Juicy Beef Tenderloin With Decadent Red Wine Reduction

Ladies and gentlemen, let me introduce you to a majestic dish that will tantalize your taste buds and leave you feeling satisfied and content. I present to you the Beef Tenderloin with Red Wine Reduction Recipe – a meal so divine, you’ll be feeling like royalty.

This elegant dish is perfect for any special occasion or romantic dinner. The beef tenderloin is soft, tender, and juicy, while the red wine reduction sauce gives it a rich and luxurious flavour that will leave you wanting more.

Are you looking for something new to add to your recipe list? This dish is easy to make and will impress your guests with its unique flavours. This recipe takes cooking beef to the next level – it’s not just an ordinary steak; it’s an experience.

Trust me; once you try this Beef Tenderloin with Red Wine Reduction Recipe, you will fall in love with it. It’s a match made in culinary heaven! So, get ready to indulge in a meal that highlights the best of both wine and beef. Get excited for the next section because I’m going to tell you why exactly you’ll adore this dish.

Why You’ll Love This Recipe

Beef Tenderloin With Red Wine Reduction
Beef Tenderloin With Red Wine Reduction

Why settle for a boring meal when you can indulge in this tender and succulent beef tenderloin with a rich red wine reduction? This dish is the perfect centerpiece for any dinner party or special occasion, but it’s also easy and versatile enough to whip up on a weeknight. Here are a few reasons why you’ll love this recipe:

1. It’s all about the sauce

Let’s face it – the star of this dish is the luscious red wine reduction sauce. Made from a full-bodied red wine, rich beef broth, shallots, garlic, and thyme, this reduction is the perfect balance of sweet and savory. You’ll want to drizzle it over everything on your plate – including the crispy roasted mushrooms.

2. Tenderloin is king

Beef tenderloin is one of the most tender cuts of meat out there, and it lives up to its name in this recipe. Pan-seared to perfection in olive oil and butter, then roasted in the oven, these steaks are juicy and melt-in-your-mouth delicious. And don’t worry – this recipe includes tips for achieving your preferred level of doneness.

3. It’s customizable

Do you prefer filet mignon to sirloin steak? Want to swap out the mushrooms for a different veggie? This recipe is totally adaptable. Follow the basic cooking instructions for the tenderloin and feel free to mix it up with your favorite flavors and ingredients.

4. It’s impressive but not intimidating

The words “beef tenderloin” might sound intimidating, but fear not – this recipe is actually quite straightforward. Just make sure to plan ahead so you have time for roasting and reducing the sauce. Your guests will be blown away by your culinary skills (even if it was easier than they expected).

In conclusion, this beef tenderloin with red wine reduction recipe has all the makings of a classic dish that will impress your guests while satisfying your culinary desires. The combination of the juicy tender meat and amazing sauce is truly unbeatable. With its versatility and ease, it’s a perfect recipe for any occasion, whether you’re cooking for a crowd or just enjoying a cozy night in with yourself. So go ahead, give it a try – you won’t regret it!

Ingredient List

 Juicy beef tenderloin drizzled with rich and savory red wine reduction.
Juicy beef tenderloin drizzled with rich and savory red wine reduction.

Here are the ingredients that you will need to make this delicious Beef Tenderloin with Red Wine Reduction recipe:

For the Beef Tenderloin

  • 2 (6-8 oz) beef tenderloin steaks (filet mignon or classic beef tenderloin)
  • Salt and pepper
  • 2 tsp extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves removed and finely chopped

For the Red Wine Sauce Recipe

  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 cup full-bodied red wine (Cabernet, Merlot or Pinot Noir)
  • 1 1/2 cups low-salt beef broth
  • 2 thyme sprigs
  • Salt and black pepper to taste
  • 1 teaspoon sugar

Note: Don’t be afraid to get creative and add your own personal touch by using some of the substitutions and variations suggested in section (5).

The Recipe How-To

 Fork-tender beef on a bed of garlic mashed potatoes, topped with red wine sauce.
Fork-tender beef on a bed of garlic mashed potatoes, topped with red wine sauce.

Prepare the Beef Tenderloin

  1. Preheat the oven to 425°F.
  2. Trim the fat from the beef tenderloin steaks, then season them with salt and pepper.
  3. Heat a large oven-safe skillet over medium-high heat and add in olive oil.
  4. Sear the tenderloin steaks on both sides until well browned, about 2-3 minutes per side.
  5. Transfer the skillet to the preheated oven and roast for 8-10 minutes or until the internal temperature of the steak reaches 135°F for medium-rare or 145°F for medium.

Make the Red Wine Reduction Sauce

  1. While your beef tenderloin is roasting in the oven, wipe out any burnt bits from the skillet, but do not wash it.
  2. Over medium heat, add butter, sugar, mushrooms, thyme sprigs, minced garlic clove and finely chopped shallots to the skillet.
  3. Stirring occasionally, cook for 2-3 minutes or until mushrooms are browned and shallots are softened.
  4. Pour in red wine and bring it to a boil, let it simmer down for about 5-7 minutes until it’s reduced by half.
  5. Add in beef broth and let it simmer for another 5 minutes.
  6. Whisk in remaining tablespoon of butter until completely melted, then remove from heat.

