We understand the annual quest for a truly spectacular dish to grace the holiday table, one that will have your guests talking for years to come. The ambition to craft the perfect celebratory meal, particularly a memorable Christmas dinner, can feel like a tall order. We are delighted to share the solution: our magnificent Beef Tenderloin Red Wine Sauce Roast. This recipe yields an exceptionally tender beef tenderloin, roasted to absolute perfection and finished with a deep, velvety red wine sauce that complements every single mouthful. It is precisely the kind of dish that elevates a special get-together into an unforgettable occasion.

We have carefully designed this recipe to be as clear and manageable as possible, outlining each stage to ensure you feel utterly confident from start to finish. Let go of any kitchen anxieties and embrace the pleasure of creating something truly wonderful. Together, let’s prepare a restaurant-worthy roast right in your own home and make this year’s celebration one for the books.

Why You’ll Love This Recipe

• Exceptionally Tender and Succulent: As the most tender cut available, beef tenderloin (or fillet) is prized for its texture. Our cooking method guarantees it remains incredibly moist and simply melts in the mouth.
• A Deeply Flavourful Experience: The homemade red wine sauce is the ideal accompaniment to the rich beef. It’s savoury and complex, adding a touch of elegance that takes the whole dish to another level.
• The Perfect Celebration Centrepiece: Whether you’re planning a festive feast, a romantic anniversary dinner, or a sophisticated Sunday roast, this beef tenderloin makes a grand statement and shows your guests true hospitality.
• Surprisingly Straightforward to Create: Despite its impressive appearance, this recipe is based on simple, classic techniques. We will guide you through searing, roasting, and sauce-making for a flawless outcome.
• Wonderfully Versatile Pairings: This roast sits beautifully alongside a host of side dishes, from fluffy mashed potatoes to vibrant roasted vegetables, allowing you to curate your ideal menu with ease.

Ingredients

• 1 centre-cut beef tenderloin, about 1.2–1.5 kg (2.5–3 lbs), trimmed and tied
• 2 tablespoons olive oil
• 2 teaspoons coarse sea salt
• 2 teaspoons freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 2 large shallots, finely chopped
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 250 ml (1 cup) dry red wine, such as Cabernet Sauvignon or Merlot
• 500 ml (2 cups) high-quality beef broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon cornflour mixed with 2 tablespoons cold water (optional, for thickening)

Mastering the Perfect Beef Tenderloin Red Wine Sauce Roast

Preparing this culinary masterpiece is a rewarding journey, and we are here to guide you through it. The entire process can be simplified into four key stages: preparing the beef, searing to build flavour, roasting to tender perfection, and finally, creating that heavenly sauce.

Step 1: Preparing the Beef Tenderloin

A beautifully cooked roast begins with thoughtful preparation. Taking these initial steps will pay dividends in the form of a tender and uniformly cooked result.

1. Allow the Beef to Temper: Remove the beef tenderloin from the fridge around 60 to 90 minutes before you intend to cook. Allowing it to reach room temperature is key to an even roast from the outside in.
2. Ensure the Surface is Dry: Use kitchen paper to thoroughly pat the entire surface of the beef dry. A moisture-free surface is crucial for achieving that desirable, deep-brown crust during searing.
3. Apply a Generous Seasoning: Coat the entire tenderloin with olive oil. Following this, season it liberally on all sides with coarse sea salt and freshly ground black pepper. Don’t hold back—a substantial cut of meat requires ample seasoning to flavour it all the way through.

Step 2: Searing for a Perfect Crust

Searing is about so much more than appearance; it is a fundamental flavour-building step. This process initiates the Maillard reaction, which gives browned food its distinctively delicious character.

1. Heat Your Skillet: Place a large, oven-proof frying pan or roasting tin over a medium-high heat. Add 2 tablespoons of butter and allow it to melt and begin to foam.
2. Create a Flavourful Crust: Gently place the seasoned tenderloin into the hot pan. Sear for 2–3 minutes on each side, until a rich, golden-brown crust has developed. Use a pair of tongs to rotate the meat, ensuring you sear the ends too.

Step 3: Roasting to Perfection

This is where the transformation truly happens. The secret to a perfect beef tenderloin is to avoid overcooking it at all costs. For this, a dependable meat thermometer is an indispensable tool.

1. Ready the Oven: Ensure your oven is preheated to 200°C (400°F / Gas Mark 6).
2. Begin the Roasting Process: Move the skillet containing the seared tenderloin straight into the hot oven. If your pan is not oven-safe, transfer the beef to a suitable roasting tin.
3. Monitor the Temperature: Roast for approximately 15–25 minutes. The precise cooking time will vary based on your roast’s thickness and your preferred doneness. We highly recommend using a digital meat thermometer for complete accuracy.
   • For Rare: 49-52°C (120-125°F)
   • For Medium-Rare: 54-57°C (130-135°F)
   • For Medium: 60-63°C (140-145°F)
4. Rest the Meat: As soon as the beef reaches your desired temperature, remove it from the oven. Transfer it to a carving board and tent it loosely with foil. Let it rest for a minimum of 15 minutes. This vital step allows the juices to settle back into the meat, ensuring every slice is tender and succulent.

