At a recent festive gathering, I caught snippets of laughter and the tantalizing aroma of something divine wafting from the kitchen. It was then I realized: nothing says celebration quite like a luxurious Slow-Roasted Beef Tenderloin with Shallots and Port Wine Sauce. This stunning dish is not only a feast for the eyes with its perfectly pink center and caramelized shallots, but it also delivers mouthwatering tenderness that melts in your mouth. If you adore impressing family and friends with a festive centerpiece that’s surprisingly simple to prepare, you’re in for a treat! Easy enough for a weeknight, yet glamorous enough for special occasions, this recipe encourages unforgettable memories around the dining table. So, are you ready to elevate your cooking game and create a dish that will have everyone asking for seconds? Why Is This Beef Tenderloin a Must-Try? Luxurious dining at home: This beef tenderloin is the epitome of elegance, creating a fine dining experience without leaving your kitchen. Flavorful twist: The rich port wine sauce enhances the beef’s natural flavors, making every bite a celebration of taste. Effortlessly impressive: With a few simple steps, you’ll create a dish that has your guests raving, making it perfect for gatherings and holidays. Versatile pairing options: Serve it alongside creamy potato dauphinoise or crisp green beans for a well-rounded meal everyone will love. Make-ahead convenience: Prepare it a day in advance without sacrificing quality, allowing you to enjoy the festivities stress-free. Explore other delicious options like Cajun Pasta Sausage as you discover comforting recipes for all occasions! Beef Tenderloin with Shallots Ingredients • Create a culinary masterpiece with these key ingredients that will take your beef tenderloin to new heights! For the Beef Beef Tenderloin (3 lb) – The star of the show, ensuring melt-in-your-mouth tenderness and rich flavor. Olive Oil (2 tbsp + extra) – Keeps the meat juicy while promoting a beautifully browned exterior; vegetable oil can work if you’re in a pinch. Kosher Salt (1 tsp) – Enhances the meat’s natural flavor; feel free to adjust based on taste preference. Black Pepper (¼ tsp) – Adds a hint of warmth; alter to suit your spice level. For the Seasoning Garlic (3-4 cloves) – Brings aromatic depth; increase quantity for a pronounced garlic flavor. Fresh Rosemary (1 tbsp + sprig) – Infuses the beef with herbal notes; thyme could be swapped if desired. For the Shallots Shallots (10, peeled) – Sweetly balances the savory notes of the beef; substitute with onions in a pinch. For the Sauce Cognac (2 tbsp) – Ideal for deglazing and adding depth; feel free to opt for a brandy if that’s what you have. Tomato Paste (1 tbsp) – Provides richness to the sauce; optional, yet highly recommended for added depth. Port Wine (1½ cups) – Imparts a unique sweetness to the sauce, making it irresistible; a sweet red wine makes for a great substitute. Beef Broth (3 cups) – Forms the flavor-packed base; homemade is perfect, but low-sodium store-bought will do just fine. Butter (2 tbsp, softened) – Essential for thickening the sauce while adding a luxurious touch; ensure it’s softened for ease of mixing. Flour (3 tbsp) – Thickens the sauce beautifully, though cornstarch can serve as a gluten-free alternative if needed. With this Beef Tenderloin with Shallots and Port recipe, you’ll create a breathtaking meal your family and friends will adore! Step‑by‑Step Instructions for Luxurious Slow-Roasted Beef Tenderloin with Shallots and Rich Port Wine Sauce Step 1: Preparation Preheat your oven to a cozy 275°F (135°C). Meanwhile, prepare the beef tenderloin by trimming any excess fat and tying it at 2-inch intervals to ensure even cooking. Next, pat the tenderloin dry with paper towels—this helps achieve a lovely crust as it roasts. Step 2: Seasoning In a small bowl, combine minced garlic, fresh rosemary, olive oil, kosher salt, and black pepper to create a fragrant paste. Rub this mixture generously over the entire surface of the beef tenderloin, ensuring every inch is coated in flavor. Let it sit while you prepare for roasting. Step 3: Roasting Beef Transfer the seasoned beef tenderloin into an oiled roasting pan, placing it in the preheated oven. Roast for approximately 1½ to 2 hours, monitoring the internal temperature with a meat thermometer. Aim for 130°F to 140°F for a perfectly medium-rare beef tenderloin that is juicy and tender. Step 4: Resting Once the beef reaches your desired doneness, carefully remove it from the oven and tent it loosely with aluminum foil. Allow the tenderloin to rest for at least 20 minutes. This crucial step redistributes the juices, ensuring that every slice is moist and bursting with flavor. Step 5: Shallots As the beef rests, prepare the shallots. Peel and quarter them, then toss them with olive oil, salt, and pepper in a bowl. Spread the shallots onto a baking sheet and roast in the oven for about 30–40 minutes, turning halfway through, until they are caramelized and tender—these will beautifully complement the beef. Step 6: Sauce Preparation In a saucepan, heat a splash of olive oil over medium heat. Add the chopped roasted shallots and sauté until fragrant. Carefully deglaze the