Roast Beef Tenderloin with Red Wine–Thyme Reduction and Honey-Roasted Carrots

Steps

1. Step 1

   Take the tenderloin out of the fridge 1 hour before cooking so it roasts evenly. Pat it dry and season it all over with the salt and pepper.

   1 hr, hands-off

   • 3 lb center-cut beef tenderloin roast, trimmed and tied
   • 2 tsp kosher salt
   • 1 tsp black pepper
2. Step 2

   Heat the oven to 425°F. On a large rimmed baking sheet, toss the carrots with the olive oil, honey, and a good pinch of salt and pepper, then spread them in one layer.

   10 min · 425°F

   • 2 lb carrots
   • 2 tbsp olive oil
   • 2 tbsp honey
   • salt and black pepper
3. Step 3

   Heat the vegetable oil in a large heavy skillet over high heat until it shimmers. Sear the tenderloin until deeply browned on all sides, about 2 minutes per side, 8 to 10 minutes total. Move it to a second rimmed baking sheet or a roasting pan fitted with a rack. Keep the skillet; you'll make the sauce in it.

   10 min

   • 3 lb center-cut beef tenderloin roast, trimmed and tied
   • 2 tbsp vegetable oil
4. Step 4

   Put the beef and the carrots in the oven. Roast until an instant-read thermometer in the thickest part of the beef reads 125°F for medium-rare, 25 to 35 minutes. Stir the carrots once halfway through and leave them in until tender and browned at the edges, about 35 minutes total.

   35 min, hands-off · 425°F

5. Step 5

   Move the beef to a cutting board, tent loosely with foil, and let it rest 15 minutes. It will keep cooking a little as it rests.

   15 min, hands-off

6. Step 6

   While the beef rests, pour off any burnt oil from the skillet and set it over medium heat. Add the 2 tbsp butter and the shallots and cook, stirring, until softened, about 3 minutes. Add the wine and thyme and simmer briskly, scraping up the browned bits, until the wine has reduced to about 1/2 cup, 6 to 8 minutes.

   11 min

   • 2 tbsp unsalted butter
   • 2 shallots
   • 1 1/2 cups dry red wine, such as Cabernet Sauvignon
   • 6 sprigs fresh thyme
7. Step 7

   Add the beef stock and simmer until the sauce is glossy and lightly coats a spoon, reduced to about 1 cup, 10 to 12 minutes. Fish out the thyme sprigs.

   12 min

   • 2 cups beef stock
8. Step 8

   Take the pan off the heat. Whisk in the cold butter one piece at a time until the sauce is smooth and shiny. Season with salt and pepper. Don't let it boil again or it will separate.

   3 min

   • 4 tbsp cold unsalted butter
   • salt and black pepper
9. Step 9

   Snip off the kitchen twine and slice the tenderloin into thick slices, about 1 inch. Spoon the sauce over or serve alongside, with the carrots scattered with parsley.

   5 min

   • 1 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026