Roast Beef Tenderloin with Red Wine Shallot Sauce
Elevate your next dinner party with this luxurious Roast Beef Tenderloin with Red Wine Shallot Sauce—a show-stopping centerpiece that’s as elegant as it is flavorful. This recipe features a perfectly roasted, melt-in-your-mouth beef tenderloin, rubbed with olive oil and seasoned simply with kosher salt and freshly ground black pepper to let the meat’s natural flavor shine. The star of the dish is the rich, velvety red wine shallot sauce, made by simmering dry red wine, beef broth, fragrant shallots, garlic, and fresh thyme, then finishing with a buttery touch for added depth. With just 20 minutes of prep time and an impressive presentation, this dish is perfect for holidays or special occasions. Serve it with creamy mashed potatoes or roasted vegetables, and watch your guests swoon over every delicious bite. Whether you’re searching for a gourmet beef tenderloin recipe or a stunning sauce pairing, this easy-to-follow dish promises restaurant-quality results at home.
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Recipe Information
Ingredients
- 3 pounds beef tenderloin
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 4 tablespoons butter
- 3 medium shallots, finely chopped
- 2 garlic cloves, minced
- 1 cup dry red wine
- 1 cup beef broth
- 3 fresh thyme sprigs
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 425°F (220°C).
Pat the beef tenderloin dry with paper towels and tie it with kitchen twine at 2-inch intervals to ensure even cooking.
Rub the tenderloin with olive oil and season it generously with kosher salt and freshly ground black pepper.
Place the tenderloin on a roasting rack in a shallow roasting pan and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium rare, or 140°F (60°C) for medium.
Remove the tenderloin from the oven, cover loosely with aluminum foil, and let it rest for 15-20 minutes before slicing.
While the beef rests, prepare the red wine shallot sauce. In a medium saucepan over medium heat, melt 2 tablespoons of butter.
Add the chopped shallots and garlic, cooking until softened and fragrant, about 3-4 minutes.
Pour in the red wine and beef broth, and add the thyme sprigs. Bring the mixture to a boil, then reduce the heat and simmer until the liquid is reduced by half, about 10-12 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce and simmer for another 2-3 minutes until slightly thickened.
Remove the thyme sprigs, and whisk in the remaining 2 tablespoons of butter for a silky finish.
Slice the rested beef tenderloin into thick slices and serve with the red wine shallot sauce drizzled on top.
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 1384 mg | 461% | |
| Sodium | 7372 mg | 320% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 421.6 g | 843% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 315 mg | 24% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 6071 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
