You’ll love this tender and juicy Roast Beef Tenderloin served with a delicious homemade red wine sauce. It’s best cooked to medium doneness, but you can definitely adjust it to your liking. This dish is a true showstopper!
This impressive Roast Beef Tenderloin with Red Wine Sauce is the perfect main dish for the holidays! It comes out so flavorful, tender, and juicy. Plus the homemade red wine sauce is so delicious and delicate.
Roasting beef tenderloin is very easy. Only salt and pepper for seasoning and no brining required at all. All you have to do is tie it with kitchen twine, season it, sear it, and then roast in the oven for about 30 minutes for medium.
For this year’s holidays, if turkey isn’t your thing, try this roast beef tenderloin. I promise you will absolutely love it! Plus, it’s way less work than roasting a whole turkey for sure.
Ingredients You’ll Need
Here is an overview of the ingredients and what each ingredient is for. And per usual, you can find all the ingredient quantities in the recipe card below.
For the roast beef tenderloin:
- Beef tenderloin: I used 2 pounds. Make sure it’s a whole beef tenderloin.
- Salt and pepper: For seasoning.
- Olive oil: For the pan, to sear the meat.
For the red wine sauce:
- Beef broth: Homemade or store-bought are fine.
- Dry red wine: I used Pinot Noir. Merlot would work too.
- Minced shallots and garlic: For flavor.
- Fresh herbs: rosemary and thyme, for flavor.
- Worcestershire sauce: More flavor!
- All-purpose flour: To help thicken the sauce. Dissolve it with broth before adding.
- Sugar: This will remove some of the acidity from the wine.
- Salt and pepper to taste
Let’s Make It
To give you an idea of the process, here is an overview of the steps to make this roast beef tenderloin recipe. Specific instructions and cooking times can be found in the recipe card below.
- Prepare the beef tenderloin: Let it sit at room temperature for 1 hour first. Season with salt and pepper. Then tie it with kitchen twine, as this will help with better heat distribution and therefore even cooking.
- Sear it: Searing on all sides will add tons of flavor.
- Roast it: Transfer to a baking dish and roast for about 30 minutes for medium. For more cooking times, see Recipe Notes in the recipe card below.
- Make the red wine sauce: Simmer until reduced by half (about 20 minutes), and then thicken with some flour.
- Let the meat rest and serve! Let it rest for 15 minutes before slicing.
Some things that can be prepared the day before are tying the meat with the kitchen twine and making the red wine sauce, which can be stored in the fridge.
The Red Wine Sauce
Let me tell you all about that amazing red wine sauce! It’s tangy, yet delicate and full of body. I love that it is infused with fresh herbs and how much depth it has.
To make the red wine sauce for the roast beef tenderloin, I used Pinot Noir, a dry red wine. Dry red wine is perfect for red wine based sauces, and here are great options:
- Pinot Noir: This dry red wine is light, so it’s not overpowering. It’s perfect for sauces.
- Merlot: It is similar to Pinot Noir but it’s more fruity. Great for sauces.
- Cabernet Sauvignon: This one has more body than Pinot Noir and Merlot. Cabernet Sauvignon will make a more robust sauce.
My personal choice is Pinot Noir. It makes a delicate red wine sauce that does not overpower the beef.
The red wine sauce can definitely be made a day in advance. It keeps very well in the fridge.
How Long to Cook the Beef Tenderloin
Beef tenderloin is best when cooked to medium or even medium rare. I personally prefer medium.
Definitely use a meat thermometer check for doneness. That’s how you’ll for sure know that it’s cooked exactly how you like it.
Here are some approximate internal meat temperature and times when roasting at about 425 degrees F in the oven. This is for a 2 pound tenderloin.
- Rare: 125 degrees F, about 22 minutes.
- Medium-rare: 135 degrees F, about 25 minutes.
- Medium: 145 degrees F, about 30 minutes.
- Medium-well: 150 degrees F, about 33 minutes.
- Well-done: 160 degrees F, about 35 minutes.
Remember that after pulling the meat out of the oven, the internal temperature will rise about 5 degrees F more.
