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ingredients for a beeftenderoin and red wine sauce including a beef tenderloin on a sheet pan with wire rack and tongs onion powder better than bouillon a blue pepper grinder garlic powder salt jar and bottle of kirkland signature red blend
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5 from 1 vote

Beef Tenderloin and Red Wine Sauce

Beef tenderloin cooked medium with a rich and flavorful red wine sauce
Prep Time1 d 15 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Servings: 6


Beef Tenderloin

  • 3-4 pound beef tenderloin
  • 2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper

Red Wine Sauce

  • 1 cup red wine merlot, cabernet, or blend
  • 1 teaspoon Better Than Bouillon Beef
  • 1 teaspoon granulated garlic
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 teaspoon cornstarch
  • 2 teaspoon water
  • ½ teaspoon sugar


Beef Tenderloin

  • Place a trimmed 3-4 pound beef tenderloin on a sheet pan with a wire rack 12-24 hours before you plan to cook the tenderloin. Sprinkle salt all over and place sheet pan in the refrigerator uncovered for at least 12 hours or overnight.
  • When you are ready to cook, start by pulling the tenderloin out of the fridge to allow the tenderloin to come up to room temp.
  • Preheat the oven to 425F.
  • Prepare the tenderloin by rubbing with vegetable oil and season with granulated garlic, onion powder, and black pepper.
  • When the oven is at 425F, put the tenderloin in on a middle rack for 25 minutes or until the internal temperature of the tenderloin reaches 120F on an instant read meat thermometer.
  • After the meat has reached 120F, remove from the oven and cover with foil to rest.
  • While the tenderloin cooks, make the sauce.

Red Wine Sauce

  • Place a small sauce pan on the stove over medium heat.
  • Pour in 1 cup of red wine, preferrably a merlot or red blend.
  • Add the granulated garlic, onion powder, black pepper, and Better Than Bouillon beef base.
  • Bring up to a simmer. Let the sauce bubble and reduce for 10 minutes.
  • In a glass cup, mix 1 teaspoon of carnstarch with 2 teaspoons of cold water. Add it to the sauce and stir well. The cornstarch will activate and thicken the sauce.
  • Give the sauce a taste for seasoning. If the sauce is strong, add ½ of a teaspoon of sugar.
  • Turn off the sauce and let it cool. It will continue to thicken as it cools.


  • After the meat has rested, slice ½" portions and put on plate. Pour over red wine sauce or into small bowls for dipping.
  • I recommend serving with mashed potatoes and roasted asparagus.