Juicy Beef Tenderloin Recipe with Cabernet Sauce

Attention, food enthusiasts! If you’re looking for the perfect decadent dish to impress your guests at a dinner party, I’ve got the answer for you. A succulent Beef Tenderloin with Cabernet Sauce recipe, that is sure to bring joy to any beef-lover’s taste buds.

This recipe is a tried and tested favorite from my test kitchen. The beef tenderloin is cooked to perfection and sits in a rich red wine sauce that will have everyone asking for seconds. It’s an all-time classic, perfect for any special occasion, whether it’s Christmas or a birthday celebration.

The star of this dish is undoubtedly the melt-in-your-mouth beef tenderloin roast, which is beautifully seasoned with coarse sea salt and freshly ground black pepper. Then it’s seared to perfection before being roasted low and slow to deliver the most tender and juicy results.

To add an extra touch of indulgence to this already mouth-watering recipe, the Cabernet sauce is made from scratch using fine-quality red wine, shallots, garlic cloves, and several other carefully selected ingredients. Trust me; your guests will be fighting over who gets to mop up the last drop of this delicious sauce with bread.

So what are you waiting for? Experience decadence on a plate today by trying out my Beef Tenderloin with Cabernet Sauce recipe. Your taste buds (and dinner guests) will thank you!

Why You’ll Love This Recipe

Beef Tenderloin With Cabernet Sauce
Beef Tenderloin With Cabernet Sauce

If you have been searching for a beef recipe that is both comforting and gourmet, you have come to the right place. This Beef Tenderloin with Cabernet Sauce Recipe promises to take your taste buds on a flavorful journey that you won’t forget any time soon.

One of the reasons why you’ll love this recipe is because it is perfect for those who want to impress their guests with a restaurant-quality dish that can be easily made at home. Whether it’s a romantic dinner for two or a family feast, this recipe is sure to impress. And let’s not forget how easy it is to prepare! With simple ingredients that are readily available, and easy-to-follow instructions, you will have dinner on the table in no time.

But what makes this recipe truly special is the rich Cabernet sauce that complements the tender beef perfectly. The combination of red wine, beef broth, shallots, and butter creates a velvety sauce that is both savory and oh-so-delicious. And if you’re a wine lover, you’ll love how the red wine brings out the richness of the beef tenderloin.

Moreover, this recipe has endless pairing possibilities! You can choose to serve it with roasted vegetables, mashed potatoes or even cranberry sauce if you want something sour and sweet. The flavor combination possibilities are endless!

In conclusion, you’ll love this recipe because it’s an effortless way to cook up an impressive dish at home while experiencing restaurant-quality flavors. So go ahead and give it a try! Your taste buds will thank you.

Ingredient List

 A hearty beef tenderloin drizzled with a rich Cabernet sauce
A hearty beef tenderloin drizzled with a rich Cabernet sauce

Here’s a list of ingredients required to make this tender and flavorful Beef Tenderloin with Cabernet Sauce recipe. Make sure to have them all prepared and measured before starting on the recipe.

Main Ingredients

  • 3 lb beef tenderloin roast
  • 1/2 cup extra-virgin olive oil, divided
  • 2 tbsp unsalted butter, divided
  • 1 tbsp Fleur de Sel or coarse sea salt, divided
  • 1 tsp freshly ground black pepper, divided

Wine Sauce Ingredients

  • 2 cups red wine (a cabernet sauvignon or dry red wine is recommended)
  • 2/3 cup beef broth
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 tbsp unsalted butter, cold and cut into cubes

Optional Additions and Substitutions

Feel free to add or substitute any of these ingredients based on your preference.
– Roast Beef Tenderloin can be substituted with Filet Mignon Steaks or Choice Roast Beef.
– The Cabernet Sauvignon used in the sauce can be replaced with cranberry juice for a sweeter variation.
– A Creamy Mushroom or Shallot sauce would also serve as an excellent pairing with the dish.
– To add more flavor to the dish you may sprinkle additional fresh parsley on top while serving.

The Recipe How-To

 A perfect dish for a romantic dinner or special occasion
A perfect dish for a romantic dinner or special occasion

Now that we know the ingredients, let’s dive into the recipe’s how-to section. This recipe takes about 1 hour and 45 minutes to cook and serves six people. So, let’s get started!

Step 1: Prepare the Beef Tenderloin

First, preheat your oven to 425°F. Remove the tough silver skin from a 3 lb beef tenderloin, and tie the meat using kitchen twine so that it cooks evenly. Sprinkle salt and pepper all over the tenderloin.

Step 2: Sear the Beef Tenderloin

Place a large skillet on high heat and add in 2 tablespoons of olive oil. Once heated, sear the tenderloin for about 2-3 minutes on each side until nicely browned on all sides.

Step 3: Roast the Beef Tenderloin

Once finished searing, transfer the skillet with the tenderloin to the preheated oven, then roast for 35-40 minutes or until it reaches an internal temperature of 125°F for medium-rare, or up to your desired doneness. Use a meat thermometer to check the temperature periodically.

Step 4: Rest the Beef Tenderloin

Once finished roasting, remove your tenderloin from the oven and cover it with foil on a cutting board. Allow it to rest for 15 minutes, allowing the juices to redistribute throughout.

Step 5: Make Cabernet Sauce

While letting your tenderloin rest, heat up a clean skillet over medium heat with 2 tablespoons of unsalted butter. Once melted, add in chopped shallots and sauté them until they’re softened.

Add in 1 cup of red wine (such as cabernet sauvignon) and boil rapidly for about 5 minutes, or until reduced by half.

Add 2 cups of beef broth, 1 bay leaf, and 3 sprigs of fresh thyme. Allow this to simmer for another 10-15 minutes or until it’s thick enough as a sauce.

Lastly, stir in 2 tablespoons of unsalted butter and season it with some fleur de sel or coarse sea salt.

Step 6: Serve the Beef Tenderloin and Sauce

After the tenderloin has rested, slice it into approximately 1-inch-thick. Serve each serving with a side of the cabernet wine sauce. This recipe pairs perfectly with mashed potatoes or roasted vegetables.

Now you have an impressive recipe to present at your next dinner party!

Substitutions and Variations

 Beautifully seared and succulent meat that melts in your mouth
Beautifully seared and succulent meat that melts in your mouth

There are a few substitutions and variations that can be made to this Beef Tenderloin with Cabernet Sauce recipe to make it your own unique version. Here are some suggestions:

1. Wine: While the recipe calls for Cabernet Sauvignon, you can also use other types of dry red wine such as Malbec, Merlot or Pinot Noir.

2. Sauce: You can adjust the amount of beef broth used in the sauce to make it thicker or thinner according to your taste. You can also experiment with adding other flavors such as cranberry juice, rosemary or cream.

3. Beef Tenderloin: Instead of using a whole beef tenderloin, you can use filet mignon steaks or a choice roast beef.

4. Herbs and Spices: You can add other herbs and spices like minced shallots, fresh thyme, bay leaf or garlic cloves to intensify the flavor of the meat and the sauce.

5. Salt: Use either fleur de sel or coarse sea salt instead of regular table salt when seasoning the meat for an extra bit of texture and flavour.

6. Butter: If you prefer a dairy-free version, use olive oil instead of butter and vegetable broth instead of beef broth.

Remember that cooking is all about experimentation and finding what works for you. Don’t be afraid to have fun with this recipe by adding your own touch!

Serving and Pairing

 A rich sauce made with Cabernet wine, butter, and beef stock
A rich sauce made with Cabernet wine, butter, and beef stock

One of the great things about this beef tenderloin with cabernet sauce recipe is that you can serve it for a special occasion or as an elevated weeknight dinner. The tender and juicy slices of beef are perfect for a nice dinner party, but also make for delicious leftovers the next day.

As for pairing, I recommend a full-bodied red wine such as Cabernet Sauvignon to complement the rich flavors of the meat and sauce. A side of roasted or mashed potatoes and steamed broccoli will provide a satisfying contrast in textures and flavors to balance out the meal.

However, if you’re feeling adventurous, try pairing this dish with a wine from a different region or even a unique craft beer. The savory and robust flavors of the beef tenderloin will hold up against a variety of different beverages.

And if you need something sweet to finish off your meal, I recommend serving this dish with a decadent chocolate dessert such as chocolate lava cake or chocolate truffles. The smooth sweetness and bold flavors will provide a comforting and indulgent end to your dining experience.

Make-Ahead, Storing and Reheating

 A classic dish that never goes out of style
A classic dish that never goes out of style

When it comes to entertaining guests, every host knows the importance of advanced preparation. Luckily, this Beef Tenderloin with Cabernet Sauce recipe is an excellent make-ahead dish that can be stored and reheated easily.

To make this savory beef recipe ahead of time, you have a few options. You can refrigerate the cooked beef up to three days before serving it, or you can also freeze it for later use. If you decide to freeze the meat, make sure it is completely cooled first, then tightly wrap it with plastic wrap and aluminum foil. It will stay fresh for up to one month in the freezer.

To reheat the tenderloin roast, preheat your oven to 350°F (180°C). Place the meat on a baking sheet and warm it in the oven until an instant-read thermometer reads 125°F (about 10-15 minutes). Make sure to cover loosely with aluminum foil while reheating to prevent drying out.

The Cabernet sauce can also be made ahead of time and stored in an airtight container in the refrigerator for up to three days or in the freezer for up to one month. To reheat, put it in a saucepan over low heat and stir occasionally until heated through.

Butter is a key ingredient in this recipe. If you want your butter-based components like the Wine Sauce to last longer, try clarifying it by melting it over low heat and skimming off any impurities. This process will extend its shelf life and make it less prone to burning.

Overall, this dish makes a perfect choice if you’re hosting an event or looking for leftovers that still taste just as fabulous as they did when they were freshly made. Follow these steps for optimal results!

Tips for Perfect Results

 Perfectly paired with a side of roasted vegetables or creamy mashed potatoes
Perfectly paired with a side of roasted vegetables or creamy mashed potatoes

If you want your Beef Tenderloin with Cabernet Sauce to be a success, here are some tips that will help you get perfect results.

One of the essential things to keep in mind when cooking beef tenderloin is to not overcook it. Overcooked beef can become dry and tough, undoing all the flavor and tenderness of the cut. Using a meat thermometer will help you keep track of the internal temperature, which should read 135°F for medium-rare and 145°F for medium.

To make sure that your Beef Tenderloin with Cabernet Sauce is perfectly seasoned, season it generously with coarse sea salt and freshly ground black pepper before roasting. You can also use Fleur de Sel instead of regular salt for extra depth of flavor.

When you roast the tenderloin, let it rest at room temperature for 30 minutes before cooking for even cooking. Once cooked, remove the beef from the oven, cover it with foil, and let it rest for at least 10 to 15 minutes before slicing to allow the juices to redistribute.

For the Cabernet sauce recipe, simmering is critical. This reduces the liquid and intensifies all flavors, so ensure that you reduce the wine mixture over low heat gently. If in a rush, crank up the heat can result in a bitter sauce or distasteful burn taste.

Always use high-quality ingredients when making your Beef Tenderloin with Cabernet Sauce. Choose fresh herbs like parsley or thyme to giving depth in flavors. Use unsalted butter will give you more control over seasoning as some manufacturers may add lots of salt.

It’s good practice to slice one piece of the roast first before serving so that you can ensure perfection before committing to an extensive portion carving session.

Following these tips will surely help make your Beef Tenderloin with Cabernet Sauce dish a memorable meal that your family and friends will not forget!


Now, let’s take a look at some frequently asked questions about this beef tenderloin with cabernet sauce recipe. It’s always normal to have some doubts when preparing new recipes, especially when it involves tender cuts of meat such as beef tenderloin, as they can be pricey and their preparation requires some level of expertise. However, by the end of this FAQ section, you’ll be armed with all the knowledge you need to create this magnificent dish like a pro.

Which cooking method is best for beef tenderloin?

Slow-roasting the meat at low heat for a considerable period ensures uniform cooking, eliminating the risk of having an unevenly cooked dish with a raw center. A final sear on the tenderloin gives it an appealing golden hue and a pleasant crunchy texture.

Is Cabernet good for sauce?

Craft a savory and decadent red wine sauce using a cabernet of superior quality. This type of sauce beautifully complements dishes of roasted beef, succulent steaks or lamb, and it’s also a superb choice for venison.

Is cab tenderloin the same as filet mignon?

Many people often ask if beef tenderloin and filet mignon are the same thing. To clarify, they are not the same cut of beef. However, filet mignon is taken from the beef tenderloin, specifically from the tenderest part of the beef tenderloin.

Should you sear beef tenderloin before roasting?

One of the most effective techniques to prepare beef tenderloin involves a two-stage process – searing and roasting. The initial searing process gives the meat a delectable texture and flavor by producing a crispy brown outer layer, enhancing the relative leanness of the cut. Start by applying a generous sprinkle of kosher salt and pepper on the tenderloin.

Should beef tenderloin be cooked covered or uncovered?

For optimal results, I recommend cooking the beef uncovered in the oven for about 40-50 minutes until it reaches a minimum internal temperature of 140°F. Once it reaches this temperature, cover the beef with a foil tent and leave it to stand for approximately 15 minutes or until the thermometer reads 145°F. During this resting period, the temperature will continue to increase by about 5°F, which makes carving the beef much easier.

Bottom Line

In conclusion, this Beef Tenderloin With Cabernet Sauce Recipe is an exquisite dish that will delight your taste buds and impress your family and friends. Its tender and juicy beef tenderloin, paired with a rich and flavorful cabernet sauvignon sauce is simply irresistible. Plus, it’s easy to make, and you can adjust the recipe according to your preferences.

As a sommelier, I recommend pairing this dish with a full-bodied red wine such as cabernet sauvignon to enhance its flavor. Make sure to serve with some roasted vegetables or mashed potatoes for a complete meal.

Whether you’re preparing a special occasion dinner, or simply looking for an indulgent meal for yourself or loved ones, this Beef Tenderloin With Cabernet Sauce Recipe is definitely worth trying. Trust me; you won’t be disappointed!

So, next time you think of preparing a roast beef tenderloin or filet mignon, consider adding this cabernet sauce recipe to your menu. Your taste buds and guests will thank you for it.

Beef Tenderloin With Cabernet Sauce

Beef Tenderloin With Cabernet Sauce Recipe

Juicy tenderloin, wine sauce, fresh herbs... I don't think it gets more perfect than this!
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Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine French
Calories 804.9 kcal


  • 1 lb beef tenderloin
  • 1 garlic clove, minced
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon fresh coarse ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup cabernet sauvignon wine
  • 1/4 cup shallot, coarsely chopped
  • 1 bay leaf
  • 1 tablespoon fresh parsley, chopped
  • 1/3 cup beef broth
  • 1 teaspoon unsalted butter
  • 1/4 teaspoon fleur de sel or 1/4 teaspoon coarse sea salt


  • Preheat oven to 450F.
  • Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
  • Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides.
  • Place in oven and roast 10-20 minutes to desired doneness, turning once.
  • Combine wine with the herbs/veggies and bring to boil.
  • Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces.
  • In small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
  • Combine borth & wine mixture.
  • When meat is cooked, remove from pan and cover with foil.
  • Pour any juices from pan in with broth mixture.
  • Mix in butter and more salt & pepper if desired.
  • Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve.

Add Your Own Notes


Serving: 359gCalories: 804.9kcalCarbohydrates: 5.6gProtein: 58.3gFat: 54.8gSaturated Fat: 20.2gCholesterol: 200.1mgSodium: 669mgFiber: 0.1g
Keyword < 60 Mins, Easy, Meat, Savory, Steak
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