Serve and Enjoy!

  1. Spread red wine reduction sauce over top of each beef tenderloin steak.
  2. Serve immediately with your favorite side dishes such as roasted vegetables, mashed potatoes or salad.
  3. It is recommended to pair this dish with a full-bodied red wine such as Cabernet Sauvignon or Merlot to enhance its flavors.

Substitutions and Variations

 A glass of full-bodied red wine perfectly complements this decadent beef tenderloin.
A glass of full-bodied red wine perfectly complements this decadent beef tenderloin.

Now, if you’re a kitchen-savvy cook, I’m sure you know that recipes are meant to be tweaked based on your personal palate and preferences. If you want to change things up a bit or don’t have some of the ingredients listed in the recipe, feel free to make substitutions or variations to create a dish that is uniquely yours.

One substitution option for the beef tenderloin steaks would be filet mignon or sirloin steak. While they may not be entirely alike, these cuts of beef are great alternatives that still pack a punch of flavor.

If you don’t have thyme sprigs, you could use rosemary instead. It’ll add a fresh flavor to your red wine reduction sauce that your taste buds will surely appreciate.

For vegetarians, mushrooms and beef broth could be swapped out for vegetable broth and portobello mushrooms. And if you fancy something sweet in your reduction sauce, try adding cranberry juice or sauce instead of the full-bodied red wine.

There’s no reason why you can’t spice things up in the kitchen by experimenting with different herbs and spices! Instead of garlic cloves and shallots, try using onions and ginger for an Asian twist on this classic beef tenderloin recipe.

Don’t let ingredients get in the way of your culinary creativity; switch things up to match your taste buds and get ready for an explosion of flavors in every bite.

Serving and Pairing

 The aroma of rosemary and garlic fills the air as the beef cooks to perfection.
The aroma of rosemary and garlic fills the air as the beef cooks to perfection.

When it comes to serving this mouth-watering beef tenderloin with red wine reduction, I recommend pairing it with a side dish that’s not too heavy or overpowering. This will allow the tenderloin and the wine sauce to shine on their own.

For a classic pairing, serve the beef tenderloin with roasted vegetables such as carrots, potatoes or parsnips dressed in a bit of olive oil and thyme. Alternatively, you could try it with steamed green beans or sautéed mushrooms sprinkled with a pinch of salt and black pepper.

If you want something more adventurous, roasted mushrooms with garlic and rosemary would add a different depth of flavor, as would cranberry sauce served alongside the beef tenderloin. The tart sweetness of the sauce would bring out the tenderness of the meat and accentuate the richness of the wine reduction.

To make your meal even more special, you could pair this succulent beef recipe with a full-bodied red wine such as Cabernet Sauvignon or Bordeaux blend. The flavors of these wines will complement the richness and depth of flavors in this dish.

With its tender texture and sophisticated flavor profile, this beef tenderloin with red wine reduction is a perfect centerpiece for an elegant dinner party or special occasion. So, get ready to dazzle your loved ones by serving up this perfect culinary masterpiece!

Make-Ahead, Storing and Reheating

 This delicious dish is perfect for impressing dinner guests or for a romantic dinner for two.
This delicious dish is perfect for impressing dinner guests or for a romantic dinner for two.

As much as I relish the aroma and flavors of a freshly cooked beef tenderloin with red wine reduction, the convenience of make-ahead options is unparalleled for any working individual or while hosting a big gathering. If time is of the essence, you can prepare the entire dish beforehand. After cooking, store the beef and sauce separately in airtight containers in the refrigerator. When it’s time to serve, simply reheat the wine sauce on low heat and pour it over the sliced beef tenderloin.

If you’re planning to make-ahead and store your dish, ensure that the beef tenderloin is cooked to medium-rare or rare only. Overcooking may cause the meat to toughen when reheated. Similarly, for maximum juiciness and flavor when reheating leftovers, use gentle heat and moist heat.

The best way to reheat your precooked beef tenderloin with red wine reduction is by using your oven or slow cooker at low temperatures until it reaches an internal temperature of 120°F (49°C). This will take around 30 minutes. Additionally, you can reheat it on a stovetop using low heat while stirring continuously to prevent scorching or burning. If you find that you need more liquid while reheating, add a splash of beef broth or water to maintain the consistency.

Finally, if you have an abundance of leftovers and want to give them a little twist, try making roast beef wraps with cranberry sauce or mushroom sauce and fresh herbs like rosemary or thyme. Alternatively, slice them into thin strips and toss them into salads or cooked veggies for added protein and flavor. With a little creativity, your make-ahead beef tenderloin recipe can transform into so many delicious meals throughout the week!

Tips for Perfect Results

 Close your eyes and savor the indulgent flavors of this beef tenderloin with red wine reduction.
Close your eyes and savor the indulgent flavors of this beef tenderloin with red wine reduction.

Cooking beef tenderloin can be intimidating, but with the right techniques, you’ll be able to cook a delicious tenderloin that will impress even the most discerning of steak eaters. Here are some tips to ensure perfect results for your beef tenderloin with red wine reduction recipe:

1. Choose the right cut

When it comes to making beef tenderloin, it’s important to select a quality cut of meat. Look for a beef tenderloin with good marbling and a vibrant red color.

