{"id":3105,"date":"2025-10-22T00:33:31","date_gmt":"2025-10-22T00:33:31","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3105"},"modified":"2025-10-22T00:33:31","modified_gmt":"2025-10-22T00:33:31","slug":"herb-crusted-beef-tenderloin-with-red-wine-pan-sauce","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3105","title":{"rendered":"Herb-Crusted Beef Tenderloin with Red Wine Pan Sauce"},"content":{"rendered":"\n

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 \u2014 a stunning centerpiece for Christmas dinner.<\/p>\n\n\n\n

<\/div>\n\n\n\n
Prep Time<\/strong><\/td>15 minutes<\/td>Cook Time<\/strong><\/td>35 minutes<\/td><\/tr>
Total Time<\/strong><\/td>50 minutes<\/td>Servings<\/strong><\/td>8<\/td><\/tr>
Difficulty<\/strong><\/td>Medium<\/td>Calories<\/strong><\/td>520 per serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
    \n
  • 1 whole beef tenderloin (4\u20135 lb), trimmed and tied<\/li>\n\n\n\n
  • 2 tablespoons Dijon mustard<\/li>\n\n\n\n
  • 2 tablespoons olive oil<\/li>\n\n\n\n
  • 2 teaspoons kosher salt<\/li>\n\n\n\n
  • 1 teaspoon freshly ground black pepper<\/li>\n\n\n\n
  • 2 tablespoons fresh rosemary, finely chopped<\/li>\n\n\n\n
  • 2 tablespoons fresh thyme, finely chopped<\/li>\n\n\n\n
  • 4 cloves garlic, minced<\/li>\n\n\n\n
  • 1 tablespoon butter (for searing)<\/li>\n\n\n\n
  • 1 cup dry red wine<\/li>\n\n\n\n
  • 1 cup beef broth<\/li>\n\n\n\n
  • 1 tablespoon cold butter (to finish sauce)<\/li>\n<\/ul>\n\n\n\n

    Step-by-Step Instructions<\/h3>\n\n\n\n

    Step 1: Season and Sear<\/h4>\n\n\n\n

    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\u20132 minutes per side until browned.<\/p>\n\n\n\n

    Step 2: Roast<\/h4>\n\n\n\n

    Transfer skillet to a 425\u00b0F oven and roast 20\u201325 minutes for medium-rare (125\u2013130\u00b0F). Move tenderloin to a cutting board, tent with foil, and rest 10 minutes.<\/p>\n\n\n\n

    Step 3: Make the Pan Sauce<\/h4>\n\n\n\n

    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\u20137 minutes. Whisk in cold butter.<\/p>\n\n\n\n

    Step 4: Slice and Serve<\/h4>\n\n\n\n

    Slice tenderloin into 1-inch medallions and serve with warm red wine pan sauce.<\/p>\n\n\n\n

    \n\n\n\n

    Recipe Notes<\/h3>\n\n\n\n\n

    Recipe Notes<\/h3>\n\n\n\n
    \n

    \ud83e\udd69 Beef Doneness:<\/strong> Pull from the oven 5\u00b0F before target \u2014 carryover cooking finishes it while resting.<\/p>\n

    \ud83c\udf3f Herb Swap:<\/strong> Parsley can replace thyme for a brighter flavor.<\/p>\n

    \ud83c\udf77 Wine:<\/strong> Use a dry, drinkable red; it makes the sauce shine.<\/p>\n<\/div><\/div>\n\n\n\n

    \ud83c\udfaf Pro Tip:<\/strong> Tie the tenderloin every 2 inches so it cooks evenly end-to-end.<\/p>\n\n\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    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 \u2014 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 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\u20132 minutes per side until browned. Step 2: Roast Transfer skillet to a 425\u00b0F oven and roast 20\u201325 minutes for medium-rare (125\u2013130\u00b0F). 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\u20137 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<\/p>\n","protected":false},"author":1,"featured_media":3110,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9,3],"tags":[],"class_list":["post-3105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-dinner","category-holidays"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3105"}],"version-history":[{"count":4,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3105\/revisions"}],"predecessor-version":[{"id":3122,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3105\/revisions\/3122"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3110"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}