Roast Beef Tenderloin with Red Wine Sauce

    55 minutes

    This is a beautiful roast beef tenderloin that is covered with a rich dripping based red wine sauce. Ideal for a Sunday lunch or a special dinner.

    26 people made this

    Serves: 4 

    • 500g beef tenderloin roast, trimmed
    • 2 cloves garlic, quartered
    • 1/4 cup (60ml) extra virgin olive oil
    • 1 tablespoon lemon or lime juice
    • 1 pinch dried oregano
    • 1 pinch dried basil
    • 1 pinch dried dill
    • 1 pinch dried rosemary
    • 1 pinch dried thyme
    • 2 tablespoons whole multi-coloured peppercorns
    • 1 cup (250ml) water
    • 2 tablespoons Dijon mustard
    • 1 clove diced fresh garlic
    • 65g butter
    • 1 1/2 cups (375ml) dry red wine

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Cut 8 small slits in the roast. Insert garlic into slits.
    3. In a medium bowl mix together olive oil, lemon juice, oregano, basil, dill, rosemary and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting tin and pour water into bottom.
    4. Bake in a preheated oven; 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board and let sit 5 minutes.
    5. Pour drippings from roast into a small saucepan set over low heat. Stir in mustard, garlic and butter. Cook until butter is completely melted then add wine and reduce by half. Spoon sauce over sliced roast.

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    Reviews in English (19)


    Fablous and really easy! I adjusted this recipe to make a whole beef tenderloin for a dinner party of 12. Even tripling the recipe was still very easy to put this on the table. Served with boiled new red potatoes with garlic, caesar salad, burgandy wine and chocolate lava cakes for desert.  -  13 Mar 2006  (Review from Allrecipes USA and Canada)


    This marinade was absolutely delicious, so was the sauce. I made some changes though. I did not roast the meat. I coated it with the oil, herbs, and stuffed it with garlic and let it marinate about 30min. then I cut a couple small pieces off and set aside for the sauce. I then grilled the meat. The meat pieces and the extra marinade I put in the pot in place of the meat drippings and then added the other sauce ingredients and extra herbs. It was absolutely to die for. My husband said it was so good he's not sure why we bother going out to eat haha  -  04 Apr 2007  (Review from Allrecipes USA and Canada)


    very good probably make again. lots of flavor  -  30 Oct 2005  (Review from Allrecipes USA and Canada)