Impress your guests with this easy, but elegant Rosemary Crusted Beef Tenderloin with Port Wine Sauce.
With very little prep time and only 20 minutes in the oven, this Rosemary Crusted Beef Tenderloin with Port Wine Sauce is a clear rival from the standard prime rib dinner. So incredibly tender, you can cut each bite with just a fork.
Just imagine sliding that tender bite through a velvety reduction of port wine sauce. Sounds pretty fancy, doesn’t it? It’s really very simple, but your guests don’t need to know this. Let them think you spent hours in the kitchen creating a masterpiece.
Depending on how many guests you have, you could end up with leftovers. If you’re lucky enough to accomplish this, I beg you to make French dip sandwiches tomorrow. Your mouth will thank you for the best French dip it ever had. So tender, so juicy, absolutely amazing.
Rosemary Crusted Beef Tenderloin with Port Wine Sauce
Equipment
- Butcher's twine
- Meat thermometer
Ingredients
Rosemary Crusted Beef Tenderloin
- 5-6 lb. beef tenderloin roast trimmed and tied
- 1/4 cup butter softened
- 1 sprig fresh rosemary leaves removed and chopped
- salt and pepper
Port Wine Sauce
- 2 tbsp. butter
- 1 tbsp. flour
- 1 clove garlic minced
- 1 1/2 cup good port wine
- 1/2 cup good beef broth
Instructions
Rosemary Crusted Beef Tenderloin
- If your tenderloin roast is not trimmed, you will want to trim off any excess fat. Next, you will wrap the tenderloin so the smaller end flaps tuck in closely, making a more uniform roast. This helps maintain an evenly cooked tenderloin and also presents better on the serving plate. Make a slip knot on end of roast furthest from you, securing the Butcher's twine. Next, pull a length of Butcher's twine towards you, making a large loop. This loop will now be slipped over the furthest end of the roast and placed an inch away from your initial anchor. Continue this at one inch intervals the entire length of the roast. Now, run the Butcher's twine back down the length of the roast under the loops you just placed. Secure at the original anchor.
- Preheat oven to 500 degrees.
- Rub softened butter over tenderloin. Season with salt, pepper and chopped rosemary. Let rest until room temperature while you pre-heat the oven.
- Place roast on a sheet pan in the 500 degree oven for 22 minutes or until 125 degree internal temperature is reached. If you have an in oven meat thermometer, I would suggest using.
- Remove from oven and place foil over top, rest for 20 minutes. Slice in thick one inch pieces and serve with port wine sauce.
Port Wine Sauce
- Melt 1 tablespoon butter in a sauce pan over medium heat, add flour and stir, cooking the flour for a minute or so.
- Add garlic, port wine and beef broth, continue stirring to combine.
- Slowly simmer until thicker and reduced by half.
- Stir in remaining 1 tablespoon butter.
Ingredients
- Beef Tenderloin Roast – Trimmed of excess fat and tied to a uniform shape.
- Butter – Real butter, plain and simple.
- Rosemary – A sprig or two from the garden or the produce section. Remove the leaves and chop.
- Salt & Pepper – I like to use coarse ground pepper and salt. Go generous to create a nice crust.
- Port Wine – Good quality port wine to create a nice rich sauce.
- Garlic – Fresh garlic cloves are best.
- Beef Broth – Better than Bouillon is my choice.
Preparation
- Preheat the oven to 500 degrees and let your trimmed and tied tenderloin roast come to room temperature by setting on counter.
- Rub tenderloin roast with butter, chopped rosemary, salt and pepper.
- Place on a sheet pan in oven for 22 minutes or until internal temperature of 125 degrees is reached.
- Remove from oven. Place foil tent over and rest for about 20 minutes. It needs this entire resting time to come up to medium rare.
- While the tenderloin roast is resting, make the port wine sauce.
- Melt butter in a sauce pan over medium high heat.
- Add flour and stir to cook through for a minute or so.
- Add garlic, port wine and beef broth, continuing stirring to combine.
- Reduce heat and slowly simmer until reduced in half.
- Stir in remaining butter and serve with beef tenderloin.
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