Wine Roasted Beef Tenderloin
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Garlic and Wine Roasted Beef Tenderloin with a peppery crust, is roasted to perfection with grape tomatoes and fresh thyme.
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Wine Roasted Beef Tenderloin with a pepper crust, roasted mini tomatoes and thyme that has been marinated in red wine, beef stock and lots of garlic. I kept the beef in the marinade for 24 hours, for the flavors to sink in. I browned the beef for a few minutes, covered it in freshly ground pepper and some sea salt, topped it with thyme and baked it until pink and juicy. To make it even more exciting, I added a few mini grape tomatoes to the baking dish, they got perfectly roasted and are such a nice compliment to the beef.
- Use grass-fed, organic stew meat if possible, grass-fed meet tends to be extra tender, which is perfect in this recipe
- Brown the beef – this has double purpose, first it locks the meat from the outside together
- The wine can be replaced with beef broth if you want to skip it
- Plan in advance so you have time to marinate the beef long enough, this way you will have a flavorful and tender roasted beef tenderloin
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- Very easy to make with minimal prep work
- A hearty and delicious meal, that looks good to be served for a special occasion dinner
- This meal is perfect for busy weeknight meals, and also for a fancy get together
- The meal is packed with protein, so a light side dish like roasted veggies or salad is perfect and also easy to prepare
- The beef can be marinated in advance and cooked before dinner
- This dish is very flavorful and you will have delicious leftovers
- Dried Thyme – I like to have dried thyme on hand for many recipes, including different rubs and marinades, it adds a nice flavor
- Garlic Powder – no recipe in my house is made without garlic, unless we are talking about cake. Garlic powder is versatile and it will add a lot of flavor to your main dishes
- Onion Powder – great to have on hand to season main dishes and also to make meat rubs
- Beef Broth – I always use organic in recipes, it also adds a tone of flavor
- ½ Beef Tenderloin (2.5lbs)
- ½ cup red wine
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 garlic head/ 7-8 cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- Cooking the Beef:
- ½ cup mixed whole pepper, freshly ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon Kosher salt
- ⅓ cup oil
- 4 tablespoons butter, salted or unsalted
- 1 cup mini grape tomatoes
- 4 fresh thyme sprigs
- One night before cooking prepare the marinade.
- In a large bowl mix red wine, Worcestershire sauce, minced garlic, sea salt and ground black pepper.
- Rinse meat well and trim away some of the fat, but not all. Using a fork, poke the meat, this will ensure the marinade gets deep into the meat.
- Place meat into a large ziplock bag and pour the marinade over it. Place in the fridge for 24 hours, after 12 hours have passed. Turn ziplock bag on the other side, to ensure uniform distribution of the marinade.
- Preheat oven to 475F.
- Remove meat from oven, discard the marinade.
- Add 4-5 tablespoons of oil to a small baking pan and set aside.
- Place a medium skillet over medium heat and when the skillet is hot add the remaining oil.
- When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Be careful, as oil may pop from the skillet. Add 4 tablespoons of butter into the skillet and cover with a lid. Two, three minutes later, when one side is starting to turn nice and brown, flip meat to the other side and cook for another 2-3 minutes until golden brown.
- In a small bowl mix together ½ cup of freshly ground pepper, garlic powder, onion powder, salt and dried thyme.
- Place the tenderloin in the pan and cover with the pepper mixture. Press the pepper mixture onto the surface of the meat. Put 4 tablespoons of butter over the meat and top with 3 fresh thyme sprigs. Add tomatoes to the baking pan.
- Stick the long needle of the thermometer lengthwise into the meat and bake it until the temperature reaches just under 140 degrees, about fifteen to twenty minutes for a pink middle and about 30 minutes for meat on the medium - well done side.
- Remove meat from oven, cover with aluminum foil and let it stand ten minutes before slicing. Garnish with fresh thyme and serve.
Tender, juicy and so flavorful!