Roast Beef Tenderloin with Red Wine Sauce
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Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated and foolproof.
This recipe for roasted beef tenderloin is my #1 go-to recipe 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 gorgeous French-style red wine reduction sauce, made by simmering a mixture of butter, shallots, red wine, and beef broth until the flavors deepen and intensify. Once reduced, a beurre manié (or flour and butter paste) is whisked in to thicken the sauce and give it a glossy sheen—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 beef tenderloin is truly the best of both worlds: simple to prepare yet incredibly delicious.
Table of Contents
“Voted best Christmas dinner ever! That is high praise. I served it with your thyme roasted carrots, shallot green beans and mashed potatoes. Thank you!”
Technique: Searing & Roasting Beef Tenderloin
Sear-roasting is an excellent method for cooking beef tenderloin. You begin by searing the tenderloin on the stovetop to create a beautifully crusty, brown exterior—this adds incredible flavor and texture to the lean cut. Next, transfer it to the oven and cook to your preferred doneness, using a leave-in meat thermometer with a remote monitor. These are readily available on Amazon or at kitchen stores and are a worthwhile investment for cooking pricey cuts like tenderloin. Plus, it’s great for other dishes too, like your Thanksgiving turkey.
What You’ll Need To Make Roast Beef Tenderloin With Red Wine Sauce
- Beef tenderloin: The most tender and expensive cut of beef available, beef tenderloin refers to the whole tenderloin before it is sliced into steaks. Once cut, those steaks are referred to as filet mignon (used in recipes like steak au poivre or pan-seared steaks). Beef tenderloin can be labeled and sold in different ways depending on the butcher or retailer. Common labels include “whole tenderloin,” “filet mignon,” “Chateaubriand,” or “tenderloin roast.”
- Butter: Provides richness and flavor. A portion is used for sautéing shallots, while the rest is combined with flour to create a beurre manié, which thickens the sauce.
- Shallots: Adds a sweet and mild onion flavor to the sauce.
- Red wine: Infuses the sauce with rich, fruity flavors and adds depth of color.
- Beef broth: Provides a savory base for the sauce; also used to deglaze the pan after roasting the beef.
- Thyme sprigs: Adds aromatic herbal notes to the sauce.
- All-purpose flour: Mixed with butter to create a beurre manié, a thickening agent for the sauce, giving it a smooth and velvety texture.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Sauce
Melt 5 tablespoons of the butter in a medium saucepan.
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 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 butter in a small bowl. Soften in the microwave (if necessary), then add the flour. Using a spoon, mix together into a paste. This is called a beurre manié, and it’s used to thicken sauces.
Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter mixture, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. The sauce can be made up to this point and refrigerated several days ahead of time.
Step 2: Roast the Beef Tenderloin
Begin by seasoning the beef with kosher salt and pepper. Don’t be shy with the seasoning; it needs a lot.
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 a 400°F oven.
Roast until a thermometer inserted into the center of the meat registers 120ºF-125°F for medium-rare, 15 to 20 minutes, or until done to your liking. (Note that a perfect medium-rare roast will register around 130°F, but the internal temperature of the meat will continue to rise 5-10°F after it is removed from the oven, so it’s best to pull it out a little early to account for the carry-over cooking.) If you prefer your roast cooked to medium, pull it out of the oven at 130°F.
Step 3: Finish the Sauce & Carve the Tenderloin
Transfer the roast 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. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If you slice it 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 (brown bits) from the bottom of the pan.
Add the flavorful broth to the red wine sauce, and bring the sauce to a simmer.
Carve the roast into 1/3-inch-thick slices.
Serve the beef, passing the red wine sauce at the table.
Frequently Asked Questions
Your tenderloin may have some kitchen twine tied around one end of it; butchers often tie tenderloin up 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 it doesn’t, no worries—no need to do any tying.
