Beef Roast With Red Wine Sauce

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There are evidence-stopper roasts and and then there is this one.

Nosotros love this entree for so many reasons. Beginning and foremost is gustation and texture with melt-in-your-mouth tender and incredible flavor. What else makes this roast so awesome is that it's really foolproof. The prep is simple and the cooking method is straightforward. And the cherry-red vino sauce can be fabricated in advance. Perfect for the big holiday feast!

An oval white platter filled with slices of beef tenderloin with sprigs of rosemary along the edge and a glass or red wine sitting in the rear.

How To Brand Beefiness Tenderloin with Carmine Wine Sauce

As mentioned, the grooming for this stellar entree is simple and not time-consuming at all.

Nosotros get started on the red vino sauce a mean solar day or two before serving the roast.

And the odour in your house when bringing it all together is incredible.

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What is a Beef Tenderloin?

Of all the cuts of beef available, the beefiness tenderloin is (in our stance) the most tender and flavorful.

It is an entire roast of filet mignon. Yeah, you heard that right.

Adept TIP: You tin can typically find a whole beef tenderloin at your local butcher. A whole loin is usually about iv to 5 lbs and will easily feed 8 to 10 people. Enquire your butcher to fold in the ends and tie up. If yous are feeding 4 people, then y'all'll only need a two lb cut.

A elementary rub of chopped rosemary, minced garlic, table salt, and pepper is all that'southward needed to produce a securely flavorful roast.

A person rubbing chopped herbs, garlic, salt, and pepper into a large uncooked beef tenderloin.

If you lot have a large bandage-iron skillet, this is the time to pull it out.

Y'all'll want to sear the roast in the skillet for virtually 7 minutes until nicely browned all over.

If yous don't take an oven-proof skillet or Dutch oven, no problem. Sear the roast outset in a big skillet, and and then transfer to a roasting pan to cook the tenderloin.

A large beef tenderloin roast that has been seared in a large black cast-iron skillet.

How to Serve a Beefiness Tenderloin

Beef tenderloin is typically cooked to medium-rare, which is an internal temperature of 130° – 135°F.

You'll want the roast to sit after cooking for at least 15 to 20 minutes before slicing. The meat will continue to cook as it rests, which is why you'll want to remove the roast at 125°F.

The end slices will melt a little more than the middle slices. Serve these to folks who adopt beef that is more well-done.

EXPERT TIP: If you want your roast cooked to medium or medium-well, see the NOTES.

A large meat fork piercing a beef tenderloin roast with a knife cutting away slices from it.

Every bit mentioned, this beef tenderloin with crimson wine sauce is truly a gorgeous roast to serve, peculiarly during the holidays.

Hither are a few of our favorite sides dishes to serve with it:

French Gratin Potatoes (Dauphinoise)
Best Mashed Potatoes
Brussels Sprouts Gratin
Maple Glazed Carrots
Creamed Spinach
Steakhouse Mushrooms
Ultimate Macaroni and Cheese

Only, there is no doubt who is the star of this production.

Tips for Beef Tenderloin with Red Wine Sauce

Do Alee – Get the sauce started in accelerate of preparing the roast. In fact, you can make it up to 3 days in advance. You'll just need to reheat information technology and and then add together in the juices from the pan and then strain it.
Room Temperature – The roast cooks best when it'southward room temperature. Later adding the oil, rosemary, garlic, salt, and pepper, allow it to sit down on a cutting lath for one hour. This will allow the flavors to penetrate the roast and aid in the cooking procedure.
Allow the Juices Settle – Resist cut into the roast too soon afterward you take it out of the oven. The juices need to settle into the roast. The roast is so flavorful, it's even perfectly acceptable to serve it at room temperature.

An oval white platter filled with thick slices of beef tenderloin surrounded by fresh rosemary and sitting next to a gravy boat filled with red wine sauce.

This is definitely i of those "special occasion" roasts. Beef tenderloin is not an cheap cut of meat, but the end upshot (and the ease of preparation) makes it worth it.

