Rosemary Tenderloin with Wine Gravy
Tender beef tenderloin seared until deeply browned, roasted with garlic and fresh herbs, and served with a rich red wine gravy. An elegant centerpiece for four people.
Equipment
- Large oven-safe skillet
- Measuring cups
- Measuring spoons
- Meat thermometer
- Sharp carving knife
- Small bowl
- Tongs
- Whisk
Ingredients
For the Beef Tenderloin
- 900 g center-cut beef tenderloin trimmed
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 rosemary sprigs
- 2 thyme sprigs
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
For the Red Wine Gravy
- 180 ml dry red wine
- 300 ml low-sodium beef stock
- 1½ tablespoons unsalted butter softened
- 1½ tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
Instructions
For the Beef Tenderloin
- Remove the beef tenderloin from the refrigerator 30 minutes before cooking.
- Preheat the oven to 400°F (200°C).
- Pat the beef completely dry with paper towels.
- Season it evenly with salt and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the beef tenderloin.
- Sear for approximately 2 minutes on each side.
- Turn the beef with tongs until every surface looks browned.
- Add the garlic, rosemary, and thyme to the skillet.
- Transfer the skillet to the oven.
- Roast for 20 to 25 minutes for medium-rare.
- Check that the center reaches 125–130°F (52–54°C).
- Transfer the beef to a cutting board.
- Cover it loosely with foil.
- Allow it to rest for 10 minutes.
For the Red Wine Gravy
- Remove the herb sprigs from the skillet.
- Carefully pour away excess fat while retaining the browned cooking residue.
- Place the skillet over medium heat.
- Pour in the red wine.
- Scrape the browned residue from the bottom with a wooden spoon.
- Simmer for 4 to 5 minutes or until the wine reduces by approximately half.
- Add the beef stock.
- Bring the mixture to a gentle simmer.
- Combine the softened butter and flour in a small bowl to make a smooth paste.
- Whisk small portions of the paste into the simmering liquid.
- Cook for 5 to 7 minutes while whisking regularly.
- Remove the gravy from the heat when it coats the back of a spoon.
- Taste and adjust the seasoning.
To Serve
- Slice the rested beef across the grain.
- Divide it among four plates.
- Spoon the red wine gravy over or alongside the beef.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the sliced tenderloin with roasted potatoes, mashed potatoes, green beans, glazed carrots, or roasted root vegetables. Offer the gravy separately so everyone can add the amount they prefer.Recipe Notes
A center-cut tenderloin of even thickness cooks more consistently than an irregularly shaped piece. Use a meat thermometer rather than relying only on cooking time. The temperature will rise slightly while the beef rests.Dietary Information
The original dairy-free, lactose-free, and gluten-free claims were incorrect because the gravy contains butter and wheat flour. For a gluten-free version, replace the flour with a cornstarch slurry. For a dairy-free version, replace the butter with a suitable dairy-free alternative.Nutrition Information
The values apply to one-quarter of the adjusted recipe, including gravy. The original 1.5 kg tenderloin would provide oversized portions for four people, so the beef has been reduced to 900 g. The amount of gravy consumed and the fat trimmed from the beef can affect the final values.Variations
Add sliced mushrooms or finely chopped shallots to the gravy. Replace part of the beef stock with mushroom stock for a deeper flavor. For medium beef, roast until the center reaches 135–140°F (57–60°C) before resting.Storage
Refrigerate the beef and gravy separately within two hours and use them within three days. Reheat the gravy in a saucepan. Warm sliced beef gently in a covered dish with a little gravy to reduce moisture loss.Wine Advice
Pair the tenderloin with a full-bodied Cabernet Sauvignon. Its structure complements the beef and rich gravy. A rounded Merlot provides a softer alternative with ripe fruit flavors that match the red wine sauce.Nutrition values
Serving: 1 g cooked beef with red wine gravy | Calories: 610 kcal | Carbohydrates: 7 g | Protein: 48 g | Fat: 40 g | Saturated Fat: 15 g | Sodium: 650 mg | Sugar: 1 g