Main Dishescafedelites4.9
Beef Tenderloin
The best, juicy roast Beef Tenderloin slathered with garlic butter that melts in your mouth with every bite! Even better when served with a rich and rustic, easy to make red wine sauce (or jus).
👥 13 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- bowl
- pan
- baking dish
- whisk
📝 Preparation Steps
1
BEEF TENDERLOIN
2
Slice tenderloin in half crosswise to create 2 smaller roasts. If roast is untied, fold ends up against the centre/thicker part of each roast and tie with kitchen twine spaced about 1-inch apart. Make sure each halve is even in thickness.
3
Chill in the refrigerator, uncovered, for ⏱️ 12 hours (if time allows).
4
Let beef stand at room temperature for ⏱️ 1-2 hours before roasting.
5
Arrange oven rack to the middle of your oven and preheat to 430°F (220°C).
6
Season each beef tenderloin roast all over with salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until hot.
7
Sear roasts on all four sides for about ⏱️ 3 minutes each side (about ⏱️ 12 minutes total), turning with tongs until well browned.
8
Combine butter, garlic and Dijon (if using) together in a small bowl while roasts are searing. Set one half of the butter mixture aside to use later for the sauce.
garlic (large and minced)4 cloves
9
Slather remaining garlic butter over each roast (about 2 tablespoons each).
garlic (large and minced)4 cloves
10
Transfer skillet into the hot oven. (Alternatively: Transfer roast to a lightly greased roasting pan or baking dish.)
11
Roast until an instant-read thermometer inserted into the thickest part registers 120-125°F for medium rare (about ⏱️ 20-25 minutes). *Or cook to your liking: 115-120°F for rare130-135°F for medium(Temperature will continue to rise about 5 degrees while the meat rests.)
12
Transfer the roast to a carving board and let rest for ⏱️ 15 minutes. Keep the juices in the pan to make the sauce (see below).
13
Carve the beef tenderloin into 1/2-inch-thick slices and serve the beef tenderloin with the optional red wine sauce.
14
RED WINE SAUCE
15
Skim fat off the remaining juices in the pan (if any).
16
Heat oil in the same pan with remaining pan juices over medium-high heat. Sauté onion for about ⏱️ 3 minutes until lightly browned and softened, scraping up any browned bits left from the beef.
onion (or brown shallots, finely chopped)1
17
Add thyme/rosemary and season with pepper. Continue cooking for a further minute or so while stirring often.
18
Pour in red wine and cook until reduced by half.
19
Add in beef stock and bring to a boil. Reduce heat and simmer until reduced by half. Remove the sprig of thyme or rosemary.
beef stock ( or broth)2 cups
20
Season with salt to taste and whisk in reserved garlic butter. Pour in any juices left over from the resting steaks just before serving.OPTIONAL FOR A SMOOTH AND SILKY SAUCE: strain sauce through a sieve and discard the onion before serving.
garlic (large and minced)4 clovesonion (or brown shallots, finely chopped)1
Nutrition Facts
calories
594 kcal
fat Content
47 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
1 g
sodium Content
745 mg
protein Content
33 g
trans Fat Content
0.3 g
cholesterol Content
141 mg
carbohydrate Content
3 g
saturated Fat Content
20 g
unsaturated Fat Content
21 g
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