Juicy, tender roast beef tenderloin with wine sauce

Welcome to our recipe for roast beef tenderloin with wine sauce! This classic dish is perfect for any special occasion or holiday gathering. The combination of succulent beef and a rich wine sauce is sure to impress your family and friends.

Our recipe features a tender, juicy beef tenderloin that is roasted to perfection, and then paired with a luscious red wine sauce made with shallots, thyme, and butter. The result- an irresistible centerpiece for your table that is both elegant and delicious.

Roasting the beef tenderloin is simpler than it seems, and with our step-by-step instructions, you will be sure to get the best result possible. The wine sauce is equally impressive and will elevate the flavor of the beef to new heights.

Whether you are an experienced cook or just starting in the kitchen, this recipe is clear-cut and easy to follow. Assembling it will take some time but I guarantee you that it’s worth it. So let’s get started cooking this amazing dish!

Why You’ll Love This Recipe

Roast Beef Tenderloin with Wine Sauce
Roast Beef Tenderloin with Wine Sauce

If you’re looking for a main course that screams elegance and sophistication, then look no further than this delicious Roast Beef Tenderloin with Wine Sauce Recipe. Not only is it mouth-wateringly delicious, but it’s also a show-stopping dish that will impress any dinner guest.

The beef tenderloin is roasted to perfection with an irresistible crispy crust on the outside and a melt-in-your-mouth, juicy center on the inside. And don’t even get me started on the wine sauce! Made with red wine, shallots, thyme sprigs, and beef broth, it’s a rich and luscious sauce that adds an extra touch of luxury to an already indulgent meal.

One of the reasons why you’ll love this recipe is because it’s surprisingly easy to make. With just a few ingredients and some simple steps, you can create a gourmet-worthy dish that will make you feel like a master chef in no time. Plus, it’s a perfect dish to serve during the holiday season when you want to impress your guests but don’t have all day to spend in the kitchen.

Not only is this Roast Beef Tenderloin with Wine Sauce Recipe impressive in taste but it also makes for excellent leftovers. You can use any remaining roast beef tenderloin as a delicious salad topping or even as sandwich meat. The wine sauce can also be used as a base for other dishes like stews or gravies, making this recipe entirely versatile.

In conclusion, this Roast Beef Tenderloin with Wine Sauce Recipe is simply irresistible. It’s perfect for any special occasion or dinner party where you want to impress your guests with an impressive and sumptuous main course. So don’t hesitate to give this recipe a try; trust me, your taste buds will thank you!

Ingredient List

 Perfectly cooked and beautifully seared beef tenderloin, served with a rich and flavorful wine sauce.
Perfectly cooked and beautifully seared beef tenderloin, served with a rich and flavorful wine sauce.

Ingredients for the Roast Beef Tenderloin with Wine Sauce Recipe

For this savory recipe, you will need:

  • 1 (3 lb) beef tenderloin roast

  • 2 tablespoons extra-virgin olive oil

Seasoning Blend:

  • 2 teaspoons fresh thyme leaves, finely chopped

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • ½ teaspoon granulated sugar

Wine sauce ingredients:

  • 2 cups of dry red wine, such as Cabernet Sauvignon or Pinot Noir

  • 2 cups of beef broth

  • 5 tablespoons unsalted butter, divided into two portions (3 tbsp and 2 tbsp)

  • 3 large shallots (finely chopped)

  • 2 sprigs fresh thyme

  • Salt and freshly ground black pepper to taste

All-purpose flour mixture for pan sauce:

  • 1 tablespoon all-purpose flour

  • 1 tablespoon unsalted butter

Tips: Make sure your beef broth is at room temperature before using it in the recipe so that it can blend well with the other ingredients. Additionally, choose a good quality dry red wine that you would want to drink because, as the primary ingredient in the sauce recipe, it will significantly influence the flavor of the dish.

The Recipe How-To

 The elegant presentation of this dish is sure to impress your dinner guests.
The elegant presentation of this dish is sure to impress your dinner guests.

Now, let’s move on to the main event: the recipe how-to for Roast Beef Tenderloin with Wine Sauce. Follow these step-by-step instructions carefully to ensure the best taste and texture for this mouth-watering dish.

Ingredient List:

  • 1 (3 lb) beef tenderloin roast
  • 3 large shallots, finely chopped
  • 2 tsp fresh thyme leaves, divided
  • 2 tbs all-purpose flour
  • Kosher salt and fresh ground black pepper, to taste
  • 2 cups beef broth
  • 1 cup dry red wine (like Cabernet Sauvignon or Pinot Noir)
  • 1 tbs extra virgin olive oil
  • 5 tbs unsalted butter, divided
  • Fresh thyme sprigs


Step 1: Preheat your oven to 425°F. Season the beef tenderloin generously on all sides with kosher salt, black pepper, and 1 tsp of fresh thyme.

Step 2: Heat a large oven-proof skillet over medium-high heat. Once hot, add the olive oil and sear the beef tenderloin for around 2 minutes per side until all sides are browned.

Step 3: Transfer the skillet with the tenderloin to the preheated oven and roast for around 25 to 30 minutes or until an internal meat thermometer registers around 135°F to 140°F for medium-rare doneness.

Step 4: Remove the skillet from the oven and transfer the beef tenderloin onto a cutting board. Tent it lightly with foil to keep it warm while you make the pan sauce.

Step 5: To make the pan sauce, place your skillet onto medium heat on your stove top. Add chopped shallots and cook for several minutes while stirring occasionally until they soften and become slightly browned.

Step 6: Add the flour to the pan and stir for around 1 minute until the raw taste is gone.

Step 7: Pour in 1 cup of dry red wine, followed by the beef broth, and stir carefully to combine. Add fresh thyme sprigs and season with salt, black pepper, and sugar.

Step 8: Cook the sauce over medium heat while stirring occasionally until it has reduced to a thickened consistency (around 10-15 minutes).

Step 9: Add 2-3 tbs of unsalted butter into the sauce while whisking constantly until combined.

Step 10: Once ready, carve the beef tenderloin into individual servings and top generously with your pan sauce. Serve immediately along with your preferred side dishes.

Enjoy your delicious Roast Beef Tenderloin with Wine Sauce!

Substitutions and Variations

 This roast beef tenderloin is a classic choice for a special occasion meal.
This roast beef tenderloin is a classic choice for a special occasion meal.

If you want to tweak the recipe and make it your own, there are some substitutions and variations you can try that will still yield a delicious roast beef tenderloin with wine sauce recipe.

For the wine, you can use any dry red wine that you like. Cabernet Sauvignon or Pinot Noir would be great choices, but don’t hesitate to experiment with your personal favorites. If you don’t consume alcohol, you can substitute the red wine with some beef broth and a splash of balsamic vinegar for acidity.

If you want to skip the thyme in the sauce, consider using rosemary or oregano instead. You can also add crushed garlic alongside the shallots for an extra depth of flavor.

To make the dish more festive for holidays or special occasions, try serving it with cranberry sauce on the side for a sweet and colorful contrast to the savory beef.

If you prefer mushroom sauce over wine sauce, add sliced mushrooms to the pan after searing the beef instead of using thyme sprigs. Remove them from the pan before making the sauce, then proceed with the recipe’s instructions. You can even make a rich and decadent mushroom gravy to go with your roasted beef.

For a creamier taste profile, replace some of the beef broth in the recipe with heavy cream. Or try adding 1-2 tablespoons of steak sauce or Worcestershire sauce to complement the tangy flavor of red wine.

Lastly, if you don’t have access to beef tenderloin, sirloin or filet mignon would still work well. The time needed for roasting may differ slightly depending on your choice of meat cuts.

Serving and Pairing

 The caramelized crust on the outside of the beef tenderloin is the result of a high heat sear before roasting.
The caramelized crust on the outside of the beef tenderloin is the result of a high heat sear before roasting.

Once your roast beef tenderloin with wine sauce is cooked to perfection, it’s time to serve it up and choose the perfect pairing for this dish.

Firstly, let’s talk about the serving. Once the beef has rested for 10-15 minutes, go ahead and slice across the grain and place it on a platter. Spoon the sauce over the top and garnish with fresh thyme sprigs or whatever herb you prefer.

Now, what wine to pair with this show-stopping dish? It’s important to consider the flavours of both the beef and the sauce when choosing a wine pairing. A full-bodied red wine such as Cabernet Sauvignon or Pinot Noir compliments this dish well. However, if you’re more of a white wine drinker, try Sauvignon Blanc or Chardonnay. Whatever your preference might be, be sure to choose a wine that can stand up to the bold flavours of the dish.

If you’d like to serve it alongside some sides, roasted vegetables such as brussel sprouts, carrots or green beans are perfect because they complement the richness of the beef without overpowering it. Alternatively, mashed potatoes also make an excellent side dish to soak up all that delicious sauce.

In conclusion, serving roast beef tenderloin with wine sauce is all about letting the ingredients speak for themselves while balancing bold flavours with a complimentary pairing. So pour yourself a glass of wine and enjoy this feast!

Make-Ahead, Storing and Reheating

 The wine sauce adds a depth of flavor that perfectly compliments the savory beef tenderloin.
The wine sauce adds a depth of flavor that perfectly compliments the savory beef tenderloin.

This roast beef tenderloin with wine sauce recipe can be prepared in advance for a stress-free dinner. You can make the entire dish ahead of time and reheat it before serving, or you can cook the beef tenderloin ahead of time and make the sauce on the day of your dinner party.

To make the dish ahead of time, cook the beef tenderloin as directed in the recipe but do not slice it. Let the roast cool to room temperature before covering it tightly with foil and storing it in your fridge for up to 2 days. When ready to serve, let the roast come to room temperature before reheating it in a 300-degree oven for about 20 minutes.

To store leftovers, let both the beef and sauce cool down to room temperature then carefully transfer them into separate airtight containers. You can store them separately for up to three days in your refrigerator. When reheating, you can simply microwave them on low heat for a minute or two until warmed through or reheat them on a stovetop over low heat while stirring frequently.

Although this dish is best served immediately, you may also freeze any leftover gravy or roast beef. However, note that freezing may affect their texture and quality so always check if they have developed any texture changes after thawing in your fridge overnight before reheating again.

Tips for Perfect Results

 A fork tender piece of roast beef tenderloin, paired with rich and silky wine sauce, is a symphony of flavors in your
A fork tender piece of roast beef tenderloin, paired with rich and silky wine sauce, is a symphony of flavors in your

Here are some tips to help you achieve perfect results when making roast beef tenderloin with wine sauce:

1. Selecting the Right Cut of Meat:

Choosing the right cut of meat is an essential step in achieving perfect results. Look for beef tenderloin that is firm to the touch, bright red in color, and has a good marbling of fat throughout the meat. Also, ensure that the beef is trimmed and tied correctly to ensure even cooking.

2. Searing the Beef:

Searing your beef tenderloin over high heat is an important step in achieving flavor and texture. Make sure your pan is hot before adding the beef, and always use tongs to turn it, never a fork – this will prevent puncturing the meat and losing precious juices.

3. Resting Your Beef Tenderloin:

After roasting, it’s important to allow your beef tenderloin to rest before carving. This allows the juices to redistribute throughout the meat and creates a more succulent, tasty result. Cover lightly with foil and set aside for 10 minutes before carving.

4. The Perfect Wine Sauce:

When making a wine sauce for your roast beef, be sure to take your time in browning the shallots over medium heat. This will create a caramelized flavor that enhances your dish. Season well with salt and pepper, using a mix of dry red wine and beef broth as your base liquids.

5. Pairing with Red Wines:

Roast Beef Tenderloin pairs wonderfully, as one would expect with full-bodied red wines like Cabernet Sauvignon or Pinot Noir that have bold flavors and depth that holds up well against the strong flavors of the dish.

By following these simple tips, you’ll be able to create a Roast Beef Tenderloin with Wine Sauce recipe that’s sure to impress!


Now that you have learned how to make a mouth-watering roast beef tenderloin with wine sauce, you may have some lingering questions. Here are some answers to commonly asked questions that may help you perfect your dish and impress your guests.

Should you sear beef tenderloin before roasting?

Achieving the perfect beef tenderloin requires a two-part cooking method: searing, followed by roasting. This method results in a mouth-watering golden crust and an elevated taste to an otherwise lean piece of meat. The initial step involves seasoning the tenderloin with a sprinkle of kosher salt and pepper.

Which cooking method is best for beef tenderloin?

Slow-roasting the meat for a considerable amount of time ensures an even temperature throughout the tenderloin without overcooking the outer layer. To enhance the meat’s texture and appearance, I suggest searing it towards the end resulting in a delectable golden-brown crust.

What wine goes with beef tenderloin?

As a sommelier, I take immense pleasure in the world of wines. Each wine has its own story, unique qualities, and distinct flavors. From the classic and velvety Bordeaux to the dark and full-bodied Cabernet Sauvignon, the wine world has an array of offerings to satisfy every palate. With medium acidity and mellowed tannins, an aged Bordeaux makes for a perfect pairing with a succulent beef tenderloin cut. If you’re looking for a deep-colored vino with a strong body and moderate acidity, a Cabernet Sauvignon will not disappoint. Malbec, Merlot, Syrah, Tempranillo, each wine carries its own unique taste and story, waiting to be discovered.

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

Cooking the tenderloin at a low temperature for an extended period of time ensures uniform doneness throughout the meat. Additionally, coating the tenderloin with a well-seasoned mixture of creamy butter, aromatic thyme, and savory shallots while it cooks not only improves browning but also elevates its flavor profile.

Bottom Line

In conclusion, this roast beef tenderloin with wine sauce recipe is a must-try for all food enthusiasts who love beef dishes. This recipe is incredibly versatile and can be adjusted to suit varying dietary needs and preferences. The dish is bursting with savory flavors, thanks to the use of shallots, thyme, Cabernet Sauvignon, and beef broth. The flavor profile is further enhanced by the use of kosher salt, black pepper, and all-purpose flour. The resulting sauce is perfect for drizzling over your roasted beef tenderloin.

Additionally, this dish complements a range of side dishes, from creamy mashed potatoes to roasted vegetables. Its richness pairs well with bold red wines such as Pinot Noir or port wine. If you’re a fan of mushroom sauces or cranberry sauce, experimenting with these sides can elevate the dish even more.

This recipe may seem daunting at first glance but trust me; it’s not complicated once you understand the steps involved. Plus, as a bonus tip, preparing the dish ahead-of-time ensures that you have time to focus on your guests without being stuck in the kitchen all day.

Overall, I strongly recommend trying out this roast beef tenderloin with wine sauce recipe and sharing it with friends and loved ones. It’s an easy way to impress guests at any dinner party or gathering without breaking a sweat!

Roast Beef Tenderloin with Wine Sauce

Roast Beef Tenderloin with Wine Sauce Recipe

From once upon a chef
No ratings yet
Prep Time 20 mins
Cook Time 1 hr 20 mins
Course Main Course
Cuisine French
Calories 792.6 kcal


  • 8 tablespoons unsalted butter, divided
  • 3/4 cup finely chopped shallot, from 2-3 large shallots
  • 1 1/4 cups red wine
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour
  • 1 center-cut beef tenderloin roast (2-3 lb)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper (1/4 teaspoon per pound of beef)
  • 2 tablespoons vegetable oil
  • 1/4 cup beef broth


  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.).
  • Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Add Your Own Notes


Serving: 447gCalories: 792.6kcalCarbohydrates: 11.6gProtein: 74.5gFat: 44.7gSaturated Fat: 21.3gCholesterol: 272.3mgSodium: 1706.1mgFiber: 0.2gSugar: 1.5g
Keyword < 4 Hours
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found