Time to start thinking about crave-worthy holiday entertaining.
Nothing says holiday entertaining like tender, roasted-to-perfection, beef tenderloin topped with buttery brie and crumbled walnuts. Perfect for any special occasion, this Beef Tenderloin Roast with Port Wine Sauce is a true show-stopper!
Beef tenderloin is a bit expensive, so we save it for holidays and special times – when dinner has to be perfect. In this recipe, I love the combination of sear-roasted beef tenderloin with a rich Port wine sauce. The addition of creamy crumbled Brie and walnuts make it super-decadent, but it’s also super-simple to make.
I love that this sauce can be made in advance so there’s very little fussing at the last minute. Beef tenderloin, believe it or not, is really easy to cook. Using an oven-proof meat thermometer is the answer to achieving the perfect rare or medium-rare result you want with no guesswork. So easy, so delicious!
Beef Tenderloin Roast with Port Wine Sauce
- 2 tbsp butter
- 1/2 cup shallots, finely chopped
- 3/4 cup Port wine
- 1/4 cup red wine
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- Salt and pepper
- 1 bay leaf
- 1 sprig fresh thyme or 1/2 tsp dreied tyme
- 1 tbsp corn starch
- 2 tbsp water
- 1 2.5 lb Beef Tenderloin Roast
- 1/2 cup Brie, crumbled (optional)
- 1/2 cup walnuts, crumbled (optional0
- PORT WINE SAUCEMelt butter in a saucepan over medium-high heat. Add shallot and sauté until translucent, about three minutes.Add Port and red wine, bring to a boil, simmer for 5-6 minutes until most of the wine is cooked off.Add beef broth, Worcestershire sauce, Dijon, salt, pepper, bay leaf and thyme; bring to boil and continue to simmer for 5-6minutes. Strain sauce and return to heat.In a small bowl mix corn starch and water then add to sauce, stirring until sauce is has thickened. Makes 1 cup.(Can be made one day ahead and stored in the refrigerator.) BEEF TENDERLOIN ROASTPreheat oven to 450ºF (230ºC).Season roast with salt and pepper then place in a shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear by placing uncovered roast in preheated oven for 10 minutes.Reduce heat to 275ºF (140ºC); cook uncovered to desired doneness (145ºF (63ºC) for medium-rare), removing from oven when 5ºF(3ºC) below finished temperature. Cover with foil and let stand for 15 minutes before carving into thin slices. Serve with warmed Port Wine Sauce. Sprinkle with crumbled Brie and walnuts (if using).
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