Why You’ll Love This Recipe
Get ready to become the undisputed star of your holiday feast! This Christmas Beef Tenderloin with Red Wine Sauce isn’t just a meal; it’s an experience. Here are four irresistible reasons why this recipe will be your new holiday tradition:
- Effortlessly Elegant: Don’t let the sophisticated presentation fool you; this recipe is surprisingly straightforward. We’ve broken down every step to ensure your holiday cooking is stress-free and spectacular.
- Unforgettable Flavor: Imagine tender, juicy beef infused with rosemary and garlic, perfectly complemented by a rich, velvety red wine sauce. It’s a symphony of tastes that will have everyone asking for seconds (and the recipe!).
- Make-Ahead Magic: The exquisite red wine sauce can be prepared up to three days in advance, freeing up precious time on Christmas day to enjoy with your loved ones (or just to relax!).
- Show-Stopping Centrepiece: A beautifully roasted beef tenderloin is the epitome of festive dining. It’s guaranteed to impress your guests and create those cherished holiday memories around the table.
Introduction: Your Holiday Table Deserves This Star!
Are you dreaming of a Christmas dinner that’s both jaw-droppingly impressive and surprisingly achievable? Look no further! This Christmas Beef Tenderloin with Red Wine Sauce is here to rescue your holiday menu from the mundane and launch it straight into gourmet glory. Forget dry, overcooked roasts of yesteryear; we’re talking about a perfectly seared, melt-in-your-mouth tenderloin, draped in a luxurious, deeply flavored red wine sauce that tastes like pure holiday magic. Imagine the “oohs” and “aahs” as you present this magnificent roast – golden-brown on the outside, a perfect blush pink on the inside, glistening with that irresistible sauce. It’s more than just a meal; it’s the centerpiece that tells your guests, “You’re special.” Let’s get cooking and make this holiday season your most delicious one yet!
Ingredients for Your Christmas Beef Tenderloin with Red Wine Sauce
For the Sauce:
- 🧈 6 tablespoons unsalted butter, divided
- 🧅 2 shallots, finely chopped
- 🍷 1 ⅓ cups dry red wine (like Cabernet Sauvignon or Merlot)
- 🍲 2 ½ cups beef broth, divided
- 🌿 3 fresh thyme sprigs
- 🧂 ½ teaspoon Kosher salt
- 🌶️ ¼ teaspoon black pepper
For the Roast:
- 🥩 1 (4-pound) beef tenderloin, ends folded and tied (ask your butcher for this!)
- 🫒 4 tablespoons olive oil or canola oil, divided
- 🌿 4 tablespoons fresh rosemary, finely chopped
- 🧄 4 cloves garlic, minced
- 🧂 Salt and pepper, to taste
- ✨ Finishing salt (like Maldon or coarse sea salt), optional
Step-by-Step Directions: Crafting Your Culinary Masterpiece
- Whip Up the Red Wine Sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the chopped shallots and cook for about 4 minutes until they’re soft and fragrant. Pour in the red wine, 2 ¼ cups of beef broth, fresh thyme sprigs, salt, and pepper. Bring it to a boil, then reduce the heat to medium and let it gently simmer for 20 minutes, or until the liquid has reduced by half. Turn off the heat. (You can make this delightful sauce up to 3 days in advance!)
- Prep Your Tenderloin: Rub 2 tablespoons of olive oil all over the beef tenderloin. Use your fingers to thoroughly rub the chopped rosemary and minced garlic into the meat. Season the entire roast generously with salt and pepper. Let the beef sit at room temperature for 1 hour before cooking – this step helps tenderize the meat and infuse flavors.
- Sear for a Perfect Crust: Preheat your oven to 425°F. In a large, oven-proof skillet or Dutch oven, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Carefully add the tenderloin and sear it for about 7 minutes, turning it until it’s beautifully browned on all sides. (It’s okay if you need to gently bend the roast to fit your pan!)
- Roast to Ideal Doneness: Transfer the skillet (or the roast to a baking pan if your skillet isn’t oven-safe) to the preheated oven. Cook until an internal temperature of 125°F is reached for a delicious medium-rare. An instant-read thermometer is your best friend here!
