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Rosemary Crusted Beef Tenderloin with Port Wine Sauce

Impress your guests with this easy, but impressive Rosemary Crusted Beef Tenderloin with Port Wine Sauce.
Prep Time10 mins
Cook Time20 mins
Resting Time20 mins
Course: Dinner, Main Course
Cuisine: American, Beef
Keyword: Beef Roast, Holiday Dinner, Holiday Roast

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.