• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

OUT WEST:  Food & Lifestyle

  • The Fresh Sheet
  • PNW Trail Reports
  • Recipes
  • Contact Page

Easy Beef Roast

Rosemary Crusted Beef Tenderloin with Port Wine Sauce

December 15, 2020 by Tamara Giebel Leave a Comment

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.

Impress your guests with this easy, but impressive Rosemary Crusted Beef Tenderloin with Port Wine Sauce.

Rosemary Crusted Beef Tenderloin with Port Wine Sauce

Impress your guests with this easy, but impressive Rosemary Crusted Beef Tenderloin with Port Wine Sauce.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Resting Time 20 mins
Course Dinner, Main Course
Cuisine American, Beef

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.
Keyword Beef Roast, Holiday Dinner, Holiday Roast

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

  1. Preheat the oven to 500 degrees and let your trimmed and tied tenderloin roast come to room temperature by setting on counter.
  2. Rub tenderloin roast with butter, chopped rosemary, salt and pepper.
  3. Place on a sheet pan in oven for 22 minutes or until internal temperature of 125 degrees is reached.
  4. 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.
  5. While the tenderloin roast is resting, make the port wine sauce.
  6. Melt butter in a sauce pan over medium high heat.
  7. Add flour and stir to cook through for a minute or so.
  8. Add garlic, port wine and beef broth, continuing stirring to combine.
  9. Reduce heat and slowly simmer until reduced in half.
  10. Stir in remaining butter and serve with beef tenderloin.

Similar Recipes

  • Port Wine Braised Beef
  • Herb Crusted Eye Of Round Roast
  • Tender, fall apart, beef chuck braised in rich port wine with carrots and pearl onions over creamy mashed potatoes
  • Herb crusted eye of round roast is tender inside and packed with a flavorful crust outside

Shop These Products on Amazon

OUT WEST: Food & Lifestyle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Help support my passion by shopping these links:

Filed Under: Beef Tagged With: Best Roast Beef, Christmas Dinner, Easy Beef Roast

Primary Sidebar

Meet Out West’s Tamara Giebel

OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

READ MORE

Let’s Get SOCIAL

  • Instagram
  • Facebook
  • Pinterest

AS SEEN ON

Be sure to check out my Recipe Feature right along side the best Saveur, Sunset Magazine and the Cooking Channel:

https://wildalaskancompany.com/blog/summer-rockfish-recipes

OUT WEST: FOODS IN SEASON

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.

Fruits:

Cranberry / Lemon

Grapefruit / Orange

Vegetables:

Brussel Sprout / Kale / Cabbage

Broccolli / Cauliflower / Potato

Herbs:

Sage / Rosemary/ Curry Leaf

Thyme / Oregano/ Horseradish

Seafood:

King Crab / Herring

Pacific Cod / Dungeness Crab

Out West FOOD & LIFESTYLE

OUT WEST ☆ Food & Lifestyle

TRENDING

Roasted Cod with Spinach and Mushrooms
The BEST Mac N Cheese
Grilled Pacific Rock Fish Tacos
Pan Seared Cod in Tomatillo Broth
Seafood Gumbo
Dungeness Crab Melt with Tillamook Cheddar Cheese
Mexican Corn Salmon
Serrano & Potato Gratin
Bacon Wrapped Poblano
Dungeness Crab Tacos

Copyright © 2021 Out West Food and Lifestyle on the Foodie Pro Theme