Giada’s Beef Tenderloin with Red Wine-Rosemary Butter is a fantastic dish you can easily bring to your dinner table. My family is glad I did!
A savory crust of garlic and rosemary is the key to this tender, juicy meat, and the compound butter really enhances its flavor!
Preheat your oven to 400°F and sear the beef on all sides for a delicious crust before finishing it in the oven.
The combo of simple ingredients creates a dish that comes together quickly and is sure to become a staple at your family gatherings!
How to Make Giada Beef Tenderloin Recipe
Ingredients
- 2 ½ pounds Beef Tenderloin
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
- 1 cup Red Wine
- 1 tbsp Fresh Rosemary (chopped)
- 3 cloves Garlic (minced)
- 4 tbsp Unsalted Butter
Step-by-Step Instructions
Step 1:
Preheat your oven to 400 degrees Fahrenheit.
Pat the beef tenderloin dry with paper towels. This is key for a nice sear.
Step 2:
Season the beef generously with kosher salt and black pepper on all sides.
Rub it to adhere the seasoning.
Step 3:
Heat olive oil in a large ovenproof skillet over medium-high heat until it starts to shimmer.
Add the beef and sear it for about 3 minutes on each side until you get a rich, brown crust.
Step 4:
Transfer the skillet to the oven.
Roast the beef for about 25-30 minutes.
Use a meat thermometer to confirm the desired doneness — aim for about 135 degrees Fahrenheit for medium-rare.
Step 5:
While the beef roasts, combine the red wine, chopped rosemary, minced garlic, and butter in a small saucepan over medium heat.
Cook until the butter melts and the mixture is aromatic.
Serve drizzled over the beef slices.
Tips and Tricks for Making This Recipe
Searing is Essential
Make sure the tenderloin is dry before searing; this helps you get that perfect crust.
Take your time with this step and enjoy the aroma.
Rest the Meat
Once out of the oven, let the beef rest for at least 10 minutes before slicing.
This helps it retain its juices and stay tender.
Use a Meat Thermometer
Using a thermometer is the key to getting your preferred level of doneness just right every time.
This tip alone can prevent many cooking mishaps.
Experiment with Herbs
You can swap out rosemary for thyme or sage if you prefer.
This adds a personal touch and explores new flavor profiles.
Sauce Enhancements
If you like a richer sauce, add a spoonful of Dijon mustard to the sauce for an extra depth of flavor.
This gives the dish a good little kick!
What to Serve with Giada Beef Tenderloin Recipe
Grilled Asparagus
Grilled asparagus is a perfect match for beef tenderloin, offering a smoky flavor and tender bite.
You can season it with olive oil, salt, and pepper for a simple yet delicious side.
Try grilling green, purple, or white asparagus for a fun twist on this classic vegetable dish.
Risotto
Risotto brings a creamy texture that complements the tender beef well.
A mushroom or parmesan risotto adds an extra layer of comfort to your meal.
It requires a bit of stirring, but the end result is worth every minute spent at the stovetop.
Roasted Brussels Sprouts
Roasted Brussels sprouts provide a savory and slightly sweet flavor that stands up to the rich beef.
Toss them with balsamic vinegar for more complexity.
A little caramelization in the roasting process enhances the dish beautifully.
Sweet Potato Wedges
Sweet potato wedges add a touch of sweetness to the meal, balancing out the savory meat.
Bake them to achieve a crispy exterior and soft interior.
You can season with paprika or rosemary for an added kick.
Pomegranate Salad
A fresh pomegranate salad adds color and a burst of flavor to your plate.
Combine pomegranate seeds, mixed greens, and a light vinaigrette for a refreshing side.
It pairs unexpectedly well with the hearty beef tenderloin, providing a pleasant contrast.
Variations and Substitutions
Swap in Pork Tenderloin
When making Giada’s beef tenderloin, you might want to try using pork tenderloin as an alternative protein option.
Pork tenderloin brings a juicy and delicious twist with its rich fat content.
Try the Top Blade Cut
Another option could be using the Top Blade cut for a unique take.
Although it needs some preparation, with proper marination and slow cooking, it’s an excellent substitute.
Experiment with Different Herbs
For a different flavor profile, switch out rosemary for thyme or sage in the herb crust.
Both herbs offer distinct flavors that pair beautifully with beef.
Switch Up the Wine
You can experiment with different kinds of wine in the compound butter.
Using a white wine instead of red can impart a lighter taste to the dish.
Boost the Butter Flavor
Consider adding some extra garlic or lemon zest to the butter for enhanced flavors.
If you’re short on red wine, a spirit like brandy can be a quick alternative to give your butter a flavorful twist.
How to Store Leftover Giada Beef Tenderloin Recipe
Keeping your leftover beef tenderloin fresh is all about cooling it properly.
Let the beef cool to room temperature before putting it away.
Use airtight containers to store your beef tenderloin in the fridge.
This helps to keep those delicious flavors intact.
Fridge Storage Tips
Refrigerate your tenderloin within two hours of cooking to maintain its freshness.
It should last up to three or four days in the fridge.
Freezing Instructions
For longer storage, freezing is a great option.
Slice or chunk your tenderloin and place it in freezer bags.
Remove as much air as possible before sealing them up tightly.
Thawing Advice
When you’re ready to enjoy your tenderloin again, move it from the freezer to the fridge.
Let it thaw slowly overnight for best results!
Common Mistakes to Avoid
Not Seasoning Enough
You want a beef tenderloin that bursts with flavor, so don’t hold back with the salt and pepper.
This meat can take a lot of seasoning, which helps develop a lovely, flavorful crust.
Season all sides generously before searing to really bring out the flavors when cooking this dish.
Overcooking the Tenderloin
Keeping your beef tenderloin juicy and tender is all about timing, so grab your meat thermometer.
Aim for medium-rare to avoid dryness, which usually means removing it from the oven when the center reaches about 60 °C.
Remember, letting the meat rest can actually help retain those delicious juices!
Cutting Too Soon
Patience is key to a perfect finish, so resist the urge to cut into that beef tenderloin right away.
Letting it rest for about 10-15 minutes allows the juices to redistribute, giving you a more succulent bite.
If you slice it too early, you’ll lose those meat juices, leading to a drier dish.
Giada Beef Tenderloin Recipe
Ingredients
- 2 ½ pounds Beef Tenderloin
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
- 1 cup Red Wine
- 1 tbsp Fresh Rosemary chopped
- 3 cloves Garlic minced
- 4 tbsp Unsalted Butter
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Pat the beef tenderloin dry with paper towels. This is key for a nice sear.
- Season the beef generously with kosher salt and black pepper on all sides.
- Rub it to adhere the seasoning.
- Heat olive oil in a large ovenproof skillet over medium-high heat until it starts to shimmer.
- Add the beef and sear it for about 3 minutes on each side until you get a rich, brown crust.
- Transfer the skillet to the oven.
- Roast the beef for about 25-30 minutes.
- Use a meat thermometer to confirm the desired doneness — aim for about 135 degrees Fahrenheit for medium-rare.
- While the beef roasts, combine the red wine, chopped rosemary, minced garlic, and butter in a small saucepan over medium heat.
- Cook until the butter melts and the mixture is aromatic.
- Serve drizzled over the beef slices.