Back to Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce All Reviews for Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 6060_120710_tenderloin.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 6060_120710_tenderloin.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

6060_120710_tenderloin.jpg

6060_120710_tenderloin.jpg

Ingredients

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

Preheat oven to 400 degrees.

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.

Reviews (4)

 Add Rating & Review     116 Ratings   5 star values:        11    4 star values:        19    3 star values:        39    2 star values:        37    1 star values:        10

Reviews (4)

Add Rating & Review     116 Ratings   5 star values:        11    4 star values:        19    3 star values:        39    2 star values:        37    1 star values:        10

Add Rating & Review

116 Ratings 5 star values: 11 4 star values: 19 3 star values: 39 2 star values: 37 1 star values: 10

116 Ratings 5 star values: 11 4 star values: 19 3 star values: 39 2 star values: 37 1 star values: 10

116 Ratings 5 star values: 11 4 star values: 19 3 star values: 39 2 star values: 37 1 star values: 10

  • 5 star values: 11 4 star values: 19 3 star values: 39 2 star values: 37 1 star values: 10

    Martha Stewart Member     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.  

Martha Stewart Member     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  

Martha Stewart Member     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!  

Martha Stewart Member     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!

    Martha Stewart Member

    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.

Rating: 3 stars

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

Rating: Unrated

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!

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!

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

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

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

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest