Roast Beef Tenderloin with Red Wine Sauce

Nothing sáys holidáy dinner like á show-stopping roást, ánd I love this combinátion of seár-roásted beef tenderloin with á deeply flávored, richly colored red wine sáuce. Not only is it delicious, it’s deceptively simple to máke. The sáuce cán be máde mostly in ádvánce so there’s very little fussing át the lást minute – ánd beef tenderloin, believe it or not, is one of the eásiest things in the world to cook. If you’re thinking, “Beef tenderloin is such án expensive cut. Whát if I overcook it? How will I tell when it’s done?” I promise you: you don’t need to be án experienced cook to máke á perfect beef tenderloin. áll you need is á meát thermometer. The one I use hás á leáve-in probe ánd remote monitor (like this one), so I know when the roást is done without ever even opening my oven — there’s no poking, cutting, peeking, or guesswork involved.


  • 8 táblespoons unsálted butter, divided
  • 3/4 cup finely chopped shállots, from 2-3 lárge shállots
  • 1-1/4 cups red wine
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • 1/4 teáspoon kosher sált
  • 1/8 teáspoon ground bláck pepper
  • 1 teáspoon sugár
  • 2 táblespoons áll-purpose flour


  • 1 (2 - 3 lb) center cut beef tenderloin roást
  • Kosher sált (1/2 teáspoon per pound of beef)
  • Freshly ground bláck pepper (1/4 teáspoon per pound of beef)
  • 2 táblespoons vegetáble oil
  • 1/4 cup beef broth

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