Beef tenderloin coated in garlic, rosemary, and thyme, slow-roasted to a tender medium-rare and finished with a rich red wine pan sauce. The centerpiece roast that defines holiday tables.
Ingredients
- 1 cup dry red wine
- 1 (2–3 lb) beef tenderloin, trimmed
- 1 cup beef broth
- 2 tsp garlic powder
- 2 cloves garlic, minced
- 2 tsp onion powder
- 1 tsp Dijon mustard
- 1½ tsp kosher salt
- 1 Tbsp butter
- 1 tsp cracked black pepper
- ½ tsp black pepper
- 2 Tbsp Worcestershire sauce
- ½ tsp salt
- 3 Tbsp olive oil
- 3 Tbsp butter
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
Remove tenderloin from refrigerator 30 minutes before cooking. Pat dry and season with garlic powder, onion powder, salt, and pepper.
Rub Worcestershire sauce and olive oil over entire roast. Preheat oven to 425°.
Heat a large oven-safe skillet over high heat. Sear tenderloin on all sides until golden brown.
Add butter, rosemary, and thyme to skillet. Transfer skillet to oven and roast 20–30 minutes until desired doneness.
Remove tenderloin and tent loosely with foil to rest. Make the Sauce Place skillet back on stove over medium heat.
Add garlic and sauté briefly. Pour in red wine and scrape browned bits.
Simmer until reduced by half. Add beef broth and Dijon.
Simmer until slightly thickened. Whisk in butter, salt, and pepper.
Slice tenderloin and spoon sauce over top. Internal Temperature Guide Medium Rare: 130–135°F Medium: 140–145°F Medium Well: 150–155°F Well: 160°F+