Roasted Tenderloin with Red Wine Reduction

Roasted Tenderloin with Red Wine Reduction recipe videos

Roasted Tenderloin with Red Wine Reduction is a classic French-inspired dish featuring a lean cut of beef, typically beef tenderloin, seared and roasted to perfection, then served with a rich sauce made from red wine, stock, and aromatics. It's a staple in fine dining, often accompanied by roasted vegetables or mashed potatoes.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates, providing essential nutrients like iron, zinc, and B vitamins. A typical serving of about 6-8 ounces of beef with sauce contains roughly 400-600 calories, depending on portion size and preparation.

Nutrition breakdown

Calories	380 kcal
Protein	35 g
Carbs	5 g
Fat	22 g
Fiber	0 g
Sugar	2 g
Sodium	450 mg
Iron	4.5 mg
Zinc	7 mg
Potassium	500 mg
Phosphorus	300 mg
Niacin (B3)	10 mg
Vitamin B6	0.8 mg
Vitamin B12	2.5 mcg
Selenium	35 mcg

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

💡 What's interesting

The red wine reduction not only adds depth of flavor but also introduces antioxidants from the wine, making it a dish that balances indulgence with some nutritional benefits. Culturally, it's often associated with celebratory meals and sophisticated home cooking, reflecting a blend of culinary technique and tradition.