Delicious Beef Tenderloin with Irresistible Red Wine Sauce

There’s no denying that beef tenderloin is a classic crowd-pleaser. It’s elegant, it’s juicy, and it’s perfect for special occasions. But what do you pair such a delicious cut of meat with? Well, the answer is simple: Red Wine Sauce.

In this recipe, we take a perfectly seared and roasted beef tenderloin and smother it in this rich wine sauce, elevating it to a whole new level. And while this recipe may sound like one reserved for only the most experienced home cooks or chefs, it’s actually quite easy to make and just as impressive to serve.

So whether you’re looking to impress your in-laws or treat yourself to a fancy dinner at home, this Beef Tenderloin with Red Wine Sauce recipe is sure to impress. Keep reading for all the juicy details on how to make it yourself!

Why You’ll Love This Recipe

Beef Tenderloin With Red Wine Sauce
Beef Tenderloin With Red Wine Sauce

If you’re looking for the perfect dinner to impress your friends and family, look no further than this Beef Tenderloin with Red Wine Sauce recipe. Not only is it incredibly delicious, but it’s also surprisingly easy to make!

Picture this: juicy and tender beef tenderloin steaks cooked to perfection and smothered in a rich and flavorful red wine sauce. The aroma alone will make your mouth water. And with just a few ingredients, you can create a dish that looks and tastes like you slaved away in the kitchen all day.

But what makes this recipe truly special is the way it elevates classic beef dishes to new heights. By using high-quality ingredients like fresh thyme, shallots, and a dry red wine, the sauce brings out the natural flavors of the beef without overwhelming them. And the addition of margarine or butter gives it a velvety texture that will have you savoring every bite.

But perhaps the best thing about this recipe is its versatility. With just a few minor adjustments, you can customize it to your liking. Add some rosemary for an earthy flavor or try a Pinot Noir instead of a Cabernet Sauvignon for a lighter sauce. And if you’re feeling creative, pair it with a cranberry or mushroom sauce for a unique twist.

So don’t settle for ordinary roast beef. Impress your guests with this Beef Tenderloin with Red Wine Sauce recipe and watch as their taste buds are transported to new heights. Trust me, once you try this dish, you’ll wonder how you ever lived without it!

Ingredient List

 A succulent beef tenderloin, bathed in red wine sauce, perfect for a romantic dinner.
A succulent beef tenderloin, bathed in red wine sauce, perfect for a romantic dinner.

Here are the ingredients you will need for this delicious beef tenderloin with red wine sauce recipe:

Beef Tenderloin

  • 2 (1 1/2 inch-thick) Beef Tenderloin Steaks, filet mignon or beef tenderloin roast

For the Red Wine Sauce:

  • 2 tablespoon(s) of olive oil
  • 2 shallots, finely chopped
  • 1/4 cup of Cabernet Sauvignon or any other dry red wine
  • 1 cup of beef broth (low-sodium)
  • 2 sprigs fresh thyme
  • 1 tablespoon of unsalted butter
  • Kosher salt and freshly ground black pepper to taste

For Roasted Beef Tenderloin:

  • 4 cups beef stock
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

Optional Additions:

  • Cranberry Juice for a cranberry sauce
  • Mushroom and wine reduction sauce

The Recipe How-To

 Trust me, the rich and flavorful red wine sauce is a game-changer for this dish.
Trust me, the rich and flavorful red wine sauce is a game-changer for this dish.

Nowadays, it can seem challenging to impress guests with a meal that leaves them all feeling awestruck. However, this classic Beef Tenderloin with Red Wine Sauce recipe always comes through, making you a star in the kitchen. Once conquered, you will have a timeless dish that will make your dinner parties unforgettable.

Prepping the Meal

Before cooking the beef tenderloin steaks, ensure they reach room temperature to guarantee even cooking. Preheat your oven to 425°F and season four 1 1/2-inch beef tenderloin steaks with salt and black pepper. In a large skillet over medium heat, add two tablespoons of olive oil and heat until hot.

Searing the Meat

Sear each steak on both sides until browned for approximately four to five minutes per side.

Roasting the Tenderloin

After searing the beef tenderloin steaks, transfer them to a rimmed baking sheet and brush generously with melted butter or margarine. Then, in your preheated oven set at 425°F, roast for eight to ten minutes, depending on your desired doneness level.

Checking for Doneness

Insert an instant-read thermometer into the thickest part of each steak to check their done-ness. For medium-rare meat, it should read 130°F-135°F. Let them rest for at least five minutes before serving.

Making the Red Wine Sauce

In the same skillet over medium heat, add two tablespoons of unsalted butter, two finely chopped shallots, and a minced garlic clove. Cook until fragrant and golden brown (roughly three minutes).

Then add one cup of dry red wine, one cup of beef broth, and three fresh thyme sprigs into the skillet mixture. Bring this mixture to a boil and cook for approximately 15-20 minutes or until the liquid reduces.

Thicken the Sauce

To thicken your sauce, add cornstarch and cold water mixture or flour and butter. Add one tablespoon of flour and one tablespoon of butter into the skillet pan and stir until it thickens.

Plating Your Dish

Slice the beef tenderloin steaks and arrange them on a serving platter. Drizzle the red wine sauce over the beef, sprinkle some finely chopped fresh parsley leaves, and serve.

Enjoy this classic beef tenderloin recipe in four easy steps for a memorable meal that will have your guests talking about it all year round!

Substitutions and Variations

 Looking for a flavorful and hearty meal? Look no further than this beef tenderloin with red wine sauce.
Looking for a flavorful and hearty meal? Look no further than this beef tenderloin with red wine sauce.

Would you like to put your own spin on this classic beef tenderloin and red wine sauce recipe? Here are some substitutions and variations that you can experiment with:

– Wine: While we recommend using a dry red wine like Cabernet Sauvignon or Pinot Noir for the sauce, you could try experimenting with another type of wine. For instance, a bold Italian Barolo could add a rich, earthy flavor to the dish.

– Beef: If you’re not a fan of beef tenderloin steaks, you could try using filet mignon or roasted beef instead. Both cuts work well with the red wine sauce and will give the dish a slightly different texture and flavor.

– Thyme: While fresh thyme is our herb of choice for this recipe, you could try substituting it with rosemary or tarragon. These herbs would add an aromatic complexity to the dish and complement the flavors of the red wine sauce.

– Mushroom Sauce: For a twist on the classic red wine sauce, consider making a mushroom sauce instead. Saute chopped mushrooms in butter until tender, then stir in some beef broth and red wine. Let the mixture reduce until it thickens to your liking, then season with salt and pepper to taste.

– Cranberry Sauce: Another variation on this recipe is to make a cranberry sauce to serve alongside the beef tenderloin. In a small pan over medium heat, simmer fresh cranberries, cranberry juice, sugar, and orange zest until the berries have burst and the mixture has thickened. Serve alongside the beef tenderloin and enjoy the festive flavors of this delicious pairing!

Remember that cooking is all about experimentation and finding what works best for your palate. So don’t be afraid to switch things up and get creative in the kitchen!

Serving and Pairing

 The beef tenderloin may steal the show, but the red wine sauce is the real star of this dish.
The beef tenderloin may steal the show, but the red wine sauce is the real star of this dish.

One of the best things about this Beef Tenderloin with Red Wine Sauce recipe is that it pairs so well with different sides and wine selections. The dish itself is already a star, but the right pairing can elevate the whole meal experience.

When it comes to sides, I would suggest something simple like roasted vegetables or mashed potatoes. These sides will not overpower the flavor of the beef tenderloin, and they provide a nice contrast in texture.

Now let’s talk about pairing wine with this dish. Since red wine is included in the recipe, you might want to pair it with a bottle of dry red wine such as Cabernet Sauvignon or Pinot Noir. These wines work well with the robust flavors of beef tenderloin.

If you’re looking for a non-alcoholic option or want to experiment, you could try cranberry juice as it complements the red wine sauce. Or if you prefer a mushroom flavor, try serving it with a mushroom sauce or gravy.

For an extra touch of elegance, serve Beef Tenderloin with Red Wine Sauce alongside some fresh parsley leaves sprinkled on top. The vibrant green will add a pop of color to your plate and make for an aesthetic presentation.

Whether you serve this dish for a holiday gathering or just for an at-home date night, it’s sure to impress your guests and leave them feeling satisfied.

