This slow roasted Beef Tenderloin recipe with Port Wine Cranberry Sauce is a show stopper! It’s one of those recipes that looks and tastes fancy but is really quite easy to make. Your family and friends won’t be able to stop raving about this recipe.
This slow roast beef tenderloin recipe may look fancy but it is really easy, Plus there are tips and tricks to make it even easier. The taste is the real star it is incredible. This fool-proof recipe results in a perfect roast for your lucky guests.
The tender beef tenderloin is seared and coated with a flavorful glaze. Then it’s roasted to perfection while the glaze caramelizes. While the beef is in the oven, you whip up the tasty sauce that tastes like it simmered all day. The result is absolute perfection.
Looking for even more great recipes for entertaining? Check this guide for all the best recipes.
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Instant Pot Beef Stroganoff | Slow Cooker Beef Italian Sliders | Garlic Herb Beef Roast
What We Love About This Beef Tenderloin with Red Wine Sauce Recipe
When you want to impress your guests, Break out this recipe. It’s incredibly flavorful and quite easy to make.
- 30 Minute Meal: Cooks in less than 30 minutes. Just make sure you do your prep earlier.
- Easy Ingredients: For such an elegant dish, the ingredients are all easy to find.
- Guest Worthy: Make for the in-laws, the boss or anyone you truly love and want to impress.
- Adaptable: Can add different herbs to create your own personal roast recipe, try fresh rosemary, fresh tarragon or a squeeze of fresh lemon juice.
- Makes Great Leftovers: Makes an excellent sandwich the next day with a little horseradish cream sauce.
Ingredient Notes for the Beef Tenderloin with Red Wine Sauce
- Filet of Beef: A beef center-cut tenderloin roast.
- Olive oil: Or another high smoke point neutral oil.
- Dijon mustard: This mustard offers the nice complexity of flavor that this roast deserves.
Variations and Substitutions
- Sauce- If you don’t want your filet mignon roast to have a wine sauce you can make a mushroom sauce from fresh mushrooms and beef broth.
- Chives – Any herbs that your family enjoys can be used in this Christmas Dinner worthy dinner.
How to Make Beef Tenderloin with Red Wine Sauce
These are the basic steps for cooking whole beef tenderloin. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP YOUR MEAT
First, use kitchen string to tie the roast so it has a uniform shape and thickness throughout. Salt all sides of the roast liberally with kosher salt Then, allow the roast to rest so the salt can work its magic.
STEP 2: SEAR FOR CRUST
Once the roast has properly rested, sear it on all sides in a hot large skillet. I prefer a cast-iron skillet. Reverse sear the other side. Meanwhile, prepare the glaze that will cover your entire roast. Coat the roast in the glaze.
STEP 3: ROAST
Next, roast the glazed tenderloin in broiler to desired doneness. While the beef is roasting, make the Port Wine Cranberry Sauce. (Photo 2 below)
Slice:
STEP 4: WINE SAUCE
Begin by heating the oil, then add the shallots and cook until soft, then add the garlic. Next, add the beef stock, wine, cranberries and fresh thyme, bring to a boil and then reduce heat.
STEP 5: SLURRY
Then in a small bowl, mix cornstarch and water, whisk into sauce and finish with the butter.
STEP 6: SLICE
Using a meat thermometer, check for desired doneness. When reached, remove the roast to a cutting board and allow to rest for at least 15 minutes. It is imperative to have the meat rest to achieve the most tender roast.
Prep and Storage Tips for the Slow Roasted Beef Tenderloin with Port Wine Sauce
HOW TO MAKE THIS RECIPE AHEAD OF TIME
The key to make this dish successful is taking some time in advance. The meat should be salted and placed in the refrigerator for at least two hours but will be good for up to forty eight hours.
HOW TO STORE THIS RECIPE
Store the leftovers that have cooled in an air-tight food storage container with a lid and keep it in the refrigerator for about 3 days.
HOW TO FREEZE THIS RECIPE
The USDA recommends freezing the slow roasted tenderloin for a maximum of 2 to 3 months so that the integrity and quality of the meat aren’t compromised.