When selecting a wine for the sauce, any red variety such as Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, or Red Zinfandel will work well. It’s not necessary to overthink it or use anything too pricey; opt for a bottle that’s inexpensive yet still enjoyable to drink. Always avoid supermarket “cooking wines,” which contain salt and additives.
Unfortunately, I don’t recommend searing the beef in advance due to food safety concerns. Sear the beef just before cooking to be safe.
As a general guideline, plan for about 8 ounces (225 grams) of beef tenderloin per person for a generous serving. However, this can vary based on individual appetites and what other dishes you’re serving.
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Video Tutorial
Roast Beef Tenderloin with Red Wine Sauce
Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated and foolproof.
Ingredients
For the Sauce
- 8 tablespoons unsalted butter, divided
- ¾ cup finely chopped shallots, from 2-3 large shallots
- 1¼ cups red wine
- 3 cups beef broth
- 6 fresh thyme sprigs
- ¼ teaspoon kosher salt
- ⅛ teaspoon 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
Instructions
For the 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 butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). 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. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
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-125° for medium rare, about 15 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 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. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
- 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 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, passing the red wine sauce at the table.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 1,001
- Fat: 61 g
- Saturated fat: 26 g
- Carbohydrates: 9 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 49 g
- Sodium: 1093 mg
- Cholesterol: 233 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different 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 calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Excellent and relatively easy. Make this for my wife’s BD, she loved it. I’m not a cook and this was my first time making sauce (2nd making tenderloin). I will make this one again.
I made this for valentines day and our anniversary is coming up next week and I remembered this recipe. This was one of the best things I ever cooked! Definitely making it for our anniversary. We all need a little something special these days. It definitely goes to show that you can have restaurant quality meals at home if you invest in the right ingredients!!
Fabulous sauce, and so easy. Now my family wants it with every steak! They were a bit worried about fillet because my guys don’t think it tastes beefy enough – but the sauce totally won them over! Cook on the tenderloin was great – BUT i only cooked it 5 minutes and it came out beautifully rare. (removed from oven at 117 degrees and it was perfect for us.)
P.S. I was worried that I would be able to taste the flour in the sauce since we weren’t actually doing a roux and cooking it before mixing it in but this totally worked. So easy.
Can you use Madeira wine?
Hi Judy, I don’t recommend Madeira here — sorry!
This is really a fabulous sauce. I have made it several times. Thank you
Is it possible to freeze this sauce ahead of time?
Glad you like it! I think the sauce would freeze well, but I’d probably wait to whisk in the flour/butter paste until you reheat it. Hope that helps!
This recipe is amazing! I’ve made it twice now – once unaltered and once with rosemary instead of thyme. I highly recommend… the sauce is so flavorful! Try it with rosemary if you prefer rosemary. But either way, you will not be sorry! Thanks Jenn!
THAT SAUCE – WOW!!! I’m over the moon impressed that I actually made something that flavorful! The roast came out delicious as well… I did order the exact thermometer you linked in the description but it took far longer than 15 minutes to reach 125°. I was close to an hour before it finally came to temp and the roast ended up being more medium well than medium rare. I’m not blaming you for that though, my oven is notoriously difficult. Next time I’ll just favor a little less cooking time and I’m sure itll be outstanding. I could drink that sauce straight it was THAT GOOD!
Can I used dried herbs if I don’t have fresh?
Hi Jen, I’m assuming you’re referring to the thyme? If so, you could get away with it. I’d recommend about 1/2 tsp. Hope you enjoy!
If I want to make this for Passover what can I substitute the flour with?
Hi Meredith, I think matzo cake meal would work in place of the flour. Please LMK how it turns out if you try it!
So easy to make, it takes no time to complete. Plus I enjoy a glass of red during prep.
Top shelf sauce that is delicious.
Fantastic recipe!
One of the best entrees we have ever made! We shared with our moms for Mother’s Day and both of them loved it so much. Thank you for this recipe and guidance. You are super talented and we appreciate your website!
