Roast Beef Tenderloin With Pinot Noir Sauce
Few dishes feel as refined and celebratory as Roast Beef Tenderloin with Pinot Noir Sauce. Exceptionally tender and lean, beef tenderloin roasts quickly and slices beautifully, making it a favorite for holiday tables, dinner parties, and elegant weeknight entertaining. A silky Pinot Noir sauce adds depth and sophistication, balancing the mild richness of the beef with subtle fruit and earthy notes.
This recipe delivers restaurant-quality results with surprisingly simple technique.
Why This Recipe Is a Standout
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Beef tenderloin is naturally fork-tender
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Pinot Noir creates a delicate, nuanced sauce
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Quick roasting keeps the meat juicy and elegant
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Perfect for special occasions or refined dinners
Ingredients
Roast Beef Tenderloin
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1 whole beef tenderloin (3–4 lb / 1.3–1.8 kg), trimmed
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme leaves
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2 tsp kosher salt
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1 tsp freshly ground black pepper
Pinot Noir Sauce
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2 tbsp butter
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1 small shallot, finely minced
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1 cup Pinot Noir
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1½ cups beef stock
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1 tsp Dijon mustard
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1 tsp fresh thyme leaves
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Salt & black pepper, to taste
Instructions
1. Prepare the Tenderloin
Remove the beef tenderloin from the refrigerator 45–60 minutes before roasting. Pat dry thoroughly.
Rub the tenderloin with olive oil, garlic, rosemary, thyme, salt, and pepper. Tie with kitchen twine at 2-inch intervals for even cooking.
2. Roast the Beef
Preheat oven to 425°F (220°C).
Place the tenderloin on a rack set in a roasting pan. Roast until desired doneness:
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Medium-rare: 125–130°F (52–54°C)
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Medium: 135°F (57°C)
Roasting time is approximately 25–30 minutes.
3. Rest the Meat
Transfer tenderloin to a cutting board. Tent loosely with foil and rest 15–20 minutes before slicing.
4. Make the Pinot Noir Sauce
In a saucepan over medium heat, melt butter. Add shallots and sauté until softened, about 2 minutes.
Deglaze with Pinot Noir, simmering until reduced by half. Add beef stock, Dijon mustard, and thyme. Simmer 8–10 minutes until slightly thickened.
Season with salt and pepper to taste.
5. Serve
Slice the beef tenderloin into thick medallions. Spoon Pinot Noir sauce over the beef just before serving.
Ideal accompaniments include roasted asparagus, mashed potatoes, wild rice, or buttered green beans.
Chef’s Tips for Perfect Results
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Tie the tenderloin for uniform thickness and even roasting
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Use a meat thermometer for precision
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Pinot Noir should be dry and fruit-forward, not overly tannic
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For extra silkiness, finish sauce with a small pat of butter
Storage & Reheating
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Refrigerate leftovers up to 3 days
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Reheat gently with sauce to preserve tenderness
Final Thoughts
This Roast Beef Tenderloin with Pinot Noir Sauce is the definition of understated luxury—tender beef, delicate seasoning, and a refined wine sauce that elevates every bite. It’s an ideal recipe for when you want elegance without complexity.
Roast Beef Recipes Ingredients:
* 1 beef tenderloin roast, trimmed, about 4 to 5 pounds
* 1 clove garlic, halved
* 1 to 2 tablespoons olive oil
* 1 teaspoon sea salt or kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 teaspoon Creole or Cajun seasoning blend
Sauce:
* 3 tablespoons butter
* 1 medium shallot, minced
* 1/4 teaspoon freshly ground black pepper
* 3 cups beef broth, low sodium
* 1 cup pinot noir
* 1/2 rosemary sprig or about 1/2 teaspoon dried rosemary leaves
* salt, to taste
Roast Beef Recipes Instructions:
Rub the roast beef with the cut side of the garlic halves, then rub all over with the the olive oil.
seasonings.
In a medium saucepan, melt butter over medium heat; add shallots and cook, stirring, until the shallots are soft. Stir in the pepper, beef broth, pinot noir, and rosemary.
Heat oven to 425°.
Place the roast on a rack in a roasting pan.
Bring the reduced sauce to a simmer; transfer to a bowl.
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