Wine Roasted Beef Tenderloin

Name: Wine Roasted Beef Tenderloin
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 1/2 lbs beef tenderloin; 1/2 cup red wine; 1 cup beef stock; 1 tablespoon Worcestershire sauce; 6 cloves garlic (minced); 1 teaspoon sea salt; 1 teaspoon ground black pepper; 1/2 cup mixed whole peppercorns (freshly ground); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1/2 teaspoon Kosher salt; 1/3 cup oil; 4 tablespoons butter (salted or unsalted); 1 cup mini grape tomatoes; 4 fresh thyme sprigs

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My wine roasted beef tenderloin is fancy enough for a dinner party and easy enough to make tonight for the family. I marinate the beef in wine, to make it flavorful and tender, and cover it in a peppery crust and herbs before roasting.

Such a sophisticated dish, that its so easy to prepare, trust me, it is the perfect choice for a holiday dinner, birthday celebration, or anniversary.

Garlic and Wine Roasted Beef Tenderloin in a baking dish with grape tomatoes

After soaking this beef tenderloin in my homemade red wine marinade for 24 hours, the flavors are soaked in and the meat is so mouthwatering and moist, that it will impress everyone who tastes it.

I browned the beef for a few minutes, covered it in freshly ground pepper and some sea salt, topped it with thyme and roasted it until pink and juicy. I added a few mini grape tomatoes to the baking dish, they got perfectly roasted and are such a nice compliment to the beef.

I used my favorite combination of dried herbs to enhance the flavor even more. Basting it in butter makes it so succulent and tender. Make sure the recipe is handy because people will be asking for it.

Roasting beef may sound scary, as you have to get it right. But with my easy recipe this will become your go-to easy yet sophisticated dinner.

My fancy wine toasted beef tenderloin pairs perfectly with some cheesy scalloped potatoes or my best ever creamed corn which only takes 25 minutes to make. It is so simple to do with canned or frozen corn.

Why you will love this recipe

This is a fancy meal that can be made easily: If you are looking for something to serve that will impress others without much work, this is the recipe to try. My easy wine roasted beef tenderloin has just five simple steps and only takes 25 minutes to prepare. It does not get much easier than that.
The marinade makes the meat incredible: We all know that marinating meat makes a big difference, but my mixture of red wine, garlic, and other ingredients makes this beef tenderloin so succulent and flavorful. After soaking for 24 full hours, it is so tender and juicy, that everyone will be asking for the recipe.
Leftovers can be frozen for months: Although I find it hard to believe that there will be any leftovers unless you are the only one home, any meat left can be wrapped and frozen for up to three months. If there is enough, I like to wrap them in individual storage baggies so I can grab some whenever the urge hits me.
Stay home and save money: At a nice restaurant, they charge at least $60 for one serving of this delicious meat. At home, with this recipe, it can be made for a fraction of that price. Sure, this is not the cheapest cut of beef, but it is a lot less expensive than going out to a restaurant and paying $360+ to feed the whole family.

What you’ll need to make wine roasted beef tenderloin

Special items

Skillet – I use a cast iron skillet to sear the tenderloin.
Baking dish – For baking the tenderloin.
Bowls
Cooking utensils

Ingredients

Beef tenderloin – For serving four to five people, I use a two-pound beef tenderloin. Grass-fed organic beef is the best as it has no additives and is much more flavorful and tender.
Butter – Salted or unsalted will work but be sure to use real butter for the best flavor.
Grape tomatoes – These tiny tomatoes have a rich and sweet flavor with a chewier and meatier texture. I like how they go with this meat, for a tangy and chewy addition and a pop of color.
Thyme sprigs – Fresh thyme sprigs have a floral scent like rosemary or lavender with an herbal flavor that enhances the meat.
Onion powder – Umami, savory, and zesty with a mix of fresh and cooked onions in every bite.
Garlic powder – A bittersweet taste with a pungent aroma more mellow than whole garlic but has a nice kick.
Peppercorns – I prefer to mix white, black, and red peppercorns to create a colorful and flavorful crust.
Dried thyme – Adds a peppery sweet taste and a clove-like sensation.
Olive oil
Salt and Pepper

For the marinade:

Red wine – I used Pinot Noir, but any red wine will do. To give the meat a fruity flavor like a mixture of plum, cherry, raspberry, and blackberry as well as a hint of oak and tea. The silky texture is smooth and relaxing, but the zesty taste is invigorating.
Beef stock – Be sure to use low-sodium beef stock. Regular beef stock is very high in sodium and will make this dish very salty. Also, I highly recommend organic beef stock so there are no additives or preservatives.
Worcestershire sauce – This savory and punchy sauce is salty and tangy from anchovies and vinegar as well as sweet from molasses and sugar. Perfect for adding an array of flavors to this marinade.
Garlic – I use a whole head of garlic, freshly minced for this to give my marinade a rich and bold garlic flavor that soaks into the meat all the way through.
Salt and Pepper

How to make wine roasted beef tenderloin?

Make the marinade: The day before, I mix the marinade ingredients in a large bowl. Then, I rinse the meat, trim away the outer layer, and poke the meat to make sure the marinade gets deep into the middle.
Refrigerate: After, the meat goes into a large ziplock baggie, and I pour the marinade on top of it before placing the bag into the fridge overnight. The next morning, I turn the bag over to the other side and let it continue soaking for the rest of the day.
Preheat the oven: When ready to cook, I remove the meat from the fridge and let it come to room temperature while I preheat the oven to 475 degrees F and grease a small baking pan with four tablespoons of oil.
Sear the meat: When the meat is ready, I place a skillet on the stove over medium heat and add the rest of the oil when it is hot enough. Then, I add four tablespoons of butter and let it melt before adding the meat to sear for three minutes on each side.
Mix the rub: The onion powder, garlic powder, thyme, salt, and pepper are mixed in a small bowl next until it is completely combined.
Roast the meat: Next, the tenderloin goes into the greased pan, and I rub the whole thing with the pepper mixture. Then, I place four tablespoons of butter and thyme sprigs on top of the meat and put the tomatoes in the pan. The digital meat thermometer goes into the meat lengthwise, and I bake it until it reaches 140 degrees, which takes about 15 – 20 minutes.
Rest and serve: After, I let the meat rest for 10 to 15 minutes covered with aluminum foil before slicing to let the juices get absorbed back into the roast and the temperature rise to 130 degrees F.

Expert tip

The best wine for roasted beef tenderloin

When I choose a wine for a red wine sauce, I usually pick something that I would drink rather than a “cooking wine.” The supermarket cooking wines are full of additives and salt. Besides, the sauce only calls for about a half-cup of wine so there will be plenty left over to drink. May as well get one that everyone enjoys.

I like Pinot Noir because of its lightness and fruity flavors that complement the mild taste of the meat. I also like Bordeaux because of its mellowed tannins and sharp mineral taste. Malbec is another great choice for red meat. It has a natural richness and spice to make it an interesting pairing.

Merlot has a nice full-bodied fruity flavor with a smooth taste that goes well with beef tenderloin as well while Cabernet Sauvignon has high tannins to cut through the fat in the meat while accentuating the flavor. Shiraz is a dry red wine with firm tannins and a hint of smokiness and cloves that go nicely with this meat.

Recipe variations and add-ins:

Different meat: For a less expensive dinner, I use sirloin fillet or ribeye roast. The cooking time will change depending on the thickness of the meat, but the preparation is still the same.
Make it pork: If you want white meat, try pork tenderloin. It is also a bit less expensive and has a different flavor. Pork is milder and has a sweeter taste with a denser meat structure and more fat, but they are both perfect for this recipe.
Hot and spicy: I usually add some sriracha sauce to the marinade and red pepper flakes to the spices to make this a spicy tenderloin dish.
Sweeten it up: Another way to change it up is to add some honey or maple syrup and brown sugar to the marinade and a little bit of white sugar to the cooking spices.
Different veggies: If tomatoes are not your favorite, use other veggies like bell peppers, squash, tomatillos, beets, or even fruits like peaches or apples.

