Roast Beef Tenderloin With Pinot Noir Sauce

Roast Beef Tenderloin
Roast Beef Tenderloin. Diana Rattray
    60 mins
Ratings

This beef tenderloin is a very easy preparation and the red wine sauce makes it extra flavorful.

Use Pinot Noir (Burgundy), Cabernet, or another good red dry wine in the sauce.

For drinking, beef tenderloin pairs extraordinarily well with Cabernet Sauvignon or Malbec.

This is a fantastic roast for a very special meal. I love it for Christmas dinner, but it is an excellent choice for Valentine's Day or an anniversary celebration as well.

One reader commented that she substituted lamb for the tenderloin, with excellent results.

What You'll Need

  • 1 beef tenderloin roast, well 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

How to Make It

Rub the roast beef with the cut side of the garlic halves, then rub all over with 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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