product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL
Skip main navigation

Classic Beef Tenderloin with Red Wine-Shallot Pan Sauce

Serves 8 to 10
Time 1 hr 15 min
With a cut of beef this tender, the simplest of preparations yields a moist and flavorful roast that’s perfect for any holiday meal. While the beef roasts, create a rich sauce in the same skillet used for searing the meat.
Special Diets:
Ingredients
  • 1 1/2 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 1 (3 1/2- to 4-pound) beef tenderloin roast, trimmed and tied
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced shallots (from about 4 shallots)
  • 1/2 cup dry red wine
  • 2 cups low-sodium beef broth
  • 1 tablespoon unsalted butter
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 425°F.

Combine salt and pepper in a small bowl and rub mixture all over tenderloin (if roast is too long for a large skillet, cut in half crosswise).

Heat oil in a large skillet or roasting pan over medium-high heat (you will need to use 2 burners for the roasting pan).

Add tenderloin and cook, turning occasionally, until deep golden brown all over, about 10 minutes.

Transfer to a roasting pan if using a skillet.

Roast until an instant-read thermometer inserted into thickest part of tenderloin reads 125°F for medium-rare, 35 to 40 minutes.

Transfer to a cutting board, tent with foil and let rest for 10 minutes before slicing (internal temperature will rise 5° to 10°).

Meanwhile, add shallots to the skillet and cook over medium-high heat until golden brown and tender, about 3 minutes.

Deglaze the pan with wine, stirring to scrape up any browned bits, and bring to a simmer. (If you used the roasting pan to brown the tenderloin, deglaze the pan and scrape that mixture into a skillet to make the sauce.)

Add broth and bring to a boil. Cook, stirring occasionally, until mixture reduces by half, about 10 minutes.

Lower heat to low and stir in butter until melted. Keep warm until ready to serve. Slice roast and serve with warm sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 1/2 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper
  • 1 (3 1/2- to 4-pound) beef tenderloin roast, trimmed and tied
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced shallots (from about 4 shallots)
  • 1/2 cup dry red wine
  • 2 cups low-sodium beef broth
  • 1 tablespoon unsalted butter
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.