Roast Beef Tenderloin with Red Wine & Shallot Sauce


I made this for Christmas dinner in the past and it was devoured and loved by all. The beef was melt-in-your-mouth tender and I could have eaten a bowl of the sauce all by itself. This one is a keeper!

It is definitely dinner party fare but also good enough for your family!

This recipe is awesome, elegant and SO easy too!!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Roast Beef Tenderloin with Red Wine & Shallot Sauce


4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil


4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1⁄4 cups beef stock
1⁄2 cup dry red wine
1⁄4 cup brandy
1 bay leaf
2 tablespoons cornstarch


Sprinkle beef with peppercorns & salt, pressing to adhere.

Heat oil in roasting pan, over medium-high heat; sear beef all over.

Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in center registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.


Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.

Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.

Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.

Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.

Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.


Next Up:

Parmesan-Crusted Chicken Schnitzels

parmesan-crusted-chicken-scThis delectable low-calorie chicken dish is packed with flavor but not calories and is perfect for anyone following a diet.



Recipe based on one by CountryLady
Photo by Swirling F.