And folks, simply wait until you drizzle on the cherry-red wine sauce. Amazing.

Your loved ones will be so impressed and so grateful for this one-of-a-kind roast.

Red wine sauce being poured from a glass gravy boat onto two slices of beef tenderloin on a plate next to mashed potatoes and green beans.

Prepare to brand a roast that your family and friends will be talking about for years to come? Go for information technology!

And when y'all practice, be sure to accept a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An oval white platter filled with slices of beef tenderloin with sprigs of rosemary along the edge and a glass or red wine sitting in the rear.

Ovenproof skillet or Dutch oven (see NOTES)

For the Sauce

▢ 6 tbsp unsalted butter divided
▢ 2 shallots chopped
▢ 1⅓ cups blood-red vino
▢ 2½ cups beef broth divided
▢ iii sprigs thyme fresh
▢ ½ tsp Kosher salt
▢ ¼ tsp black pepper

For the Roast

▢ 1 four lb beefiness tenderloin ends folded over and tied with twine
▢ 4 tbsp olive oil or canola, divided
▢ iv tbsp rosemary fresh, chopped
▢ 4 cloves garlic finely minced
▢ common salt and pepper
▢ finishing common salt such as Maldon or coarse sea salt, optional

Get-go the Sauce

In a medium bucket, melt 4 tbsp of the butter over medium heat. Add together the shallots and cook, stirring occasionally, until soft, about 4 minutes.
Add together the wine, 2 cups of broth, thyme, common salt, and pepper, and bring to a eddy. Lower the oestrus to medium and simmer for 20 minutes, or until reduced past one-half. Plow off estrus. This can be washed upward to three days in advance. Meet NOTES.

Prepare the Roast and Stop the Sauce

Meanwhile, rub two tbsp of the oil all over the roast. Use your fingers to rub in the rosemary and garlic all over the roast. Liberally table salt and pepper the entire roast. Allow the roast to sit at room temperature for ane hour.
Preheat oven to 425°F.
Rut two tbsp oil and 2 tbsp butter in a big oven-proof skillet or Dutch oven over medium-high estrus. Add the roast and sear until browned all over, about vii minutes. Information technology's okay if you lot have to bend the roast to fit in the skillet.
Place the skillet in the oven and cook until an internal temperature of 125°F is reached (for medium-rare). If y'all don't have an oven-proof skillet, transfer the roast to a baking pan. An instant-read thermometer ensures the correct internal temperature. See NOTES regarding cooking temperatures.
Remove the roast from the skillet/pan, and permit to residue while you finish the sauce.
Place the skillet (or pan) on the stove over medium rut. Add the remaining ¼ cup of beef broth and utilize a spatula to scrape up the bits stuck to the pan. Bring to a simmer and sprinkle with another ¼ tsp of salt. Pour the goop into the pan with reserved sauce. Stir to combine. Strain into a gravy boat if serving immediately. If not serving immediately, store the sauce and so gently reheat over depression heat on the stove in a pan.
Cutting the twine from the meat and then slice the roast into ½-inch medallions. Place on a serving platter and serve warm, or at room temperature, with sauce on the side. Sprinkle the slices with finishing salt, if desired.

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A whole beef tenderloin feeds viii to 12 people. A 2 to 3 lb tenderloin will feed 4 to half dozen people. Be sure to take the ends tied up with twine.

Doneness Temperatures:

130 - 135°F: Medium-Rare
140 - 145°F: Medium
150 - 155°F: Medium Well (not recommended)

The sauce can be reduced upward to iii days in advance. The roast can be marinated with the oil, rosemary, and garlic up to 12 hours in advance. Allow to come to room temperature (sitting at room temp for an hour) and then liberally add together table salt and pepper.

Leftovers will proceed in the fridge for up to 5 days and can be frozen for up to 2 months.

For the best French dip of all time, gently reheat a slice of the roast (don't overcook). Place a slice of Provolone cheese over the superlative and place on a bun. Gently reheat the sauce for dipping. Amazing.