How to Make Roast Beef Tenderloin - A Step-by-Step Guide

Roast beef tenderloin is a classic dish that is perfect for special occasions or for a fancy dinner at home. Tenderloin is a prized cut of beef known for its tenderness and rich flavor, making it the perfect choice for a decadent roast. Whether you're hosting a holiday dinner or simply want to treat yourself to a gourmet meal, roast beef tenderloin is sure to impress. This recipe will guide you through the process of cooking a perfectly tender and juicy roast beef tenderloin that will have yo...

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Ingredients

  • ⅓ cup dried porcini mushrooms
  • 1 cup warm water
  • 2 ½ pounds trimmed beef tenderloin roast, tied
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • ½ cup sliced shallots
  • 1 pinch salt
  • ¼ cup tarragon vinegar
  • 1 cup veal stock
  • ¼ cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh tarragon
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 20 mins
  • Servings: 6

  • Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
  • Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
  • Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
  • Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
  • Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
  • Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
  • Nutrition

    489 cal.

    • Total Fat: 25g
    • Saturated Fat: 11g
    • Cholesterol: 173mg
    • Sodium: 149mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 57g
    • Vitamin C: 4mg
    • Calcium: 54mg
    • Iron: 5mg
    • Potassium: 767mg