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From the Cook
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Warning0 allergens identified
Slow Roasted Beef Tenderloin with Port Wine Sauce
Beef Tenderloin
Port Wine Cranberry Sauce
Beef Tenderloin Roast
1
Tie beef to ensure even size throughout.
2
Salt all sides of the tenderloin roast with kosher salt.
3
Cover and refrigerate for at least 2 hours but up to 2 days.
4
Remove roast from fridge 1 hour before roasting.
5
Preheat oven to 475 degrees.
6
Heat olive oil in a cast iron pan and sear beef on all sides.
7
In a small bowl, combine dijon mustard, worcestershire sauce, garlic, honey, soy sauce, thyme and pepper; Stir to combine.
8
Spread dijon glaze evenly over entire roast.
9
Place roast back in cast iron skillet and roast in oven to desired doneness: Rare (120 degrees), about 16-20 minutes, Medium Rare (125 degrees), about 22-26 minutes.
10
Remove beef from oven, cover with foil and rest for 15 minutes before slicing.
Port Wine Cranberry Sauce
1
Heat olive in a sauce pan over medium heat.
2
Add shallots and cook until soft, about 5 minutes.
3
Add garlic and cook for 30 seconds.
4
Add stock, wine, cranberries and thyme, bring to boil then reduce heat to simmer.
5
Simmer for 8 minutes or until sauce reduces to about 2 cups.
6
In a small bowl, mix cornstarch and water to form a slurry.
7
Pour cornstarch mixture into sauce and whisk to thicken.
8
Add butter and whisk until melted.
9
Serve sauce over sliced tenderloin.
My Calorie Intake
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Tips & Tricks (5)
- Dry Brine Your Tenderloin 🧂Season the beef with kosher salt and black pepper 24 hours ahead of cooking to allow deep seasoning penetration and create a flavorful crust during the slow roast.
- Reverse Sear for Perfect Doneness 🌡️Slow roast at low temperature (275°F) until the internal temperature reaches 120°F, then sear in a screaming hot pan for 90 seconds per side to lock in juices and achieve restaurant-quality results.
- Reduce Port Wine Properly 🍷Simmer the Port wine separately for 3-5 minutes before adding to your sauce to cook off excess alcohol and concentrate the rich, complex flavors that complement beef beautifully.
- Toast Your Aromatics First 🧄Sauté the shallots and garlic in butter until golden brown before deglazing to build a deeper, more caramelized foundation for your Port wine sauce.
- Use Cornstarch Slurry Strategically 🥄Mix cornstarch with cold water to create a slurry, then whisk into your sauce at the very end to achieve silky consistency without overcooking the delicate Port wine flavors.
Recipe Facts
Diet at a Glance
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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