Beef Tenderloin Roast with Red Wine Shallot Sauce
This beef tenderloin roast is tender, buttery, and packed with flavor thanks to a garlicky rosemary rub and rich red wine shallot sauce. It's the show-stopping centerpiece your next celebration deserves!
Ingredients
For the Sauce:
- 6 Tbsp unsalted butter divided
- 2 shallots chopped
- 1⅓ cups red wine
- 2½ cups beef broth divided
- 3 sprigs fresh thyme
- ½ tsp Kosher salt
- ¼ tsp black pepper
For the Roast:
- 1 4 lb beef tenderloin, tied
- 4 Tbsp olive or canola oil divided
- 4 Tbsp fresh rosemary chopped
- 4 garlic cloves minced
- Salt and pepper to taste
- Finishing salt optional
Instructions
- Make the sauce: Melt butter, cook shallots, add wine, broth, and thyme. Simmer 20 mins.
- Rub beef with oil, rosemary, garlic, salt, and pepper. Let sit 1 hour.
- Sear in hot skillet with oil and butter until browned.
- Roast at 425°F until internal temp hits 125°F. Let rest.
- Finish sauce with pan drippings and remaining broth.
- See full steps with tips & photos → https://mischacrossing.com/beef-tenderloin-roast/
Notes
- Temp Check: Use an instant-read thermometer for perfect doneness. Pull at 125°F for medium-rare, 135°F for medium.
- Wine Choice: A dry red like cabernet sauvignon or pinot noir works best for the sauce.
- Make Ahead: The sauce can be made a day ahead and reheated gently.