Delicious Roast Beef Tenderloin: A Perfect Main Course!
Hear ye, hear ye! Gather around, my fellow foodies and wine enthusiasts. I bring great tidings to all those who crave a glorious feast fit for royalty. A dish so divine it will leave your taste buds begging for more. I present to you the Roast Beef Tenderloin with Red Wine Sauce recipe.
This recipe is not just another ordinary meal, it’s an experience that you’ll never forget. The tender beef tenderloin, roasted to perfection and paired with a rich and flavorful red wine sauce will take your taste buds on a journey of flavors that you’ve never experienced.
But why settle for a plain old roast beef when you can elevate it to something truly extraordinary? The red wine sauce is the perfect accompaniment to this tenderloin roast – taking your dining experience from pleasant to unforgettable in just one bite.
So come with me on a culinary adventure as we explore the secrets of this dish and discover the wonders of the savory red wine sauce. Let’s dive into the ingredient list, cooking instructions, serving suggestions, make-ahead tips, and everything else you need to create this gastronomical masterpiece in the comfort of your own home.
Why You’ll Love This Recipe
Oh friends, mark my words, for the roast beef tenderloin with red wine sauce recipe is a dish to behold! This recipe surely belongs amongst royalty of the culinary world, and might I add, in the wardrobes of foodies who enjoy trying out unique recipes.
If you are looking for a recipe that is simple yet sophisticated, kindle your fire with this one. To begin with, the tenderloin is juicy and tasty. As you insert your knife into it, the meat falls apart so perfectly, with each bite melting in your mouth like butter. Ahh, such decadence!
We cannot leave out the sauce. The red wine sauce adds a richness to the dish that leaves one wanting more. The flavors pair exquisitely well together, making this dish undeniably delicious. You will want to savor every last drop of it.
But wait! There’s more! The beauty of this recipe is its versatility. You can choose to substitute or add variations according to your taste preferences; it’s completely customizable. Besides, it is easy to prepare and can be made ahead of time without losing its gourmet quality.
The beef tenderloin with red wine sauce would make a perfect family dinner or holiday feast that will undoubtedly impress your guests. I implore all meat-lovers out there to give this recipe a try; you won’t regret it!
Ingredient List
For the beef tenderloin:
- 3-pound beef tenderloin roast.
- 2 teaspoons extra-virgin olive oil
- 2 tsp all-purpose flour
- Salt and pepper to taste
For the red wine sauce:
- 5 tablespoons unsalted butter, divided
- 2-3 large shallots, finely minced
- 3 cloves garlic minced
- 6 sprigs of fresh thyme
- 1 cup Pinot Noir or any dry red wine
- 3 cups beef broth with a few thyme sprigs for taste.
Note: Use high-quality beef tenderloin and wine for the best results.
The Recipe How-To
Preheat the oven to 425°F. Rub salt, pepper, and chili powder all over a 3-pound beef tenderloin.
Sear the tenderloin
Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the tenderloin and sear on all sides until browned.
Roast the tenderloin
Transfer the seared tenderloin to a roasting pan, place it in the preheated oven, and roast for 25-30 minutes or until cooked to your desired doneness.
Make the red wine sauce
While the tenderloin is cooking, make the red wine sauce. Melt 5 tablespoons of unsalted butter in a medium-sized saucepan over medium heat. Add 2/3 cups of finely chopped shallots and 3 cloves of finely minced garlic to the melted butter and cook for about 3-4 minutes until the shallots are translucent.
Add wine and beef broth
Add 1 cup of dry red wine like Pinot Noir or Merlot and 2 cups of beef broth with fresh Thyme sprigs to the pan with shallots. Bring to a boil and reduce by half, stirring occasionally.
Finish the sauce with butter
Remove from heat and add 1 tablespoon of butter, stirring until it melts into the sauce. Add salt and pepper to taste.
Serve with roast beef tenderloin
After removing the roasted beef from oven, let it rest for about 10 minutes before serving with red wine sauce.
Substitutions and Variations
Verily, when it comes to the art of cooking, there often may present a need for substitutions or variations in order to achieve the desired outcome. Fear not, fair cook, for I shall provide thee with a few ideas to make this roast beef tenderloin with red wine sauce recipe your very own.
If thou art not fond of beef tenderloin or simply cannot find it at thy market, thou couldst surely use a different cut of beef such as filet mignon or even a roast. However, for best results, do ensure that it is still a cut that is tender and easy to carve.
In the event that thou wishest to infuse thy sauce with additional flavors and aromas, perhaps try adding some rosemary or garlic along with the thyme sprigs. For an adventurous twist, one could also add cranberry juice or even cranberry sauce to create a tangy contrast with the richness of the beef.
Shouldst thou fancy experimenting with different types of wine for the sauce, merlot or pinot noir would be ideal candidates. Do take note that using different types of wine may result in slightly varying outcomes in terms of taste profile and overall coloration of the sauce.
For veggie lovers or vegetarians alike, one could substitute the beef broth with vegetable broth and create a mushroom-based sauce instead by sautéing sliced mushrooms with finely chopped onions before adding them into the mix.
Truly, the possibilities are endless when it comes to culinary creativity!
Serving and Pairing
Once the roast beef tenderloin with red wine sauce is ready to serve, I like to slice it into thin pieces and arrange them on a platter. Then, I pour the savory red wine sauce over the top to add even more flavor to the dish. This recipe pairs perfectly with a side of mashed potatoes or roasted vegetables.
