Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce

This roast beef tenderloin looks glamorous and tastes amazing, yet its practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Even better: The deeply flavored, thyme-infused red wine sauce can be made days ahead, so theres no last-minute panic when it comes time to serve.

Excellent flavors and easy to put together, especially for someone like me with limited energy. Made just as directed. Highly recommended!

This beef tenderloin was cooked perfect. I have never had a reduced red wine sauce that tasted this good. I wanted to lick the bowl. The mushroom shallots where wonderful. Definitely worth the stirring love it!

Im rating the sauce only. Didnt follow this recipe for the tenderloin. I followed the sauce instructions exactly except I used regular beef broth (Minors) and didnt add salt. Then I sauteed more mushrooms and shallots, added them to the sauce and served them on the platter with the sliced filet. After the beef and mushrooms were gone, guests were passing the platter and using baguettes to sop up the sauce! Definitely worth the time. Really easy to do, too. Also, I made the sauce about two hours in advance, refrigerated, then reheated at the last minute.

So elegant and classic. If youre going to spring for this very pricey cut of meat, this is definitely the way to prepare and serve. The spice rub does not overwhelm and the red wine reduction is a classic. FABULOUS!

Rave reviews! The beef was super tender and had lots of flavor. Made the sauce and the braised fennel and the potato rutabaga gratin. Served rolls. We had cheese and crackers and baked Brie for appetizers. For four of us, it was plenty. Simple and fantastic. None of us had had fennel in anything other than soup, so it was a treat to try something new. Only thing I made on Christmas morning was the sauce. Friends brought dessert. Perfect and what a great idea - make ahead! A winner all around.

Rave reviews! The beef was super tender and had lots of flavor. Made the sauce and the braised fennel and the potato rutabaga gratin. Served rolls. We had cheese and crackers and baked Brie for appetizers. For four of us, it was plenty. Simple and fantastic. None of us had had fennel in anything other than soup, so it was a treat to try something new. Only thing I made on Christmas morning was the sauce. Friends brought dessert. Perfect and what a great idea - make ahead! A winner all around.

Dont waste your time on the sauce. After all the time and fine ingredients, it comes out tasting like a can of beef broth.

For 15 years my neighbor (an international award-winning chef) has purchased and trimmed a Prime Beef Tenderloin for me right before Christmas. For 15 years I have tried a different recipe in an attempt to find the one that my family unanimously agrees Thats IT. Dont get me wrong, we enjoyed virtually all the recipes ... its hard to go wrong with Prime beef, but when I served this last Christmas to a crowd of hungry elves, everyone ... and I DO mean everyone ... took a bite, sat back in their chairs with their eyes closed and chewed and savored the delectable beef. I have finally found my IT recipe and will be using it for the next 15+ years. The only thing I do different from the recipe is that rather than roasting the beef in the oven, I cook it in my rotisserie for about 40 min and it always comes out perfect, medium rare, juicy and melt-in-your-mouth tender. Yep, I still have my Ronco Set It And Forget it! Thank you Molly for sharing this outstanding recipe!

This is an amazing beef tenderloin recipe that I have now made a few times and am repeating tonight again. Want to make your company VERY happy? Make this.

Very nice indeed. The only thing I changed was I put the meat in at 500F, then immediately turned it down to the suggested temperature. I dont consider this fussy, takes all of 5 seconds and it makes for a lovely sear. The caraway/fennel combo is unusual and gives this dish some flair, not to mention a very appetizing smell from the oven.

Great recipe. Easy to make and delicious. Quality of meat is critical to this dish - get the best you can possibly afford. I used Shiraz for the sauce, then added some Cabernet to increase the sauce recipe by half because I was afraid I wouldnt have enough (I would have, FYI). The mix still worked great. Definitely a keeper.

Roast was very tasty. We purchased a whole tenderloin and trussed it so that it would cook evenly. We cooked it on the grill so that we had the oven free. Sauce was excellent. Mashed Potato and Rutabaga Gratin were very tasty and we will make it again.

I have made this five times and it is always fantastic. I always use a decent Zinfandel ($20-$25) and it does make a difference, though the wine reduction sauce is always excellent. I use a stay in the oven thermometer and take the roast out at 130F and it is perfectly medium rare after 15 minutes of resting. I make 1 1/2 cups of sauce even when I only cook a 3 pound roast, as the sauce is so good on other food. I always get asked for this recipe.

Gotta say, this was one of the finest recipes I ever tried. I was intimidated at first. Would have hated to screw up such an expensive cut of meat. I bought a 5 pound tenderloin at Costco and cut it in half. The wine sauce was outstanding, too! Great holiday meal that I will be sure to make for years to come. Dont change anything about this recipe. The flavor the spices give the meat are second to none.

I saw this come thru XMAS morning. We sort of forgot about dinner and I got intrigued. Found a Safeway, bought the LAST tenderloin they had, found a tuna steak for me, and came home to spend a great afternoon cooking! My husband said it was the best he had ever had! Had to use dried thyme because the market was out of fresh, but it was still outstanding! The tenderloin was just over 3 lbs, and my husband cut it into 3 roasts (I dont eat meat). If you do this with a smaller roast, such as we did, start checking the meat at 20 minutes. Oh - I used a Bogle Zin for the sauce.

Quite easily the best meat dish I have ever cooked. Worth the price of the beef tenderloin!

As good as going out to a fancy restaurant! was one comment. I modified the spices, but kept lots of thyme and black pepper. The wine sauce was wonderful and it was easy to make ahead and warm up for serving. Im not much of a beef eater,myself, but will definitely make this --and enjoy this--again!

Glad that I found this recipe!! I made it at home and it really taste goooooooood!! I’m so sure my family and friends will love this Thanks!! You can also find beef recipes that you will like at www.ibeefrecipes.com

Very Good and super easy! I realized at the last minute that I didnt have either fennel seed or caraway, so I just used salt, pepper, and fresh thyme for the rub. the sauce reduced in a reasonable amount of time for me and it was delicious. I knew I had a winner when I saw my brother ladling the sauce over his scalloped potatoes! We are enjoying the leftovers in sandwiches, too.

I often make beef tenderloin for Christmas dinner, so I thought Id give this one a try. It is absolutely fantastic! My guests loved it and the sauce was out of this world good! It does take a little time to get the sauce reduced to the proper volume, but I just turned up the heat a smidgen and this helped. Cooked to just under 140 and let it rest...meat was a perfect medium. Melts in your mouth and the sauce is definitely worth the effort!

Although it took a long time to make, the red wine sauce was worth it! I seared the beef before putting in the oven. Delicious & will be my annual Christmas dinner. My husband & guests loved it. Plus my house smelled awesome!

I saw a picture of this and wanted to try. I never cooked tenderloin and was excited to see how it will taste with all the ingredients and at the same time I was nervous. I LOVED how this turned out! I rubbed the beef the night before and when it came out from the oven it SMELLED soooo good! The wine sauce was very good but most of my friends were eating without the sauce; the tenderloin will have a great flavor by the spices so if you like simple, you might not need the sauce. I had fun making the sauce :-) I had about 15 people and there was NONE left! I did roast about 50 minutes (shooting for med-rare) and I thought it was more close to rare than med-rare. I will leave it for a little longer next time. (I have a gas oven...and it might be just my oven). It took about a few hours for me to do the sauce...simmering the sauce to get down to 1-1/2 cup took a little bit. Overall this was a very easy recipe and I would DO it again. I already recommended to my co-worker. enjoyed every step of the recipe and LOVED how it turned out!!!!!!

Made this delicious meal for a dinner party of six. I was nervous at first having never made a tenderloin before as it is an expensive cut of meat but I was determined. I followed the recipe to a T and it turned out AMAZING. Prepare to spoil your senses.