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Christmas Beef Tenderloin with Red Wine Sauce

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If you're still looking for an easy and elegant main dish for Christmas this year, I recommend you try this beautiful Christmas beef tenderloin with red wine sauce. 
Prep Time 10 minutes
Cook Time 1 hour
Course Main course
Cuisine French
Servings 6
Calories 463 kcal

Ingredients
 
 

For the beef tenderloin

  • 750 g beef tenderloin
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • Fresh herbs thyme, rosemary

For the red wine sauce

  • 400 ml red wine Pinot noir
  • 400 ml beef stock
  • 6 shallots
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 anise stars
  • Fresh herbs thyme, rosemary
  • 1 teaspoon potato starch
  • 15 g butter

Instructions
 

For the beef tenderloin roast

  • Preheat your oven at 80 °C (175 °F) and place you dish in the oven.
  • In large skillet and add a generous drizzle of olive oil. Heat your skillet on high heat. Place your beef tenderloin in your skillet and sear it without moving it for 2-3 minutes. Turn the meat an sear it on the other side. Reserve your skillet as it is for the red wine sauce.
  • To make sure your skillet is very hot, place a wooden spoon on the skillet if the oil is not moving or make a few bubbles, wait a little bit longer. When the oil makes strong and loud bubbles, it is ready for the meat.
  • Place your beef tenderloin in your warm dish. Add a drizzle of olive oil and fresh herbs such as rosemary and thyme around.
  • Roast in the oven for 45 min.
  • Finally, place your beef tenderloin roast on a cutting board. With a sharp knife, cut relatively thin slices and serve with the red wine sauce described below and your favorite sides.

For the red wine sauce

  • In the same skillet roasted the beef tenderloin, add the shallots cuts in the length together with brown sugar. Sauté for 5 minutes until they start to get bolden.
  • Then pour the red wine and bring to boil. Add thyme, rosemary, bay leaves, anise and the cinnamon stick and let simmer until the wine has reduce to half.
  • Pour in the beef stock and reduce again for 10 minutes.
  • If using cornstarch, reserve one tablespoon of cold beef stock or cold wine. Mix the starch well until you have no lumps. It is very important to stir the starch into a cold liquid before adding it to your sauce. Pour it in at the end of cooking. Bring the sauce to a boil and stir continuously until you reach the right consistency.
  • If the sauce is too thick, you can add a little more liquid such as wine or beef broth.
    If the sauce is too liquid, you can simmer for another 10 minutes until the sauce reduces in volume.
  • To finish, take the herbs and spices out to the sauce and add butter to enhance the flavor. Season with salt and pepper.

Notes

If you are not ready to serve, you can keep the beef tenderloin warm in the oven up to one hour at 60 °C (140 °F).  Just before you serving, take your beef roast out the oven and bring the oven back to 200 °C. Then, place the meat for 5-10 minutes at 200 °C (390 °F) just to allow the meat to be at the right temperature.

Nutrition

Calories: 463kcalCarbohydrates: 7gProtein: 23gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 87mgSodium: 331mgPotassium: 574mgFiber: 1gSugar: 2gVitamin A: 70IUVitamin C: 2mgCalcium: 37mgIron: 4mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!