skillet with Cognac, scraping up the tasty bits from the bottom, before stirring in tomato paste, port wine, and beef broth. Let this simmer until reduced by half to intensify the flavors. Step 7: Thickening Sauce To create a luxurious thickening agent called beurre manié, mix the softened butter with flour in a small bowl until smooth. Gradually whisk this mixture into the simmering sauce, stirring constantly to avoid lumps. Continue to cook the sauce for a few minutes until it thickens, then strain to achieve a smooth finish and adjust seasoning as necessary. Step 8: Serving Slice the rested beef tenderloin into thick portions, showcasing its beautifully pink center. Arrange the slices on a platter alongside the roasted shallots. Drizzle the rich port wine sauce over the top, ensuring each bite is decadent. This Luxurious Slow-Roasted Beef Tenderloin with Shallots and Port is now ready to impress at your festive gathering! Beef Tenderloin with Shallots Variations Feel free to get creative with this recipe; the possibilities are endless for personalization and flavor enhancements! Herb Change: Swap fresh rosemary for fresh thyme or sage to switch up the herbaceous notes in the dish. Onion Substitute: If shallots aren’t available, yellow or red onions can work beautifully, bringing a different flavor profile to the table. Wine Twist: Replace port wine with a sweet, fruity red or even balsamic vinegar for a tangy and unique twist. Butter Replacement: For a dairy-free option, use a vegan buttery spread or olive oil to enrich your sauce without dairy. Flavor Boost: Add a tablespoon of Dijon mustard to your sauce for an extra layer of complexity and depth. Heat It Up: Spice things up with a touch of crushed red pepper flakes or a dash of hot sauce in the sauce or rub for a warming kick. Texture Contrast: Add whiskey-caramelized mushrooms alongside shallots for a delightful mix of textures and umami flavors. Slow-Cooker Method: Don’t shy away from using a crockpot for a set-it-and-forget-it approach. Try a recipe like Crockpot Beef Barley for a comforting alternative! Transform your dinner table into a special occasion with each variation—or mix and match to create your own signature dish! Happy cooking! Storage Tips for Beef Tenderloin with Shallots and Port Fridge: Store leftover beef tenderloin in an airtight container for up to 3 days. To maintain moisture, gently reheat slices in a covered pan over low heat or in the microwave with a splash of beef broth. Freezer: For longer storage, wrap the beef tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, thaw overnight in the fridge and then warm gently. Sauce Storage: The port wine sauce can be refrigerated in an airtight container for up to 5 days; simply reheat on the stove, whisking until warmed through. Shallots: Leftover roasted shallots can be stored in the fridge for up to 4 days. To serve, reheat them briefly in the oven or on the stovetop for the best flavor and texture. Make Ahead Options This Luxurious Slow-Roasted Beef Tenderloin with Shallots and Port Wine Sauce is a fantastic choice for busy home cooks looking to streamline holiday meal prep! You can season the beef tenderloin and keep it in the refrigerator for up to 24 hours before roasting, allowing the flavors to penetrate the meat beautifully. Additionally, the roasted shallots can be prepared in advance and reheated gently just before serving to maintain their delightful texture. For the sauce, you can make it up to 3 days ahead; simply store it in the refrigerator and reheat on the stovetop, whisking in a bit of broth to restore its velvety consistency. By preparing components in advance, you’ll enjoy a stress-free cooking experience while still serving an elegant meal! What to Serve with Luxurious Slow-Roasted Beef Tenderloin with Shallots and Rich Port Wine Sauce Elevate your dining experience by pairing this exquisite dish with complementary sides that enhance both flavor and presentation. Creamy Potato Dauphinoise: This indulgent, cheesy side features layers of tender potatoes and a rich cream sauce, creating a luxurious balance to the beef’s savory depth. Crisp Green Beans: Lightly sautéed or steamed, these vibrant green beans add a refreshing crunch and a pop of color, balancing the meal beautifully. Garlic Mashed Potatoes: Buttery, fluffy mashed potatoes infused with garlic are the perfect vehicle for soaking up the rich Port wine sauce, making every bite heavenly. Roasted Root Vegetables: A medley of caramelized carrots, parsnips, and potatoes adds a hint of sweetness, complementing the richness of the beef tenderloin and creating a comforting rustic vibe. Arugula Salad with Citrus Vinaigrette: A light, peppery arugula salad topped with a bright citrus vinaigrette cuts through the richness of the dish, cleansing the palate for another delicious bite. Merlot or Cabernet Sauvignon: A glass of full-bodied red wine enhances the flavors of the beef and sauce while adding a touch of elegance to your special meal. Indulging in these sides with your Beef Tenderloin with Shallots and Port creates a memorable dining experience that will surely impress! Expert Tips for Beef Tenderloin with Shallots and Port Meat Thermometer Must: Always use a meat