Beef Tenderloin with Red Wine Glaze

Cooking Guides

Prep Time: 20 minutes | Cook Time: 60 minutes | Servings: 8–10

Ingredients

For the Tenderloin

  • 1 pound cippolini onions
  • One 6- to 7-pound beef tenderloin, trimmed and tied
  • Sea salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 onions, roughly diced
  • 1 head garlic, halved
  • 1 bunch fresh thyme
  • 10 medium carrots, peeled
  • 4 tablespoons unsalted butter
  • 1 quart beef stock
  • One 750 mL bottle red wine
  • Watercress, for garnish

Instructions

  1. Preheat the oven to 400°F.
  2. Prepare the cippolini onions: Slice the root ends off the cippolinis. Place them on a sheet pan and roast in their skins for 10 minutes. Let cool, peel, and set aside.
  3. Sear the tenderloin: Season the trimmed and tied tenderloin generously with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil, then sear the tenderloin on all sides, about 2 minutes per side.
  4. Roast with vegetables: Arrange diced onions, garlic halves, thyme, and carrots around the tenderloin in the skillet. Add 2 tablespoons butter. Transfer the skillet to the oven and roast until the internal temperature reaches 125°F (medium-rare), about 15 minutes. Remove beef and let rest.
  5. Start the glaze: Add 1 cup beef stock and 1 cup red wine to the vegetables in the skillet, along with the roasted cippolini onions. Bring to a simmer and cook until slightly reduced, about 15 minutes.
  6. Remove the carrots and cippolinis; strain the remaining liquid into a clean saucepan.
  7. Reduce the glaze: Add the remaining beef stock and red wine to the strained liquid. Simmer over medium-high heat until thickened to a glaze-like consistency, 10–15 minutes. Lower heat and whisk in the remaining 2 tablespoons butter until glossy. Season with salt and pepper.
  8. Glaze the tenderloin: Cut the tenderloin in half and submerge each piece in the red wine glaze to coat thoroughly. Remove, discard twine, and slice into 1-inch medallions.
  9. Serve: Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions, and fresh watercress.

Serving Tip

Pair this tenderloin with buttery mashed potatoes, roasted fingerlings, or creamy polenta to complement the rich red wine glaze.

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