Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce

116 Ratings
4 Reviews

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.

Ingredients

1 cup dry red wine
1 cup red-wine vinegar
1 shallot, thinly sliced
2 tablespoons whole black peppercorns
2 sprigs fresh thyme
1 (5-pound) whole beef tenderloin, trimmed
Fine sea salt and freshly ground black pepper
3 tablespoons canola oil
1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces

Directions

Step 1

Preheat oven to 400 degrees.

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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.

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

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

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

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!

Anonymous

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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Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce

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Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce

Ingredients

Directions

Reviews (4)

All Reviews for Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce