When I want to serve something special and elegant for the holidays, this Giada Beef Tenderloin With Red Wine-Rosemary Butter is always one of my go-to choices.

It always feels incredibly festive, and the best part is that it’s truly effortless to prepare. Once the beef is seared on all sides, simply pop it in the oven for about 30 minutes while you attend to the rest of your meal.

The red wine-rosemary compound butter makes this dish really interesting, even if the beef tenderloin itself is great with its garlic and rosemary crust. However, sometimes I love to serve a side of Giada chimichurri sauce alongside beef tenderloin for a fun twist.

Why This Recipe Works

This recipe is all about transforming simple ingredients into something extraordinary. The tender beef, paired with the rich red wine-rosemary butter, creates a flavor experience that feels like a special occasion every time.

The first time I made this dish, I was surprised by how effortlessly it came together. With just a few steps, you get a beautifully seared, perfectly cooked tenderloin that’s elevated by the fragrant, melting butter. It’s the kind of recipe that impresses without the fuss.

Whether it’s a holiday dinner or just a night when you want to treat yourself, this dish is your go-to for something that feels both elegant and easy.

Recipe Ingredients

• Beef Tenderloin: You’ll need a center-cut beef tenderloin, about 3 pounds (1.5 kg), trimmed and tied. This cut is perfect for a tender and juicy roast.
• Red Wine: Use 1 cup (250 ml) of dry red wine to create a rich, flavorful butter sauce that pairs beautifully with the beef.
• Fresh Rosemary: A sprig of fresh rosemary infuses both the butter and the beef with a fragrant, earthy aroma.
• Butter: Two sticks (8 oz./250 g) of unsalted butter, softened to room temperature, are key for making the luxurious red wine-rosemary butter.
• Garlic: Minced garlic adds depth and enhances the savory flavor of the beef.
• Olive Oil: Three tablespoons of olive oil help to sear the beef, giving it a beautiful, flavorful crust.

Note: The rest of the ingredients and detailed measurements can be found in the recipe card below.

Step-by-Step Directions

Step One – In a small saucepan, combine the red wine and rosemary sprig. Simmer over medium heat until reduced to about 2 tablespoons, then let it cool.

Step Two – In a food processor, blend the softened butter and salt. Add the cooled wine reduction and process until smooth.

Step Three – Shape the butter mixture into a log using parchment paper. Twist the ends to seal and refrigerate for at least 1 hour.

Step Four – Preheat your oven to 400°F (200°C). In a small bowl, mix 2 tablespoons of olive oil, garlic, rosemary, salt, and pepper. Rub this mixture all over the beef tenderloin.

Step Five – Heat the remaining olive oil in a large frying pan over medium-high heat. Sear the beef on all sides until browned, about 3 minutes per side.

Step Six – Transfer the pan to the oven and roast for 30 to 35 minutes, until the beef reaches 125°F (52°C) for medium-rare. Let it rest for 20 minutes.

Step Seven – Slice the beef into 1/4 inch thick pieces and top with slices of the red wine-rosemary butter before serving.

How to Serve

• Serve the beef tenderloin slices over a bed of creamy mashed potatoes or alongside buttery roasted vegetables, like carrots, asparagus, or green beans.
• Pair this tender beef with a fresh, crisp salad to add a refreshing contrast to the rich flavors. A simple arugula salad with a light vinaigrette would be a great choice.
• Finish the meal with warm, crusty bread, such as a French baguette or homemade dinner rolls, to soak up the delicious red wine rosemary butter. This dish is perfect for special occasions or a comforting dinner at home.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Sweet Potato Gnocchi with Maple Brown Butter
• Giada De Laurentiis Chicken Parmesan Recipe
• Giada De Laurentiis Chicken Cacciatore