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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.

Ingredients

Units Scale
  • 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)

Instructions

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

Notes

  • Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare.
  • Letting the meat rest helps retain juices.
  • Red wine reduction can be made ahead and reheated.
  • Pairs beautifully with roasted vegetables or mashed potatoes.

Nutrition

Find it online: https://tastyera.com/beef-tenderloin-with-red-wine-reduction-2/