Roast Beef Tenderloin With Red Wine Sauce

  • Prep Time: 15 min
  • Total Time: 55 min
  • Serves: 8


  • 3 tbsp Smokey Bourbon Applewood Grilling Sauce 45 mL
  • 2 tbsp First Cold Pressed Extra Virgin 100% Olive Oil 30 mL
  • 3 cloves Garlic, minced 0
  • 1 tsp Chili powder 5 mL
  • 1/4 tsp Pepper 1 mL
  • 3 lb Beef tenderloin roast 1.5 kg
  • 1 Small onion, finely chopped 0
  • 3/4 cup Red wine 175 mL
  • 1 1/2 cups Beef Broth, 25% Less Sodium 375 mL
  • 1 tbsp All-purpose flour 15 mL


  • Step 1

    Preheat oven to 400°F (200°C). Combine 2 tbsp (30 mL) grilling sauce, 1 tbsp (15 mL) olive oil, garlic, chilli powder and pepper. Rub tenderloin with mixture.(To make ahead, refrigerate covered for up to 8 hours.)

  • Step 2

    Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking, for medium, a meat thermometer in centre of roast reads 160°F (71°C), about 40 min. Add onions to roasting pan with tenderloin for last 20 min. of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest.

  • Step 3

    Place roasting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits off bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 min. In a small bowl, whisk remaining grilling sauce, flour and 2 tbsp (30 mL) of water until smooth. Whisk into simmering broth and cook until thickened, about 3 min.

  • Step 4

    Carve roast and place on a platter. Serve with sauce.


Heating the roasting pan prior to roasting the beef will sear the meat and seal in the juices.

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Nutrition Facts

  • 1/8 of the recipe
  • Calories 300
  • Protein 36 g
  • Total fat 12 g
  • Carbohydrates 5 g