Wine Roasted Beef Tenderloin

Whenever I need a fuss-free recipe that is fancy enough for a dinner party and easy enough for a cozy Sunday family dinner, I know I can count on my wine-roasted beef tenderloin. I marinate the beef in wine to make it flavorful and tender, and cover it in a peppery crust and herbs before roasting. The result is an exquisite, restaurant-worthy meal that will leave everyone swooning over it.

Such a sophisticated dish, yet it’s so easy to prepare. Trust me, it is the perfect choice for a holiday dinner, birthday celebration, or anniversary. I am a massive advocate of fancy meals that don’t require you to spend hours in the kitchen. I am always impressed at how delicious this pepper-crusted roasted beef comes out, and I love to serve it with mashed sweet potatoes and this pear salad. A luscious dinner that is incredibly low effort, but guaranteed to impress everyone.

After soaking this beef tenderloin in my homemade red wine marinade for 24 hours, the flavors are absorbed, and the meat is so tender and moist that it melts in your mouth. I browned the beef for a few minutes to lock in the juices and caramelize the top. I cover it in freshly ground pepper and herbs and roast it until pink and succulent. Roasting beef may sound intimidating, as it requires precision. But with my easy recipe, this will become your go-to easy yet sophisticated dinner.

Why you will love this recipe

• This is a fancy meal that can be prepared easily. If you are looking for something to serve that will impress anyone and takes minimal effort to make, this is the recipe to try. My easy wine-roasted beef tenderloin recipe has just five simple steps and takes only 25 minutes to prepare. It does not get much easier than that.
• The marinade makes the meat incredible: We all know that marinating beef 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 are delicious: 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. But I usually use the leftovers the next day to make sandwiches, salad, or wraps.
• Stay home and save money: At a nice restaurant, they charge at least $60 for one serving of this delicious meat. At home, this recipe 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 to feed the whole family.

What you will need

• Beef tenderloin – For serving four to five people, I use a two-pound beef tenderloin. Grass-fed, organic beef is the best option, as it contains no additives and is significantly more flavorful and tender.
• Butter and oil – Salted or unsalted will work, but be sure to use real butter for the best flavor and extra virgin olive oil.
• Grape tomatoes – These tiny tomatoes have a rich, sweet flavor with a chewier, meatier texture. I like how they pair this meat with a tangy and chewy addition and a pop of color.
• Herbs and seasoning – Fresh thyme sprigs have a floral scent similar to rosemary or lavender, with an herbal flavor that complements the meat. I also use a mix of white, black, and red peppercorns to create a colorful and flavorful crust. Plus onion powder, garlic powder, salt, and dried thyme.

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 – I also use low-sodium beef stock. Regular beef stock is very high in sodium and will make this dish very salty. Additionally, I highly recommend adding Worcestershire sauce for its savory and punchy flavor. Perfect for adding an array of flavors to this marinade.
• Garlic and seasoning – 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. Plus a bit of salt and pepper.

How to make

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 gently poke the meat to ensure the marinade penetrates deep into the middle.

Refrigerate: After the meat is placed in a large ziplock bag, I pour the marinade on top and then put the bag in 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. Meanwhile, I preheat the oven to 475°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 remaining 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: In a small bowl, I combine the onion powder, garlic powder, thyme, salt, and pepper.

Roast the meat: Next, the tenderloin is placed in a greased pan, and I rub the entire piece with the pepper mixture. Then, I add four tablespoons of butter and thyme sprigs on top of the meat, and I put the tomatoes in the pan. The digital meat thermometer is inserted into the meat lengthwise, and I bake it until it reaches 140 degrees, which takes about 15-20 minutes.

Rest and serve: Afterward, I let the meat rest for 10 to 15 minutes, covered with aluminum foil, before slicing to allow the juices to be absorbed back into the roast and the temperature to 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.” 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 excellent 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 pairs well with beef tenderloin, as well. Meanwhile, Cabernet Sauvignon has high tannins that cut through the fat in the meat, accentuating its flavor. Shiraz is a dry red wine with firm tannins and a hint of smokiness and cloves that go nicely with this meat.

More tips to consider:

• Let the meat come to room temperature before cooking it. After removing it from the fridge, let it sit for one hour.
• Be sure to let the roast settle for at least 15 minutes before slicing, allowing the juices to be absorbed back into the meat.
• Allowing it to settle also allows the internal temperature to rise to the desired temperature.
• Overcooking is the main reason for dry, tough beef. Use a digital meat thermometer to determine the roast’s temperature, ensuring it does not overcook.
• Do not wait for the thermometer to get to the final temperature. Remove it when it is 10 degrees below its normal temperature. 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.

Recipe variations and add-ins:

• Different meat: For a less expensive dinner, I use sirloin fillet or ribeye roast. The cooking time will vary depending on the thickness of the meat, but the preparation remains the same.
• Make it pork: If you want white meat, try pork tenderloin. It is also slightly less expensive and has a distinct flavor. Pork is milder and has a sweeter taste, with a denser meat structure and more fat, but both are 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 honey, maple syrup, and brown sugar to the marinade, and a little white sugar to the cooking spices.
• Different veggies: If tomatoes aren’t your favorite, try using other veggies like bell peppers, squash, tomatillos, beets, or even fruits like peaches or apples.

Serving suggestions:

The most important thing is to let the meat rest for 10-15 minutes after removing it from the oven. After that, I use a good serrated knife to slice it. I serve it 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, consider serving the rest of the bottle as a beverage. Non-drinkers can enjoy my cranberry mocktail, a delicious and festive option for special occasions.

One of the best side dishes to accompany this decadent entrée is crispy roasted potatoes or a potato gratin. Made with lots of gooey cheese and thinly sliced potatoes, these savory spuds are a delicious way to complement a tasty tenderloin. Dessert should be light and easy. Something simple, such as vanilla ice cream or strawberry sorbet, would be extraordinary. If I want to continue with the fancy mood, I opt for homemade crème brûlée.

How to store:

• Refrigerate: Store in an airtight container for up to 4 days. 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 optimal texture and flavor.
• 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.

Frequently asked questions

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