Roasted Beef Tenderloin with Merlot Shallot Sauce

Roasted Beef Tenderloin is topped with a delicious Merlot Shallot Sauce.

sliced Roasted Beef Tenderloin with Merlot Shallot Sauce

This Roasted Beef Tenderloin with Merlot- Shallot Sauce was the main dish at one of my Gourmet Club’s dinner parties when we lived in our old neighborhood in San Diego. That’s the first time I made it, and it has been made many times since. It’s very easy to make. It turns out oh-so-tender and delicious. Everyone enjoys this recipe.

Beef tenderloin is such a popular cut of meat because it’s incredibly tender and rich.  It’s an expensive splurge, so plan to make it for a special meal. Look for the tenderloin on sale!  Plan on 4 servings per pound of tenderloin.

Do you need a meat thermometer for this recipe?

Yes, you definitely should have a meat thermometer on hand for making Roasted Beef Tenderloin.  It’s pretty impossible to know where the meat is in the cooking process unless you have something measuring the progress in the center of the tenderloin.  I like to use this meat thermometer (or one that is similar) for making tenderloin and roasts.  It’s great because the temperature monitor sits outside the oven, and a long cord allows you to keep the probe inside the center of the meat for the entire cooking process.

sliced Roasted Beef Tenderloin with Merlot Shallot Sauce

What’s the best temperature to cook beef tenderloin?

There’s a pretty simple guide for what temperatures are best for roasted beef tenderloin.  140°F is generally the most common temperature to pull it out of the oven.  It will increase to 145°F (medium rare) after standing at room temperature.  If you prefer it not-so-rare, pull it out at 155°F, and it will increase to 160°F (medium) after standing.

sliced Roasted Beef Tenderloin with Merlot Shallot Sauce

Merlot- Shallot Sauce

Roasted Beef Tenderloin is wonderful eaten on its own.  It’s so incredibly tender and flavorful, and everyone will love it.  Add a simple sauce on top though, and it becomes even more amazing!  This Merlot-Shallot Sauce is made sauteeing shallots, adding in wine and cooking until it’s reduced by half.  This means the wine will have a much richer flavor.  Beef broth is added in, and it’s reduced a bit more.  Butter and parsley are swirled in at the end.  This is spooned over servings of the roasted beef tenderloin.  Delicious!

What kind of red wine is best for this recipe?

The sauce recipe here calls for Merlot.  If you have Merlot, use that.  You don’t need to buy an expensive brand. If you don’t want to use Merlot, you can substitute another medium-bodied red like Pinot Noir, Sangiovese, or a lighter-style Cabernet.

sliced Roasted Beef Tenderloin

This recipe was originally published in Cooking Light sixteen years ago.  It has been one of my favorite roasted beef tenderloin recipes since trying it for the first time from the magazine.  Enjoy!

If you’re looking for recipes that would good sides to roasted beef tenderloin, here are a few I’d suggest:

Roasted Beef Tenderloin with Merlot- Shallot Sauce

This roasted beef tenderloin is topped with an amazing sauce!

Course Main Course
Cuisine American
Keyword roasted beef tenderloin, roasted beef tenderloin recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 351 kcal

Ingredients

BEEF TENDERLOIN:

  • 1/3 cup finely chopped fresh sage
  • 1 tablespoon freshly ground black pepper
  • 3 tablespoons minced garlic
  • 2 teaspoons Kosher salt
  • 2 1/2 pounds center cut beef tenderloin

SAUCE:

  • 1/3 cup finely minced chopped shallots
  • 1 1/2 cups Merlot (or another red wine)
  • 1 1/2 cups low-sodium beef broth
  • 1 teaspoon butter
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon Kosher salt

Instructions

PREPARE THE BEEF TENDERLOIN:

  1. Preheat the oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. In a small bowl, combine the sage, pepper, garlic, and salt; rub over the tenderloin. Add the tenderloin to the pan; cook 6 minutes, lightly browning on all sides.

  2. Insert a meat thermometer into the thickest portion of the tenderloin. Cover the handle of the pan with foil. Bake at 350° for 25 minutes or until thermometer registers 135- 140° (medium-rare) or desired degree of doneness. Place the tenderloin on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of tenderloin will increase 5° upon standing.)

PREPARE THE SAUCE:

  1. Heat a pan coated with cooking spray over medium-high heat. Add the shallots; sauté 3 minutes or until tender. Stir in the wine. Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in the broth; cook until reduced to 1 1/4 cups (about 6 minutes). Add the butter, stirring until melted. Stir in the parsley and 1/4 teaspoon salt. Serve spooned over slices of tenderloin.

Recipe Notes

  • WEIGHT WATCHERS POINTS per serving:  Freestyle SmartPoints: 4, Points Plus Program: 5, Old Points Program: 5
Nutrition Facts
Roasted Beef Tenderloin with Merlot- Shallot Sauce
Amount Per Serving (1 serving (3 ounces beef + 2 tablespoons sauce))
Calories 351 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Cholesterol 80mg27%
Sodium 651mg28%
Potassium 485mg14%
Carbohydrates 2g1%
Protein 21g42%
Vitamin A 115IU2%
Vitamin C 2.3mg3%
Calcium 19mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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