Roast Beef Tenderloin with Cabernet Wine Sauce Recipe

Recipe shared by Saddleback Cellars, courtesy of


This savory roast beef tenderloin recipe with a Cabernet wine sauce from Saddleback Cellars as featured in The California Wine Club is perfect for holiday entertaining or for a wine tasting dinner party. Other additions to this recipe could be crimini, chanterelle, or morel mushrooms. 


For the Wine Sauce:

  • 8 Tbsp unsalted butter, divided
  • 3/4 cup shallots, finely chopped
  • 1-1/4 cups Cabernet Sauvignon
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • Kosher salt & black pepper, to taste
  • 1 tsp sugar
  • 1 Tbsp cornstarch or 2 Tbsp all-purpose flour

For the Beef:

  • 1 (2 - 3 lb) center-cut beef tenderloin roast
  • Kosher salt & freshly ground black pepper, to taste
  • 2 Tbsp California Grapeseed oil
  • 1/4 cup regular-sodium beef broth


For the Wine Sauce:

  1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
  2. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs.
  4. Put 2 tablespoons of the hot liquid aside into a small bowl, and combine with a tablespoon of cornstarch. Whisk the mixture to create a paste, and add it back to the simmering sauce with the whisk, simmer for a few more minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

 For the Tenderloin:

  1. Let beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  2. Season the beef all over with Kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Brown the meat on all but one side. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan).
  3. Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  4. Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  5. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!).
  6. Set the pan on the stovetop and add the beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. Add the flavorful broth to the wine sauce, and then bring the sauce to a simmer.
  7. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the wine sauce at the table.
Wine Pairing - Choose an aged Cabernet Sauvignon with this savory dish. Click this link for some of our top recommendations from small lot winemakers.


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