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Beef Tenderloin in Wine Sauce

Yield Makes 6 to 8 servings
Drizzle baked beef tenderloin with a homemade red wine sauce for a restaurant-worthy meal from the comfort of your own kitchen.


  • 1 (3-pound) beef tenderloin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter or margarine
  • 1 onion, thinly sliced
  • 1 garlic clove, minced
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/2 cup dry red wine
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon hot sauce
  • 1 cup beef broth
  • 1 teaspoon all-purpose flour

How to Make It

  1. Sprinkle beef evenly with salt and pepper. Place in an aluminum foil-lined roasting pan.

  2. Bake at 450° for 15 minutes.

  3. Melt butter in a medium saucepan over medium heat. Add onion, garlic, and mushrooms. Cook, stirring often, 7 minutes. Stir in wine and next 3 ingredients. Whisk together beef broth and all-purpose flour, and stir into wine mixture. Reduce heat, and simmer, stirring occasionally, 10 minutes or until onion is tender.

  4. Remove beef from oven, and top with sauce. Bake beef 18 more minutes or to desired degree of doneness, basting once. Transfer beef to a serving platter, reserving sauce in pan. Let beef stand 10 minutes before slicing.