Make-Ahead, Storing and Reheating

 A perfect dish for celebrations and dinner parties, this beef tenderloin with red wine sauce is sure to impress your guests.
A perfect dish for celebrations and dinner parties, this beef tenderloin with red wine sauce is sure to impress your guests.

It’s always nice to have a meal that can be prepared ahead of time, and this Beef Tenderloin with Red Wine Sauce recipe is no exception. In fact, it only gets better with time!

To make ahead, simply cook the beef tenderloin and the wine sauce at your convenience, then let them cool to room temperature. Once cooled, wrap the beef in plastic wrap and refrigerate it for up to 2 days. The wine sauce can also be stored separately in an airtight container in the refrigerator for up to 3 days.

When it’s time to reheat, place the beef on a baking sheet and cover it with foil. Preheat the oven to 325°F (162°C) and heat for about 20-30 minutes or until the thermometer reads 125°F (52°C) for medium-rare doneness. Let the meat rest before slicing and serving.

For reheating the red wine sauce, transfer it to a small pot and heat on low heat while stirring occasionally until warmed through. If the sauce seems too thick, add a bit of beef broth or water to thin it down to your desired consistency.

Pro-tip: To prevent freezer burn, you may choose to freeze any leftover beef tenderloin or wine sauce for up to 3 months in an airtight container or plastic bag. When it comes time to thaw and reheat them, simply follow the same process as above.

Enjoy this delicious dish without stressing over last-minute preparation!

Tips for Perfect Results

 Can't decide between beef or wine? Have both with this
Can’t decide between beef or wine? Have both with this

When it comes to cooking beef tenderloin with red wine sauce, there are a few key tips that can help you achieve an amazingly delicious result. Here are some important things to keep in mind as you prepare this classic dish.

First, use a high-quality cut of beef tenderloin. This will ensure that the meat is tender and juicy, and that it has a rich flavor that pairs well with the bold flavors of the wine sauce.

Next, be sure to season the beef generously with salt and pepper before cooking. This will help to enhance the natural flavors of the meat and ensure that it has a savory taste.

When cooking the beef tenderloin, it’s important to use a meat thermometer to ensure that it is cooked to your desired level of doneness. For medium-rare meat, the thermometer should read around 135 degrees Fahrenheit. For medium, aim for 145 degrees Fahrenheit. Cooking time will depend on the size and thickness of your beef tenderloin steaks, so be sure to keep an eye on them as they cook.

As for the red wine sauce itself, be sure to let it reduce down until it is thick and syrupy. This will help to concentrate the flavors of the wine and create a rich, flavorful sauce that complements the beef perfectly.

Finally, don’t be afraid to experiment with different variations and substitutions. For example, you could try using a different type of red wine in your sauce (such as Pinot Noir or Cabernet Sauvignon), or add in some fresh herbs like rosemary or thyme for even more flavor.

By following these tips and making adjustments where needed, you can create a truly memorable meal that your family and friends will love. So go ahead and give this classic recipe a try – your tastebuds won’t be disappointed!


Now let’s move on to the frequently asked questions (FAQ) section. I understand that some of you might have doubts about handling beef tenderloin or making the perfect red wine sauce. Don’t worry, I’m here to help. Let’s clear up any confusion and provide solutions to common issues in preparing this delicious beef tenderloin with red wine sauce recipe.

Which cooking method is best for beef tenderloin?

Slow-roasting the meat for several hours on low heat ensures that it cooks evenly across the entire cut, preventing overcooking on the outer edges and undercooking in the center. The final product can then be heightened by searing or browning it, culminating in a crispy and savory outer layer.

Should you sear beef tenderloin before roasting?

For the optimal preparation of beef tenderloin, a two-step cooking process is recommended; firstly, searing the meat to a brown crustiness, and then following it up by roasting. The addition of seasoning such as kosher salt and pepper can take this already delicious and lean cut to new levels of flavor and texture.

What kind of wine goes with beef tenderloin?

As a sommelier, I’m always on the lookout for the perfect wine to pair with the right dish. Among the many types of wine to choose from are Bordeaux, Cabernet Sauvignon, Malbec, Merlot, Syrah, and Tempranillo. An aged Bordeaux, for example, goes well with beef tenderloin due to its mellowed tannins, while Cabernet Sauvignon, a full-bodied wine with medium acidity, is perfect for those who prefer a darker wine. Similarly, Malbec, Merlot, Syrah, and Tempranillo all offer their unique flavor profiles that can complement a wide range of dishes.

What is a thickening agent for red wine sauce?

One method to make a red wine sauce or jus thicker is by incorporating a thickening agent called cornstarch. This substance can be blended with water to form a paste, which can then be mixed into the sauce. Once the mixture is brought to a slight boil and the heat is reduced, stirring continually will help to achieve the desired consistency.

Should beef tenderloin be cooked covered or uncovered?

To cook the beef, I recommend baking it uncovered for 40 to 50 minutes until the thermometer shows a minimum reading of 140°F. Afterwards, cover the beef with aluminum foil, shaped into a tent, and let it rest for about 15 minutes or until the thermometer shows 145°F. Keep in mind that the temperature will continue to increase by about 5°, and this will make the beef easier to carve.

Bottom Line

In conclusion, this Beef Tenderloin with Red Wine Sauce Recipe is truly a crowd-pleaser. This meal is perfect for special occasions, celebrations, or even a fancy dinner party. It has been tried and tested time and again in the test kitchen to ensure perfect results every time.

The combination of tender beef tenderloin with the rich, bold flavors of the red wine sauce is simply divine. With just some basic ingredients such as shallots, garlic, fresh thyme, butter, and Cabernet Sauvignon wine – this recipe can take your dinner game to new heights.

The recipe is versatile and customizable so that you can have fun experimenting with different variations to fit your style. A few great pairings include cranberry sauce, mushroom sauce, or even some simple roasted vegetables on the side.

So next time you’re feeling like a classic beef dish with a fancy twist, try out this Beef Tenderloin with Red Wine Sauce Recipe. Impress your guests and make any occasion feel extra special.

Beef Tenderloin With Red Wine Sauce

Beef Tenderloin With Red Wine Sauce Recipe

When choosing a wine to cook with, pick something affordable that you'd like to enjoy with the meal. For this recipe, you only need 1/2 cup, so there should be plenty left over to drink. The recipe recommends using your favorite hearty Cabernet Sauvignon or a spicy red Zinfandel. Recipe is from Good Housekeeping.
No ratings yet
Cook Time 30 mins
Course Main Course
Cuisine French
Calories 741.3 kcal


  • 2 (8 ounce) red potatoes
  • 1 tablespoon olive oil
  • 2 (4 ounce) beef tenderloin steaks, 3/4 inch thick (filet mignon)
  • salt
  • black pepper
  • 2 tablespoons shallots, finely chopped
  • 1/2 cup red wine
  • 1 1/2 cups frozen peas
  • 1 tablespoon margarine or 1 tablespoon butter, melted
  • 1 tablespoon fresh parsley leaves, chopped


  • Place unpeeled potatoes in microwave-safe large bowl.
  • Cover with vented plastic wrap, and microwave on high 8-10 minutes, or until fork-tender.
  • Meanwhile, in 12-inch skillet, heat oil on medium-high until very hot.
  • Sprinkle steaks with 1/8 t salt and 1/8 t freshly ground black pepper to season both sides.
  • Add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once.
  • Place potatoes and steaks on 2 dinner plates; cover with foil to keep warm.
  • To drippings in skillet, add shallot and cook on medium 1-2 minutes or until browned, stirring constantly.
  • Add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced.
  • While preparing wine sauce, place frozen peas and 3 T water in microwave-safe small bowl, and cover with vented plastic wrap.
  • Microwave on high 4 minutes; drain.
  • To serve, crush potatoes with fork so they split, but do not mash.
  • Drizzle with margarine, and sprinkle with 1/4 t salt and 1/8 t freshly ground black pepper.
  • Spoon wine sauce over steaks.
  • Sprinkle parsley on potatoes.
  • Serve peas with steaks and potatoes.

Add Your Own Notes


Serving: 527gCalories: 741.3kcalCarbohydrates: 54.3gProtein: 30.5gFat: 39.9gSaturated Fat: 12.8gCholesterol: 80.5mgSodium: 260.2mgFiber: 8.4gSugar: 8.5g
Keyword < 30 Mins, European, Meat, Microwave, One-Dish Meal, Potato, Savory, Steak, Stove Top, Vegetable
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