Serving suggestions:

Serve with my homemade breadsticks, perfect for soaking up the delicious pan drippings.
Don’t forget to chill the leftover wine. Since this recipe only calls for a half cup of wine, serve the rest of the bottle for a beverage. Non-drinkers can have cranberry, pomegranate, or grape juice instead.
One of the best side dishes for this decadent entrée are crispy roasted potatoes or potato gratin. Made with lots of gooey cheese and thinly sliced potatoes with Italian bechamel sauce, these savory spuds are a yummy way to complement a tasty tenderloin.
Dessert should be light and easy. Something simple such as vanilla ice cream or strawberry sorbet would be wonderful. If I want to continue with the fancy mood, I opt for homemade creme brulee.
Salads and sauteed mushrooms are two excellent side dishes as well. Try my easy and fresh recipe for caprese salad which only takes 20 minutes to prepare.

pepper crusted and wine roasted beef tenderloin served with a salad

Frequently asked questions

Why is my roasted beef tenderloin dry?

Overcooking is the main reason for dry beef tenderloin. And with such an expensive cut of beef, it is important to keep in mind that a meat thermometer can save the meat from this horrible death.

When beef tenderloin gets overcooked, the muscle fibers shorten and squeeze out all the juiciness, leaving the beef tough and dry. It may also be dry if it does not get the proper resting time after cooking. It must rest for 10 to 15 minutes for the juices to be reabsorbed back into the meat.

How do I keep my beef tenderloin from drying out?

This is a cut of meat that is meant to be served rare or medium rare. The first thing to do is to find out what the internal temperature should be when it is done. If it needs to be 130-140 degrees F, then it has to be removed from the oven when it reaches an internal temperature of about 120-130 degrees F.
Also, remember to use a meat thermometer. I use a digital meat thermometer with Bluetooth, so it alerts my phone when it is finished. That way it is impossible to overcook it.

Why do I need to trim my beef?

There is a silver skin (which is actually white most of the time) around the tenderloin that some butchers do not remove. This is connective tissue that runs along the surface of the beef and will not tenderize or soften no matter how long it is cooked.
It also does not taste very good and is hard to cut through. Use a thin and flexible knife to cut all the skin off the top and sides. Anything that does not look like meaty parts to eat should be removed.

Why does my wine roasted tenderloin taste bitter?

It is possible that the tannins from the wine caused the bitterness. The sauce needs to have enough protein and fat to neutralize the tannins. My recipe has plenty of both with the beef stock.

Do not substitute it with beef broth or something else that does not have as much protein or fat. It may also be the flavonoid phenols or ethanol in the wine causing the bitterness. Be sure to taste it before adding it to the marinade.

How to store:

Refrigerate: Refrigerate for up to four days in an airtight container. To keep it extra juicy, I like to save mine with pan juices and tomatoes.
Freezing: Wrap it in plastic and place it in a freezer bag or a freezer-safe container for up to three months in the freezer. To keep individual servings, I like to slice them and wrap them tightly with plastic, then foil, and then place them in freezer bags. That way, they are protected from freezer burn and I can take one out whenever I need just one serving for a sandwich or snack.
Defrost: Thaw overnight in the refrigerator for the best texture and taste.
Reheating: Reheat it in the juices in a microwave-safe dish in the microwave for 45 to 90 seconds. Cover with a paper towel to keep the juices from splattering.

Recipe tips:

Let the meat come to room temperature before cooking it. After removing it from the fridge, let it sit for ne hour.
Be sure to let the roast settle for at least 15 minutes before slicing it to allow the juices to be absorbed back into the meat.
Letting it settle also allows the internal temperature to rise to the temperature it should be.
Overcooking is the main reason for dry, tough beef. Use a digital meat thermometer to determine the temperature of the roast so it does not overcook.
Do not wait for the thermometer to get to the final temperature. Remove it when it is 10 degrees below what it should be. The internal temperature will continue to rise as it rests.
Make sure the outer skin is cut off the tenderloin. Although they call it silver skin, it is actually white connective tissue and is hard to cut through.