Step 4: Crafting the Rich Red Wine Sauce

While the beef is resting, you can use the very same pan—with all those flavourful browned bits (the fond)—to create an absolutely sensational sauce.

1. Build the Aromatic Base: Return the pan to the hob over a medium heat. Add the finely chopped shallots and cook for 2-3 minutes until they have softened. Stir in the minced garlic and cook for one more minute until aromatic.
2. Unlock the Flavour from the Pan: Pour in the red wine. Use a wooden spoon to scrape up all the delicious caramelised bits from the base of the pan. Allow the wine to simmer and reduce by about half, which should take 3-5 minutes. For further advice on wine choices, this guide from BBC Good Food is an excellent resource.
3. Simmer the Sauce: Add the beef broth, sprigs of thyme and rosemary, and the balsamic vinegar. Bring the mixture to a simmer and let it cook gently for 10-15 minutes, until it has reduced and thickened slightly.
4. Finish with Butter: Take the sauce off the heat and remove the herb sprigs. Whisk in the final 2 tablespoons of butter to give the sauce a silky, glossy finish. For a thicker consistency, whisk in the cornflour slurry and let it simmer for another minute. Finally, season to your liking with salt and pepper.

What to Serve with Your Beef Tenderloin Roast

A show-stopping main course like this deserves some equally delightful accompaniments. We find it pairs wonderfully with classic side dishes that complement its rich profile. Why not try serving it with creamy mashed potatoes, crispy roast potatoes, steamed asparagus with a hint of lemon, or some honey-glazed carrots? For those looking for a change from roasts on other nights, we have some fantastic weeknight meal ideas, such as our quick and comforting Garlic Parmesan Chicken Pasta Recipe.

If you need a dinner that’s both deeply satisfying and simple to prepare on a busy evening, another brilliant option is our Sticky Chicken Rice Bowls. For now, however, let’s keep our focus on this glorious celebratory beef!

FAQ

Conclusion: Your New Celebration Centrepiece

We truly believe that preparing a spectacular meal like this Beef Tenderloin Red Wine Sauce Roast is one of the finest ways to express care and forge cherished memories. This is more than a simple dish; it’s an entire experience. With its buttery tenderness and luxurious, velvety sauce, this roast is guaranteed to be the star of any special gathering. You have seen for yourself how straightforward techniques can yield the most extraordinary food.

Now, it is your turn to bring this masterpiece to life in your own kitchen. We hope you’ll embrace the cooking process and delight in the wonderful aromas that will soon fill your home. We would love for you to share your culinary triumphs with us! Please let us know how your roast turned out in the comments section below, or tag us in a photo on social media. Happy cooking!

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Prep: 10 mins
Cook: 35 mins
Serves: 6-8

Ingredients

• 1 centre-cut beef tenderloin, about 1.2–1.5 kg (2.5–3 lbs), trimmed and tied
• 2 tablespoons olive oil
• 2 teaspoons coarse sea salt
• 2 teaspoons freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 2 large shallots, finely chopped
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 250 ml (1 cup) dry red wine (e.g., Cabernet Sauvignon)
• 500 ml (2 cups) high-quality beef broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon cornflour mixed with 2 tablespoons cold water (optional)

Instructions

1. Prepare Beef: Allow the tenderloin to sit at room temperature for 60-90 minutes. Pat completely dry with kitchen paper, then rub with olive oil and season generously on all sides with salt and pepper.
2. Sear for Crust: In a large, oven-proof skillet over medium-high heat, melt 2 tablespoons of butter. Sear the tenderloin for 2-3 minutes per side, until a deep golden-brown crust forms all over.
3. Roast to Perfection: Transfer the skillet to a preheated 200°C (400°F) oven. Roast for 15-25 minutes, using a meat thermometer to reach your desired doneness (54-57°C / 130-135°F for medium-rare).
4. Rest the Meat: Remove the beef from the skillet and place it on a carving board. Tent loosely with foil and let it rest for at least 15 minutes before slicing.
5. Start the Sauce: Return the same skillet to medium heat. Add the shallots and cook until softened (2-3 minutes). Stir in the garlic and cook for 1 more minute until fragrant.
6. Deglaze and Reduce: Pour in the red wine, scraping the bottom of the pan to lift any browned bits. Simmer until the wine has reduced by about half.
7. Finish the Sauce: Add the beef broth, thyme, rosemary, and balsamic vinegar. Bring to a simmer and cook for 10-15 minutes until slightly thickened. Remove from heat, discard the herb sprigs, and whisk in the remaining 2 tablespoons of butter until glossy. Season with salt and pepper to taste.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g