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Roast Beef Tenderloin With Pinot Noir Sauce

User Rating 4.5 Star Rating (4 Reviews)


Beef Tenderloin With Burgundy or Pinot Noir Red Wine Sauce

Beef Tenderloin With Pinot Noir Sauce

Diana Rattray
This beef tenderloin is easy to prepare and the red wine sauce makes it extra flavorful. Use Pinot Noir/Burgundy or another good red wine.


  • 1 beef tenderloin roast, trimmed, about 4 to 5 pounds
  • 1 clove garlic, halved
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon sea salt or kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Creole or Cajun seasoning blend
  • Sauce:
  • 3 tablespoons butter
  • 1 medium shallot, minced
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups beef broth, low sodium
  • 1 cup pinot noir or burgundy wine, or use another good dry red wine
  • 1/2 rosemary sprig or about 1/2 teaspoon dried rosemary leaves
  • salt, to taste


Rub the roast beef with the cut side of the garlic halves, then rub all over with the the olive oil. Sprinkle with salt, pepper, and the seasoning blend, rubbing all over to coat thoroughly with seasonings. Tuck the thinner end under to make the roast fairly uniform in thickness and tie to keep the roast in place. Wrap or seal in a food storage bag and refrigerate for an hour or two.

In a medium saucepan, melt butter over medium heat; add shallots and cook, stirring, until the shallots are soft. Stir in the pepper, beef broth, pinot noir, and rosemary. Bring to a boil. Reduce heat to medium and simmer until reduced to about 1 1/2 cups. Strain, taste, and add salt, if needed. Set aside.

Heat oven to 425°.

Place the roast on a rack in a roasting pan. Roast for about 45 minutes to 1 hour, or until the roast registers about 135° for medium rare or 145° for medium. Remove from oven and tent loosely with foil; let rest for 15 minutes before slicing.

Bring the reduced sauce to a simmer; transfer to a bowl and serve with the sliced tenderloin.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Roasted Organic Lamb, Member Caribeqwn

This recipe was delicious. I substituted Lamb for tenderloin.

0 out of 0 people found this helpful.

See all 4 reviews

Related Video
How to Make Roast Beef Tenderloin With Red Wine Sauce

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