Beef in Wine Sauce

Beef in wine sauce is beautiful in its simplicity. It’s very much like boeuf bourguignon only easier and faster. My mom makes this dish all of the time for company to rave reviews. With Mother’s Day this weekend I wanted to make my own version as a big nod to her culinary prowess! It was incredible and easy.

The sauce for the beef slices in wine sauce is so fragrant and flavorful.
After I browned the beef as a flavor base, I started on the sauce. Everything just came together in one pot, which made this hater of washing dishes happy. I let the red wine cook off for a minute, then added the rest of the fragrant sauce ingredients.
I let the beef in wine sauce simmer for an hour. It made the beef so incredibly tender!
Once the sauce started to simmer and cook the wine off, I returned the beef to the pot. Then I let everything simmer for an hour. It made the beef so incredibly tender!

By the time the hour was up the sauce became super thick and just lovingly coated the beef. The beef slices in wine sauce was done! I tasted for salt and to me it was great. This would have been the point to add a pinch more if it needed it though. My mom likes to serve this dish over buttered noodles or rice so that is exactly what I did. I served my beef in wine sauce over brown rice with a simple salad on the side. It was a perfect meal and so simple! The beef was buttery tender in that incredible sauce. I hope you all enjoy this family classic!

Beef in Wine Sauce
Beef in Wine Sauce
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Beef in Wine Sauce
Beef in Wine Sauce
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course: Main Course
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 2 tablespoons butter
  • 2 pounds beef tenderloin diced into chunks
  • 1 pinch salt plus additional as needed for seasoning
  • 1 pinch crushed red pepper
  • 1 clove garlic minced
  • 3 whole fresh sage leaves finely chopped
  • 1 sprig fresh rosemary leaves finely chopped, plus additional as needed for garnish
  • 1 cup red wine
  • 1 cup marinara sauce
  • 1 dash worcestershire sauce
  1. Heat the butter in a large dutch oven over medium high heat. Season the beef with a big pinch of salt and crushed red pepper, then get them in the hot pot to brown. Allow the beef to brown completely for about 6-8 minutes, then remove it to a plate. Drain all of the grease left out of the pan, then put the pot back on the heat.
  2. Add the minced garlic, sage and rosemary to the pan and let them get fragrant for just 30 seconds. Deglaze the pan with the wine and scrape up any brown bits. Then pour in the marinara sauce and dash of Worcestershire sauce. Stir the mixture well and bring it to a gentle boil. Reduce it to a simmer and return the beef to the pot.
  3. Let the beef simmer in the sauce and get super tender for an hour, stirring occasionally. Then take the pot off of the heat. The sauce will be mostly reduced away and thickly coating the beef. Taste for salt and add a pinch more if needed. Serve immediately over buttered noodles or rice with a sprinkle of chopped fresh rosemary on top and some greens on the side! Enjoy!


4 thoughts on “Beef in Wine Sauce”

  1. Just made this! I couldn’t find tenderloin so I used top round steak. I cooked it for a bit more than an hour. I added SALSA for the marinara sauce because it is what I had! I added some beef broth because I also only had a 1/2 cup of red wine. Used Thyme for Sage, the grocery store was out. Still, came out very yummy! Thank you!!

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