French Cuisine

Roast Beef Tenderloin with Red Wine Sauce Recipe – French Special

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Roast Beef Tenderloin with Red Wine Sauce Recipe – French Special

Roast Beef Tenderloin with Red Wine Sauce is a classic French-inspired dish featuring perfectly roasted beef with a tender, juicy center. Paired with a rich red wine sauce, this dish brings depth and sophistication to the table. Ideal for an elegant dinner, special occasion, or holiday feast, it impresses with both flavor and presentation, making every bite a memorable experience.

  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min

Roast Beef Tenderloin with Red Wine Sauce Ingredients:

  • Ingredients for Beef Tenderloin: 2 pounds whole beef tenderloin
  • Salt and pepper, for seasoning
  • Olive oil, for searing the meat
  • Ingredients for Red Wine Sauce:Beef broth, homemade or store-bought
  • Dry red wine such as Pinot Noir (Merlot also works)
  • Minced shallots and garlic, for added flavor
  • Fresh herbs like rosemary and thyme
  • Worcestershire sauce, for depth of flavor
  • All-purpose flour, used to thicken the sauce (dissolve with broth before adding)
  • Sugar, to balance the acidity of the wine
  • Salt and pepper, to taste

How To Make Roast Beef Tenderloin with Red Wine Sauce

1

Prepare the beef tenderloin: Allow it to come to room temperature for 1 hour. Season generously with salt and pepper. Secure with kitchen twine to ensure even cooking.

2

Sear the beef: Searing all sides enhances flavor.

3

Roast the beef: Place in a baking dish and roast for approximately 30 minutes for medium doneness. Refer to Recipe Notes for alternative cooking times.

4

Make the red wine sauce: Simmer until reduced by half, approximately 20 minutes, then thicken with flour.

5

Rest and serve: Let the meat rest for 15 minutes before slicing and serving.

Recipe Note:

Resting the Meat: Let the tenderloin rest 10–15 minutes after roasting to lock in juices and ensure even slicing.

Pan-Seared Exterior: Sear the beef in a hot pan before roasting for a beautifully caramelized crust.

Make-Ahead Sauce: Prepare the red wine sauce in advance and reheat gently to save time on the day of serving.

Internal Temperature: Use a meat thermometer—medium-rare is 130–135 °F for optimal tenderness.

Serving Suggestion: Pair with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.

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