Beef Tenderloin with Red Wine Sauce

Find sizzling specials on Sparkle’s USDA choice meats! Visit the meat department for this week’s specials. Beef Tenderloin with Red Wine Sauce is a fantastic recipe for your next dinner party. Serve with mashed potatoes and a salad.


Beef Tenderloin with Red Wine Sauce
  • 3 lbs. beef tenderloin
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. salt
  • 3 Tbsp. olive oil
  • 4 Tbsp. butter, divided
  • 2 cups diced shallots
  • 1 tsp. sugar
  • 3 garlic cloves, minced
  • 1 Tbsp. minced fresh thyme
  • 3 1⁄4 cups beef stock
  • 1⁄2 cup red wine
  • 1⁄4 cup brandy
  • 1 bay leaf
  • 2 Tbsp. cornstarch
  • 1 Tbsp. water
  1. Preheat oven to 425º.
  2. Sprinkle beef with pepper and salt. Heat oil in roasting pan over medium-high heat; sear beef. Bake for about 40 to 50 minutes or until internal temperature reaches 140º; transfer to cutting board, tent with foil and let stand for 15 minutes before carving.
  3. Meanwhile, heat 2 tablespoons butter in a saucepan over medium heat; cook shallots for 10 minutes or until softened. Stir in sugar and cook for an additional 10 minutes or until shallots are caramelized. Add garlic and thyme and cook for 5 minutes. Add stock, wine, brandy and bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups. Whisk cornstarch with water, then whisk into sauce and boil until smooth. Discard bay leaf. Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.


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