Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce

Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce
Photo by Scott Phillips


  • Freshly cracked black pepper
  • 4 oz. cremini mushrooms, thinly sliced (1-¾ cup)
  • 3 large sprigs fresh thyme
  • Kosher salt
  • 1 750-ml bottle dry, hearty red wine,such as Shiraz or Zinfandel
  • 2 cups lower-salt beef broth
  • 1 Tbs. all-purpose flour
  • + 12 more ingredients
    • ½ tsp. caraway seeds, coarsely ground
    • 1 Tbs. olive oil or canola oil
    • 2 2-½-lb. beef butt tenderloins, trimmed
    • 1 Tbs. ground fennel seed
    • 1 tsp. cracked black peppercorns
    • Kosher salt
    • 2 Tbs. finely chopped fresh thyme
    • 2 Tbs. extra-virgin olive oil
    • Freshly ground black pepper
    • 2 Tbs. unsalted butter
    • ¼ cup thinly sliced shallot (1 medium)
    • ¼ tsp. granulated sugar

In a small bowl, combine the olive oil, thyme, fennel, caraway, 1 Tbs. salt, and 1-1/2 tsp. pepper. Pat the tenderloins dry with paper towels and coat them with the spice mixture, using your hands to spread it evenly; it will sparsely cover the meat.

View full recipe at Fine Cooking


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