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Beef Tenderloin with Red Wine Sauce Recipe
Marigold Voss

Beef Tenderloin with Red Wine Sauce

An elegant and flavorful beef tenderloin served with a rich red wine sauce made from pan drippings, aromatics, and herbs. This restaurant-quality dish is perfect for special occasions and festive dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 People
Course: beef Recipes, Dinner, Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ lb Beef tenderloin Trimmed
  • 2 tbsp Olive oil For searing
  • 1 tsp Salt To taste
  • 1 tsp Black pepper Freshly ground
  • 2 tbsp Butter Unsalted
  • 1 cup Red wine Dry (Cabernet or Merlot)
  • 1 cup Beef stock Low sodium
  • 2 cloves Garlic Minced
  • 1 tsp Fresh thyme Chopped
  • 1 tsp Fresh rosemary Chopped

Equipment

  • 1 Oven-safe skillet Cast iron preferred
  • 1 Baking tray Optional
  • 1 Tongs For turning meat
  • 1 Meat thermometer For doneness
  • 1 Knife Sharp
  • 1 Cutting board Resting and slicing

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Season beef tenderloin evenly with salt and black pepper.
  3. Heat olive oil in an oven-safe skillet over high heat.
  4. Sear the beef on all sides until well browned.
  5. Transfer skillet to the oven and roast for 15–20 minutes.
  6. Remove beef from skillet and let rest for 10 minutes.
  7. In the same skillet, melt butter over medium heat.
  8. Add minced garlic and sauté briefly until fragrant.
  9. Pour in red wine and simmer until reduced by half.
  10. Add beef stock, thyme, and rosemary and simmer until thickened.
  11. Slice beef tenderloin and serve with red wine sauce.

Video

Notes

  • Use a meat thermometer for perfect doneness (130°F for medium-rare).
  • Let the beef rest before slicing to retain juices.
  • Substitute alcohol-free red wine if preferred.
  • Serve with mashed potatoes or roasted vegetables.