade Principal Class

Cuisine American, French

Prep Time 35 minutes

Cook Time thirty minutes

Full Time 1 hr 5 minutes

Servings 6 servings

Beefiness Tenderloin

• ▢ 1 (ii pound) beef tenderloin, excess fatty trimmed
• ▢ 1 teaspoon Kosher salt
• ▢ ½ teaspoon fresh ground black pepper
• ▢ Olive oil for pan

Red Vino Sauce

• ▢ 2 tablespoons olive oil
• ▢ 3 cloves garlic, finely minced
• ▢ i small shallot, finely minced
• ▢ 1 sprig fresh rosemary
• ▢ 3 sprigs fresh thyme
• ▢ 2 cups beef broth, plus ¼ cup for dissolving the flour
• ▢ ii cups dry out red wine, such every bit Pinot Noir or Merlot
• ▢ two teaspoons Worcestershire sauce
• ▢ 1 ½ teaspoons granulated sugar, or to taste
• ▢ iii teaspoons all-purpose flour
• ▢ Salt and pepper to taste

• Let the meat stand at room temperature for 1 hour.

Make the sauce

• In a saucepan, over medium heat, heat 2 tablespoons of olive oil and add minced garlic and minced shallots. Cook until softened, stirring, most one to 2 minutes. Add the rosemary and thyme and stir for another 1 infinitesimal until fragrant.

• Add together the red vino, 2 cups of the beef broth, and the Worcestershire sauce, and bring to a boil. Then, reduce to a simmer, and cook uncovered until reduced past half, about twenty minutes. Add 1 ½ teaspoons of carbohydrate or to taste.

• Dissolve three teaspoons of flour with the remaining ¼ cup of beef goop, and add information technology to the sauce. Simmer, stirring, for a few minutes until thickened. Sense of taste information technology and flavour with table salt, pepper, and more sugar if desired. Strain it into a bowl to remove the herbs, garlic, and shallots. Set aside.

Make the Beefiness Tenderloin

• Preheat oven to 425 degrees F.

• Tie the beef tenderloin with kitchen twine. Pat it dry out with some newspaper towel. Season evenly with i teaspoon Kosher table salt and virtually ½ teaspoon basis blackness pepper.

• Heat about ane tablespoon of olive oil over a big skillet over medium-high heat. Sear the beefiness tenderloin about two-3 minutes per side, on all iv sides, until browned. Transfer to a baking dish. Notation: I prefer to transfer it to another blistering dish because the pan is so hot already that the bottom of the meat can burn while roasting.

• Roast in the oven for about 30 minutes or until a meat thermometer inserted in the middle registers 140-145 degrees F for medium doneness. The internal temperature will continue to rise nigh 5 degrees F more than after you pull it out of the oven. Note: for more cooking times and doneness level, encounter Recipe Notes below.

• Let it residue for 15 minutes before serving. Slice and serve with some red wine sauce. Enjoy!

• Special equipment: kitchen twine, big skillet, 9×thirteen baking dish.
• Doneness levels and internal temperature: Rare: 125 degrees F, most 22 minutes. Medium-rare: 135 degrees F, about 25 minutes. Medium: 145 degrees F, about 30 minutes. Medium-well: 150 degrees F, about 33 minutes. Well-washed: 160 degrees F, about 35 minutes.
• Permit the meat sit on your counter for about 1 hour before cooking. This is a large piece of meat and doing so helps with even cooking.
• Prep alee: Tie the meat with kitchen twine the mean solar day earlier. The ruby wine sauce tin exist made 1 day alee and stored in the fridge.

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Source: https://cookingformysoul.com/roast-beef-tenderloin-with-red-wine-sauce/

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