HOW TO REHEAT THIS RECIPE
To reheat beef tenderloin, preheat the oven to 350° and wrap each slice of beef tenderloin in aluminum foil or on the stove top over medium high heat and place slices in melted butter the pan to warm through.
Frequently Asked Questions
The folks at Certified Angus Beef have created the Roast Perfect app which helps you select, cook and prepare the perfect cut of beef every single time.
This app is so handy to use. You can adjust the number of servings you need and it will tell you how much to buy. You can also get recipes, roasting tips and cheat sheet for the degrees of doneness so you roast comes out perfect every time.
There are 2 ways you can make this recipe. You can use a cast iron skillet or you can use a roasting pan
To get a perfect medium-rare your meat should reach a 135 degrees F. This will produce a nice red inside center. You can find the various degrees of doneness here.
About a half inch slices are best. See a video here.
The most tender cut a center-cut tenderloin, also known as a chateaubriand.
Expert Tips for Making This Recipe
- App: Choose the correct roast: Use the Roast Perfect app to select the correct roast and size.
- Rest: Allow the beef tenderloin roast to rest: The beef needs to rest at several points in this recipe – after it’s salted and after it’s roasted. Don’t skip this part.
- Pan: Use cast iron it can take the high heat to sear and roast the beef tenderloin.
What to Side Dishes to Serve with Slow Roasted Beef Tenderloin Recipe
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Slow Roasted Beef Tenderloin with Port Wine Sauce
Ingredients
Beef Tenderloin
- 1 3-4 pound beef tenderloin roast
- Kosher salt
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, mashed into a paste
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
Port Wine Cranberry Sauce
- 2 tablespoons olive oil
- 1 shallot, minced
- 4 cloves garlic, minced
- 2 cups beef stock
- 1 ½ cups port wine
- ¼ cup dried cranberries
- ½ teaspoon dried thyme
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
- 2 tablespoons butter
Instructions
Beef Tenderloin Roast
- Tie beef to ensure even size throughout.
- Salt all sides of the tenderloin roast with kosher salt.
- Cover and refrigerate for at least 2 hours but up to 2 days.
- Remove roast from fridge 1 hour before roasting.
- Preheat oven to 475 degrees.
- Heat olive oil in a cast iron pan and sear beef on all sides.
- In a small bowl, combine dijon mustard, worcestershire sauce, garlic, honey, soy sauce, thyme and pepper; Stir to combine.
- Spread dijon glaze evenly over entire roast.
- Place roast back in cast iron skillet and roast in oven to desired doneness: Rare (120 degrees), about 16-20 minutes, Medium Rare (125 degrees), about 22-26 minutes.
- Remove beef from oven, cover with foil and rest for 15 minutes before slicing.
Port Wine Cranberry Sauce
- Heat olive in a sauce pan over medium heat.
- Add shallots and cook until soft, about 5 minutes.
- Add garlic and cook for 30 seconds.
- Add stock, wine, cranberries and thyme, bring to boil then reduce heat to simmer.
- Simmer for 8 minutes or until sauce reduces to about 2 cups.
- In a small bowl, mix cornstarch and water to form a slurry.
- Pour cornstarch mixture into sauce and whisk to thicken.
- Add butter and whisk until melted.
- Serve sauce over sliced tenderloin.
Video
Expert Tips
- App: Choose the correct roast: Use the Roast Perfect app to select the correct roast and size.
- Rest: Allow the beef tenderloin roast to rest: The beef needs to rest at several points in this recipe – after it’s salted and after it’s roasted. Don’t skip this part.
- Pan: Use cast iron it can take the high heat to sear. Use a cast iron pan to sear and roast the beef tenderloin.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Your recipe combines a few of my favorite things! I know the beef is going to be delicious; add that cranberry sauce with wine, garlic … #salivating! Happy 2020 – sizzle on!
I’m totally loving this flavor combo too!
Beef tenderloin is my fave! I make an herbed one with a similar sauce. This is a perfect recipe for a holiday dinner!!
I love that you made your sauce into a glaze. Cranberry and beef are a great pair!
I got the Roast Perfect app last year and was so pleasantly surprised. Nice cuts of meat like yours used to intimidate me but not any more. Yours looks heavenly by the way!