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Beef Tenderloin With Red Wine Sauce

User Rating 5 Star Rating (1 Review)


Roast Beef Tenderloin With Red Wine Sauce

Roast Beef Tenderloin With Red Wine Sauce

D. Rattray
The Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings. Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature.


  • 1 1/2 to 2 pounds beef tenderloin
  • 1 clove garlic, halved
  • salt and pepper
  • 2 tablespoons olive oil
  • 4 to 6 ounces mushrooms, thinly sliced
  • 1 shallot, chopped, or 2 green onions
  • 1 clove garlic, finely minced
  • 3 tablespoons flour
  • 1 1/2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
  • 1 can (about 10 1/2 ounces) condensed beef broth
  • 1/4 teaspoon dried leaf thyme
  • salt and pepper, to taste


Preheat oven to 400°. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper. Roast the tenderloin in an open shallow pan for about 30 to 35 minutes, to about 125° to 130° for medium rare to medium. If the roast is very cold, count on more time.

Remove from oven and remove roast to a warm platter and let rest. Add oil, mushrooms, chopped shallot or green onion, and minced garlic to pan drippings; place over medium heat and sauté until tender. Stir in flour until well blended; add the red wine and broth. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin.
Serves 4.

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User Reviews

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 5 out of 5
Fantastic Results, Member DessertDiva

This was an incredibly easy recipe to make and everyone just loved i! I did add some Dijon mustard to the sauce to give it a little kick. Since it went in the oven it gave me time to enjoy our guests while it was roasting. A real winner

24 out of 25 people found this helpful.

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