Roasted Beef Tenderloin with Red Wine Butter Sauce Recipe | Cook the Book

Serves: 6 Save

Ingredients (9)

  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 1 shallot, thinly sliced
  • 2 tablespoons whole black peppercorns
  • 2 thyme sprigs
  • One 5-pound whole beef tenderloin, trimmed
  • Fine sea salt and freshly ground black pepper
  • 3 tablespoons canola oil
  • 12 ounces cold unsalted butter, cut into pieces


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