As for wine pairing options, I would recommend pouring a medium-bodied red wine such as pinot noir or merlot. These wines have just the right amount of tannins and acidity to complement the tender meat and rich sauce.
For those who prefer non-alcoholic options, cranberry juice makes an excellent substitute. You can also try serving this roast beef tenderloin with other classic sauce options like shallot sauce or mushroom sauce. And If you are feeling adventurous, a mix of rosemary and garlic can also enhance the flavors of this dish.
Overall, this roast beef tenderloin with red wine sauce is an elegant and luxurious meal that’s perfect for dinner parties or special occasions.
Make-Ahead, Storing and Reheating
In case you are planning to prepare the roast beef tenderloin with red wine sauce recipe in advance or want to store the leftovers for later use, it is essential to follow some instructions for maximum enjoyment.
Firstly, if you wish to do some preparations beforehand, keep in mind that you can roast the beef tenderloin a day ahead of serving. Cook it until the inside reaches your preferred temperature and then let it cool down at room temperature. Afterward, wrap it properly with some plastic wrap and let it sit in the refrigerator overnight.
Secondly, if you have leftover roast beef tenderloin after serving, you can store them separately from the sauce. Wrap them tightly with aluminum foil or plastic wrap and put them in an airtight container. Store them for up to four days in the refrigerator or for up to four weeks in the freezer.
Thirdly, when reheating the leftover meat and sauce, avoid using a microwave since it may dry out the meat texture while diluting the sauce’s flavor. Instead, preheat your oven at 350°F (180°C) and heat up the meat slices for about 15-20 minutes, depending on how thick they are. At the same time, warm up the red wine sauce in a small saucepan over medium heat while whisking it occasionally.
Finally, when serving reheated meat slices with warm sauce, add some freshly chopped herbs such as rosemary or thyme as well as some freshly cracked black pepper on top of each plate. You will achieve optimal results by following these guidelines for making ahead, storing and reheating your delicious roast beef tenderloin dish with red wine sauce recipe.
Tips for Perfect Results
Preparing roast beef tenderloin with red wine sauce is a delight for the senses. To achieve the perfect taste and presentation, there are some tips that you can keep in mind. Here are some helpful suggestions to follow:
1. Use high-quality meat – For tender and juicy results, it is essential to choose good quality beef tenderloin roast. Purchase it from a reputable supplier to get a fresh cut.
2. Let the meat rest before cooking – Take out the beef tenderloin roast from the refrigerator about an hour before cooking to allow it to come to room temperature. This way, the meat will cook more evenly.
3. Season generously – For a flavorful crust on your roast beef, season it well beforehand. Mix salt, pepper, chili powder, and minced garlic in a small bowl, and rub generously all over the surface of the meat.
4. Sear the meat first – Searing creates a beautiful brown crust on the outside of the meat while locking in juices for a tender, moist interior. Heat up extra-virgin olive oil in a skillet or cast iron pan, then sear on all sides until golden brown.
5. Use fresh herbs – Adding fresh thyme sprigs to your red wine sauce will give it a fragrant aroma that perfectly complements roast beef tenderloin.
6. Don’t forget pan drippings – Those crispy bits left in your pan after cooking your meat will contribute to tastier and richer flavor for your sauce.
7. Make sure to properly slice the beef – After roasting, remove from oven and let sit for 15 minutes before carving into thin slices against the grain making sure you slice still hot meat slowly otherwise if you rush slicing, the juices could leak out leaving you with dry strips of beef.
Follow these tips for perfect results every time and enjoy your delicious and succulent roasted beef tenderloin with red wine sauce!
Bottom Line
In conclusion, there are very few things as satisfying as a tender and succulent roast beef tenderloin with red wine sauce. It is a dish that embodies elegance, sophistication, and flawless flavor. As a sommelier, I can confidently say that the combination of the wine sauce with the savory beef tenderloin is nothing short of heavenly.
This recipe may seem intimidating to some, but I assure you that it is easier than it looks. With simple ingredients and easy-to-follow instructions, anyone can make this delectable dish at home. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress.
So next time you have a special occasion or just want to treat yourself, try making this roast beef tenderloin with red wine sauce. The aromas emanating from your kitchen will tantalize your taste buds long before you take your first bite. And when you finally do take that first bite, the flavors will dance on your palate and leave you wanting more.
Incredible food experiences like this are what make life worth living. So go ahead and indulge in the finer things in life by making this recipe – your taste buds will thank you!
Roast Beef Tenderloin With Red Wine Sauce Recipe
Ingredients
- 3 tablespoons barbecue sauce (Smokey Bourbon Applewood Grilling Sauce)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 3 lbs beef tenderloin roast
- 1 small onion, finely chopped
- 3/4 cup red wine
- 1 1/2 cups beef broth, 25% less sodium
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 400°F Combine 2 tablespoons grilling sauce, 1 tablespoons olive oil, garlic, chili powder and pepper. Rub tenderloin with mixture. (To make ahead, refrigerate covered for up to 8 hours).
- Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking , for medium, a meat thermometer in center of roast reads 160F, about 40 minutes. Add onions to roasting pan with tenderloin for last 20 minutes of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest.
- Place raosting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits on bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 minutes. In a small bowl, whisk remaining grilling sauce, flour and 2 tablespoons simmering broth and cook until thickened, about 3 minutes.
- Carve roast and place on a platter. Serve with sauce.
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