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

Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce

Peter G.: "The sauce and meat were superb! Followed the reci…" Read More
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Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce

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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 it 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 oz. cremini mushrooms
  • 1/4 onion (small)
  • 1 shallot (large)
  • 1 Tbsp. extra virgin olive oil (for sauteing onion)
  • 1 Tbsp. tomato paste
  • 1 tsp. granulated sugar
  • 1 pinch red pepper flakes
  • 2 cups dry red wine (fruity, such as gamay or Côtes du Rhône)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. salted butter (for roux paste)
  • 1 Tbsp. flour
  • 1 can beef broth (14.5 oz. per can)
  • 2 Tbsp. salted butter (for sauteing shallot)
  • 1 tsp. Worcestershire sauce (or soy sauce)
  • 2 Tbsp. Parmesan cheese (finely grated)
  • 2 Tbsp. salted butter (for sauce)
  • 1/4 tsp. salt (or to taste)
  • 1/4 tsp. freshly ground black pepper (or to taste, for sauce)
  • 3 1/2 lb. beef tenderloin (with fat and silver skin trimmed)
  • 4 garlic cloves
  • 1 Tbsp. kosher salt
  • 1 Tbsp. extra virgin olive oil (for roast)
  • 1/2 tsp. 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

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    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.


    Reviewer Profile Image
    Peter G. a year ago
    The sauce and meat were superb! Followed the recipie as is but did sear the meat first. It was all a perfect trip to flavor town and everyone at Christmas dinner loved it 😌
    Reviewer Profile Image
    Rawia a year ago
    I usually brown the tenderloin on high heat before roasting in the oven. Is it a good idea for this recipe?
    Reviewer Profile Image
    Debra Wilkie a year ago
    Does anyone know if it would make a difference if I just wrapped the twine around the tenderloin in a barbershop pole-ish kind of way? I'd starve to death before I finished all that tying!! I'm giving it five stars because it's making me do it before I can submit my question. I just went with what y'all said. I trust you!
    Reviewer Profile Image
    Schultz 2 years ago
    Absolutely a 5 star recipe! Although I have to be up front to add that we only eat venison so the cooking time has to be watched very carefully. That being said, using venison cuts down cooking time & it doesn't give the garlic enough time to cook throughly unless sliced very thin. The sauce is spot on, the true hit of the meal!
    Reviewer Profile Image
    Bill Myers 2 years ago
    Amazing. Flavor was wonderful. I reduced the sauce a bit too much, but was still a hit!
    Reviewer Profile Image
    Alan B. 2 years ago
    It came out perfect, my roast was a little bigger so i had to cook it 30 minutes longer, but going by the thermometer at 135 degrees it came out perfect. The sauce came out great as well, it took a long time but it worked out nicely. No changes just right. Sorry, no pictures, we ate it too fast. Merry Christmas.
    Reviewer Profile Image
    Doug D. 2 years ago
    Excellent, would definitely make again.
    Reviewer Profile Image
    Lockhart 2 years ago
    This turned out so good! My husband and I loved this recipe! Will definitely be making this again!
    Reviewer Profile Image
    Sean Dunn 2 years ago
    This was last year’s Christmas dinner! It was so popular, I should have made a double! Fantastic!
    Reviewer Profile Image
    pam 2 years ago
    First time I have ever reviewed a recipe....... too lazy. But felt I must say how much much my guests raved about this dish. My friends feel it is the best meal I have prepared for them and they always rave about my cooking.
    Reviewer Profile Image
    Damon Kirkpatrick 2 years ago
    We couldn't find beef tenderloin on shopping day so we made this with pork tenderloin. It was absolutely delicious. Couldn't find the mushrooms in the recipe either so we used what we could find. The sauce was a little strong but delicious overall.
    Reviewer Profile Image
    Sonja Nimlos 3 years 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.
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    Rachel 3 years 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!
    Reviewer Profile Image
    tyler doran 3 years ago
    Wonderful. Watch the salt rub on smaller parcels of meat.
    Reviewer Profile Image
    Sean McGlinchey 3 years ago
    Worth the time and effort - came out perfect. impressed the family. #yummly-employee
    Reviewer Profile Image
    The Worcestershire sauce and parmesan are too much. Next time I will leave them out and enjoy the demi-glace with mushrooms more.
    Reviewer Profile Image
    Nick Sympson 3 years ago
    Flavortown awaits the patient. The sauce concentrated goodness, great atop the tenderloins, made alongside chorizo brussel sprouts and baked potato.