Recipes & How-To's
Beef Tenderloin with Pinot Noir Sauce

Beef Tenderloin with Pinot Noir Sauce

Roasted beef tenderloin is one of the most elegant cuts of meat you can treat yourself too. This recipe elevates tenderloin even further with the addition of our luxurious Pinot Noir Sauce. If you don’t have Pinot Noir on hand, don’t fret — any dry red wine will do.

Cook time

40 mins + 25 mins

Recipe Difficulty

Hard

Yield

Serves 6

Ingredients

Beef Tenderloin with Pinot Noir Sauce

  • 1/3 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp chopped fresh parsley*
  • 2 cloves garlic, chopped*
  • 2 tsp basil, crumbled*
  • 2 tsp oregano, crumbled*
  • 2 lb (1 kg) beef tenderloin roast
  • Pinot Noir Sauce*

Pinot Noir Sauce

  • 1 cup chopped onion*
  • 1 cup chopped carrots*
  • 1 cup chopped celery*
  • 1 tbsp salted butter
  • 2 tbsp tomato paste
  • 1/2 tsp freshly ground pepper
  • 1 1/4 cups Pinot Noir or other dry red wine
  • 1 can (10 oz / 284 mL) beef broth
  • 1 can (10 oz / 284 mL) chicken broth
  • 2 tbsp salted butter, softened
  • 1 tbsp all-purpose flour
  • 1/4 tsp freshly ground pepper

Directions

Beef Tenderloin with Pinot Noir Sauce

  1. To prepare marinade, combine vinegar, oil, parsley, garlic, basil and oregano in a heavy zip-lock plastic bag. Add beef tenderloin and squeeze bag to coat beef with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for 8 - 24 hours.
  2. Preheat oven to 425°F.
  3. Remove tenderloin from marinade and pat dry with paper towels; discard marinade. Roast tenderloin at 425°F for 35 - 40 minutes or until a meat thermometer registers 140°F. Alternatively, grill tenderloin over medium heat on natural gas barbecue, turning occasionally, to desired doneness.
  4. Let stand for 5 minutes before carving. Serve with Pinot Noir Sauce.

Pinot Noir Sauce

  1. In a frypan, sauté onion, carrots and celery in 1 tbsp butter until tender, about 5 minutes. Stir in tomato paste and 1/2 tsp pepper.
  2. Add Pinot Noir and boil until reduced by half, about 5 minutes. Add beef broth and chicken broth; boil until liquid is reduced to 1 1/2 cups.
  3. Strain mixture through a fine sieve; discard solids. Return strained liquid to frypan and bring to a simmer over medium heat. Combine softened butter with flour and whisk into simmering liquid.
  4. Cook, stirring frequently until thickened, about 1 minute. Stir in 1/4 tsp pepper. Serve with beef tenderloin.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

230 calories, 13.1 g fat, 27.4 g protein, 0.6 g carbohydrate, 0 g fibre, 83 mg sodium