Roast Beef Tenderloin with Red Wine Sauce

Roast Beef Tenderloin with Red Wine Sauce recipe videos

Roast Beef Tenderloin with Red Wine Sauce is a luxurious main course featuring a whole, lean cut of beef (the tenderloin) seared and roasted to a perfect medium-rare, then sliced and served with a rich, velvety sauce made from red wine, beef stock, and aromatics. It is a classic centerpiece of French-inspired fine dining and celebratory meals worldwide.

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🍽️ Nutrition at a glance

This dish is very high in protein and fat, with virtually no carbohydrates. It is an excellent source of iron, zinc, and B vitamins, particularly B12. A typical serving (around 6-8 ounces of beef with sauce) can range from 500 to 800 calories, depending on the cut's trim and the sauce's richness.

Nutrition breakdown

Calories	450 kcal
Protein	40 g
Carbs	5 g
Fat	30 g
Fiber	0 g
Sugar	2 g
Sodium	500 mg
Iron	4.5 mg
Potassium	600 mg
Vitamin B12	2.5 mcg
Niacin (B3)	10 mg
Zinc	8 mg
Selenium	40 mcg
Phosphorus	350 mg
Vitamin B6	0.8 mg

Per 1 serving (approx. 200 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it represents the pinnacle of classic Western 'Sunday roast' or holiday feasting traditions. Nutritionally, the tenderloin is one of the most prized and tender cuts due to its low connective tissue, while the red wine sauce not only adds depth of flavor but also contains antioxidants like resveratrol.