Mouth-watering Beef Tenderloin Steaks Recipe

Welcome to my kitchen! Today, I am delighted to share with you one of my all-time favorite recipes – beef tenderloin steaks with red wine-tarragon sauce. This dish is a classic example of the perfect marriage between elegant flavors and comfort food.

Beef tenderloin is one of the most mouthwatering cuts of meat, known for its exquisite tenderness and flavor. It can be served in a variety of styles, from pan-roasted filet mignon to prime rib roasted or even as a tenderloin roast, making it versatile enough for any occasion.

But today, we are going to elevate this cut of meat by preparing it with a delicious red wine-tarragon sauce. The sauce is an exquisite blend of flavors that has the power to turn an ordinary meal into a memorable dining experience.

So, why not impress your guests or loved ones with this delicious recipe? Trust me, they will love every bite of it! Let’s get started!

Why You’ll Love This Recipe

Beef Tenderloin Steaks With Red Wine-Tarragon Sauce
Beef Tenderloin Steaks With Red Wine-Tarragon Sauce

I know you’re probably thinking about what to make for dinner tonight. I have a recipe that you will absolutely love – beef tenderloin steaks with red wine-tarragon sauce. Trust me; this recipe is worth it.

You will love this beef tenderloin steak recipe because it’s really easy to make, and it tastes like something you would order in a fancy steakhouse. You can even prepare a date night dinner at home with this delicious recipe. The rich flavors of the red wine-tarragon sauce pair perfectly with the juicy and tender beefsteak. Plus, fresh parsley adds an extra layer of freshness, making every bite perfect.

The ingredients required to create this wonderful cuisine will already be available inside your kitchen, as it calls for versatile ingredients such as salt, black pepper, all-purpose flour, shallots, and dried tarragon that you might have in your pantry already. The dish pairs well with your sides of choice- be it mashed or roasted potatoes or grilled veggies.

This recipe yields a fantastic result that tastes just like how they serve it in 5-star restaurants. Not only does it yield incredible flavors; the meat stays tender and juicy from pan-roasting on medium heat that’s loaded with olive oil and dijon mustard. The ingredients work their magic together to synthesize a flavorful sauce unique to this recipe that combines the beef broth, dry red wine, flour, tarragon, and shallots.

Trust me; you won’t regret trying out this recipe. Whether you host an elegant dinner party or want to treat yourself, everyone will fall in love with the sumptuousness of Beef Tenderloin Steaks With Red Wine-Tarragon Sauce Recipe.

Ingredient List

 A savory and hearty dish for meat lovers!
A savory and hearty dish for meat lovers!

Beef Tenderloin Steaks: Two 8-ounce beef tenderloin steaks will serve two people. Look for a well-marbled cut that is about 1 1/2 inches thick.

Salt and Black Pepper: To season the beef steaks before cooking.

All-Purpose Flour: This will be used to thicken the wine tarragon sauce.

Dried Tarragon: Dried tarragon is preferred for this recipe because of its concentrated flavor. If you have fresh tarragon, you can use it as a replacement in double the amount.

Dry Red Wine: A dry red wine such as Cabernet Sauvignon or Merlot works well with this recipe. Plan on opening a bottle for the recipe and serve with the meal.

Low-Sodium Beef Broth: The broth will be used as a base for the red wine tarragon sauce. Alternatively, chicken or vegetable broth can also be used.

Shallots: Shallots will add a sweet and mild onion flavor to the sauce.

Fresh Parsley: Chopped fresh parsley is added at the end of cooking to give a fresh herb flavor to the sauce.

Crème Fraîche: This ingredient is optional to add richness to the sauce. Sour cream can be substituted if crème fraîche is not available.

Olive Oil: Used to coat the steaks before pan-roasting to help achieve a perfect crust.

This recipe requires minimal ingredients but provides maximum flavor.

The Recipe How-To

 Ready in just 30 minutes, this dish brings a gourmet touch to dinner.
Ready in just 30 minutes, this dish brings a gourmet touch to dinner.

Now that you have gathered all the necessary ingredients, it’s time to start preparing this mouth-watering dish. Follow these simple steps to make Beef Tenderloin Steaks with Red Wine-Tarragon Sauce:

Step 1: Preheat Your Oven

Preheat your oven to 425°F.

Step 2: Pan-Roast Your Steaks

Season beef tenderloin steaks with salt and black pepper. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the seasoned steaks for about 3 minutes per side or until nicely browned.

