Roasted Beef Tenderloin With Merlot Shallot Sauce

Name: Roasted Beef Tenderloin With Merlot Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tenderloin; 1/3 cup finely chopped fresh sage; 3 tablespoons minced garlic; 1 tablespoon cracked black pepper; 2 teaspoons kosher salt; 1 (2 1/2 lb) center-cut beef tenderloin; Sauce; 1/3 cup finely chopped shallot; 1 1/2 cups merlot; 1 1/2 cups low sodium beef broth; 1 teaspoon butter; 3 tablespoons chopped fresh parsley; 1/4 teaspoon kosher salt

Servings: persons

Tenderloin
1/3 cup finely chopped fresh sage
3 tablespoons minced garlic
1 tablespoon cracked black pepper
2 teaspoons kosher salt
1 (2 1/2 lb) center-cut beef tenderloin
Sauce
1/3 cup finely chopped shallot
1 1/2 cups merlot
1 1/2 cups low sodium beef broth
1 teaspoon butter
3 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt

1
Preheat oven to 350u00b0; heat a big nonstick skillet coated with cooking spray over med-high heat.
2
Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
3
Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
4
Insert a meat thermometer into thickest portion or tenderloin.
5
Cover handle of pan with foil; bake at 350u00b0 for 25 minutes, until thermometer registers 140u00b0 (med-rare) or desired degree of doneness.
6
Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
7
Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
8
Stir in wine; bring to a boil; cook until reduced to 3/4 cup (about 4 minutes).
9
Stir in broth; cook 6 minutes or until reduced to 1 1/4 cup.
10
Add in butter, stirring until melted; stir in parsley and 1/4 teaspoon salt.
11
Serve sauce with tenderloin.

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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 13 ingredients. The key ingredients include: Tenderloin, 1/3 cup finely chopped fresh sage, 3 tablespoons minced garlic, 1 tablespoon cracked black pepper, and more.

Yes, Roasted Beef Tenderloin With Merlot Shallot 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!