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Roasted Beef Tenderloin with Merlot Shallot Sauce


10 servings

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  • Ten derloin
  • Cooking spray or EVOO
  • 1/3 c finely chopped sage
  • 3 T minced garlic
  • 1 T cracked black pepper
  • 2 t salt
  • 2 1/2 - 3 lb center cut beef tenderloin
  • Sauce
  • 1/3 c finely chopped shallots
  • 1 1/2 c merlot or dry red wine
  • 1 1/2 c low sodium beef broth
  • 1 t butter
  • 3 T chopped fresh parsley
  • 1/4 t kosher salt
  • 16 oz whole baby Bella mushrooms (optional)



Step 1

Preheat oven to 350. To prepare tenderloin, heat lg nonstick skillet coated with spray or oil over med high heat. Combine sage, garlic, pepper & salt; rub over tenderloin. Add tenderloin to pan. Cook 6 min lightly browning on all sides. Insert meat thermometer into thickest part. Cover handle of pan with foil. Bake at 350 for 25 min until thermometer reads 140 (med rare) or more for desired doneness. Place on cutting board & cover loosely with foil. Let stand 15 min. (Temperature of tenderloin will increase 5 degrees.)

For sauce heat pan coated with spray or oil over med high heat. Add shallots & sauté 3 min until tender. Stir in wine & add mushrooms (optional). Bring to boil, cook until reduced to 3/4 c (about 4 min). Stir in broth, cook until reduced to 1 1/4 c, (about 6 min.) Add butter stirring until melted. Stir in parsley & 1/4 t salt. Serve with tenderloin.

Option: add 16 oz pkg of fresh whole baby Bella mushrooms to wine while cooking to soften mushrooms.

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