2. Bring the meat to room temperature

Before cooking your beef tenderloin, make sure it’s at room temperature. This will help ensure an even cook throughout the meat.

3. Season generously

Season the beef generously with salt and pepper before cooking to enhance its natural flavors.

4. Sear the meat

Searing the meat before roasting helps create a crust on the exterior and seal in juices and flavors.

5. Use a meat thermometer

The key to perfectly cooked beef is using a meat thermometer. Cook your beef tenderloin until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.

6. Let it rest

After cooking, let your beef tenderloin rest for 10-15 minutes to allow the juices to redistribute within the meat.

7. Perfect wine reduction sauce

While cooking the wine sauce recipe, make sure you use full-bodied red wine combined with all other components such as thyme sprigs, shallots and garlic minced. The pan sauce made from this will surely boost up your taste buds while consuming them with the roast red wine.

Follow these tips and you’ll be sure to have perfect results every time you make this classic dish – Beef Tenderloin With Red Wine Reduction Recipe.


Now, it’s time for FAQs. You may have some questions that have been bugging you while reading this recipe. This section will answer some common inquiries and clear up any confusion you may have. So, let’s dive right in!

Which cooking method is best for beef tenderloin?

Slow roasting a piece of meat at a lower temperature over several hours ensures even cooking, without overcooking it on the outer layer. To enhance the flavor and texture of the dish, a gentle sear can be given to the tenderloin at the end, creating a delightful crispy outer layer.

Is it better to roast a beef tenderloin at a high or low temperature?

Achieving an evenly cooked tenderloin requires slow roasting in a low oven. One can further enhance the browning and taste by basting it with browned butter infused with aromatic thyme and shallots.

Why do you cook beef in red wine?

Alcohol can be used to break down proteins in meat, which is called “denaturing”. This process happens when meat is exposed to high heat or salt, but wine can also be used to tenderize beef. When wine is used in a marinade, it adds more flavor to the meat and doesn’t evaporate completely when cooked.

Should you sear beef tenderloin before roasting?

For the perfect beef tenderloin, a two-step cooking process of searing and roasting would work wonders. This method enhances the taste and texture of the lean cut by creating a crispy, well-browned exterior. It all starts with the simple seasoning of the meat with kosher salt and pepper.

How do you reduce red wine in cooking?

To achieve a thicker consistency, take your preferred red wine and heat it in a saucepan over medium heat. Allow it to boil steadily until it reaches the desired thickness. A good rule of thumb is to reduce the liquid to one third of its original volume.

Bottom Line

With this beef tenderloin with red wine reduction recipe, your taste buds will be in for an exceptional dining experience. The savory flavors of the beef tenderloin with the full-bodied red wine sauce will leave you and your guests asking for seconds.

Subtle hints of mushrooms, garlic, and shallots are not overpowering but enhance the steak’s delectable taste. If you’re looking to impress someone special, then look no further than this classic beef tenderloin recipe.

To take it up a notch, pair it with a robust Cabernet Sauvignon or Merlot to complement the wine sauce’s depth and flavor. Complete your meal with a side of crisp roasted asparagus or creamy mashed potatoes.

Always remember to let the beef rest before cutting to keep its juices internalized, and when using wine in any recipe, always opt for a good-quality bottle. Be creative and experiment with different variations of the wine sauce or mushroom sauce to suit your palate.

With everything said and done, there is only one thing left to do – cook this dish and experience its divine flavors firsthand. I guarantee that you will savor each bite and be eager to make it again soon. Cheers!

Beef Tenderloin With Red Wine Reduction

Beef Tenderloin With Red Wine Reduction Recipe

Served with Vanilla Carrots. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136.
No ratings yet
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine French
Servings 4 tenderloins
Calories 523.6 kcal


  • 20 ounces beef tenderloin steaks
  • 1 cup full-bodied red wine
  • 2 tablespoons shallots, diced
  • 1 garlic clove, minced
  • 1 thyme, sprig
  • 4 large mushrooms, sliced
  • 1 cup unsalted beef stock
  • 1 teaspoon sugar
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • sea salt and pepper


  • Place wine, shallots, garlic, and thyme in a saucepan and reduce to almost syrup.
  • In a separate pan, saute mushrooms, 1 tbsp butter, and sugar until caramelized.
  • Add stock and reduce by 50 percent.
  • Pour wine reduction into the mushrooms, remove thyme sprig, add remaining butter and reserve over low heat.
  • Season beef with salt and pepper.
  • Sear in oiled pan over high heat for 5 to 7 minutes each side or until medium rare.
  • Drizzle sauce over tenderloin when serving (can be placed in a ramekin on the plate).

Add Your Own Notes


Serving: 306gCalories: 523.6kcalCarbohydrates: 4.6gProtein: 29gFat: 37.9gSaturated Fat: 16.4gCholesterol: 143.6mgSodium: 232.5mgFiber: 0.2gSugar: 2g
Keyword < 60 Mins, Meat, Steak
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