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Beef Tenderloin Sauce

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This savory red wine and garlic butter sauce is the perfect complement to beef tenderloin. Made with pan drippings, red wine, beef broth, and fresh herbs, it’s rich, velvety, and full of flavor—just what your holiday roast or special dinner needs.

Ingredients

Scale

  • 1 tablespoon olive oil (or reserved beef drippings)

  • 2 shallots or 1 small onion, finely minced

  • 2 cloves garlic, minced

  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)

  • 1 cup beef broth

  • 2 tablespoons cold unsalted butter

  • 1 teaspoon Dijon mustard (optional, adds depth)

  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

  • Salt and black pepper, to taste

Instructions

  1. Sauté aromatics:
    After cooking the beef tenderloin, remove it from the pan and set aside to rest. In the same skillet (or a new one if needed), heat olive oil or leftover drippings over medium heat.
    Add minced shallots and cook for 2–3 minutes, until soft. Stir in garlic and cook for 30 seconds.

  2. Deglaze the pan:
    Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for 4–5 minutes until reduced by about half.

  3. Add broth and herbs:
    Stir in beef broth and thyme. Let it simmer another 5–7 minutes, until slightly thickened.

  4. Finish the sauce:
    Reduce heat to low. Whisk in cold butter (1 tablespoon at a time) until sauce is smooth and glossy. Stir in Dijon mustard if using. Season with salt and pepper to taste.

  5. Serve:
    Spoon over sliced beef tenderloin and enjoy!

Notes

  • For a creamier version, stir in a splash of heavy cream at the end.

  • If you don’t want wine, you can use more beef broth with a splash of balsamic vinegar for richness.

  • Strain the sauce before serving if you want it ultra-smooth.

 

Find it online: https://ukfinda.com/beef-tenderloin-sauce/