Beef Tenderloin with Red Wine Sauce
An elegant dinner party centrepiece — whole beef tenderloin finished with a glossy red wine reduction. Basting the tenderloin with butter, garlic and thyme as it roasts is what builds layers of flavour into the crust while keeping the interior properly moist.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
hard
Cuisine
American
Ingredients
1.2kgbeef tenderloin, trimmed and tied
salt and cracked pepperto season
3 tbspolive oil
3 tbspbutter
4 clovesgarlic
3 sprigsthyme
500mlred wine
500mlbeef stock
1 tbspbutter for finishing sauce
roast potatoes and wilted greensto serve
Instructions
1
Season tenderloin generously. Sear all over in oil.
2
Add butter, garlic and thyme. Baste while cooking.
3
Roast at 200°C for 20-25 minutes for medium-rare. Rest 10 minutes.
4
Deglaze pan with wine. Add stock. Reduce to sauce consistency.
5
Finish sauce with butter. Slice tenderloin.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
301
Protein
2.5g
Fat
19.3g
Carbs
8.6g
Fiber
2.2g
Sodium
483mg
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