Beef Tenderloin with Red Wine Pan Sauce
A whole beef tenderloin roasted to a blush-pink medium-rare and served with a glossy red wine reduction — the Christmas table showstopper that is easier than it looks
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🛒 Ingredients
- 3 lbs trimmed beef tenderloin
- 6 cloves minced garlic
- 4 sprigs fresh thyme
- 3 tbsp butter
- 1 cup dry red wine
- 1 cup beef broth
- 2 tbsp olive oil
👨🍳 Instructions
- 1Let tenderloin come to room temperature 45 minutes; pat dry, rub all over with olive oil, garlic, salt, and pepper
- 2Preheat oven to 425°F; heat an oven-safe skillet over high heat until smoking
- 3Sear tenderloin 2–3 minutes per side until deeply browned on all surfaces
- 4Add thyme to the pan; transfer to oven and roast 20–25 minutes until internal temp reaches 125°F for medium-rare
- 5Rest on a cutting board at least 15 minutes (temp will rise to 130–135°F)
- 6For sauce: set the skillet over medium-high heat; pour in wine, scraping up browned bits
- 7Add broth and simmer until reduced by half; swirl in butter off the heat and season
- 8Slice tenderloin into medallions and serve with the pan sauce
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