Can I use Marsala wine for this if I don’t have a red wine on hand?
I wouldn’t recommend it — sorry!
What would you do for pan drippings if you just grilled a few filets outside
Unfortunately, there’s no way to create pan drippings for this if you’re grilling the beef — sorry!
Can I do it without the pan drippings as I am doing Fillets on the grill as well and I plan to make the sauce a day ahead
Sure, Lynn, that will work. Enjoy!
Just making this. just waiting to come out of the oven. Did not change a thing on your recipe. looks and smells awesome. this cut of beef was on sale this week at my super centre (1/3 the price). don’t get that too often.
Thanks for sharing
Pat
One of the best meals I’ve ever made. I am honestly riding a high from how good this meal was. I will definitely be breaking this one out again in the future. Thank you for this!
This was absolutely amazing – I made this tonight and can say it is so delicious – so worth it to buy the tenderloin – I know people don’t like to see changes when people give a five star review but I know myself – I know I like less red wine and more beef broth- I only had salted butter so I didn’t add extra salt – and I waited to taste to see if I wanted to add sugar- I didn’t in the end – but such a great recipe – can’t say it enough !!
Could I grill a flat iron steak, and then top with the red wine sauce afterwards?
Sure!
Made this last night and it was a hit! The family went in for seconds and we barely had any leftover! The wine sauce is phenomenal. Served with sautéed mushrooms and fluffy buttery basmati rice. Will definitely make again 🙂 Thank you!
I’ve made this many times with individual filet mignon and it is delicious perfection. I misread the amount of wine the first time I made it (increased by 1/4 cup) which makes the sauce even tastier. Great website, delicious recipes.
Just made this last night for Easter dinner and it was fabulous! I followed your instructions to the letter, except it took my sauce a little longer to thicken. I also made it Saturday and threw it in the refrigerator. On Sunday, I added broth to the pan and scraped the bits, then added the sauce from the day before. PERFECT! It was a great piece of advice to make ahead and cut down on the meal prep on Sunday. Thanks so much for the inspiration and for building my cooking confidence. (I do not possess a lot of that but I’m working on it!)
Jen S in Chicago
Hi, I am making this for our quarantine Easter. (not a big ham fan) and was wondering can I use a cast iron skillet or is stainless steal pan preferred? Does it make a difference? (new to cooking)
Thank you!!
Hi Jen, Cast iron will work beautifully – either one is fine. 🙂
Thanks so much for the help! I made the red wine sauce this afternoon to have one less thing to do tomorrow and my husband and I love it! We are really looking forward to the finished product!
Loved the recipe, in fact we ordered your cookbook the next day. I just wish this sauce recipe was in the cookbook. We printed it and have it stored in your cookbook. Fabulous!
Hi Jenn! Thank you for this recipe! I have a question…how long to cook the meat to medium and not medium rare? Thanks!
Hi Vivian, I would estimate it’ll take about 20 minutes, but your best bet is to rely on the meat thermometer; it should read 130°F-135°F. Hope you enjoy!
I had a *frozen* Beef tenderloin from Costco (they were 1/2 off after Christmas). After defrosting it a couple of days, I followed Jenn’s recipe to the T. I had to cook it a little longer (maybe because it wasn’t fully defrosted), but the end result was fantastic. I had some left over sauce (only because some of the guests don’t like sauce with their meat), and I used it with some sautéed mushrooms, and my husband said “This is really good, for just being a mushroom dish…” LOL . Jenn, you enabled me to have confidence in serving a special dinner (was cooking for my parents-n-laws) for my Mother-n-laws Birthday, that I wouldn’t have had otherwise…Thanks again for all your tested and DELICIOUS recipes!
I made this for Christmas Eve for my large family and it was AMAZING! Everyone loved the beef and the sauce! I followed the recipe exactly and just tripled the sauce recipe for the large group.
