Name: Beef Tenderloin with Red Wine Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French-American
Ingredients: 2.5 to 3 lb beef tenderloin, trimmed; 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp fresh rosemary or thyme, chopped; 2 cloves garlic, minced; 2 tbsp butter (for searing); 2 tbsp butter (for sauce); 2 shallots, finely chopped; 1 cup red wine (Cabernet Sauvignon or similar); 1 cup beef broth; 1 tbsp balsamic vinegar (optional); 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

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Beef Tenderloin with Red Wine Reduction is an elegant and flavorful dish that features perfectly roasted beef tenderloin topped with a rich, velvety sauce made from red wine, aromatics, and stock. It’s a sophisticated centerpiece for holidays, dinner parties, or any special occasion.

Why You’ll Love This Recipe

Tender, melt-in-your-mouth beef with a luxurious sauce
Perfect for formal dinners and special celebrations
Easy to make yet restaurant-quality
The red wine sauce enhances without overpowering
Impressive presentation with minimal ingredients

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the beef tenderloin:

Whole beef tenderloin, trimmed
Olive oil
Fresh rosemary and thyme
Garlic cloves, minced
Salt and black pepper

For the red wine reduction:

Dry red wine (such as Cabernet Sauvignon or Merlot)
Beef stock
Shallots, finely chopped
Garlic, minced
Fresh thyme
Butter
All-purpose flour (optional, for thickening)
Salt and black pepper

Directions

Preheat oven to 425°F (220°C). Let the beef tenderloin rest at room temperature for 30 minutes.
Pat the tenderloin dry, then rub with olive oil, garlic, rosemary, thyme, salt, and pepper.
Heat a heavy skillet over high heat and sear the beef on all sides until browned.
Transfer to a roasting pan and roast for 25–30 minutes (for medium-rare), or until internal temperature reaches 130°F (54°C). Let rest for 15 minutes before slicing.
While the beef rests, prepare the sauce:
In a saucepan, sauté shallots and garlic in a bit of olive oil until soft. Add red wine and thyme. Simmer and reduce by half.
Add beef stock and continue reducing until thickened slightly.
Strain the sauce, return to the pan, and whisk in butter (and flour if thicker consistency is desired). Season with salt and pepper to taste.
Slice the beef and serve with the warm red wine reduction drizzled on top.

Servings and timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 15 minutes
Total Time: 1 hour

Variations

Use balsamic vinegar for a slightly sweeter reduction
Add mushrooms to the sauce for an earthy dimension
Make it dairy-free by omitting the butter or using plant-based alternatives
Serve over mashed potatoes, polenta, or roasted vegetables

Storage/reheating

Store leftover beef in an airtight container for up to 3 days in the refrigerator.
Reheat gently in the oven at 300°F (150°C) to preserve tenderness.
Reheat the sauce separately over low heat; whisk and adjust consistency if needed.
Freezing is not recommended for optimal texture, though the sauce alone can be frozen.

FAQs

What is beef tenderloin?

Beef tenderloin is a premium cut of meat known for its tenderness, often used to prepare filet mignon or chateaubriand.

How do I know when the tenderloin is done?

Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Always allow resting time before slicing.

What kind of red wine should I use?

A dry, full-bodied wine like Cabernet Sauvignon, Merlot, or Pinot Noir works best for depth of flavor.

Can I make the sauce ahead of time?

Yes, the red wine reduction can be made a day ahead and gently reheated before serving.

Do I need to marinate the beef?

No marinade is necessary due to the tenderness of the cut, but a garlic-herb rub enhances flavor.

Can I cook the beef tenderloin on the stovetop?

It is best roasted for even cooking, but it can be cooked entirely on the stovetop in a cast-iron skillet over low heat if needed.

Should I tie the tenderloin?

Yes, tying helps maintain its shape and promotes even cooking.

Can I substitute another cut of beef?

Top sirloin or ribeye can be used, though they may not be as tender and may require adjusted cooking times.

How do I prevent the sauce from being too thin?

Simmer longer to reduce, or whisk in a small amount of flour or cornstarch slurry to thicken.

What side dishes pair well?

Mashed potatoes, asparagus, roasted root vegetables, and crusty bread are classic accompaniments.

Conclusion

Beef Tenderloin with Red Wine Reduction is a refined and satisfying dish that turns any meal into a special event. With its tender roast and deep, rich sauce, this dish combines elegance and flavor in a way that’s surprisingly achievable at home. Whether you’re hosting a holiday feast or celebrating a milestone, this recipe delivers a truly memorable dining experience.

Beef Tenderloin with Red Wine Reduction

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Beef Tenderloin with Red Wine Reduction is an elegant and succulent main dish featuring perfectly roasted beef tenderloin topped with a rich, silky red wine and shallot sauce.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: French-American
Diet: Halal

Instructions

Preheat oven to 425°F (220°C).
Rub beef tenderloin with olive oil, salt, pepper, garlic, and herbs. Let sit at room temperature for 30 minutes.
Heat 2 tbsp butter in an oven-safe skillet over medium-high heat. Sear tenderloin on all sides until browned, about 2–3 minutes per side.
Transfer skillet to oven and roast for 20–25 minutes for medium-rare, or until desired doneness (use meat thermometer).
Remove beef from skillet, tent with foil, and rest for 10–15 minutes.
Meanwhile, prepare sauce: In same skillet, sauté shallots in 2 tbsp butter until soft.
Add red wine and scrape up browned bits. Simmer 5 minutes.
Add beef broth and balsamic vinegar. Simmer until reduced by half. Thicken with cornstarch slurry if desired.
Slice tenderloin and serve with red wine reduction drizzled over top.