Roast Beef Tenderloin With Pinot Noir Sauce

Roast Beef Tenderloin
Roast Beef Tenderloin Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
734 Calories
37g Fat
7g Carbs
85g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 734
% Daily Value*
Total Fat 37g 47%
Saturated Fat 15g 73%
Cholesterol 265mg 88%
Sodium 781mg 34%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Protein 85g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Try 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.

Related Recipe: Beef Tenderloin With Bourbon


  • 1 beef tenderloin roast (well trimmed, about 4 to 5 pounds)
  • 1 clove garlic (halved)
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt (sea salt or kosher salt)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon Creole seasoning (or Cajun seasoning blend)
  • For the Sauce:
  • 3 tablespoons butter
  • 1 medium shallot (minced)
  • 1/4 teaspoon black pepper (freshly ground)
  • 3 cups beef broth (low sodium)
  • 1 cup pinot noir (or burgundy wine, or use another good dry red wine)
  • 1/2 sprig rosemary (or about 1/2 teaspoon dried rosemary leaves)
  • Optional: Salt to taste

Steps to Make It

  1. 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.

  2. 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.

  3. Heat oven to 425 F.

  4. 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 F for medium rare or 145 F for medium. Remove from oven and tent loosely with foil; let rest for 15 minutes before slicing.

  5. Bring the reduced sauce to a simmer; transfer to a bowl and serve with the sliced tenderloin.

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