The wine sauce is the best! I also made the roasted carrots…Best reviews I’ve ever had for a meal. I’m probably too late to help you out here, but I just wanted to say that in several years of cooking gluten-free for my son, I discovered that sorghum flour is a great substitute for wheat flour when thickening gravies and sauces. Hi Julie, So glad you liked it! Would this yield the same result as an ovenproof skillet? I made this for Christmas Eve for my large family and it was AMAZING! Unlike with other events like this, I didn’t have to spend all my time on last minute prep in the kitchen. It really wasn’t! Hi Jess, I think the window of a few hours is too long. I really enjoy your recipes and blog and have made many of your recipes with much success! It was a great Christmas dinner. After taking the meat out of the oven and transferring it to a cutting board, What beef broth and how much beef broth are you have us add to the roasting pan? I’m looking forward to making and serving this tomorrow for Christmas dinner. Great with pork tenderloin . Thanks for a great recipe that I will be sure to make again! Hope that helps! Seems low. Hi Bob, gluten-free flour would work nicely here. Thank you for sharing you gift with the world! Hi Jenn, I simply love your website. I thawed mine in the fridge for roughly 36 hours. Hi Jocelyn, I’m guessing you’ll need to increase the cook time by about minutes, but remember these times are just a guideline – I always suggest using a meat thermometer (preferably one with a remote probe like the one I use in the photos) to guarantee that the meat cooks to the right temperature. You have to try it. Hi Stephanie, I think it would work and you’d cook it in the same way. I have made 8 of Jen’s Recipes and have learned a cooking technique with each one. Hope that helps! Maybe some good balsamic vinegar or soy sauce? Any advice would be helpful. They were a bit worried about fillet because my guys don’t think it tastes beefy enough – but the sauce totally won them over! Hi Karin, I think it should work. Hope everyone enjoys! Thanks for the recipe. Thanks! Thank you. . If so, would I have to make any changes to the recipe, or add the sauce later? This will become a family regular on special occasions. Sounds and looks wonderful. Served with make ahead mashed potatoes, sautéed or roasted asparagus and rolls, this is actually a gourmet meal that isn’t labor intensive. If you’d like you could let it sit out for about 30 minutes, slice it and then reheat it very briefly (you don’t want to overcook it) until just warm. Making the sauce now to help me out on Christmas but it hasn’t thickened up that much… any tips? What do you suggest I do? Hi Susan, The beef should cook for about 15 minutes total, not per pound. I do think this sauce would freeze well, although I’d probably wait to whisk in the flour/butter paste until you reheat it. Also, it didn’t seem to thicken. That seems like a lot. I’m making this for Christmas Eve dinner. This recipe is a keeper in my book! Hope that helps! I added sautéed mushrooms, green bean almondine, and fresh bread and the meal was fabulous! Hi I’m making this right now and the sauce is still to runny. One more question, please. Hi Jenn! Can I make the sauce without the wine? Thanks! Hi Josseline, Glad you liked this! I fixed this for Christmas Eve dinner and it was amazing, truly fork tender. In the past, I have always made a cognac based sauce, but this red wine sauce sounds delicious, so I will try it. If so what kind? Hi Patricia, The options are endless but a $10-$15 bottle of Pinor Noir or Merlot should be easy to find. Thanks! The recipe indicates serves 4-6. Found this for a twist! If no sweet red, I add a tad more sugar. I have everything else. They’re also delicious. Came out delicious. I used a 2.5 lb tenderloin and only seared it for 60-90 seconds on 3 sides, less than 5 minutes total vs 10 minutes per the recipe. There was no muss or fuss at the end and it made life easy to serve up dinner. I too typically make a peppery loin and found this to be a simple lighter flavor but a few of my guests preferred the reduced pepper flavor and a few would like the higher pepper flavor. You make me look like a rock star chef to my kids and husband! That way there’s no guesswork involved. I might try heating it up and stirring with a whisk to see if it comes back together. The potatoes were scrumptious and easy to prepare. I would give it way more than 5 stars! I did love the sauce – flavors were wonderful and everyone loved it in the end. Hi Jen, Merry Christmas. Fabulous Flavors! Also, I am making the au gratin potatoes tomorrow. Hi Mil, If you’re using dried thyme, I’d recommend about 1/2 tsp. My family is still talking about the red wine reduction! Hope you enjoy! While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl. Sorry! Add the stock and scrape up any little golden bits. Hi Anne, the tenderloin will need about 15 minutes in the oven and then 10 – 15 minutes to rest. Hi Joan, Glad you enjoyed it. That way there’s no guesswork involved. Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. I will be using this recipe only. Hope you enjoy it! I added sautéed mushrooms at the end. Is there a substitute for the red wine? They are wonderful. The taste was rich and the texture was decadent. Our guests were really impressed with the flavors and the smells! I decided to buy your cookbook because I love this recipe so much! How many days ahead of time can I make the sauce? Hope everyone enjoys! Just use a meat thermometer and remove it from the oven when it reads 145°F. It took about 50 min. Fabulous recipe! Thank you! Any other suggestions for how to do this? You may want to take a peek at this recipe instead. Since this is an expensive cut of meat, when it goes on sale I buy enough for 3 – 4 meals. This sauce is amazing and so easy to make!! A decent bottle of red wine makes all the difference. Very delicious!!! Thank you Jenn! A lot of red juice is released, and I find that the roast tends to be overdone even using a meat thermometer to 115 F. Any thoughts on how to treat a frozen tenderloin? . Meanwhile, pour off the fat from the roasting pan. Your review indicates this was perfection. Made the sauce a couple of days before and it just made this dish. Made it for Christmas again this year…it never disappoints. Hi Jen, I’ve made this sauce to go with filets before and it was delicious. For an appetizer, a baked brie or this herbed cottage cheese spread would be nice. The wine sauce is phenomenal. This sauce is out of this world and I am so excited about serving it to company! It’s one of my favorites and I think what you’re going for. I made the sauce tonight, served with filets and mashed potatoes. It was just fantastic. Continue to sear and roast as in step 3 onwards. Was a hit. Will that impact the oven cooking time for the meat? I followed your recipe and it was a major hit! What amount of broth is used in the pan after the roast has been cooked. I don’t have any of the red wine sauce but that wasn’t too hard to make anyways. Doubled recipe and it was perfect! That’s just some chopped parsley that I had on hand. Makes lots of juice that can be thickened to make a gravy. A million thanks! This past summer and into fall I tried many of your recipes; and all were great. I cooked at 350 degrees to an internal temp of approx 150 degrees (about 50 minutes). If not, I’d use a roasting pan just large enough to fit the tenderloin. No need to use anything fancy; just something good enough to drink. Made this for New Years and it was easy and delicious! Thanks! Hi Nancy, The recipe calls for 2 – 3 lbs of beef tenderloin; I’d definitely air on the side of at least 3 pounds and you should be fine. I’ve now made it twice. Thank you, Kelly. Serve the beef with a drizzle of the demi-glace. The sauce thickened up really nicely for me, thanks for giving such great directions!! . My question is this. All were amazing and made me look like a rock star chef! This was excellent. IT WAS EXCELLENT. I was planning on having my local deli slice some roast beef nice and thin for me, then I was thinking I could warm it up in this wine sauce. Place the roast in an roasting dish that can go from the oven to the stovetop. Could I grill a flat iron steak, and then top with the red wine sauce afterwards? Amazing tenderloin! I just made the Beef Tenderloin with Red Wine Sauce tonight. Crazy good! Does it have to boil for a while for that to happen? I only wish there were leftovers. When you want to impress, a perfect roast beef with demi-glace sauce is really hard to beat. Worth considering…. I made this for Christmas Eve dinner and it came out perfect!! Next time I’ll just favor a little less cooking time and I’m sure itll be outstanding. Help! Enjoy! I will be making this for Christmas Eve dinner. Unfortunately, I don’t think margarine or another fat will work here. Hope you enjoy and happy holidays! The sauce was okay. Hi Jennifer, Do you think the potatoes au gratin will go better than mashed potatoes? I put the 2.7 kg beef tenderloin on our Tregger after seasoning with a rub mixture and pan searing. In regards to the beef tenderloin with red wine sauce. My husband said this is what he wants every year. Hope everyone enjoys! Sure, Lisa – just make sure the grill is very hot to get a nice sear. Hope that helps! How will I know when it’s done?” I promise you: you don’t need to be an experienced cook to make a perfect beef tenderloin. Sure – it’s a pretty rich dish, but it will pair nicely. The red wine sauce was the star, so so delicious!! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I am not sure if I reviewed this recipe last year. There would be about 2 inches separating them. Hi Paula, I think the sauce would freeze well, but I’d probably wait to whisk in the flour/butter paste until you reheat it. I LOVE beef tenderloin and found this to be the BEST! I also made the potatoes au gratin and again, we were wowed! Will this work using low sodium beef broth? I can’t wait to buy your cookbook. The sauce was great on everything! This was pretty good, but it wasn’t amazing. Cook for 5 minutes. I did a test meal last night and the sauce was excellent. Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven. I’ve made this many times with individual filet mignon and it is delicious perfection. My Husband’s favourite meal is Roast beef. Sure Johnathan, you’ll just need to increase the cooking time — and depending on how many you’re serving, you may also want to double the sauce. I find that a cornstarch slurry can dilute the flavor of a sauce. Hi Joy, It should be fine as long as it is flameproof. This recipe was unbelievably delicious! My mouth is watering just thinking about it. . But it’s that good. I was planning on making this for Christmas but my husband ordered the roast wrapped in bacon. Can this sauce be used with a venison tenderloin or do you have another suggestion? I’m going to sous vide 2 tenderloins at different temps so we can appease everyone but, more importantly, to free up oven space. Always wanted to make a dinner that looked like a chef made it. Just use a meat thermometer and remove it from the oven when it reads 145°F. Hi Jenn! Season with salt and coarsely ground pepper. Can I place this in a chafing dish for a buffet? Keep that in mind for timing. My mistake, not.the recipe’s! I wanted a thicker gravy so it would stay on the plated tenderloin without spilling all over the plate and this was PERFECT! HI! How critical is the step of searing the meat inside and using the drippings? Does it matter what kind of red wine to use for the sauce? I am planning for 8 people with leftovers so I was thinking a 5lb beef tenderloin. Can I use a cast iron pan to sear the meat and cook it in the oven? Hi Jenn, If I sear the meat and then use a countertop roaster oven like one from Oster, will that still work, or would you still suggest using a regular oven instead? I’m making this recipe for NYE. I find beef stock to have hard (for lack of a better word) flavours I don’t like. Can I cook those before the beef tenderloin since the beef cooks at such a high temperature? Thank you for the awesome recipes, I will definitely be making again! Thank you. Adding the butter and flour mixture could cause a problem, as adding it slowly helps ensure a stable emulsion. Or you can sear them in a pan you already own, and then transfer them to an oven-safe baking dish. They said it tasted like a holiday. FYI, I caught the stomach bug that’s been passing through around here *ON CHRISTMAS DAY* which knocked me out, so I didn’t get to have our Christmas dinner until yesterday. I was always told that if you don’t cook down the flour/butter like in a rue you will get a flour taste in your sauce? Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Any recommendations? Being able to do the sauce ahead of time is brilliant. I’m making the sauce ahead but confused about when to add the beef broth – ahead or when I add the pan drippings? Do you have a suggestion? This was the first beef tenderloin roast I’ve ever made and it was perfect and delicious and so impressive. Will definitely prepare again. I’m making it for Christmas dinner and have a few people who are sensitive to dairy. I am making this for Christmas. Everyone ranted about the red wine sauce- and how deliciously moist and tender the meat was. Hi Kerry, Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Amazing reviews. lentils, red onion, currents, capers, with an olive oil, apple cider vinagarette maple syrup, mustard, cumin, turmeric, corriander, cardamon, cayenne, cloves, nutmeg, cimmamon. Thank you, Lorraine. It yields a lot of sauce which I used the following day over burgers. Hope you enjoy! roasts would be enough and, yes, I would definitely double the sauce. After trying your steakhouse burger recipe, (they were fantastic BTW, and everyone loved them! I have always stressed making beef tenderloin in the past. The cook time will be a bit longer for two center-cut roasts (or a larger tenderloin); I definitely recommend using a thermometer so you don’t have to guess. Thank you so much for sharing all these wonderful and delicious recipes with us. Made this last night for Christmas Eve…OMG, it was amazing!!! Made this for New Years awesome super easy,had left over wine sauce and froze it . The gravy was fabulous! have about 4lbs, uncut, of leftover tenderloin – what’s the best way to reheat this? Those little bits of brown bits in the bottom of the pan. I make the sauce a day or so ahead of time, as suggested. , The sauce recipe says to add beef broth to shallots and reduce. Thanks, Jenn! This Italian Pot Roast recipe is a delicious slowly braised beef in an indulgent tomato sauce over rigatoni. Good morning, Jenn, how are you? Can you use non dairy butter as a substitute for the sauce. Thank you so much for the careful instructions. Thank you! Please let me know how it turns out if you try it :). Thanks, Jen, for another wonderful recipe! I prepared a 9 lbs. Served with your baked latkes, roasted carrots with thyme and pomegranate sangria. Not part of the recipe – – I just thought it looked pretty for the picture. It is way too big to sear in any pan I have. An excellent sauce that would work with any kind of beef. Thank you. For busy mums, roast beef has to be the easiest meal to make. Will definitely make again for a special dinner. I can’t wait to try this for Christmas. Hello, Jenn. That way there’s no guesswork involved. I just made this for Christmas dinner and it was absolutely fantastic. With Ina Garten ’ s still good enough to drink will work get! Quite pink best bet side is down, and everyone loved it, it should work 2.5lb centercut tenderloins of. 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