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Roast Beef Tenderloin with Red Wine Sauce Recipe

French · Main course · 55 min total

A show-stopping centerpiece for special occasions, this tender beef tenderloin is roasted to perfection and served with a rich, savory red wine sauce.

Ingredients

• 1 (2-2.5 lb) beef tenderloin, trimmed
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp unsalted butter
• 1 shallot, minced
• 1 cup dry red wine (e.g., Cabernet Sauvignon)
• 1 cup beef broth
• 1 tsp fresh thyme leaves
• 1 tbsp all-purpose flour (optional, for thickening)

Instructions

1. Preheat oven to 425°F (220°C). Pat beef tenderloin dry with paper towels. Rub with olive oil, then season evenly with salt and pepper.
2. Heat a large oven-safe skillet over high heat. Sear the tenderloin for 2-3 minutes per side until well browned. Transfer skillet to oven and roast for 20-25 minutes for medium-rare (internal temp 130°F). Remove from oven, transfer beef to a cutting board, and tent with foil. Let rest 10 minutes.
3. While beef rests, make the sauce. Place the same skillet over medium heat. Add butter and shallot; cook 1 minute. Pour in red wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes.
4. Add beef broth and thyme; simmer until slightly thickened, about 5 minutes. If desired, whisk flour with 1 tbsp water to make a slurry, then stir into sauce and cook 1 minute. Season with salt and pepper to taste.
5. Slice beef into 1/2-inch thick pieces. Serve with red wine sauce drizzled over the top.

Tips

• For best results, let the beef come to room temperature for 30 minutes before cooking.
• Leftover beef can be sliced thin and used in sandwiches or salads.
• Sauce can be made ahead and reheated gently.

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