Roasted beef tenderloin with port wine gravy is a classic oven-roasted beef recipe featuring a garlic-roasted, pan-seared tenderloin cooked to precise temperatures for tender, juicy results. This holiday beef tenderloin recipe includes a rich port wine reduction gravy made from beef broth, tomato paste, and pan drippings. Ideal for Christmas dinner, special occasions, and family gatherings, this roast beef recipe delivers restaurant-quality flavor with simple ingredients and clear roasting instructions.
Ingredients
- 4 cups low-sodium beef broth
- 1 cup ruby port wine
- 1 tablespoon tomato paste
- 4–5 pound whole beef tenderloin, peeled and trimmed
- 1 tablespoon finely ground sea salt, plus extra for garlic
- 1 tablespoon dried thyme
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil, plus extra for garlic
- 3 whole heads garlic
- 4 tablespoons softened butter, divided
- 3 tablespoons all-purpose flour
Instructions
Prepare the Port Wine Reduction
- In a large saucepan, combine the beef broth and port wine. Bring to a boil over high heat and cook until reduced by about one-third, about 30 minutes.
- Whisk in the tomato paste, then remove from heat. This can be prepared a day in advance.
Prepare the Garlic
- Trim the tops off the garlic heads to expose the cloves and remove some of the papery outer skin. Drizzle with olive oil and sprinkle with a little sea salt. Set aside.
Prepare and Roast the Beef
- Pat the beef tenderloin dry with paper towels. Fold the tapered end underneath for an even shape and tie with kitchen twine at 2–3 inch intervals.
- Season both sides of the beef with salt, thyme, and pepper.
- Heat 3 tablespoons of olive oil in a large roasting pan over medium-high heat. Sear the beef for 4 minutes per side until browned.
- Arrange the garlic around the beef and transfer the pan to a 375°F oven. Roast until a meat thermometer reads:
- 125°F for rare
- 130°F for medium-rare
- 135°F for medium
About 40 minutes, watching closely to avoid overcooking.
- Transfer the beef to a cutting board, tent loosely with foil, and let rest for at least 15 minutes.
Roast the Garlic
- Transfer garlic heads to a small baking dish. Drizzle with additional olive oil if needed and roast at 400°F for 5–10 minutes, until tender and golden.
Make the Port Wine Gravy
- Remove excess fat from the roasting pan and place over medium-high heat. Add the port wine and broth mixture, scraping up browned bits, and bring to a boil.
- Combine 3 tablespoons softened butter with flour to form a paste. Whisk into the broth mixture until smooth. Simmer until thickened, then whisk in the remaining tablespoon of butter. Season with salt and pepper as needed.
Why You’ll Love This Recipe
- Elegant and impressive main dish for holidays or special occasions
- Tender, juicy beef with rich flavor
- Homemade port wine gravy enhances the roast with depth and complexity
- Roasted garlic adds a sweet, mellow flavor
Tips
- Use a meat thermometer for perfect doneness
- Let the beef rest to retain juices
- Trim and tie the tenderloin for even cooking
- Prepare the port reduction ahead of time to save cooking time
Variations and Substitutions
- Beef alternatives: Filet mignon or sirloin roast
- Vegetarian gravy: Replace beef broth with mushroom stock and skip the meat
- Herb options: Rosemary or oregano can replace thyme for different flavor
- Wine substitution: Use dry red wine if port is unavailable
FAQs
Can I prepare this in advance?
Yes, the port reduction can be made a day ahead, and garlic can be prepped in advance.
Can I freeze the gravy?
Yes, store in an airtight container in the freezer for up to 2 months. Reheat gently.
How do I know when the beef is done?
Use a meat thermometer inserted into the center for accurate doneness.
Serving
Slice the beef tenderloin into 1-inch medallions. Serve with roasted garlic and port wine gravy. Pair with mashed potatoes, roasted vegetables, or a fresh green salad.
Suggestions
- Garnish with fresh thyme sprigs or chopped parsley
- Add roasted root vegetables in the same pan for extra flavor
- Serve with a glass of port or full-bodied red wine for a complete meal
Roasted Beef Tenderloin with Port Wine Gravy
12
servings30
minutes40
minutesIngredients
4 cups 4 low-sodium beef broth
1 cup 1 ruby port wine
1 tablespoon 1 tomato paste
4 4 –5 pound whole beef tenderloin, peeled and trimmed
1 tablespoon 1 finely ground sea salt, plus extra for garlic
1 tablespoon 1 dried thyme
Freshly ground black pepper, to taste
3 tablespoons 3 olive oil, plus extra for garlic
3 3 whole heads garlic
4 tablespoons 4 softened butter, divided
3 tablespoons 3 all-purpose flour
Directions
- Prepare the Port Wine Reduction
- In a large saucepan, combine the beef broth and port wine. Bring to a boil over high heat and cook until reduced by about one-third, about 30 minutes.
- Whisk in the tomato paste, then remove from heat. This can be prepared a day in advance.
- Prepare the Garlic
- Trim the tops off the garlic heads to expose the cloves and remove some of the papery outer skin. Drizzle with olive oil and sprinkle with a little sea salt. Set aside.
- Prepare and Roast the Beef
- Pat the beef tenderloin dry with paper towels. Fold the tapered end underneath for an even shape and tie with kitchen twine at 2–3 inch intervals.
- Season both sides of the beef with salt, thyme, and pepper.
- Heat 3 tablespoons of olive oil in a large roasting pan over medium-high heat. Sear the beef for 4 minutes per side until browned.
- Arrange the garlic around the beef and transfer the pan to a 375°F oven. Roast until a meat thermometer reads:
- 125°F for rare
- 130°F for medium-rare
- 135°F for medium
- About 40 minutes, watching closely to avoid overcooking.
- Transfer the beef to a cutting board, tent loosely with foil, and let rest for at least 15 minutes.
- Roast the Garlic
- Transfer garlic heads to a small baking dish. Drizzle with additional olive oil if needed and roast at 400°F for 5–10 minutes, until tender and golden.
- Make the Port Wine Gravy
- Remove excess fat from the roasting pan and place over medium-high heat. Add the port wine and broth mixture, scraping up browned bits, and bring to a boil.
- Combine 3 tablespoons softened butter with flour to form a paste. Whisk into the broth mixture until smooth. Simmer until thickened, then whisk in the remaining tablespoon of butter. Season with salt and pepper as needed.
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