Wine Roasted Beef Tenderloin

Catalina Castravet
By Catalina Castravet

Wine Roasted Beef Tenderloin with a peppery crust, is roasted to perfection with grape tomatoes and fresh thyme. It is an easy dish to make for a weekend meal, and fancy enough for a holiday dinner party!

Garlic and Wine Roasted Beef Tenderloin

Wine Roasted Beef Tenderloin

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.

Why You’ll Love This Wine Roasted Beef Tenderloin:

  • 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.

Wine Roasted Beef Tenderloin

Tips and tricks to make the perfect Wine Roasted Beef Tenderloin:

  • 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.

What to serve with this Wine Roasted Beef Tenderloin?

Can I substitute pork for beef?

Yes, pork  or ham is a great alternative for beef in many recipes including this one. If you are going to use pork or ham instead of beef, I would recommend using pork tenderloin. The cooking time will also vary best on the cut that you choose.

More of a chicken person? Try my other favorite chicken dishes like Cranberry Orange Chicken, Honey Garlic Chicken and Slow Cooker Garlic Sesame Chicken.

What is the difference between beef loin and beef tenderloin?

The main difference is that these are not cut from the same part of the animal, they also look very different. The loin yields the most tender and expensive cuts of beef, however not the most flavorful. The choicest portion is the tenderloin, which is exquisitely tender and lean.

Tools/Ingredients that I used to make the Wine Roasted Beef Tenderloin:

  • 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

Wine Roasted Beef Tenderloin

 

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Wine Roasted Beef Tenderloin
Author: Catalina Castravet Serves: 5 people
Prep time: 25 minutes Cook time: 25 minutes Total time: 50 mins

Ingredients

Marinade:

  • 1/2 cup  red wine 
  • 1 cup  beef stock 
  • 1 tablespoon  Worcestershire sauce 
  • 1 head  garlic   (minced)
  • 1 teaspoon  sea salt 
  • 1 teaspoon  ground black pepper 

Cooking the Beef:

  • 1/2 cup  mixed whole pepper  (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 

Instructions

One night before cooking prepare the marinade.

  1. In a large bowl mix red wine, Worcestershire sauce, minced garlic, sea salt and ground black pepper.
  2. 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.
  3. 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.

  1. Remove meat from oven, discard the marinade.
  2. Add 4-5 tablespoons of oil to a small baking pan and set aside.
  3. Place a medium skillet over medium heat and when the skillet is hot add the remaining oil.
  4. 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.
  5. In a small bowl mix together 1/2 cup of freshly ground pepper, garlic powder, onion powder, salt and dried thyme.
  6. 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.
  7. 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.
  8. Remove meat from oven, cover with aluminum foil and let it stand ten minutes before slicing. Garnish with fresh thyme and serve.
Calories: 254 Carbohydrates: 4 Protein: 1 Fat: 24 Saturated Fat: 6 Cholesterol: 24 Sodium: 909 Potassium: 224 Fiber: 0 Sugar: 1 Vitamin A: 565 Vitamin C: 5.8 Calcium: 20 Iron: 0.9
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Comments

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Kacey @ The Cookie Writer

I love those salad kits! Makes everything so simple. And that beef tenderloin looks perfect. I have cooked one a couple of times now and it is so nerve wracking (don't want to see all that money go down the drain!)

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Shelley @ Two Healthy Kitchens

What an absolutely, stunningly gorgeous recipe! And I just love those Eat Smart Salad Kits! Seriously - I buy them all the time, and just whip them up for my lunch or to go along with dinner. They're really delicious! Such a great idea to cut slices of your beef tenderloin and serve them atop the pretty salad!

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Amanda | The Chunky Chef

I'm going crazy over that crust on the beef!! Great looking salad as well :)

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Michelle @ The Complete Savorist

This post is beautiful. It looks like it came out of a magazine. I would just imagine it tastes as good as it looks.

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Cyndi - My Kitchen Craze

That beef tenderloin looks amazing! I dreaming of the smell right now. Those salads look really good. Easy to throw together as a side.

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Nutmeg Nanny

This looks absolutely delicious! I love that you also paired it in a salad - yum!

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DessertForTwo

Such a stunner!

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Ashley - Baker by Nature

This looks incredibly delicious!

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