- Rest and Finish the Sauce: Remove the roast from the oven and let it rest on a cutting board for at least 15-20 minutes. This resting period is key for juicy, tender meat! While it rests, place the skillet back on the stove over medium heat. Add the remaining ¼ cup of beef broth and use a spatula to scrape up all those flavorful bits from the bottom of the pan. Bring it to a simmer and sprinkle with another ¼ teaspoon of salt. Pour this flavorful broth into your reserved red wine sauce and stir to combine. For an extra smooth finish, you can strain the sauce into a gravy boat.
- Slice and Serve: Carefully remove the twine from the beef tenderloin. Slice the roast into ½-inch thick medallions. Arrange them on a serving platter and serve warm, or even at room temperature, with the exquisite red wine sauce on the side. For an extra touch of elegance, sprinkle with a pinch of finishing salt, if desired. Enjoy this show-stopping holiday meal!
Presentation & Serving: Elevate Your Christmas Beef Tenderloin
The beauty of this Christmas Beef Tenderloin with Red Wine Sauce isn’t just in its taste, but also in its stunning visual appeal. Once sliced into elegant ½-inch medallions, arrange them artfully on a large, warm serving platter. A sprinkle of fresh rosemary sprigs or finely chopped parsley can add a pop of festive green and freshness. For a truly luxurious presentation, pour a little of the glistening red wine sauce directly over a portion of the slices, letting it cascade down, and serve the rest in a beautiful gravy boat or small pitcher on the side for guests to add as they please. This allows everyone to customize their perfect bite. Pair this magnificent roast with classic holiday sides like creamy mashed potatoes, roasted asparagus, sautéed green beans with toasted almonds, or a vibrant root vegetable medley to create a truly unforgettable Christmas feast. It’s equally delightful served warm from the oven or, surprisingly, just as delicious at room temperature for a more relaxed gathering.
Storage & Longevity: Enjoying Your Leftovers
Should you be lucky enough to have any leftovers of this incredible Christmas Beef Tenderloin with Red Wine Sauce, fear not! They store beautifully. Once cooled, transfer any remaining sliced beef and the red wine sauce into separate airtight containers. Refrigerate promptly. The cooked beef tenderloin will stay fresh in the refrigerator for 3-4 days, while the red wine sauce can last up to 5 days. For longer storage, both the beef and the sauce can be frozen in freezer-safe containers for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator if frozen. Reheat the beef gently in a pan with a splash of broth or in the oven at a low temperature to prevent it from drying out. Warm the sauce separately on the stovetop over low heat, stirring occasionally. Leftover tenderloin also makes for fantastic gourmet sandwiches or elegant salads the next day!
FAQs About Your Christmas Beef Tenderloin with Red Wine Sauce
- Q1: Can I make the Christmas Beef Tenderloin ahead of time?
- A1: While the sauce can be made up to 3 days in advance, it’s best to roast the tenderloin on the day of serving for optimal flavor and texture. However, it can be served at room temperature if you need to finish other dishes.
- Q2: What is the ideal internal temperature for beef tenderloin?
- A2: For medium-rare, aim for 125-130°F. Remember, the temperature will rise another 5-10°F during resting. For medium, target 130-135°F. Always use an instant-read thermometer.
- Q3: My skillet isn’t oven-safe. What should I do after searing?
- A3: No problem! After searing, carefully transfer the tenderloin from your skillet to a separate oven-safe baking pan or roasting rack before placing it in the preheated oven.
- Q4: Can I use a different cut of beef?
- A4: While tenderloin is highly recommended for its tenderness and elegance, you could adapt this recipe for a sirloin roast or ribeye roast. However, cooking times and internal temperature targets may vary.
- Q5: What kind of red wine should I use for the sauce?
- A5: A dry red wine like Cabernet Sauvignon, Merlot, Pinot Noir, or even a Zinfandel works beautifully. Choose something you would enjoy drinking!
- Q6: How important is resting the meat?
- A6: Extremely important! Resting allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful roast. Skipping this step will result in a dry, less appealing cut.
- Q7: Can I omit the fresh rosemary and garlic?
