Beef tenderloin slices on a cutting board served with red wine sauce

Browned outside and tender inside, beef tenderloin served with a red wine sauce is a rich main dish that will impress your guests with minimal effort. Serve with a simple wine sauce with browned butter, shallot, and herbs. For side dishes, try our garlicky cauliflower mash, creamy celeriac mash, low-carb stuffing, and pomegranate orange salad.

Serving Size: 6

Ingredients for Beef Tenderloin

  • Beef tenderloin center cut, 1-1.2Kg
  • Sea salt, 1 teaspoon
  • Ground black pepper, ½ teaspoon

Ingredients for Red Wine Sauce

  • Butter, 6 Tablespoons
  • Shallot, finely chopped, 3
  • Beef broth, 2 Cup
  • Dry red wine, 1 Cup
  • Dried rosemary, ½ teaspoon
  • Dried thyme, ½ teaspoon
  • Low-carb sweetener, 1 teaspoon
  • Salt and pepper to taste
  • Optional: Arrowroot Flour, 1 Tablespoon mixed with 1 Tablespoon of water

Instructions for Beef Tenderloin with Red Wine Sauce

1.Trim off excess fat from the center cut of the beef tenderloin. Tie up the meat and make it as uniform in shape as possible. Chill overnight unwrapped in the refrigerator.

2.Bring the beef to room temperature 1 hour before using it. Season the beef tenderloin with salt and pepper.

3.Preheat the oven to 230˚C (450˚F). Cook the beef in a large oiled skillet over medium high heat until well browned on all sides (for 3 minutes per side or 12 minutes total).

4.Transfer the meat to a baking pan and roast in the preheated oven until a desired internal temperature is reached (115-120˚F for rare, 120-125˚F for medium rare, 130-135˚F for medium). The temperature will keep rising while resting.

5.When the meat is ready, put it on a carving board, cover with aluminum foil, and let it rest for 15 minutes. 

6.In the meantime, make the red wine sauce by melting butter in a medium saucepan. Add the finely chopped shallots and cook until soft. Add red wine, beef broth, herbs, salt, pepper, and sweetener and bring to a boil. Cook over medium heat until the liquid is reduced by half. Pour in the juice and brown bits from the resting meat to the red wine sauce and bring the sauce to a simmer. 

7.If you prefer a thicker sauce, mix 1 Tablespoon of arrowroot flour with 1 Tablespoon of water in a bowl to make a slurry, and add the slurry to the sauce. Stir constantly until the mixture thickens, about 2 minutes.

8. Carve the meat and serve with the sauce.

Watch How to Make Beef Tenderloin and Red Wine Sauce

Side Dish Options

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beef tenderloin slices on a cutting board served with red wine sauce

Beef Tenderloin with Red Wine Sauce


  • Author: Grace
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Diet: Diabetic

Description

Browned outside and tender inside, beef tenderloin served with a red wine sauce is a rich main dish that will impress your guests with minimal effort.


Ingredients

Scale

Ingredients for Beef Tenderloin

  • Beef tenderloin center cut, 1-1.2Kg
  • Sea salt, 1 teaspoon
  • Ground black pepper, ½ teaspoon

Ingredients for Red Wine Sauce

  • Butter, 6 Tablespoons
  • Shallot, finely chopped, 3
  • Beef broth, 2 Cup
  • Dry red wine, 1 Cup
  • Dried rosemary, ½ teaspoon
  • Dried thyme, ½ teaspoon
  • Low-carb sweetener, 1 teaspoon
  • Salt and pepper to taste
  • Optional: Arrowroot Flour, 1 Tablespoon mixed with 1 Tablespoon of water

Instructions

1.Trim off excess fat from the center cut of the beef tenderloin. Tie up the meat and make it as uniform in shape as possible. Chill overnight unwrapped in the refrigerator.

2.Bring the beef to room temperature 1 hour before using it. Season the beef tenderloin with salt and pepper.

3.Preheat the oven to 230˚C (450˚F). Cook the beef in a large oiled skillet over medium high heat until well browned on all sides (for 3 minutes per side or 12 minutes total).

4.Transfer the meat to a baking pan and roast in the preheated oven until a desired internal temperature is reached (115-120˚F for rare, 120-125˚F for medium rare, 130-135˚F for medium). The temperature will keep rising while resting.

5.When the meat is ready, put it on a carving board, cover with aluminum foil, and let it rest for 15 minutes. 

6.In the meantime, make the red wine sauce by melting butter in a medium saucepan. Add the finely chopped shallots and cook until soft. Add red wine, beef broth, herbs, salt, pepper, and sweetener and bring to a boil. Cook over medium heat until the liquid is reduced by half. Pour in the juice and brown bits from the resting meat to the red wine sauce and bring the sauce to a simmer. 

7.If you prefer a thicker sauce, mix 1 Tablespoon of arrowroot flour with 1 Tablespoon of water in a bowl to make a slurry, and add the slurry to the sauce. Stir constantly until the mixture thickens, about 2 minutes.

8. Carve the meat and serve with the sauce.

Notes

  • For low-carb sweetener, we use either erythritol or a Monkfruit or stevia blend.
  • If you prefer a thick sauce, you can use more arrowroot flour or other starch.
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Keywords: Beef tenderloin with red wine sauce