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Prep Time
15 mins
Total Time
55 mins


3 tbsp
Smokey Bourbon Applewood Grilling Sauce
45 mL
2 tbsp
olive oil
30 mL
3 cloves
garlic, minced
1 tsp
chili powder
5 mL
1/4 tsp
1 mL
3 lb
beef tenderloin
1.5 kg
small onion, finely chopped
3/4 cup
red wine
175 mL
1 1/2 cups
sodium-reduced beef broth
375 mL
1 tbsp
all-purpose flour
15 mL


Step 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.)

Step 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 should read 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.

Step 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.

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Every Day Main Dish

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
12 g
5 g
36 g
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