Name: Beef Tenderloin with Red Wine Sauce
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: For the Beef Tenderloin; 2 to 2½ pounds beef tenderloin, trimmed (ask your butcher for a center cut so it’s symmetrical in shape); 1 tablespoon butter (reserve for searing); 2 tablespoons olive oil (reserve for searing); 2 to 2½ pounds beef tenderloin, trimmed (ask your butcher for a center cut so it’s symmetrical in shape); 1 tablespoon butter (reserve for searing); 2 tablespoons olive oil (reserve for searing); 1 cup dry red wine; 2 cups beef broth; ¼ cup balsamic vinegar; ¼ teaspoon cinnamon; 1 tablespoon granulated sugar; ½ teaspoon salt; 1 tablespoon juniper berries, crushed; 3 garlic cloves, peeled; 2 sprigs fresh thyme; 2 sprigs fresh oregano; Black pepper to taste; 2 tablespoons butter (room temperature)

Mains

Beef Tenderloin with Red Wine Sauce

Author: Mary DiSomma

If you love a good holiday beef recipe with rich layers of flavor, this is definitely a good one to bookmark. The cocoa powder might surprise you, but trust me—it’s really good! Paired with fennel, paprika, and molasses, this mole-inspired spice blend pairs beautifully with the beef. The red wine reduction with juniper berries makes the whole dish feel genuinely special.

Sometimes I make this recipe with a whole tenderloin, but other times I’ll use fillets, depending on the occasion. It’s a perfect Christmas beef tenderloin because it’s elegant without being fussy. When you’re hosting someone you really want to impress, or when you’re craving a twist on a classic beef roast, this recipe always delivers!

Before we dive in, let’s talk through a few common questions about beef tenderloin and some of the ingredients that make this recipe shine.

Ingredient Tips

Absolutely! In fact, juniper is one of the typical spices used in corned beef. Juniper berries are very fragrant, and they add a subtle piney flavor that pairs wonderfully with rich meats like beef, venison, and pork. They brighten red wine sauce recipes (like the one included here) without overpowering their other flavors, and they bring a celebratory wintry flavor to all kinds of hearty entrees.

Juniper works beautifully with cinnamon, clove, allspice, black pepper, paprika, thyme, oregano, garlic, and more. In this recipe, cinnamon, fennel, and smoked paprika give the sauce and crust a warm, earthy base. Combined with cocoa and blackstrap molasses, the flavors feel bold but well-rounded. The inclusion of cocoa powder was inspired by mole sauce—make sure to check out my easy homemade mole sauce recipe to learn more about this yummy condiment!

Simple Mole Enchiladas with Shredded Chicken➝

Preparation + Preservation Tips

I think the best way to cook beef tenderloin is medium-rare. To cook yours this way, check the temperature of the meat with a meat thermometer. Insert the thermometer into the thickest part of the meat. When it registers 125 to 130 °F, you can take it out of the oven to rest. But of course, you don’t have to agree with my preferences! The best beef tenderloin recipe is the one prepared the way you like it, so make sure to check out this handy temperature guide for more information.

One thing I love about this dish is the reverse sear. “Reverse sear” refers to the process of slow-roasting the beef at a low temperature, then finishing it with a quick, hot sear at the end. Using this technique will keep lean cuts of beef nice and tender with a perfectly rosy center. In other words, evenly cooked with a perfect crust, but not overdone.

Extra Tips

The tenderloin is the long, tender muscle that runs along the cow’s spine. A “beef tenderloin roast” simply refers to cooking that whole piece of meat, rather than cutting it into steaks. Both come from the same cut of meat—it’s just that one is the full piece, while the other is cooked and portioned out.

Yes—sort of. Filet mignon is a small, thick medallion of meat cut from the center of the tenderloin. Filet mignon is the same meat as the tenderloin, just cut into individual steaks before cooking. If you’re looking for gourmet beef recipes you can make at home, beef tenderloin and filet mignon are both excellent starting points.

The cocoa-based paste in this recipe is not exactly a rub or a marinade. It’s loosely inspired by mole: rich, slightly sweet, earthy, and a little spicy. You can use the leftover sauce (or any leftover beef!) in homemade rice bowls or tostadas. Try it with my Flaming Tequila Shrimp or some Grilled Portabella Mushroom Tacos!

Flaming Tequila Shrimp with Fresh Guacamole➝

Grilled Portabella Mushroom Tacos with Mary’s Super Crunchy Asian Coleslaw➝

Argentinian Chimichurri Sauce➝

Chivito Steak Sandwich with Grilled Onions➝

Easy Grilled Steak Recipe➝

Mary’s Matambre: Argentine Stuffed Flank Steak➝