Beef Tenderloin With Red Wine Sauce

Beef tenderloin
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  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: Serves 4

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.

What You'll Need

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

How to Make It

  1. Preheat oven to 400°.
  2. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper.
  3. 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.
  4. Remove from oven and remove roast to a warm platter and let rest.
  5. Add oil, mushrooms, chopped shallot or green onion, and minced garlic to pan drippings; place over medium heat and sauté until tender.
  1. Stir in flour until well blended; add the red wine and broth.
  2. Simmer until reduced by about 1/4 to 1/3.
  3. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin.

Serves 4.

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