Beef Tenderloin , Red Wine , Shallot , Thyme
Best for: An elegant Christmas dinner with easy carving.
Tenderloin brings a little Christmas polish without a fussy carving routine. The red wine sauce adds savory depth, while a handful of herbs keeps the platter fresh and welcoming.
Grill: Two-zone setup, 450–500°F over direct heat and approximately 325°F on the indirect side. Equipment: Covered grill, butcher’s twine, instant-read thermometer, saucepan, whisk, carving board.
Ingredients
50–75 Minutes Rest: 15 minutes. Total: 1 hour 35 minutes–2 hours.
Tenderloin
- 1 whole beef tenderloin, 4–5 lb before trimming
- 2 tablespoons olive oil
- 1 tablespoon Diamond Crystal kosher salt (8.4 g)
- 2 teaspoons black pepper
- 1 tablespoon chopped fresh thyme
Red wine sauce
- 3 tablespoons unsalted butter, divided
- 1/3 cup finely minced shallot
- 1 cup dry red wine
- 1 1/2 cups unsalted beef stock
- 1 teaspoon Dijon mustard
- 1 fresh rosemary sprig
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1/2 teaspoon Diamond Crystal kosher salt (1.4 g)
- 1/4 teaspoon black pepper
Directions
Preheat the two-zone grill. Remove silverskin and excess exterior fat from the tenderloin, fold the thin tail under, and tie every 2 inches for an even shape; coat with oil, salt, pepper, and thyme.
Start the sauce in a saucepan on a side burner or stovetop: soften the shallot in 1 tablespoon butter for 3 minutes, add wine, and simmer 8–12 minutes until reduced to approximately 1/3 cup.
Add stock, mustard, and rosemary; simmer 10–15 minutes. Stir cornstarch into cold water, whisk into the sauce, and simmer 1 minute; remove rosemary, add sauce salt and pepper, and hold warm while the beef cooks.
Sear the tenderloin over direct heat for 8–12 minutes total, turning to brown all sides. Transfer to indirect heat, close the lid, and cook about 35–60 minutes more, checking the center and thicker end after 25 minutes.
Culinary pull points are 120–125°F for rare, 125–130°F for medium-rare, or 135–140°F for medium, with approximately 5–10°F carryover possible, not assured; medium-rare is the classic target. These are below USDA’s recommended safety endpoint: cook to 145°F before removing from heat and rest at least 3 minutes. Choose the endpoint with that distinction clear, then rest the roast 15 minutes.
Remove the sauce from heat and whisk in the remaining 2 tablespoons butter. Cut away the twine, slice the tenderloin into thick medallions, and spoon a little sauce over each serving, passing the rest separately.
Grilling tip: Tucking the thin tail under helps the entire tenderloin finish more evenly.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