I like my roast beef tenderloin medium-rare or medium. It’s that perfect spot that leaves the meat tender and juicy, without making it taste raw or overcooked. It’s totally up to you!
Side Dishes for Roast Beef Tenderloin
Other side dishes that would pair really well:
- Brussels Sprouts Au Gratin
- Fall Harvest Salad
- Fluffy Mashed Potatoes
- White Cheddar Mac and Cheese
- Shaved Brussels Sprouts Salad
- Herb Roasted Potatoes
You’ll absolutely love how flavorful and delightful this roast beef tenderloin with red wine sauce is. It is great for the holidays or for any special occasion.
And if you prefer not to do a wine sauce, you can always make a simple gravy. It will be good either way.
Sometimes, in my family, we make both turkey and roast beef tenderloin because we can’t make up our minds. Both are so good!
Thank you for reading. I hope you like this recipe as much as I do!
Tips for Success
- Tie the meat with kitchen twine. This will keep a consistent shape, and therefore help the meat cook more evenly.
- Sear the meat to seal in all the amazing flavors. You can then transfer it to a baking dish or roast in the same pan as long as it’s oven-proof. I prefer to transfer to another baking dish because the pan is so hot already that the bottom of the meat can burn while roasting.
- Remember to let it rest! To ensure juicy and tender meat, let it rest for 15-20 minutes before slicing.
Roast Beef Tenderloin with Red Wine Sauce
- 1 (2 pound) beef tenderloin, excess fat trimmed
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
- Olive oil for pan
Red Wine Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 small shallot, finely minced
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 2 cups beef broth, plus ¼ cup for dissolving the flour
- 2 cups dry red wine, such as Pinot Noir or Merlot
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons granulated sugar, or to taste
- 3 teaspoons all-purpose flour
- Salt and pepper to taste
- Let the meat stand at room temperature for 1 hour.
Make the sauce
- In a saucepan, over medium heat, heat 2 tablespoons of olive oil and add minced garlic and minced shallots. Cook until softened, stirring, about 1 to 2 minutes. Add the rosemary and thyme and stir for another 1 minute until fragrant.
- Add the red wine, 2 cups of the beef broth, and the Worcestershire sauce, and bring to a boil. Then, reduce to a simmer, and cook uncovered until reduced by half, about 20 minutes. Add 1 ½ teaspoons of sugar or to taste.
- Dissolve 3 teaspoons of flour with the remaining ¼ cup of beef broth, and add it to the sauce. Simmer, stirring, for a few minutes until thickened. Taste it and season with salt, pepper, and more sugar if desired. Strain it into a bowl to remove the herbs, garlic, and shallots. Set aside.
Make the Beef Tenderloin
- Preheat oven to 425 degrees F.
- Tie the beef tenderloin with kitchen twine. Pat it dry with some paper towel. Season evenly with 1 teaspoon Kosher salt and about ½ teaspoon ground black pepper.
- Heat about 1 tablespoon of olive oil over a large skillet over medium-high heat. Sear the beef tenderloin about 2-3 minutes per side, on all 4 sides, until browned. Transfer to a baking dish. Note: I prefer to transfer it to another baking dish because the pan is so hot already that the bottom of the meat can burn while roasting.
- Roast in the oven for about 30 minutes or until a meat thermometer inserted in the middle registers 140-145 degrees F for medium doneness. The internal temperature will continue to rise about 5 degrees F more after you pull it out of the oven. Note: for more cooking times and doneness level, see Recipe Notes below.
- Let it rest for 15 minutes before serving. Slice and serve with some red wine sauce. Enjoy!
- Special equipment: kitchen twine, large skillet, 9×13 baking dish.
- Doneness levels and internal temperature: Rare: 125 degrees F, about 22 minutes. Medium-rare: 135 degrees F, about 25 minutes. Medium: 145 degrees F, about 30 minutes. Medium-well: 150 degrees F, about 33 minutes. Well-done: 160 degrees F, about 35 minutes.
- Let the meat sit on your counter for about 1 hour before cooking. This is a large piece of meat and doing so helps with even cooking.
- Prep ahead: Tie the meat with kitchen twine the day before. The red wine sauce can be made 1 day ahead and stored in the fridge.