Beef in Wine Sauce Recipe

Name: Beef in Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 2 pounds Beef Tenderloin, Cut Into Chunks; 1 pinch Salt, Plus Additional As Needed To Taste; 1 pinch Crushed Red Pepper; 1 clove Garlic, Minced; 3 leaves Sage, Finely Chopped; 1 sprig Fresh Rosemary, Leaves Removed From Stem, Finely Chopped Plus More For Garnish; 1 cup Red Wine; 1 cup Marinara Sauce; 1 dash Worcestershire Sauce

Servings: persons

1
Heat the butter in a large Dutch oven over medium high heat.
2
Season the steak slices with a big pinch of salt and crushed red pepper, then get them in the hot pot to brown.
3
Allow the beef to brown on both sides, then remove it to plate.
4
Drain all of the grease, then put the pot back on the heat.
5
Add the minced garlic, sage and rosemary to the pan and let them get fragrant for just 30 seconds.
6
Deglaze the pan with the wine and scrape up any brown bits.
7
Then pour in the marinara sauce and Worcestershire sauce.
8
Stir the mixture well and bring it to a gentle boil.
9
Reduce it to a simmer and return the beef to the pot.
10
Let the beef simmer in the sauce and get super tender for an hour, stirring occasionally.
11
Then take the pot off of the heat.
12
The sauce will be mostly reduced away and thickly coating the beef.
13
Taste for salt and add a pinch more if needed.
14
Serve immediately over buttered noodles or rice with a sprinkle of chopped fresh rosemary on top and some greens on the side!
15
Enjoy!

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Butter, 2 pounds Beef Tenderloin, Cut Into Chunks, 1 pinch Salt, Plus Additional As Needed To Taste, 1 pinch Crushed Red Pepper, and more.

Yes, Beef in Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef in Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions