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a sliced beef tenderloin on a platter in a wide horizontal shot, rosy pink centers and glossy red wine sauce, fresh thyme garnish, on an elegant holiday table, warm natural light, shallow depth of field, landscape orientation

Roast Beef Tenderloin with Red Wine Sauce

A beef tenderloin that is perfectly seared and sliced thickly and covered with a shiny red wine pan sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb beef tenderloin trimmed
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1.5 cups dry red wine
  • 2 cups beef broth
  • 3 tbsp butter cold
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat oven to 425F and season the tenderloin all over with salt and pepper.
  2. Sear in olive oil in a hot skillet until browned on all sides.
  3. Transfer to the oven and roast 25-30 minutes until it reaches 130F for medium-rare.
  4. Rest the beef on a board while you make the sauce.
  5. Simmer wine, broth, and garlic in the skillet until reduced by half, then whisk in cold butter.
  6. Slice the tenderloin and spoon the red wine sauce over the top.

Notes

Tie the tail end under so the roast cooks evenly.