Slow-roasted and meltingly tender, this beef tenderloin is served with sweet roasted shallots and a rich Port wine sauce.
Jump to Recipe
With the holidays just around the corner, there are plenty of opportunities for celebrating with friends and family. What could be more celebratory than this luxurious slow-roasted beef tenderloin with shallots and port wine sauce! Blushing rare slices of meltingly tender beef are served with sweet roasted shallots and a rich Port wine sauce. This dish is sure to impress and is the perfect star for your holiday table!
Why Slow Roasting?
There are several different methods that are typically used when roasting large cuts of meat. The most common method that you will see to roast a tenderloin is to begin with high heat and then turn down to a low heat to finish the roast. This can be done either by pan searing the tenderloin or placing it in a very hot oven for a short time before turning down the heat. For many years, this is exactly how I made my beef tenderloin, until I tried slow roasting.
Cooking the meat at a high temperature is certainly faster, however it will also cook the meat unevenly. You will notice the edges of the tenderloin become grey and over-cooked while the middle is nicely pink. Slow roasting the tenderloin at a low temperature right from the start does take longer but results in a tenderloin that is evenly pink throughout.
Ingredient Notes
Beef Tenderloin
This impressive cut of beef is taken from the back of the animal along the spine. Due to its position, this muscle isn’t worked as much as others and so remains extremely tender. As a result, the tenderloin is easily the most expensive cut of beef.
Also known as the fillet, the tenderloin has a long cylinder shape with a tapered end. It is very lean with hardly any marbling making it an ideal candidate for cooking rare to medium. Without the extra fat from marbling, cooking tenderloin well done will result in a tough product.
For roasting, it is better to get a piece from the centre or the thick end. If you end up getting the tapered end, then you can create a more even piece by tucking the tapered end under and tying into place with twine. I recommend tying the roast at two-inch intervals to maintain an even cylindrical shape while roasting.
Shallots: Sweet roasted shallots are the perfect accompaniment to this savoury slow-roasted beef recipe. Serve them alongside the beef or stir into the Port wine sauce to spoon over each portion.
Port Wine Sauce
Port Wine: This fortified red wine has a rich, sweet flavour and is made by blending red wine with additional spirits. The most common types are tawny port and ruby port. I typically prefer to use tawny port.
Cognac: A splash of cognac, or brandy, to deglaze the pan while preparing the sauce adds another depth of flavour. Cognac is a brandy that is produced in the Cognac region of France. You can use regular brandy instead, or if you don’t have it, then use a bit more of the Port wine.
Beef broth: While homemade broth is always the best choice, making beef broth is a rather big production. It’s perfectly fine to use a good quality store bought broth. I usually look for broth that is lower in sodium so that I have more control over the level of salt in the finished recipe.
Beurre Manie: I like to thicken this sauce using a beurre manie, which is essentially a dry roux. Softened butter is blended with flour to make a paste and then whisked into the final sauce. Mixing the flour in this way should prevent lumps from forming in the sauce.
How to Make Slow-Roasted Beef Tenderloin with Shallots and Port
Slow roasting the tenderloin will take the longest amount of time so start by getting it into the oven before working on the sauce and the shallots.
Slow Roast the Tenderloin
Preheat the oven to 275 deg F. Begin by tying the tenderloin at two-inch intervals to maintain a uniform shape. If there is a tapered end, then tuck it under and tie into place. Pat the tenderloin dry with paper towel.
In a small bowl, combine the minced garlic, chopped fresh rosemary, kosher salt, and pepper. Add 2 tablespoons of olive oil and mix well. Rub the garlic mixture all over the tenderloin. Place the tenderloin on a rack in a roasting pan that has been lightly drizzled with olive oil.
Place the roasting pan in the oven and roast until the tenderloin reaches an internal temperature of between 130 deg F and 140 deg F for medium rare. If the tenderloin is cut from the thick end this could take 1 ½ to 2 hours. Check the tenderloin with a thermometer after an hour to see how much long it needs to cook.
When the tenderloin has reached the internal temperature that you like, remove from the oven. Tent with a piece of foil and let rest at least 20 minutes to redistribute the juices in the meat.
Roast the Shallots
Peel the shallots and then cut into quarters. Lightly grease a small roasting dish and add the quartered shallots. Drizzle with olive oil and season with kosher salt and pepper. Add a sprig of rosemary if desired.
After the tenderloin has been in for an hour, add the shallots and begin to roast. When the roast is finished, turn up the heat to 400 deg F and continue roasting until tender and lightly browned on the edges.
Make the Port Wine Sauce
To make the Port wine sauce, roughly chop 1 shallot and mince 1 clove of garlic. In a pot over medium heat add the olive oil along with the shallot. Cook slowly until the shallot is tender and softened but not too browned. Add the minced garlic and cook for another minute.
Carefully pour in the cognac to deglaze the pan. It will sputter and splash so be sure to stand back. Continue cooking the cognac for another minute or two until it has mostly evaporated. Add the tomato paste and mix in. Lastly add the port wine and beef broth. Bring up to a simmer. Continue cooking until the liquid has reduced by half and is about 2 cups in total.
In a small bowl combine the softened butter and flour. Cream together until it is a smooth paste. Once the liquid has reduced sufficiently taste for seasoning. Add 1 teaspoon of kosher salt and some black pepper. Adjust seasoning if needed.
To thicken the sauce, drop the beurre manie into the liquid and quickly whisk it in to combine. Whisk vigorously to prevent lumps from forming. Allow the sauce to come up to a simmer to cook the flour properly. Check seasoning once again. When the sauce is thick, strain into a clean saucepan, cover, and set aside until service.
To Serve
Allow the meat to rest after cooking. To cut the tenderloin, be sure to remove the strings and then cut into 1-inch slices. Transfer to a serving platter. Garnish the serving platter with more sprigs of rosemary and some of the roasted shallots. Stir the remaining shallots into the Port wine sauce. Spoon the Port wine sauce over the tenderloin and enjoy!
Serving and Pairing Suggestions for Slow-Roasted Beef Tenderloin
If you’re going to the trouble and expense of preparing a tenderloin of beef, then now is the time to break out a great bottle of red wine. Choose a big, bold red wine to pair with this flavourful main dish.
- Bordeaux Blend
- Cabernet Sauvignon
- Merlot
- Syrah
My favourite way to serve this slow-roasted beef tenderloin is with a side dish of creamy potato dauphinoise (recipe coming soon!) and some crisp, buttered green beans. Add a glass of great red wine and I’m in heaven!
More Main Dishes
If you’re looking for more inspiration for your holiday meal, then check out my Rosemary Dijon Pork Tenderloin and instead of the rhubarb, try serving it with a cranberry compote!
Slow-Roasted Beef Tenderloin with Shallots and Port
Ingredients
Slow-Roasted Beef Tenderloin
- 3 lb beef tenderloin roast
- 2 tbsp olive oil
- 3-4 garlic cloves
- 1 tbsp chopped fresh rosemary
- 1 tsp kosher salt
- ¼ tsp black pepper
- extra olive oil
- extra sprigs of rosemary optional
Roasted Shallots
- 10 shallots, peeled
- 1 sprig fresh rosemary
- olive oil
- kosher salt and black pepper
Port Wine Sauce
- 2 tsp olive oil
- 1 shallot, peeled
- 1 garlic clove
- 2 tbsp Cognac
- 1 tbsp tomato paste
- 1 ½ cups Port wine
- 3 cups beef broth
- 2 tbsp butter softened
- 3 tbsp flour
- 1 tsp kosher salt
- 1/4 tsp black pepper or to taste
Instructions
Slow-Roasted Beef Tenderloin
- Preheat the oven to 275° F / 135° C. Prepare a roasting pan with a rack and drizzle with some olive oil. Set roasting pan aside.
- Tie the tenderloin at 2-inch intervals with twine. If there is a tapered end then tuck it under and tie into place. Pat the tenderloin dry with paper towel and set aside.
- Finely mince the garlic and the rosemary. In a small bowl combine the minced garlic, rosemary, 2 tbsp of olive oil, the kosher salt, and black pepper. Stir together and then rub the garlic mixture over the entire tenderloin. Place the tenderloin in the roasting pan.
- Roast the tenderloin for 1 ½ to 2 hours or until it registers an internal temperature between 130°F to 140°F depending on preference. When done, take the tenderloin and tent with foil. Let rest for at least 15 to 20 minutes.
Roasted Shallots
- While the tenderloin is roasting, prepare the shallots. Peel and quarter 10 shallots. Place in a small roasting dish and drizzle with olive oil. Sprinkle with kosher salt and pepper and top with a sprig of fresh rosemary.
- After the tenderloin has been roasting for 1 hour add the pan of shallots to the oven. When the tenderloin is done, turn the temperature up to 400°F / 204°C and continue roasting the shallots until soft and the edges are browned.
Port Wine Sauce
- To make the sauce, start by roughly chopping the shallot. Mince the garlic and set aside. In a saucepan heat the olive oil over medium and add the chopped shallot. Sauté until the shallot is softened and tender but not browned. Add the minced garlic and cook for another minute.
- Carefully pour in the Cognac to deglaze the pan. Continue cooking for another minute until the Cognac has mostly evaporated. Add the tomato paste and stir to mix in.
- Add the Port wine and beef broth. Bring up to a simmer and cook for 10 to 15 minutes until the liquid has reduced by about half. There should be about 2 cups of liquid after reducing. Once the liquid has reduced, add the kosher salt and pepper and check the seasoning.
- To thicken the sauce, make a beurre manie. In a small bowl combine the softened butter with the flour. Mix together to form a smooth paste. Add the the beurre manie to the saucepan and whisk vigorously to fully incorporate into the sauce. Bring to a simmer to fully cook the flour and thicken the sauce.
- Strain the sauce through a fine mesh strainer into a clean saucepan. Check the final seasoning, adding more kosher salt or pepper if needed. Cover and set aside until service.
To Serve
- Remove the strings from the beef tenderloin. Cut into 1 inch slices and transfer to a serving platter. Garnish the serving platter with more sprigs of rosemary if desired and some of the roasted shallots. Stir the remaining shallots into the port wine sauce. Spoon the Port wine sauce over the tenderloin and enjoy!
Did you make this recipe? I would love to see!
Tag @rhubarbandlavender on Instagram.
Hi, I was wondering if the filet goes into the oven straight from the fridge or should I bring it to room temperature first? Thanks
Hi Donna, thanks for you question! I generally find that having the tenderloin out at room temp while I’m preparing the rub, tying the roast, preheating the oven etc. provides a good amount of time to take some of the chill off the meat. Which is what I did with this roast! The reason this is often suggested is so that the outside edges don’t overcook before the centre is done. However, since this tenderloin is roasted at such a low temperature, I find that the length of time it takes to cook the tenderloin is long enough to cook the meat evenly. If you were cooking the roast quicker and at a higher heat, then certainly it would be better to bring the tenderloin up to room temp as it would be more likely that the edges would cook too quickly. I hope this helps! Thanks 🙂