Grilled Beef Tenderloin with Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, deeply flavored steak paired with a velvety red wine sauce that elevates the dish to a serious culinary experience. This american-inspired grilling ready in about 45 minutes pairs beef tenderloin, red wine, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (12 ratings) Prep: 20 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to 450°F (230°C). Season the steak with 1 tsp salt and 0.5 tsp black pepper.
  2. Step 2: Heat 2 tbsp butter in a skillet over medium heat. Sauté shallots and garlic for 2-3 minutes until softened.
  3. Step 3: Add red wine, thyme, and 1 tbsp butter. Simmer for 15 minutes, stirring occasionally, until reduced by half.
  4. Step 4: Grill the steak for 4-5 minutes per side for medium-rare, then let rest for 10 minutes.
  5. Step 5: Stir in remaining 2 tbsp butter into the sauce until glossy. Serve sauce alongside the steak.

Frequently asked questions

How long does Grilled Beef Tenderloin with Red Wine Reduction take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Beef Tenderloin with Red Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tenderloin from drying out.

Can I substitute ingredients in Grilled Beef Tenderloin with Red Wine Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Beef Tenderloin with Red Wine Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Beef Tenderloin with Red Wine Reduction?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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