Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce

Rating: 2.86 stars
116 Ratings
  • 5 star values: 11
  • 4 star values: 19
  • 3 star values: 39
  • 2 star values: 37
  • 1 star values: 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

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
8
Advertisement

Ingredients

Directions

  • Preheat oven to 400 degrees.

    Advertisement

  • 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.

Advertisement

Reviews (4)

116 Ratings
  • 5 star values: 11
  • 4 star values: 19
  • 3 star values: 39
  • 2 star values: 37
  • 1 star values: 10
Anonymous
Rating: 3 stars
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.
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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!
Advertisement
Anonymous
Rating: Unrated
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!
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 06/21/2021