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Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

Scott Phillips

Servings: 6



  • 1 2-1/2- to 3-lb. beef tenderloin roast (preferably the head piece), trimmed of silverskin, at room temperature
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 Tbs. cold unsalted butter
  • 3 large shallots, halved and thinly sliced lengthwise (about 1 cup)
  • 3/4 cup dry red wine, preferably a fruity California Cabernet Sauvignon
  • 1 sprig fresh rosemary, plus 1/2 tsp. chopped
  • 3/4 cup homemade or low-salt beef broth

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 480
  • Fat Calories (kcal): 300
  • Fat (g): 33
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 145
  • Sodium (mg): 370
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 37


  • Position a rack in the center of the oven and heat the oven to 450°F. Brush or rub the beef with the oil and put the beef in a 9×13-inch roasting pan lined with aluminum foil. Season the beef generously with salt and pepper.
  • Roast the beef until an instant-read thermometer registers 120°F to 125°F for rare, about 25 min.; 125°F to 130°F for medium rare, about 30 min. (The temperature of the beef will rise 5°F as it rests.) Wrap the beef in the foil that lines the pan and let rest on a carving board for 10 to 15 min.
  • While the beef roasts, make the sauce. Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring often, until they soften and turn golden brown, 8 to 10 min. Add the wine and the rosemary sprig and bring to a boil over medium-high heat. Boil until the volume of wine and shallots reduces to 1/2 cup, about 3 min. Add the broth and continue to boil until the sauce is reduced to 1 cup, about 5 min. Reduce the heat to low. Remove the rosemary sprig and stir in the chopped rosemary. Cut the remaining 2 Tbs. cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt each addition.
  • Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.


Tip: It’s important to let the beef rest before slicing it; this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.


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Reviews (11 reviews)

  • sassafras28 | 12/25/2019

    This was our first time preparing tenderloin, and it did not disappoint. Everyone was commenting on how tender the meat was. Definitely salt the meat generously — tenderloin doesn’t have as much flavor on its own so needs it. The sauce was very flavorful and complemented the beef well.

  • Krispie | 12/17/2019

    The sauce was tasty but not to die for. We prepared the beef our own way so I can not comment on that.

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