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Beef Tenderloin Roast Recipe: Best Herb Crust & Red Wine Sauce

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This show-stopping beef tenderloin roast features a fragrant herb crust and a rich red wine reduction sauce. Perfect for holidays or special occasions, it’s tender, flavorful, and surprisingly easy to prepare.

Ingredients

Scale
  • 3 lbs beef tenderloin roast, trimmed and tied
  • 2 tablespoons olive oil (for beef)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil (for herb paste)
  • 1 1/2 cups dry red wine
  • 1 cup beef broth (low-sodium or homemade)
  • 2 shallots, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Pat beef tenderloin dry with paper towels. Rub with 2 tablespoons olive oil, then sprinkle evenly with salt and black pepper. Place on a rack in a roasting pan.
  3. In a small bowl, mix rosemary, thyme, garlic, Dijon mustard, and 1 tablespoon olive oil to form a thick herb paste.
  4. Spread herb paste all over the top and sides of the beef tenderloin.
  5. Roast in the oven for 35–45 minutes, until internal temperature reaches 130°F for medium-rare or 140°F for medium. Tent with foil if crust browns too quickly.
  6. Remove roast from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes.
  7. While roast rests, melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and cook until soft, about 3 minutes.
  8. Add red wine and beef broth. Bring to a boil, then reduce heat and simmer until reduced by half, about 15–20 minutes.
  9. Whisk in remaining tablespoon butter for a glossy finish. Taste and add salt if needed.
  10. Slice beef tenderloin across the grain into thick medallions. Arrange on a platter, drizzle with red wine reduction, and sprinkle with parsley if desired.

Notes

Let beef come to room temperature before roasting for even cooking. Use a meat thermometer for perfect doneness. Resting the roast is crucial for juicy results. The herb crust can be prepped ahead and refrigerated. For a deeper crust, sear the beef in a skillet before roasting. Sauce can be enriched with a splash of cream if desired.

Nutrition

Keywords: beef tenderloin, roast, herb crust, red wine sauce, holiday, special occasion, easy beef roast, gluten-free, low carb, dinner party

Find it online: https://katedishes.com/beef-tenderloin-roast-recipe-best-herb-crust-and-red-wine-sauce/