Red Wine Roast Beef Tenderloin
Tender roast beef tenderloin with a rich red wine gravy. A classic and elegant centerpiece.
Equipment
- Roasting pan, Meat thermometer, Saucepan, Whisk, Measuring cups, Measuring spoons
Ingredients
- Beef tenderloin 1.5kg
- Beef stock 500ml
- Butter 2 tbsp
- Garlic 3 cloves minced
- Olive oil 2 tbsp
- Red wine dry 250ml
- Rosemary sprigs 2
- Salt and pepper to taste
- Thyme sprigs 2
- Flour 2 tbsp
Instructions
- Preheat oven to 200°C (400°F).
- Pat the beef tenderloin dry and season generously with salt and pepper.
- Heat olive oil in a roasting pan over medium-high heat.
- Sear the tenderloin on all sides until browned, about 2-3 minutes per side.
- Add garlic, rosemary, and thyme to the pan.
- Roast in the preheated oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 52-54°C (125-130°F).
- Remove the tenderloin from the pan and let it rest for 10 minutes.
- While the tenderloin rests, make the gravy.
- Place the roasting pan on the stovetop over medium heat.
- Add the red wine and deglaze the pan, scraping up any browned bits.
- Add the beef stock and bring to a simmer.
- In a small bowl, whisk together the flour and 2 tablespoons of melted butter to make a roux.
- Whisk the roux into the simmering gravy.
- Cook, stirring constantly, until the gravy has thickened.
- Season with salt and pepper to taste.
- Slice the tenderloin and serve with the red wine gravy.
Notes & Wine Advice
Serving Tip:
Serve with roasted potatoes and vegetables.Wine Advice:
A full-bodied Cabernet Sauvignon or a rich Merlot.Nutrition values
Calories: 520 kcal | Carbohydrates: 10 g | Protein: 50 g | Fat: 30 g | Sugar: 3 g