This glazed braised beef tenderloin is the definition of a special-occasion dinner: deeply savory, fork-tender, and wrapped in a glossy red-wine glaze. Most of the magic happens hands-off in the oven. If you love slow-cooked beef, do not miss our Kazan Kebab: Slow-Cooked Beef and Potatoes and Baked Vegetable Patties.
Ingredients
- 700 g (1.5 lb) beef tenderloin
- 2 onions, sliced
- 25 g (1.5 tbsp) butter
- 1 carrot, sliced
- 1-2 celery stalks, sliced
- 150-200 ml (2/3 – 3/4 cup) dry red wine
- 150 g (5.3 oz) canned tomatoes
- 1 tbsp tomato paste
- 2 bay leaves
- 2 tsp sugar
- 1 tbsp cornstarch
- Salt, pepper, and dried garlic to taste
Instructions
- Saute the onion in the butter until soft.
- Add the carrot, celery, salt, pepper, and dried garlic; cook 5 more minutes.
- Stir in the canned tomatoes, tomato paste, wine, and a splash of water. Nestle in the beef with the bay leaves.
- Cover and braise on low for 1 hour 40 minutes to 2 hours until fork-tender.
- Whisk cornstarch with a little water, stir in to thicken the glaze.
- Slice the tenderloin, spoon over the glossy glaze, and serve.
Tips
- Choose a dry red wine you would drink — its flavor concentrates as the glaze reduces.
- Let the braised beef rest 10 minutes before slicing so the juices redistribute.
- For more braising science and technique, the guides on Serious Eats are an excellent reference.
Nutrition per 100 g: 130 kcal, protein 8.4 g, fat 8.7 g, carbs 2 g.