- A7: While fresh rosemary and garlic significantly enhance the flavor profile of the Christmas Beef Tenderloin, you could substitute with dried herbs (use about 1 tablespoon dried rosemary) or omit if there are dietary restrictions, but the taste won’t be as robust.
- Q8: What if my sauce is too thin or too thick?
- A8: If too thin, simmer longer to reduce. If too thick, add a splash more beef broth or water until it reaches your desired consistency. You can also whisk in a tiny bit of butter at the end for extra richness and shine.
- Q9: Why tie the tenderloin?
- A9: Tying the tenderloin helps it cook more evenly, ensuring a consistent shape and doneness throughout the roast. If your butcher ties it, even better!
- Q10: Can I double the recipe for a larger gathering?
- A10: Yes, you can double the recipe for both the sauce and the roast. You may need to use two separate skillets or roast the tenderloins in batches if your pan isn’t large enough, and adjust oven time slightly if roasting two larger pieces simultaneously.
Christmas Beef Tenderloin with Red Wine Sauce
Equipment
- Medium Saucepan
- Large, oven-proof skillet or Dutch oven
- Instant-read thermometer
- Cutting Board
- Spatula
- Gravy boat (optional)
Ingredients
For the Sauce
- 6 tablespoons unsalted butter divided
- 2 shallots finely chopped
- 1 ⅓ cups dry red wine (like Cabernet Sauvignon or Merlot)
- 2 ½ cups beef broth divided
- 3 fresh thyme sprigs
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
For the Roast
- 1 beef tenderloin (4-pound), ends folded and tied (ask your butcher for this!)
- 4 tablespoons olive oil or canola oil divided
- 4 tablespoons fresh rosemary finely chopped
- 4 garlic cloves minced
- Salt and pepper to taste
- Finishing salt (like Maldon or coarse sea salt), optional
Instructions
- Whip Up the Red Wine Sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the chopped shallots and cook for about 4 minutes until they're soft and fragrant. Pour in the red wine, 2 ¼ cups of beef broth, fresh thyme sprigs, salt, and pepper. Bring it to a boil, then reduce the heat to medium and let it gently simmer for 20 minutes, or until the liquid has reduced by half. Turn off the heat. (You can make this delightful sauce up to 3 days in advance!)
- Prep Your Tenderloin: Rub 2 tablespoons of olive oil all over the beef tenderloin. Use your fingers to thoroughly rub the chopped rosemary and minced garlic into the meat. Season the entire roast generously with salt and pepper. Let the beef sit at room temperature for 1 hour before cooking – this step helps tenderize the meat and infuse flavors.
- Sear for a Perfect Crust: Preheat your oven to 425°F. In a large, oven-proof skillet or Dutch oven, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Carefully add the tenderloin and sear it for about 7 minutes, turning it until it's beautifully browned on all sides. (It's okay if you need to gently bend the roast to fit your pan!)
- Roast to Ideal Doneness: Transfer the skillet (or the roast to a baking pan if your skillet isn't oven-safe) to the preheated oven. Cook until an internal temperature of 125°F is reached for a delicious medium-rare. An instant-read thermometer is your best friend here!
- Rest and Finish the Sauce: Remove the roast from the oven and let it rest on a cutting board for at least 15-20 minutes. This resting period is key for juicy, tender meat! While it rests, place the skillet back on the stove over medium heat. Add the remaining ¼ cup of beef broth and use a spatula to scrape up all those flavorful bits from the bottom of the pan. Bring it to a simmer and sprinkle with another ¼ teaspoon of salt. Pour this flavorful broth into your reserved red wine sauce and stir to combine. For an extra smooth finish, you can strain the sauce into a gravy boat.
- Slice and Serve: Carefully remove the twine from the beef tenderloin. Slice the roast into ½-inch thick medallions. Arrange them on a serving platter and serve warm, or even at room temperature, with the exquisite red wine sauce on the side. For an extra touch of elegance, sprinkle with a pinch of finishing salt, if desired. Enjoy this show-stopping holiday meal!
Notes
Calories: 187kcal
Total Carbs: 3g
Net Carbs: 2g
Fats: 16g
Protein: 1g