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Garlic Herb Beef Tenderloin Roast with Shallot Sauce

Garlic herb beef tenderloin roast with shallot sauce is roasted at 425°F with rosemary, thyme, and garlic, then served with a buttery red wine sauce. The tenderloin rests for 10 minutes before slicing, while the sauce is reduced until it lightly coats a spoon.
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Prep Time 15 minutes
Cook Time 1 hour 18 minutes
Resting 10 minutes
Total Time 1 hour 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Roast
  • 3 lb beef tenderloin 1 center-cut, trimmed and tied
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 2 tsp fresh thyme chopped
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
Shallot sauce
  • 3 tbsp unsalted butter divided
  • 2 shallots medium, finely chopped
  • 1 cup dry red wine
  • 1 cup low-sodium beef broth
  • 1 tsp Dijon mustard

Equipment

  • 1 16x12-inch roasting pan
  • 1 2-quart saucepan

Method
 

Roast the beef
  1. Preheat the oven to 425°F.
  2. Pat the tenderloin dry, then rub it all over with the olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Set a rack in a 16x12-inch roasting pan and place the tenderloin on the rack; roast for 40–55 minutes, until a meat thermometer inserted into the thickest part reads 145°F.
  4. Transfer the roast to a cutting board, tent loosely with foil, and rest for 10 minutes.
Make the shallot sauce
  1. While the roast rests, melt 1 tablespoon of the butter in a 2-quart saucepan over medium heat; add the shallots and cook for 3–4 minutes, stirring, until softened.
  2. Add the red wine and bring to a boil; cook for 5–7 minutes, until reduced by about half.
  3. Stir in the beef broth and Dijon mustard; simmer for 8–12 minutes, until the sauce is slightly reduced and lightly coats a spoon.
  4. Remove the saucepan from the heat and whisk in the remaining 2 tablespoons cold butter until smooth; slice the rested roast and serve with the sauce.

Notes

Use a meat thermometer in the thickest part to check for 145°F. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For an alcohol-free sauce, replace the red wine with additional beef broth.