Beef tenderloin, renowned for its tenderness and rich flavor, pairs perfectly with a robust red wine sauce. This elegant combination is a timeless choice for special occasions or a simply indulgent meal.

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, ends folded over and tied with twine
• 4 tbsp olive oil (or canola), divided
• 4 tbsp fresh rosemary, chopped
• 4 cloves garlic, finely minced
• Salt and pepper, to taste
• Finishing salt (such as Maldon or coarse sea salt), optional

INSTRUCTIONS

Start the Sauce:

• In a medium saucepan, melt 4 tbsp butter over medium heat. Add the chopped shallots and cook, stirring occasionally, for about 4 minutes until softened.
• Add the wine, 2 cups of beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to medium and simmer for 20 minutes, or until the sauce has reduced by half.
• Remove from heat. You can prepare the sauce up to 3 days ahead of time.

Prepare the Roast and Finish the Sauce:

• Rub 2 tbsp of oil evenly over the beef tenderloin. Use your fingers to coat the roast with rosemary and minced garlic. Season generously with salt and pepper. Allow the roast to sit at room temperature for 1 hour.
• Preheat your oven to 425°F (220°C).
• Heat the remaining 2 tbsp oil and 2 tbsp butter in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and sear on all sides until browned, about 7 minutes.
• Transfer the skillet to the preheated oven and cook until the roast reaches an internal temperature of 125°F (medium-rare), using an instant-read thermometer. If you don’t have an oven-proof skillet, transfer the roast to a baking pan.
• Remove the roast from the skillet and let it rest while you finish the sauce.

Finish the Sauce

• Place the skillet (or pan) over medium heat. Add the remaining ¼ cup of beef broth and use a spatula to scrape up any bits stuck to the pan. Bring to a simmer and sprinkle with another ¼ tsp salt.
• Pour this broth mixture into the reserved sauce and stir to combine. If serving immediately, strain the sauce into a gravy boat. If not serving right away, store the sauce and reheat gently on the stove over low heat.

Serve:

• Remove the twine from the beef roast and slice it into ½-inch medallions. Arrange the slices on a platter.
• Serve with the sauce on the side. If desired, sprinkle with finishing salt for extra flavor.

Notes:

• A 4 lb beef tenderloin serves 8 to 12 people, while a 2 to 3 lb tenderloin feeds 4 to 6. Be sure to tie the ends with twine.
• Doneness temperatures:
  • 130-135°F: Medium-Rare
  • 140-145°F: Medium
  • 150-155°F: Medium-Well (not recommended)
• The sauce can be made in advance and stored for up to 3 days. The roast can be marinated with oil, rosemary, and garlic up to 12 hours ahead. Let the roast come to room temperature before cooking and season generously with salt and pepper.
• Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.
• For an amazing French dip, gently reheat a slice of roast, top with Provolone cheese, and serve on a bun with warm dipping sauce.

NUTRITION PER SERVING

• Calories: 187 kcal
• Carbohydrates: 3g
• Protein: 1g
• Fat: 16g
• Saturated Fat: 7g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 23mg
• Sodium: 429mg
• Potassium: 134mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 313 IU
• Vitamin C: 2mg
• Calcium: 30mg
• Iron: 1mg