Beef Tenderloin Roast

Juicy BEEF TENDERLOIN ROAST served with a mouthwatering red wine pan sauce. A perfect celebratory main course or regular family dinner dish that is roasted to perfection!

Course Main

Cuisine American

Prep Time 10

Cook Time 25

Resting Time 1

Total Time 1 35

Servings people

Calories 215kcal

Author Imma

Equipment

Cheesecloth
Kitchen twine
Medium saucepan
Oven-proof skillet
Instant-read thermometer
Aluminum foil

Ingredients

1 (2 -3 lb.) center-cut beef tenderloin roast 
Kosher salt (½ teaspoon per pound of beef)
Freshly ground black pepper (¼ teaspoon per pound of beef)
2 tablespoons vegetable oil
2 garlic cloves , smashed
1 fresh rosemary sprig or thyme

Pan Sauce

4 tablespoons (½ stick) chilled unsalted butter
½  cup finely chopped shallots
4 tablespoons garlic , minced
1 tablespoons coarsely cracked black pepper
1 sprig fresh rosemary
1 sprig fresh thyme
10 whole white peppercorns
1  cup red wine (ruby or tawny Port)
2 cup beef broth 
2 tablespoon s soy sauce
2 tablespoon s butter

Instructions

Pan Sauce

Make a spice packet out of cheesecloth and kitchen twine by cutting a small square of cheesecloth, placing the rosemary, thyme, and peppercorn in the center and tie with the kitchen twine. If you don’t have cheesecloth and kitchen twine, add the rosemary, thyme, and peppercorns in the sauce whole. They will be strained out.
Melt 4 tablespoons of the butter in a medium saucepan. Add the shallots and garlic and cook over medium-low heat, stirring occasionally, until fragrant. About 2 minutes.
Add black pepper, spice packet, and wine. Reduce by half.
Add beef broth and soy sauce. Reduce about 20 minutes until thickened.
Strain and return liquid back to pan and simmer for 5-10 minutes until thick
Remove from heat and stir in butter.

Tenderloin Roast

Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F (200°C).
Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium heat. Add smashed garlic and sprig of rosemary or thyme. Brown tenderloin on all sides.
Transfer skillet to oven and roast until instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). These temperatures are low, but the meat continues to cook and raises 5° while resting.
Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes.
Serve with pan sauce and parmesan crusted asparagus.

Notes

If your roast begins to brown too quickly in the oven, cover with foil and/or reduce heat to 350°F (177°C).
Be sure to let the meat rest before cutting. Cutting too soon will result in a dry roast.
For leftovers, place the roast beef in an airtight container and store in the fridge for up to 3 days.

Nutrition