thermometer to ensure perfect doneness; this prevents overcooking and keeps your beef tenderloin juicy and flavorful. Resting is Crucial: Allow the beef to rest covered with foil for at least 20 minutes before slicing. This redistributes juices and guarantees moist, melt-in-your-mouth results. Deglazing Magic: When making the sauce, be sure to scrape the browned bits from the pan after sautéing shallots. This builds incredible depth of flavor in your Beef Tenderloin with Shallots and Port sauce. Lump-Free Sauce: Whisk the beurre manié quickly into the sauce to avoid lumps. Ensure the sauce simmers long enough to cook out the raw flour taste—nobody wants a gritty texture! Experiment with Flavors: Feel free to swap herbs or the Port wine in the sauce to customize flavors. A hint of balsamic vinegar can add a tangy twist your guests will love! Beef Tenderloin with Shallots and Port Recipe FAQs How do I choose the perfect beef tenderloin? Absolutely! When selecting a beef tenderloin, look for a cut that has a nice marbling of fat, which enhances flavor and tenderness. The center or thick end is ideal for even cooking. Avoid any beef with dark spots or an off smell, as these can indicate spoilage. How should I store leftover beef tenderloin? Store your leftover beef tenderloin in an airtight container in the fridge for up to 3 days. Ensure the pieces are tightly sealed to maintain moisture. For reheating, place sliced tenderloin in a covered pan with a splash of beef broth over low heat, or use the microwave for quick warming. Can I freeze beef tenderloin? Yes! Wrap the beef tenderloin tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze it for up to 3 months. To defrost, transfer the wrapped beef to the fridge for an overnight thaw, then gently reheat it to retain its tenderness. What should I do if my sauce ends up too thick? Very! If you find your sauce is thicker than you’d like, simply whisk in a bit of warm beef broth or water until you reach your desired consistency. Make sure to keep it warm as you adjust it to maintain that lovely depth of flavor. Is this recipe suitable for people with dietary restrictions? Absolutely! If you’re cooking for someone with gluten sensitivities, you can substitute the flour with cornstarch to create a gluten-free sauce. Additionally, ensure that the wines used do not contain sulfites if allergies are a concern. Just be cautious with serving it to pets, as wine and garlic can be harmful to them. Can I prepare this dish ahead of time? Yes! Beef tenderloin can be cooked a day in advance. Just let it cool before refrigerating it. The next day, gently reheat the slices in a covered pan with some beef broth or in the microwave, which will help to keep it juicy while serving. Irresistible Beef Tenderloin with Shallots and Port Sauce Experience the luxurious flavor of Beef Tenderloin with Shallots and Port in a stunning dish that's perfect for any occasion. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 2 hours hrsResting Time 20 minutes minsTotal Time 2 hours hrs 40 minutes mins Servings: 6 slicesCourse: DinnerCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Beef3 lb Beef Tenderloin The star of the show, ensuring melt-in-your-mouth tenderness and rich flavor.2 tbsp Olive Oil Keeps the meat juicy while promoting a beautifully browned exterior.1 tsp Kosher Salt Enhances the meat’s natural flavor.¼ tsp Black Pepper Adds a hint of warmth.For the Seasoning3-4 cloves Garlic Brings aromatic depth.1 tbsp Fresh Rosemary Infuses the beef with herbal notes.For the Shallots10 Shallots Sweetly balances the savory notes of the beef.For the Sauce2 tbsp Cognac Ideal for deglazing and adding depth.1 tbsp Tomato Paste Provides richness to the sauce.1½ cups Port Wine Imparts a unique sweetness to the sauce.3 cups Beef Broth Forms the flavor-packed base.2 tbsp Butter Essential for thickening the sauce.3 tbsp Flour Thickens the sauce. Equipment Roasting PanMeat ThermometerSaucepan Method PreparationPreheat your oven to 275°F (135°C). Trim excess fat from the beef tenderloin.Pat the tenderloin dry with paper towels.SeasoningCombine minced garlic, fresh rosemary, olive oil, kosher salt, and black pepper to create a paste.Rub the mixture over the beef, letting it sit before roasting.Roasting BeefTransfer the seasoned beef to a roasting pan and roast for 1½ to 2 hours.Monitor internal temperature aiming for 130°F to 140°F.RestingRemove the beef from the oven and let it rest under aluminum foil for 20 minutes.ShallotsPeel and quarter the shallots, mixing them with olive oil, salt, and pepper before roasting.Spread on a baking sheet and roast for about 30–40 minutes.Sauce PreparationIn a saucepan, sauté chopped roasted shallots in olive oil.Deglaze with Cognac, then add tomato paste, port wine, and beef broth.Thickening SauceMix softened butter with flour to create beurre manié.Whisk into the simmering sauce until thickened.ServingSlice the beef into thick portions and arrange on a platter.Drizzle with sauce and serve with roasted shallots. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 20mg NotesEnsure to use a meat thermometer for perfect doneness. Allowing the beef to rest is crucial for juicy results. Tried this recipe?Let us know how it was!
