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Perfect Beef Tenderloin Recipe with Easy Rich Red Wine Reduction

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A juicy, tender beef tenderloin paired with a silky, rich red wine reduction sauce. Perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 2 to 3 pounds beef tenderloin, trimmed of silver skin and excess fat (USDA Choice or Prime recommended)
  • Salt and freshly ground black pepper, for seasoning
  • 2 tablespoons olive oil, for searing
  • 2 tablespoons unsalted butter, divided
  • 2 small shallots, finely minced
  • 2 garlic cloves, minced
  • 1 cup dry red wine (240 ml), such as Cabernet Sauvignon or Merlot
  • 1 cup beef stock (240 ml), preferably homemade or low-sodium store-bought
  • 2 sprigs fresh thyme
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the beef tenderloin dry with paper towels, then season generously with salt and freshly ground black pepper on all sides.
  3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering hot. Carefully place the beef in the pan and sear for 2–3 minutes on each side until a deep, golden-brown crust forms.
  4. Transfer the skillet (or move the beef to a roasting pan) to the preheated oven. Roast for 20–25 minutes for medium-rare (internal temperature of 130°F/54°C) or until desired doneness is reached.
  5. Remove the beef from the oven and transfer to a cutting board. Tent loosely with foil and let rest for at least 15 minutes to allow juices to redistribute.
  6. While the beef rests, melt 1 tablespoon of butter in a small saucepan over medium heat. Add minced shallots and garlic, sautéing for about 3 minutes until soft and fragrant but not browned.
  7. Pour in the red wine and beef stock, add fresh thyme sprigs, and bring to a boil. Reduce to a simmer and let the sauce reduce by half (about 15 minutes), stirring occasionally until thick and silky.
  8. Remove thyme sprigs, whisk in the remaining butter, and stir in Dijon mustard if using. Season with salt and pepper to taste.
  9. Slice the rested beef tenderloin into 1-inch (2.5 cm) thick medallions.
  10. Plate the beef slices and generously drizzle with the rich red wine reduction. Serve immediately.

Notes

Let the beef rest for at least 15 minutes after roasting to retain juices. Use a meat thermometer to ensure perfect doneness. For a dairy-free option, substitute butter with a neutral oil or dairy-free spread. Slow and steady simmering of the red wine reduction prevents bitterness and develops deep flavor.

Nutrition

Keywords: beef tenderloin, red wine reduction, roast beef, easy dinner, special occasion, steakhouse recipe, beef roast

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