Roast Beef Tenderloin with Red Wine Sauce

Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored, richly colored red wine sauce. Not only is it elegant, it’s simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute. And beef tenderloin, believe it or not, is one of the easiest things in the world to cook. If you’re thinking, “Beef tenderloin is such an expensive cut. What if I overcook it? How will I know when it’s done?” I promise you: you don’t need to be an experienced cook to make a perfect beef tenderloin. All you need is a meat thermometer. The one I use has a leave-in probe and remote monitor (like this one), so I know when the roast is done without ever even opening my oven. There’s no poking, cutting, peeking, or guesswork involved.

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