Then, transfer the skillet to your preheated oven and roast it for approximately 10 minutes or until they reach an internal temperature of 145°F. After roasting, remove the steaks from the heat, tent them with foil and let them rest for at least 5 minutes.

Step 3: Prepare Your Sauce

While your steaks are resting, prepare your red wine-tarragon sauce. Over medium heat, add 2 minced shallots to the same pan used for cooking the beef steaks. Cook for two minutes or until softened.

Add 1/4 cup of dry red wine and cook until it is reduced to half its original volume. Then sprinkle 1/4 cup of all-purpose flour over the shallot mixture and stir until combined.

Slowly whisk in 4 cups of low-sodium beef broth followed by 2 teaspoons of dried tarragon and bring everything to a boil. Reduce heat to medium-low and let it simmer for about 15 minutes or until it is thickened.

Step 4: Finish Your Red Wine-Tarragon Sauce

Once your sauce has thickened, remove it from heat and add a dollop (1 tablespoon) of Dijon mustard and crème fraîche. Whisk everything until the ingredients are fully mixed.

Step 5: Serve and Enjoy!

To serve, spoon the sauce over the tenderloin steaks or pass it separately. You can also serve it over other beef cuts, such as filet mignon, prime rib or flank steak.

If you want to elevate your dish, you can pair it with pan-roasted mushrooms drizzled with a red wine reduction sauce. This recipe is perfect for romantic dinners, family gatherings or special occasions.

Substitutions and Variations

 Trust me, this sauce is so good that you’ll want to drink it from the pan!
Trust me, this sauce is so good that you’ll want to drink it from the pan!

One of the great things about this Beef Tenderloin Steaks with Red Wine-Tarragon Sauce Recipe is that it is incredibly versatile. While the recipe as written is delicious, you can make some substitutions or variations to make it your own.

Firstly, if you don’t have beef tenderloin steaks on hand, you can use other cuts of beef. Filet mignon, prime rib, and flank steak are all great substitutes that will work wonderfully with the red wine-tarragon sauce. You might need to adjust the cooking time depending on your choice of steak.

If you’d like to switch up the sauce, consider making a different kind of wine-based sauce to serve with your beef. A red wine reduction sauce or mushroom sauce would be excellent choices. Alternatively, make a creamy dijon mustard sauce using heavy cream instead of beef broth.

For those who abstain from alcohol or prefer to cook without alcohol, you can substitute the red wine with unsweetened grape juice or pomegranate juice. However, keep in mind that this substitution can affect the flavor profile of the dish.

Lastly, if you’re feeling adventurous, try adding some additional flavors and ingredients to the dish. For example, you can add chopped garlic or fresh herbs such as thyme or rosemary to the pan when you are roasting the beef. Or try serving alongside some roasted vegetables such as carrots and potatoes.

In conclusion, don’t be afraid to experiment with substitutions and variations with this recipe. With some creativity and imagination, you can turn this dish into something truly unique and delicious.

Serving and Pairing

 Perfect for a fancy dinner party, but easy enough to make on a weeknight.
Perfect for a fancy dinner party, but easy enough to make on a weeknight.

If you’re serving beef tenderloin steaks with red wine-tarragon sauce, you’ll want to choose a side dish that complements this indulgent dish. A classic choice would be green vegetables such as roasted asparagus or broccoli. The earthy and nutty flavor of roasted root vegetables such as carrots or parsnips also pairs well with the richness of the steak.

But let’s not forget about the wine! Since you’re already using red wine for the sauce, it’s only natural to pair this dish with a bold red wine. A highly recommended option is a Cabernet Sauvignon, which can perfectly balance out the flavors of the dish. If you prefer white wine, a dry white wine like Chardonnay or Pinot Gris can also work.

Following my recommendation, when serving beef tenderloin steaks with red wine-tarragon sauce, I suggest decanting the red wine to make sure it has enough air contact to fully develop its flavors. This will elevate your experience even more.

Finally, I recommend finishing off your meal with a sweet dessert such as a fresh strawberry tart or chocolate cheesecake. Not only does it provide an indulgent ending to your meal, but it also cleanses your palate and balances the richness of the steak.

Overall, this dish is perfect for any special occasion where you want to impress guests or treat yourself. The pairing options for this dish are endless, so have fun trying different combinations to find your perfect match!

Make-Ahead, Storing and Reheating

 Succulent, juicy beef tenderloin steaks will make your mouth water.
Succulent, juicy beef tenderloin steaks will make your mouth water.

