Roast Beef Tenderloin With Red Wine Sauce

Prep time: 15min
Total time: 55min
Serves 8
3 tbsp
Smokey Bourbon Applewood Grilling Sauce
45 mL
2 tbsp
First Cold Pressed Extra Virgin 100% Olive Oil
30 mL
3 cloves
Garlic, minced
1 tsp
Chili powder
5 mL
1/4 tsp
1 mL
3 lb
Beef tenderloin roast
1.5 kg
Small onion, finely chopped
3/4 cup
Red wine
175 mL
1 1/2 cups
Beef Broth, 25% Less Sodium
375 mL
1 tbsp
All-purpose flour
15 mL
1/8 of the recipe
12 g
5 g
36 g


  1. Preheat oven to 400°F (200°C). Combine 2 tbsp (30 mL) grilling sauce, 1 tbsp (15 mL) olive oil, garlic, chilli powder and pepper. Rub tenderloin with mixture.(To make ahead, refrigerate covered for up to 8 hours.)

  2. Heat remaining olive oil in a heavy roasting pan over medium heat. Add tenderloin to pan, then place in oven until done to your liking, for medium, a meat thermometer in centre of roast reads 160°F (71°C), about 40 min. Add onions to roasting pan with tenderloin for last 20 min. of roasting. Transfer roast to a cutting board and tent with foil to keep warm and rest.

  3. Place roasting pan on stove over medium heat. Add wine and bring to a boil, stirring to scrape any brown bits off bottom of pan. Simmer until reduced by half. Add broth and simmer for 5 min. In a small bowl, whisk remaining grilling sauce, flour and 2 tbsp (30 mL) of water until smooth. Whisk into simmering broth and cook until thickened, about 3 min.

  4. Carve roast and place on a platter. Serve with sauce.


Heating the roasting pan prior to roasting the beef will sear the meat and seal in the juices.
Product Recall : Compliments Pastrami