Herbed Beef Tenderloin with Red Wine Sauce

  • Yield: 6 to 8 servings


Beef tenderloin:
1 (6 pound) beef tenderloin, trimmed of chain and fat
1/4cup olive oil
1/4cup chopped fresh rosemary
1/4cup chopped fresh Italian parsley
1/4cup chopped fresh thyme
6cloves garlic, minced
1tablespoon kosher salt
1tablespoon freshly ground pepper
Red Wine Sauce
2tablespoons unsalted butter
6 shallots, thinly sliced
1clove garlic, minced
2cups full-bodied dry red wine
2tablespoons red wine vinegar
4cups beef broth
5sprigs thyme
1/4cup tomato concassee
3tablespoons unsalted butter
1tablespoon chopped fresh Italian parsley
Salt and pepper to taste


For the tenderloin:

  1. Coat the tenderloin with the olive oil.
  2. Mix the rosemary, parsley, thyme and garlic in a bowl and pat over the surface. Sprinkle with the salt and pepper.
  3. Wrap the tenderloin in plastic wrap and chill for 2 to 10 hours.
  4. Preheat the oven to 400 degrees.
  5. Sear the tenderloin in an ovenproof skillet or Dutch oven for 15 minutes or until brown on all sides, turning occasionally.
  6. Roast for 30 minutes or until a meat thermometer inserted into the thickest portion of the tenderloin registers 145 degrees for medium-rare.
  7. Let rest for 30 minutes before slicing.

For the sauce:

  1. Melt 2 tablespoons butter in a saute pan over medium heat. Add the shallots and garlic to the butter and cook for 10 minutes or until the shallots are tender, stirring frequently.
  2. Increase the heat to high and stir in the wine and vinegar. Cook for 10 minutes to reduce, stirring frequently.
  3. Stir in the broth and thyme and cook for 20 minutes or until the mixture is reduced to 1 cup, stirring frequently.
  4. Strain into a bowl, discarding the solids. Let stand until cool.
  5. To serve, reheat the sauce until hot. Whisk in the tomato concassee, 3 tablespoons butter and parsley. Season with salt and pepper.
  6. Slice the beef as desired and serve with the sauce.

Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)