Roast Beef Gravy Red Wine Sauce

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

Goose egg says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a securely flavored red wine sauce. Not merely is it elegant, but it'south likewise simple to make. The sauce tin be made mostly in advance and then there's very little fussing at the last minute – and beef tenderloin, believe it or not, is one of the easiest things in the globe to melt.

If you lot're thinking, "Beef tenderloin is such an expensive cut. What if I overcook it? How will I know when information technology'south done?" I promise you: you lot don't demand to exist an experienced cook to brand a perfect beef tenderloin. All you demand is a meat thermometer. The one I use has a leave-in probe and remote monitor (like this ane), so I know when the roast is done without ever even opening my oven. At that place's no poking, cut, peeking, or guesswork involved.

What y'all'll need to Make beefiness tenderloin with Scarlet Wine Sauce

The recipe calls for a beef tenderloin roast, which is the almost tender (and virtually expensive) cutting of beefiness available. "Beef tenderloin" refers to the large cut of beefiness before information technology is sliced into steaks. In one case cut, those steaks are referred to every bit filet mignon. Package labeling can vary depending upon where you shop — for instance, y'all will sometimes detect information technology labeled Chateaubriand or filet mignon roast — so if yous're uncertain most what you're buying, simply ask the butcher.

You  may observe that my tenderloin has some kitchen twine tied effectually one stop of it; that is the way I purchased it. Butchers frequently tie tenderloin up near the tapered end and then that information technology is the same thickness all the way effectually. If yours comes that way, get out the cord on until after it's cooked.  If information technology doesn't, no worries – no demand to do whatever tying.

When selecting a wine for the sauce, yous can use any cherry-red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Crimson Zinfandel, etc. – that yous have in the house. Don't use annihilation likewise pricey; when using vino for cooking, always select a bottle that's cheap but still good enough to beverage.

How to make Beef Tenderloin with Red Wine Sauce

Footstep 1: Make the Sauce

Melt five tablespoons of the butter in a medium saucepan and add the shallots.

Cook over medium-depression heat until soft and translucent, 7 to 8 minutes.

Add the wine, beef goop, thyme sprigs, common salt, pepper and carbohydrate, and bring to a boil.

Melt over medium heat for about 30 minutes, or until the liquid is reduced past about one-half.

While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl. Soften in the microwave (if necessary), then add the flour. Using a spoon, mix together into a paste. This is chosen a buerre manié, and information technology'south used to thicken sauces.

Once the vino mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter mixture, a teaspoonful at a fourth dimension, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.

The sauce can be made up to this point and refrigerated several days ahead of time.

Step two: Roast the Beef Tenderloin

The best way to cook beef tenderloin is a 2-step process: sear, then roast. The tenderloin gets a nice crusty brown exterior, which adds delicious flavour and texture to an otherwise lean cut.

Begin past seasoning the beef with kosher salt and pepper.

Heat the oil in an oven-proof skillet over medium-high rut until well-nigh smoking. Cook, turning with tongs, until well browned on all just one side, about x minutes total.

Turn the tenderloin so that the un-seared side is downward and transfer the skillet directly to a 400°F oven. Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to 20 minutes, or until done to your liking.

Stride iii: Carve the Tenderloin

Transfer the roast to a etching board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to fifteen minutes. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. If you slice it too soon, the juices volition pour out of information technology.

Meanwhile, pour off the fatty from the roasting pan. Ready the pan on the stovetop and add the beefiness goop. Bring the broth to a eddy, using a wooden spoon to scrape the addicted (brown bits) from the lesser of the pan.

Add the flavorful broth to the blood-red wine sauce, and bring the sauce to a simmer.

Carve the roast into 1/3-inch-thick slices.

Serve the beefiness, passing the red wine sauce at the table.

More holiday beefiness recipes

• Onion-Braised Beefiness Brisket
• Beef Stew with Carrots and Potatoes
• Moroccan-Way Brisket with Dried Fruit and Capers
• Red Wine Braised Brusk Ribs
• Steak Au Poivre

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Roast Beefiness Tenderloin with Wine Sauce

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

Ingredients

For the Sauce

• viii tablespoons unsalted butter, divided
• ¾ cup finely chopped shallots, from 2-3 large shallots
• 1¼ cups blood-red wine
• 3 cups beef broth
• vi fresh thyme sprigs

• ¼ teaspoon kosher common salt
• ⅛ teaspoon footing black pepper
• ane teaspoon sugar
• 2 tablespoons all-purpose flour

For the Beef

• one (2 - three lb) center-cut beefiness tenderloin roast
• Kosher salt (½ teaspoon per pound of beef)
• Freshly footing black pepper (¼ teaspoon per pound of beef)
• 2 tablespoons vegetable oil
• ¼ cup beefiness broth

Instructions

For the Sauce

1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and melt over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beefiness broth, thyme sprigs, salt, pepper and saccharide, and bring to a boil. Cook over medium heat for almost 30 minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, identify the remaining 3 tablespoons of butter in a pocket-sized bowl and soften in the microwave, if necessary (it should exist soft but non melted). Add the flour and, using a minor spoon, mix into a smooth paste.
3. In one case the vino mixture is reduced, reduce the oestrus to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a fourth dimension, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can exist made upwardly to this betoken and refrigerated up to 3 days ahead of time.)

For the Tenderloin

1. Allow the beef stand at room temperature for ane hour before roasting. Set up an oven rack in the middle position and preheat the oven to 400°F.
2. Season the beef all over with kosher common salt and pepper. Oestrus the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all simply one side, near 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 a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until washed 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 go along to rise about 5 degrees while the meat rests.
3. Transfer the meat to a carving board (preferably with a well for collecting juices) and permit it residuum, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it'due south hot.
4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set up the pan on the stovetop and add the ¼ loving cup of beef broth. Bring the broth to a eddy, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful goop to the red wine sauce, and then bring the sauce to a simmer.
5. Cleave the tenderloin into ⅓-inch-thick slices. Serve the beefiness, passing the cerise vino sauce at the table.

Pair with

Nutrition Information

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• Per serving (6 servings)
• Calories: ane,001
• Fat: 61 g
• Saturated fatty: 26 g
• Carbohydrates: 9 yard
• Sugar: 3 g
• Fiber: 1 k
• Protein: 49 g
• Sodium: 1093 mg
• Cholesterol: 233 mg

This website is written and produced for advisory purposes merely. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved past a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed every bit a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I practise my best to provide accurate nutritional information, these figures should be considered estimates simply. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the style ingredients are candy alter the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, y'all should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more than recipes:

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• All Seasons
• Beefiness Tenderloin
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• Jewish Holiday Recipes
• New year's day'southward Eve
• Red Wine
• Valentine'southward Day

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