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gravy recipe for beef tenderloin​

Twist on Gravy Recipe for Beef Tenderloin​

This gravy recipe for beef tenderloin​ is a rich, flavorful sauce made from pan drippings, enhanced with caramelized shallots, garlic, red wine, and a touch of Dijon mustard. Cream or crème fraîche adds a silky texture, making it a perfect accompaniment for tender, juicy beef tenderloin. The result is a gourmet, restaurant-quality gravy that elevates any dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Sauce / Side
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 2 –3 tbsp beef drippings from roasted tenderloin
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 small shallots finely chopped
  • 2 cloves garlic minced
  • ½ cup red wine or beef broth
  • 1 –2 cups beef broth adjust for desired consistency
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme leaves
  • Pinch smoked paprika optional
  • 2 –3 tbsp heavy cream or crème fraîche
  • Salt and pepper to taste

Equipment

  • Roasting pan or skillet
  • Medium saucepan
  • Whisk
  • Wooden spoon or spatula
  • Fine mesh strainer
  • Measuring cups and spoons

Method
 

  1. Collect pan drippings: After roasting beef tenderloin, remove the meat and set aside to rest. Pour the drippings into a medium saucepan.
  2. Sauté aromatics: Melt butter in the pan and sauté shallots and garlic until soft and fragrant.
    gravy recipe for beef tenderloin​
  3. Deglaze: Add red wine or ½ cup beef broth to deglaze the pan, scraping up browned bits.
  4. Make roux: Stir in flour gradually, whisking constantly until smooth. Cook for 1–2 minutes to remove raw flour taste.
  5. Add seasonings: Mix in Dijon mustard, Worcestershire sauce, thyme, and smoked paprika.
    gravy recipe for beef tenderloin​
  6. Simmer: Slowly whisk in remaining beef broth, simmering until gravy thickens to desired consistency.
  7. Finish: Remove from heat and stir in heavy cream or crème fraîche. Taste and adjust seasoning with salt and pepper.
  8. Strain (optional): For a smooth, polished gravy, strain through a fine mesh. Serve hot over sliced beef tenderloin.
    gravy recipe for beef tenderloin​

Notes

  • For a lighter version, skip the cream and use more broth.
  • Make ahead: Gravy can be refrigerated for up to 3 days; reheat gently, adding broth if needed.
  • Customize: Add fresh rosemary, shallots, or a splash of balsamic vinegar for additional flavor depth.
  • Thickening tip: If gravy is too thin, mix 1 tsp cornstarch with 1 tbsp cold water and whisk in gradually
  • .gravy recipe for beef tenderloin​