Description

This elegant beef tenderloin is inspired by Ina Garten’s classic style—simple, delicious, and perfect for special occasions. The tenderloin is roasted to perfection and served with a rich red wine sauce made from shallots, beef stock, and butter. Great for holidays or dinner parties!

Ingredients

For the Beef:

1 whole beef tenderloin (about 4-5 pounds), trimmed and tied
2 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

For the Sauce:

2 tablespoons unsalted butter
2 shallots, minced
1 1/2 cups good dry red wine (like Cabernet Sauvignon)
1 1/2 cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves
1 tablespoon flour (optional, for thickening)
1-2 tablespoons cold butter (to finish the sauce)
Salt and pepper, to taste

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Instructions

Preheat oven to 500°F (260°C). Let beef sit at room temp for 30 minutes.
Season tenderloin all over with salt and pepper. Rub with olive oil.
Roast in a roasting pan for 22–25 minutes for medium-rare, or until internal temperature reaches 130°F (54°C). Let rest, covered loosely with foil, for 15 minutes before slicing.
Make the sauce: In a medium saucepan over medium heat, melt 2 tablespoons butter. Add minced shallots and cook for 3–4 minutes until soft.
Add wine, beef stock, Worcestershire sauce, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes until reduced by half.
(Optional) Thicken the sauce: Mix 1 tablespoon flour with a bit of water, stir into sauce, and simmer 2–3 more minutes.
Finish the sauce by whisking in 1–2 tablespoons cold butter. Season with salt and pepper to taste.
Slice the tenderloin and serve with warm sauce on top or on the side.

Notes

For best results, use a meat thermometer.
You can skip the flour if you prefer a thinner sauce.
This dish pairs beautifully with mashed potatoes or roasted vegetables.

Nutrition

Serving Size: 1/8 of tenderloin + sauce
Calories: 470
Sugar: 1g
Sodium: 650mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 46g
Cholesterol: 150mg