Description
A tender, juicy beef tenderloin coated in a fragrant herb crust and served with a rich, velvety red wine sauce. Perfect for holidays or special occasions, this recipe delivers restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 2 ½ lb beef tenderloin, trimmed
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp Dijon mustard
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 cup dry red wine (Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 2 shallots, finely diced
- 2 tbsp unsalted butter
- 1 tsp cornstarch (optional, for thickening)
- Salt and pepper to taste
- Fresh rosemary sprigs (for garnish)
- Coarse sea salt flakes (for garnish)
- Extra sauce for plating (optional)
Instructions
- Preheat the oven to 425°F (220°C). Pat the beef dry with paper towels.
- Rub the tenderloin with olive oil, salt, and pepper to season evenly.
- Heat a heavy oven-safe skillet over medium-high heat. Sear the beef for about 3 minutes per side until browned.
- In a small bowl, mix Dijon mustard, rosemary, thyme, garlic, and parsley. Brush the mixture over the seared beef.
- Transfer the skillet to the oven and roast for 25–30 minutes for medium-rare (internal temperature 130°F / 54°C).
- Remove from the oven, tent with foil, and let rest for 15 minutes.
- While the beef rests, melt butter in a saucepan over medium heat. Add shallots and sauté for 2–3 minutes until softened.
- Pour in red wine and simmer until reduced by half. Add beef broth and continue simmering until slightly thickened.
- Whisk in cornstarch if desired for a thicker sauce. Season with salt and pepper.
- Slice the tenderloin into ½-inch slices. Spoon red wine sauce over each piece and garnish with rosemary sprigs.
Notes
Start with room-temperature meat for even cooking. Don’t rush the sear—this step builds flavor. Use fresh herbs for the best aroma. Save pan drippings to enhance the sauce. If the crust darkens too quickly, reduce oven temperature to 400°F.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 6 oz (170 g) o
- Calories: 420
- Sugar: 1
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 4
- Protein: 38
Keywords: beef tenderloin, holiday dinner, red wine sauce, herb crust, roast beef, special occasion, easy dinner