Beef Tenderloin With Red Wine Sauce Recipe

Name: Beef Tenderloin With Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beef Tenderloin; 1-pound beef tenderloin roast; 1 tablespoon olive oil; Red Wine Sauce; 1 tablespoons canola oil; 1 cup shallots, sliced; 1 tablespoons brown sugar; 1 tablespoons red wine vinegar; 350-ml bottle dry red wine; 1 14-ounce can low-salt chicken broth; 1 fresh thyme sprigs; Salt & Pepper; 1 Turkish bay leaf; 1 tablespoon butter; 1 tablespoon all purpose flour

Servings: persons

Beef Tenderloin
1-pound beef tenderloin roast
1 tablespoon olive oil
Red Wine Sauce
1 tablespoons canola oil
1 cup shallots, sliced
1 tablespoons brown sugar
1 tablespoons red wine vinegar
350-ml bottle dry red wine
1 14-ounce can low-salt chicken broth
1 fresh thyme sprigs
Salt & Pepper
1 Turkish bay leaf
1 tablespoon butter
1 tablespoon all purpose flour

1
For Beef Tenderloin:
2
Preheat oven to 350u00b0F. Place rack on rimmed baking sheet.
3
Sprinkle beef generously with salt and pepper.
4
Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes.
5
Transfer beef to rack on baking sheet and Roast in oven until thermometer inserted into center of beef registers 120u00b0F for medium-rare, about 35 minutes.
6
Transfer beef to cutting board and let rest 10 minutes.
7
For Red Wine Sauce
8
Heat oil in heavy large saucepan over medium-high heat.
9
Add shallots and saute until tender, about 12 minutes. Sprinkle sugar over; saute until mixture is deep brown, about 4 minutes longer.
10
Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes.
11
Add broth, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
12
Strain sauce through fine strainer into small saucepan; discard solids.
13
Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat.
14
Gradually whisk in flour mixture. Cook until sauce is reduced to 2/3 cups, about 5 minutes.
15
(Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

249

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 15 ingredients. The key ingredients include: Beef Tenderloin, 1-pound beef tenderloin roast, 1 tablespoon olive oil, Red Wine Sauce, and more.

Yes, Beef Tenderloin With Red Wine Sauce falls under the Soups & Stews 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 Tenderloin With Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions