Elegant and melt-in-your-mouth, this herb-crusted beef tenderloin roasts to a perfect medium-rare and is finished with a silky red wine pan sauce — a stunning centerpiece for Christmas dinner.
| Prep Time | 15 minutes | Cook Time | 35 minutes |
| Total Time | 50 minutes | Servings | 8 |
| Difficulty | Medium | Calories | 520 per serving |
Ingredients
- 1 whole beef tenderloin (4–5 lb), trimmed and tied
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon butter (for searing)
- 1 cup dry red wine
- 1 cup beef broth
- 1 tablespoon cold butter (to finish sauce)
Step-by-Step Instructions
Step 1: Season and Sear
Pat tenderloin dry. Rub all over with Dijon and olive oil, then season with salt, pepper, rosemary, thyme, and garlic. Heat a large oven-safe skillet over medium-high, add butter, and sear tenderloin 1–2 minutes per side until browned.
Step 2: Roast
Transfer skillet to a 425°F oven and roast 20–25 minutes for medium-rare (125–130°F). Move tenderloin to a cutting board, tent with foil, and rest 10 minutes.
Step 3: Make the Pan Sauce
Place skillet over medium heat. Add red wine and scrape up browned bits. Reduce by half, add beef broth, and simmer until slightly thickened, 5–7 minutes. Whisk in cold butter.
Step 4: Slice and Serve
Slice tenderloin into 1-inch medallions and serve with warm red wine pan sauce.
Recipe Notes
Recipe Notes
🥩 Beef Doneness: Pull from the oven 5°F before target — carryover cooking finishes it while resting.
🌿 Herb Swap: Parsley can replace thyme for a brighter flavor.
🍷 Wine: Use a dry, drinkable red; it makes the sauce shine.
🎯 Pro Tip: Tie the tenderloin every 2 inches so it cooks evenly end-to-end.