This recipe for beef tenderloin steaks with red wine-tarragon sauce is perfect for special occasions or dinner parties, and it can be made ahead of time to save you hassle on the day of the event. Once cooked, the beef steaks can be stored in an airtight container in the refrigerator for up to 3 days.

When you’re ready to serve, simply reheat the steaks in their sauce over low heat on the stove. Be careful not to overcook them as this may cause them to toughen up. The sauce can also be reheated separately and then poured over the steaks.

If you’re planning to make this recipe in advance, it’s best to prepare the red wine-tarragon sauce separately and store it in an airtight container in the fridge for up to 5 days. When you’re ready to serve, simply reheat it over low-medium heat, stirring occasionally until it reaches your desired consistency.

While this recipe can certainly be chilled and reheated without losing much quality, it’s best enjoyed freshly cooked; nothing beats freshly pan-roasted beefsteak drizzled generously with rich and flavorful red wine tarragon sauce.

Overall, this dish is a versatile option that can be prepared ahead of time and reheated beautifully when needed – making it an excellent choice for busy weeknights or fancy dinner party.

Tips for Perfect Results

 The aromatic scent of tarragon in the sauce is positively intoxicating.
The aromatic scent of tarragon in the sauce is positively intoxicating.

To ensure that you achieve the perfect beef tenderloin steaks with red wine-tarragon sauce, here are some tips that I recommend:

1. Choose high-quality beef tenderloin steaks: Quality is crucial when it comes to beef tenderloin steaks. Choose well-marbled cuts and ones that have consistent thickness to avoid uneven cooking.

2. Let the steaks rest at room temperature: Allow your beef tenderloin steaks to sit at room temperature for at least 30 minutes before cooking. This will help them cook evenly.

3. Use a meat thermometer: To ensure that your beef is cooked to perfection, use a meat thermometer to check the internal temperature. For medium-rare, cook until the internal temperature reaches 135°F.

4. Don’t overcook the steaks: Overcooking can lead to a tough and dry result. Monitor the heat and cooking time closely and aim for an even pink hue in the center.

5. Make sure your pan is hot: Pre-heat your skillet or grill pan over medium-high heat so that it’s nice and hot when you add the steaks.

6. Reduce the red wine properly: Follow the recipe instructions carefully when reducing the red wine. Over-reducing can lead to a bitter taste, while under-reducing can leave a raw alcohol flavor.

7. Rest cooked steaks before serving: Allow your cooked beef tenderloin steaks to rest for at least 5 minutes before slicing and serving. This allows for juices and flavors to redistribute throughout the steak, resulting in a more delicious bite.

By following these tips, you’ll be sure to achieve perfectly cooked beef tenderloin steaks with an indulgent red wine-tarragon sauce that will delight and impress your dinner guests!

Bottom Line

In conclusion, this Beef Tenderloin Steaks Recipe With Red Wine-Tarragon Sauce is one that should undoubtedly make it to your “must-try recipe” list. The perfect recipe for a decadent dinner or a special celebration, this dish can be paired with anything from roasted vegetables to mashed potatoes.

By following the easy-to-follow steps in this recipe, you’ll have pan-roasted filet mignon steaks covered in a delicious red wine-tarragon sauce that will leave everyone at the table craving for second servings.

So, whether it’s a holiday feast or just an intimate dinner with loved ones, this recipe will surely impress your guests and make your meal unforgettable. Don’t hesitate; head to the nearest grocery store and grab all the ingredients needed to whip up this award-winning dish in the comfort of your own kitchen!

Beef Tenderloin Steaks With Red Wine-Tarragon Sauce

Beef Tenderloin Steaks With Red Wine-Tarragon Sauce Recipe

Cooking Light. October 2003. This is for DH.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine French
Calories 316.3 kcal


  • 1/4 cup low sodium beef broth
  • 1/4 cup dry red wine
  • 1/2 teaspoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon black pepper
  • cooking spray
  • 2 (4 ounce) beef tenderloin steaks
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped fresh parsley


  • Combine first 6 ingredients, stirring with a whisk.
  • Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness.
  • Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Add broth mixture; bring to a boil.
  • Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.

Add Your Own Notes


Serving: 165gCalories: 316.3kcalCarbohydrates: 3.2gProtein: 22.7gFat: 20.7gSaturated Fat: 8.3gCholesterol: 96.6mgSodium: 350.4mgFiber: 0.1gSugar: 0.2g
Keyword < 30 Mins, Very Low Carbs
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