Rosemary Garlic Butter Beef Tenderloin with Red Wine Sauce
Roasted to perfection in a flavorful rosemary garlic butter and covered in hearty red wine sauce, this rosemary garlic butter beef tenderloin is an easy, yet impressive entree for any dinner crowd.
Servings 10 servings
Calories 554kcal
Ingredients
- 1 (5 lb) beef tenderloin, fat trimmed and patted dry
- Salt and pepper to taste
- 1/4 cup plus 1 tablespoon butter, softened
- 3 cloves garlic, minced (plus 3 whole cloves for roasting)
- 2 tablespoons minced fresh rosemary (plus a couple sprigs for roasting)
- 1 tablespoon olive oil
- 1 cup red wine
- 1/2 cup beef stock
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400F. Season beef tenderloin all over with salt and pepper. Set aside.
- In a small bowl, combine 1/4 cup butter, minced garlic, and rosemary. Set aside.
- Heat a large cast iron skillet over medium high heat. Add 1 tablespoon butter and oil and swirl pan until melted. Add beef tenderloin to pan and sear all sides until golden brown. Remove tenderloin from heat and place in a baking dish. Brush with half of garlic rosemary butter. Arrange garlic cloves and rosemary around tenderloin. (set cast iron pan aside for later)
- Bake tenderloin at 400F 20-25 minutes until tenderloin reaches an internal temp of 120-125. Remove from pan to a cutting board and brush with remaining butter. Cover loosely with foil and let rest 10 minutes.
- While tenderloin is resting, drain drippings from cast iron pan, reserving 1 tablespoon. Heat pan over medium-high heat and add red wine, stock, and vinegar. Bring to a simmer, then reduce heat to medium-low and let simmer until reduced and thickened.
- Slice rested beef tenderloin and serve warm with red wine sauce. Serve immediately and enjoy!
Nutrition
Serving: 6oz | Calories: 554kcal | Carbohydrates: 1.4g | Protein: 66g | Fat: 28g | Saturated Fat: 11.8g | Cholesterol: 224mg | Sodium: 216mg | Potassium: 852mg | Fiber: 0.3g | Sugar: 0.2g | Calcium: 51mg | Iron: 5mg