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Beef Tenderloin In Wine Sauce Recipe

Indulge in this exquisite Beef Tenderloin in Rich Red Wine Sauce recipe, inspired by Southern Living. This elegant dish boasts a perfectly cooked tenderloin, bathed in a luscious, savory sauce – a guaranteed crowd-pleaser! Easy to follow instructions lead to restaurant-quality results in under 90 minutes.

Prep Time 20 mins
Cook Time 73 mins
Calories 735.6 kcal
Protein 93g
Rating 4.5 (10 Reviews)
Beef Tenderloin In Wine Sauce 101

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Tenderloin In Wine Sauce

  • 1 (2-3 lb) beef tenderloin
  • Salt and freshly ground black pepper, generously
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • A few dashes hot sauce
  • 1/2 cup beef broth
  • 2 tablespoons all-purpose flour

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How to Make Beef Tenderloin In Wine Sauce

  1. Preheat oven to 450°F (232°C).
  2. Pat a 2-3 lb beef tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper.
  3. Place tenderloin in a foil-lined roasting pan.
  4. Roast for 15 minutes.
  5. While the beef roasts, melt 2 tablespoons of butter in a large saucepan over medium heat.
  6. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Saute for 2 minutes.
  7. Add 8 oz cremini mushrooms, sliced, and saute for 5 more minutes, until softened.
  8. Pour in 1 cup dry red wine (like Cabernet Sauvignon or Merlot), 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, and a few dashes of your favorite hot sauce.
  9. In a small bowl, whisk together 1/2 cup beef broth and 2 tablespoons all-purpose flour until smooth.
  10. Gradually whisk the broth mixture into the wine mixture in the saucepan. Bring to a simmer, reduce heat, and cook for 10 minutes, or until the sauce has thickened and the onions are tender, stirring occasionally.
  11. Remove the beef from the oven and carefully pour the sauce over the top.
  12. Return the beef to the oven and roast for another 18 minutes, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare, basting once halfway through.
  13. Transfer the beef to a serving platter and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  14. Strain the sauce (optional, to remove solids) and serve alongside the sliced beef tenderloin.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

7g

Fat

132g

Carbs

1g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat American Southern Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Main Dish Beef Oven Dinner Party Romantic Dietary Meat Taste Mood Equipment 4 Hours Or Less