Herb-Crusted Beef Tenderloin with Red Wine Reduction
A showstopping beef tenderloin with a crispy herb crust, accompanied by a rich red wine sauce and roasted root vegetables. This french-inspired beef ready in about 40 minutes pairs trimmed beef tenderloin, finely chopped fresh rosemary, finely chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, 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.
Ingredients
- 1.5 lb, trimmed beef tenderloin
- 2 tbsp, finely chopped fresh rosemary
- 2 tbsp, finely chopped fresh thyme
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tbsp butter
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 425°F. Pat 1.5 lb beef tenderloin dry, then season all sides with salt and pepper.
- Step 2: Mix 2 tbsp chopped rosemary, 2 tbsp chopped thyme, and 1 tbsp Dijon mustard in a small bowl. Rub evenly over entire surface of beef.
- Step 3: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear beef for 2-3 minutes per side until golden brown.
- Step 4: Transfer skillet to oven and roast for 15-18 minutes for medium-rare (internal temperature 135°F), turning halfway through.
- Step 5: While beef roasts, pour 1/2 cup red wine into skillet (carefully), scraping up browned bits. Simmer 5 minutes until reduced by half, then add 1/2 cup beef broth and simmer 3 more minutes.
- Step 6: Remove beef from oven, let rest 10 minutes. Add 1 tbsp butter to sauce, stirring until melted and glossy. Slice beef and serve with red wine reduction.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Beef Tenderloin with Red Wine Reduction take to make?
Total time is about 40 minutes (15 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 Herb-Crusted 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 trimmed beef tenderloin from drying out.
Can I substitute ingredients in Herb-Crusted 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 Herb-Crusted Beef Tenderloin with Red Wine Reduction for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Herb-Crusted Beef Tenderloin with Red Wine Reduction?
French beef 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
