Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce

116 Ratings
  • 5 11
  • 4 19
  • 3 39
  • 2 37
  • 1 10

For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe, if desired.

The Martha Stewart Show, December 2010, The Martha Stewart Show, Episode 6057

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Read the full recipe after the video.

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Servings:
8
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Ingredients

Directions

  • Preheat oven to 400 degrees.

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  • Place red wine, vinegar, shallot, peppercorns, and thyme in a small saucepan over high heat; cook until reduced to 1/2 cup, about 10 minutes. Remove from heat and set aside.

  • Generously season tenderloin on all sides with salt and pepper. Heat oil in a large heavy-bottomed roasting pan over high heat. Carefully add tenderloin and transfer roasting pan to oven. Roast, turning every 5 minutes, until medium-rare (120 degrees on an instant-read thermometer), 12 to 20 minutes.

  • Meanwhile, slowly whisk the cold butter into the warm wine reduction until emulsified. Strain through a fine mesh sieve into a small saucepan; season with salt and pepper and keep warm.

  • Remove tenderloin from oven and let stand for 5 minutes. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. Serve beef accompanied with sauce.

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Reviews (4)

116 Ratings
  • 5 11
  • 4 19
  • 3 39
  • 2 37
  • 1 10
Martha Stewart Member
01/01/2018
The sauce was tasty though I didn't use as much butter. The tenderloin took much longer than 20 minutes to reach 120 degrees. And it had been out of the refrigerator for a couple of hours so it wasn't completely cold to begin with, though not room temperature yet. I saw another recipe that called for oven temp of 500 with same cut and cooking time. I would use a higher oven temp next time, maybe 450. The end result was delicious. My guests loved it. It was quite rare however, could have used a few more degrees on the thermometer.
Martha Stewart Member
12/25/2015
Suck of the highest magnitude. $40.00 piece of tenderloin Just finished off an extra 8 minutes in the microwave. Sauce sucked. Christmas Dinner destroyed. Do yourself a favor and never make this. I suggest you take it off the website. Terrible
Martha Stewart Member
12/27/2010
I almost ruined Xmas dinner with this recipe -- the beef was fine but took much longer than stated for rare beef - the times had to be way off in the recipe. However, the sauce was just awful and was made exactly as stated in the recipe. Luckily, I made some great gravy with the drippings, which saved the dinner. I will NOT be making this again!
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Martha Stewart Member
12/20/2010
This is my new favorite easy entertaining recipe. I made this for a party of 15. It was a hit with children and adults a like. So easy and so deliciouse!
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