Beef Tenderloin with Red Wine Sauce

Beef Tenderloin with Red Wine Sauce This impressive Beef Tenderloin with Red Wine Sauce will please your family during the holidays. 

Beef Tenderloin with Red Wine Sauce
Makes 8 Servings
  • 1 (3-pound) center-cut beef tenderloin roast, room temperature
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 10 sprigs fresh rosemary
  • 6 cloves garlic, smashed
  • 4 tablespoons unsalted butter, divided
  • ¼ cup minced shallot
  • ½ cup red wine
  • 1 cup low-sodium beef broth
  • 2 teaspoons cornstarch
  • Garnish: chopped fresh rosemary
  1. Preheat oven to 425°.
  2. Sprinkle beef with salt and pepper. In a large cast-iron skillet, heat oil over medium-high heat. Add beef; cook, turning occasionally, until browned, about 10 minutes. Add rosemary and garlic to pan.
  3. Bake until a food thermometer inserted in thickest portion registers 135°, about 25 minutes. Remove beef from skillet. Cover with foil, and let rest. Reserve rosemary and garlic for serving. Discard drippings from pan.
  4. Add 2 tablespoons butter to pan, and let melt over medium-high heat. Add shallot; cook, stirring frequently, until tender, about 1 minute. Add wine; cook, scraping browned bits from bottom of pan with a wooden spoon, until reduced by half, about 2 minutes.
  5. In a small bowl, whisk together broth and cornstarch until smooth. Add broth mixture to pan; simmer until slightly thickened, about 7 minutes. Remove from heat; stir in remaining 2 tablespoons butter until smooth. Slice beef, and serve with sauce, rosemary, and garlic. Garnish with rosemary, if desired.

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