Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce Recipe | Yummly

Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce

Sonja Nimlos: "Ok, the sauce itself was 5 stars no question, but…" Read More
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Nothing says special occasion like a gorgeous, succulent beef tenderloin, especially when it's paired with deeply flavored red-wine mushroom sauce. You'll need to spend a bit of time in the kitchen to prepare this, but the techniques are easy and the results of your work will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and then trim and tie the roast so the thickness is fairly even. And by all means, get a jump on prep and make the sauce a day or two ahead of serving if that works for your schedule. The recipe is a Yummly original created by Martha Holmberg.


  • 12 ounces cremini mushrooms
  • 1/4 onion (small)
  • 1 shallot (large)
  • 1 tablespoon extra virgin olive oil (for sauteing onion)
  • 1 tablespoon tomato paste
  • 1 teaspoon granulated sugar
  • 1 pinch red pepper flakes
  • 2 cups dry red wine (fruity, such as gamay or Côtes du Rhône)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon salted butter (for roux paste)
  • 1 tablespoon flour
  • 14.5 ounces beef broth (1 can)
  • 2 tablespoons salted butter (for sauteing shallot)
  • 1 teaspoon Worcestershire sauce (or soy sauce)
  • 2 tablespoons Parmesan cheese (finely grated)
  • 2 tablespoons salted butter (for sauce)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper (or to taste, for sauce)
  • 3 1/2 pounds beef tenderloin (with fat and silver skin trimmed)
  • 4 garlic cloves
  • 1 tablespoon kosher salt
  • 1 tablespoon extra virgin olive oil (for roast)
  • 1/2 teaspoon freshly ground black pepper (for roast)
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • flat leaf parsley (coarsely chopped, to taste)
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    NutritionView More

    Sodium56% DV1350mg
    Fat72% DV47g
    Protein84% DV43g
    Carbs3% DV9g
    Fiber4% DV<1g
    Calories680Calories from Fat420
    Total Fat47g72%
    Saturated Fat19g95%
    Trans Fat
    Calories from Fat420
    Total Carbohydrate9g3%
    Dietary Fiber<1g4%
    Vitamin A15%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Sonja Nimlos 7 months ago
    Ok, the sauce itself was 5 stars no question, but we got the wrong kind of meat. We got the tenderloin thicc steaks instead of the tube-shaped meat haha. Anywho, the sauce turned out AMAZING. That alone makes for this rating. The steak turned out great too, but we reverse-seared it instead of doing the lovely preparation suggested here in the recipe.
    Rachel 8 months ago
    This was phenomenal! The pieces which had the garlic hosted an amazing roasted flavor and the pieces that had the herbs were light and airy. Even my toddler loved this!
    tyler doran 10 months ago
    Wonderful. Watch the salt rub on smaller parcels of meat.
    Sean McGlinchey 10 months ago
    Worth the time and effort - came out perfect. impressed the family. #yummly-employee 10 months ago
    The Worcestershire sauce and parmesan are too much. Next time I will leave them out and enjoy the demi-glace with mushrooms more.
    Nick S. 10 months ago
    Flavortown awaits the patient. The sauce concentrated goodness, great atop the tenderloins, made alongside chorizo brussel sprouts and baked potato.