I have 13 people coming over dinner and would love to try this recipe. I don’t actually eat beef, but everyone else does so my question might seem obvious. Should I just double to a 6 lb tenderloin roast or cook 2 – 3lb roasts? Then, do I double the cooking time?
Hi Debbie, Depending on what else you’re serving, you’ll need about 6 lbs. I would buy a larger tenderloin but make sure it will still fit in your skillet for searing, and keep in mind that it may take a bit longer to cook. I suggest using a meat thermometer (preferably one with a remote probe like the one I use in the photos) to guarantee that the meat cooks to the right temperature. That way there’s no guesswork involved. Also, I’d double the sauce. Hope that helps and that everyone enjoys!
Hi Jenn,
I’m a huge fan of your recipes! Your site is always my go to when looking for one.
I have a question about the flour/butter. I was always told that if you don’t cook down the flour/butter like in a rue you will get a flour taste in your sauce?
Kindest Regards,
So glad you like the recipes, Liz! When you whisk the flour-butter mixture into the sauce, you’ll simmer it for a few minutes which is sufficient to remove that raw flour taste. Hope you enjoy!
Debbie, I am wanting to make this for 18, how did this turn out for your larger crowd? How long did it take to cook? Thanks!
I am making a 7.2 lb shoulder roast. Can I use this recipe and if so how long (approximate) will it need to cook. Just to get an idea for time management. Thank you.
Hi Doreen, I don’t think that a shoulder roast would do well with this cooking method. Instead, I’d suggest taking a peek at my beef stew recipe for a better option.
This recipe always impresses guests (and I even enjoy eating after cooking which is rare – no pun intended lol) this is the type of dish you would get in a restaurant. Also if you feel the sauce is a bit strong or you have left overs and want to change it a little – add cream.
Crazy good! Had to sub shallots for onion and garlic and a wee bit of gravy mix as I ran out of beef bullion so this also eliminated the need for flour. It was just fantastic. I also made the roasted carrots…Best reviews I’ve ever had for a meal. I have never “followed”anyone before but I am now. Thank you so much Jenn and will see you very soon 😁
I finally decided to try my first ever Beef Tenderloin recipe. It turned out GREAT!! Your step-by-step directions, with pictures and general cooking times, are such a wonderful help! My husband loved this tenderloin and the red wine sauce also. I have wanted to try making this for years, but the price of the meat always stopped me. I’m so glad I finally gave it a try. Thank you, Jenn!!!!
WOW! THAT SAUCE!!!
Followed the recipe exactly as laid out and made sure to use a meat thermometer to make sure to nail the temperature. The meat and sauce was a HUGE hit for us and the two couples we hosted. Thanks for sharing the recipe for this delicious and elegant dish!
I made this for a special family dinner. Unlike with other events like this, I didn’t have to spend all my time on last minute prep in the kitchen. The food was delicious and my family said it was the best thing I had ever made. Thank you!
The best beef tenderloin I ever had it was a big hit thanks
Can you make ahead of time(same day), slice it and put it in a warming dish with sauce?
I wouldn’t recommend it, sorry!
Amazing, we’re adding this recipe to our favorites for the weekends and impress. Yummy 😋
Love this recipe. Made it and served with wedge salad. Delicious! My wine sauce did not reduce (maybe an 1/8) and then I boiled when it did not reduce after the 30 min, for another 20 and nope. So I cut the sauce in half and put in another pan with the butter/flour mixted…perfection. TY!
Amazing tenderloin! I will be making this again, and again, and again!!
My husband & I loved this tenderloin. Can’t wait to make it for the next family gathering! Next time though he will try it with the horseradish sauce, I loved the wine sauce. Question, we have leftovers-how can we warm the meat up without over cooking it?
Hi Kate, I’d warm it in a 300°F oven til just warm.
Can I sub pork tenderloin???
Hi Beth, I haven’t tried it myself, but I think it should work. Please LMK how it turns out if you try it!
