Beef Tenderloin with a Madeira Rosemary Shallot Sauce

Today I am sharing a new recipe for a Beef Tenderloin that is marinated in a red wine vinaigrette, then add Three Little Pigs BBQ rub, sear the meat for a few minutes, bake in the oven and finish with a Madeira Rosemary Shallot Sauce! Add a side of Twice-Baked Potato Casserole, Green Bean Casserole with Goat Cheese, and a nice glass of red wine and you are set for a gourmet dinner! It is delicious! How do you like to serve Beef Tenderloin?

Beef Tenderloin with Red Wine Sauce

Two Beef Tenderloin about 5 – 6 ounces each

¼ cup Olive Oil
¼ cup Red Wine Vinegar
½ tsp dried Rosemary or a fresh sprig
⅛ tsp Dried Sage
Salt – not a lot

The above measurements are approximate and will depend upon how much meat you are marinating. Also you can use different herbs such as basil, oregano, curry plus add garlic, chopped onions and other ingredients depending upon what you like. For the vinegar you could also use soy sauce or citrus juice – just keep the ratio with the olive oil equal. Too much vinegar or salt can make the meat tough or dry.

Rinse and dry the Beef Tenderloin. Mix together the marinade ingredients. Place Beef Tenderloin in a plastic, sealable bag and add marinade. Place in refrigerator for a minimum of 8-hours turning periodically.

Madeira Shallot Sauce
Olive Oil
1 tbsp Arrowroot or Flour
2 Shallots, sliced
¾ cup Beef Stock
¾ cup Madeira wine or Port Wine
Fresh Mushrooms
Fresh Rosemary Sprig or your choice of fresh herbs
1 – 2 tbsp Cold Butter

You can make the sauce ahead of time just exclude the cold butter and do not cook until desired thickness. When you reheat the sauce you can allow it to thicken more and add the cold butter. You have two options for making the sauce. You can make a pan sauce by using the drippings from the meat after you sear it. Just be careful because adding wine to a very hot pan will cause it to flare up! The other option is to make the sauce in a separate pan to avoid the flare up. But regardless of your selection below are the basic steps for preparing the sauce.

Heat olive oil and add the shallots to cook slightly. Add arrowroot or flour and whisk in. Add the Rosemary Swig (consider placing in cheese cloth to avoid having the rosemary needles in your sauce). Add equal amounts of beef stock and Madeira. Cook down to desired thickness. Just before serving add cold butter for that gourmet touch. The mushrooms can be added to the sauce or cooked in a separate pan with some of the sauce.

Cooking the Beef Tenderloin
Olive Oil
Three Little Pigs BBQ Rub, optional
Oven preheated at 425 degrees

Take the Beef Tenderloin out of the refrigerator and let it come to room temperature for an hour leaving it in the marinade. I like to add a rub to the meat – in that case remove the meat from the marinade and dry it slightly. Then use Three Little Pigs BBQ rub – adding it generously all over the meat.

Heat a pan with olive oil and sear all the sides of the Beef Tenderloin. Place it in an uncovered casserole pan that has been sprayed with a non-stick spray. Bake for about 20- to 30-minutes until desired temperature. With beef a minute or two can be the difference from perfectly done to being over done. So watch the temperature carefully. Take the beef tenderloin out of the oven and let sit for 10-minutes before slicing and serving.

Below are guidelines to temperatures and doneness of the meat. If you are not sure how you like your meat, I would recommend undercooking it a bit then overcooking because it could become tough and dry. You could always place it back into the oven or on the stove top for another minute or two if it is too red. But once it is overcooked there is not anything you can do.

Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150 to 155 degrees F
Well Done: 160 degrees F and above



      1. I do the same. I try a lot of new recipes over the winter months. I am trying a new one for Pork Tenderloin this week that has a molasses marinade with a Madeira Shallot sauce.

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