Roast Beef Tenderloin with Red Wine Sauce

Serving Size: 10

This beef tenderloin with red wine sauce is a true show-stopper. Perfect for any special occasion!

Recipe by: Jenn Segal - Once upon a chef

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time1

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Roasting Pan, Saucepan, Sharp Knives

Ingredients

8 tablespoon European style unsalted butter divided
3 shallot ½ cup finely chopped from 2-3 large shallots
1 ¼ cup Cabernet Sauvignon
3 cup beef broth
6 sprig fresh thyme
2 ¼ teaspoon Kosher salt divided
⅙ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
2 tablespoon all-purpose flour
4 pound center-cut Prime beef tenderloin roast
1 teaspoon freshly ground black pepper
2 tablespoon avocado oil or any high heat cooking oil you prefer

For deglazing the pan:

¼ cup beef broth

Instructions

Let the beef stand at room temperature for 30 minutes before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
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, ¼ teaspoon of the 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.
Season the beef all over with remaining 2 teaspoons 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 an instant-read 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.
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 teaspoonful 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.)
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 dish towel 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 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to 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 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Nutrition