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Wine Roasted Beef Tenderloin

Wine Roasted Beef Tenderloin

Wine Roasted Beef Tenderloin with a peppery crust, is roasted to perfection with grape tomatoes and fresh thyme.

Course Main Course
Cuisine American
Keyword Wine Roasted Beef Tenderloin
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 5 people
Calories 254 kcal
Author Catalina Castravet



  • 2 lbs beef tenderloin
  • 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


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.
Nutrition Facts
Wine Roasted Beef Tenderloin
Amount Per Serving
Calories 254 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 24mg8%
Sodium 909mg40%
Potassium 224mg6%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 565IU11%
Vitamin C 5.8mg7%
Calcium 20mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.