12 June 2024
Beef Tenderloin with Red Wine Sauce
Beef Tenderloin with Red Wine SauceBeef Tenderloin with Red Wine Sauce

Beef Tenderloin with Red Wine Sauce

Filet Mignon with Elegant Red Wine Reduction

Indulge in the culinary elegance of Beef Tenderloin with Red Wine Sauce. The melt-in-your-mouth tenderness of the perfectly seared steaks paired with the rich and velvety red wine reduction creates an unforgettable dining experience. Each bite is a symphony of flavors, and the succulent plating enhances the visual appeal of this gourmet masterpiece.

This recipe offers a harmonious blend of sophistication and simplicity. The marriage of the tender beef and the robust red wine sauce elevates the dish to new heights. It’s a true delight for meat lovers and connoisseurs alike. Whether you’re hosting a special dinner party or treating yourself to a luxurious meal, this Beef Tenderloin with Red Wine Sauce is sure to impress.


  • 4 beef tenderloin steaks
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cold butter, cut into cubes


  1. Preheat the oven to 400°F (200°C). Season the beef tenderloin steaks generously with salt and black pepper on both sides.
  2. Heat the olive oil in an oven-safe skillet over high heat. Add the steaks to the hot skillet and sear them for 2 minutes on each side until nicely browned.
  3. Transfer the skillet to the preheated oven and roast the steaks for about 10 minutes for medium-rare doneness or adjust the cooking time according to your preference.
  4. Remove the skillet from the oven and transfer the steaks to a plate. Cover loosely with foil and let them rest for 5 minutes.
  5. While the steaks are resting, prepare the red wine sauce. Place the same skillet back on the stovetop over medium heat.
  6. Add the butter to the skillet and let it melt. Stir in the minced shallot and garlic, and sauté until fragrant and softened, about 2 minutes.
  7. Pour in the red wine and beef broth, scraping the bottom of the skillet to release any browned bits. Add the fresh thyme sprigs and bring the mixture to a simmer.
  8. Cook the sauce until it has reduced by half, which takes about 10 minutes. Remove the thyme sprigs from the sauce.
  9. Stir in the Dijon mustard until well combined. Reduce the heat to low and whisk in the cold butter cubes one at a time, allowing each cube to melt before adding the next. This will help thicken and enrich the sauce.
  10. Season the sauce with salt and black pepper to taste. Remove the skillet from the heat.
  11. Serve the beef tenderloin steaks with the red wine sauce drizzled over the top. Pair with your favorite side dishes and enjoy!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 450 kcal | Servings: 4 servings

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