Tested till perfect Beef Tenderloin with Cabernet Shallot Sauce
Beef Tenderloin with Cabernet Shallot Sauce
Photography by Matthew Kimura

Beef Tenderloin with Cabernet Shallot Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 4 lb 4lbbeef tenderloin premium oven roastbeef tenderloin premium oven roasts
  • 2 tbsp 2tbspblack peppercornblack peppercorns, coarsely crushed
  • 1 tsp 1tspsea salt
  • 2 tbsp 2tbspolive oil

Cabernet Shallot Sauce:

  • 1/4 cup 1/4cupbutter
  • 2 cups 2cupssliced shallotshallots
  • 1 tsp 1tspgranulated sugar
  • 4 4clove garliccloves of garlic, minced
  • 1 tbsp 1tbspminced fresh thyme
  • 1 1bay leafbay leaves
  • 2 cups 2cupsbeef stock
  • 3/4 cup 3/4cupdry red wine
  • 1/4 cup 1/4cupbrandy
  • 1 tbsp 1tbspcornstarch
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Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin all over.

Roast in 375°F (190°) oven until meat thermometer inserted in centre registers 140°F (60°) for rare or 150°F (65°) for medium-rare, about 55 minutes. Transfer to cutting board. Tent with foil; let stand for 15 minutes before carving.

Cabernet Shallot Sauce: Meanwhile, in saucepan, heat half of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 10 minutes. Stir in sugar, garlic, thyme and bay leaf; cook until shallots are golden and caramelized, about 12 minutes.

Add beef stock, wine and brandy; bring to boil. Reduce heat; simmer until sauce is reduced to about 2 cups, about 30 minutes. Whisk cornstarch with 1 tbsp water; whisk into sauce and boil until thickened and smooth. Discard bay leaf. Add roasting pan juices to sauce. Bring to boil; whisk in remaining butter. Serve with roast.

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