It was so good!!! Everyone who tried it said it was better than any of the restaurants they have been to. The roast came out perfect…medium rare the way I prefer. I used a 2lb roast. The sauce was delicious as well. It wasn’t complicated at all to make and the directions easy to follow. The only bad thing was cost of meat because otherwise I would make more often. My new favorite recipe.
Jenn,
I love this wine sauce! I want to make a French Dip, would you recommend this sauce? I was planning on having my local deli slice some roast beef nice and thin for me, then I was thinking I could warm it up in this wine sauce. What are your thoughts or suggestions…
Thanks Jenn,
Lisa
Hi Lisa, while French dip is usually served with au jus, because you’ll be purchasing roast beef instead of cooking it, you won’t have pan drippings for au jus, so I think this would be a nice alternative!
Fabulous Flavors! I had never made a Red Wine Sauce to go with beef tenderloin. The instructions were very helpful and easy to follow. Instead of over cooking this tender cut of meat I followed your times and used our meat thermometer, it turned out rare to med-rare and absolutely delicious. (and my family was very impressed!) Thank you, Lorraine.
Fabulous, especially with the au gratin potatoes also featured on this site. I used a sirloin roast, which was not quite as tender as a tenderloin would have been but still delicious; otherwise followed these recipes exactly and they were wonderful! Would make this for any dinner party!
Can you make this with a Piedmontese sirloin roast? And I see in your photo you show Beaujolais nouveau.., is that ok to use? Thank you!
Yes and yes! 🙂
I’ve made this recipe a few times and we love it IF we are using fresh (not previously frozen) tenderloin. Since this is an expensive cut of meat, when it goes on sale I buy enough for 3 – 4 meals. When I thaw a roast, I place it in the fridge to defrost for about 48 hours. A lot of red juice is released, and I find that the roast tends to be overdone even using a meat thermometer to 115 F.
Any thoughts on how to treat a frozen tenderloin? I’m tempted to use a low (275 F) oven next time I use a frozen roast.
Hi Dan, You could give the lower oven temp a go, but not sure that it will make much of a difference. Although I know you’re trying to stock up when tenderloin is on sale, I do think you’ll get the best results with fresh.
Can beef be seared on gas grill earlier in the day?
Hi Alene, I wouldn’t recommend searing the tenderloin anymore than an hour before you plan to put it in the oven.
Seriously one of the best dinners I have ever made or eaten. This was a magical Christmas main course for 2019. Thank you!
We made this for Christmas dinner and it turned out AMAZING! I bought a very large tenderloin and tripled the recipe and it still turned out to be one of the best meals I have ever cooked. Everyone ranted about the red wine sauce- and how deliciously moist and tender the meat was. Thank you for a great recipe!!!!!
I will be serving to a reformed alcoholic. Will all the alcohol be evaporated if I follow the instructions for the sauce?
Hi Tom, I was trained that the alcohol will cook off and just leave the additional layer of flavor behind, but if you have any concerns, this would also be nice with a horseradish cream sauce. so you could have both options for people to choose between. Hope that helps!
Recipe for how many people?
Hi Kay, the recipe serves 4 to 6. Enjoy!
We made this for Christmas dinner and it was a tremendous hit! Several folks commented on how delicious the sauce was. Making the sauce ahead of time was a great suggestion. We will make this again and again and again and again. Thanks for a great recipe.
I have been cooking for 50 years and have never made a more perfect tenderloin. It was fabulous. Everyone raved about it.
Your recipes are always perfect, Jenn. Thank you so much!
Barb. December, 2019
❤️
Hi, I was wondering what I could do if the sauce I made was too thick?
Hi Sophia, You can thin it with a bit more beef broth or water.
Gave the recipe to my husband and he made this for Christmas dinner. It was so good! Smelled and tasted great! Big hit with the family. Will make again.
This was fabulous! It was a little scary with such an expensive cut of meat, but it was super easy and fun! Big hit! We will definitely add this recipe to our family favorites. Thanks