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Beef Tenderloin with Red Wine Sauce

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  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 8
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Drape a 5-ingredient wine sauce over succulent slices of beef tenderloin for an easy yet impressive main dish.
By Betty Crocker Kitchens
Updated Mar 17, 2010
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Ingredients

Beef

  • 1 beef tenderloin roast (3 lb)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper

Sauce

  • 6 tablespoons butter or margarine
  • 1/2 cup finely chopped shallots (3 medium)
  • 1 cup dry red wine or marsala cooking wine
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1/2 teaspoon pepper
Make With
Progresso Broth

Steps

  • 1
    Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • 2
    For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.
  • 3
    Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.
  • 4
    Remove string from beef before carving. Serve sauce with beef.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add 1/4 cup ruby port to the sauce for a more intense wine flavor.
  • tip 2
    Tying the smaller end of the tenderloin under helps the meat cook evenly.

Nutrition

350 Calories, 20g Total Fat, 40g Protein, 1g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
10g
49%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
390mg
16%
Potassium
380mg
11%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
40g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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