Beef Tenderloin Roast for Five People

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!

It isn't the holidays yet, but it doesn't mean that you can't serve something elegant and delicious as this beef tenderloin roast.

This roast meat is a showstopper dish that will impress your guests and family. Sure they'd think that you've spent hours perfecting this dish. But in reality, it's one of those few dishes that don't require your undivided attention. This beef recipe here my friends is foolproof!

It's as easy as searing the meat and then transferring it to the oven to fully cook. Then the meat comes out succulent and beautifully roasted every single time. What's not to love?

What is Tenderloin?

Beef tenderloin is considered one of the leanest parts of a cow thus the reason why it comes so pricey. You can distinguish it with its long, narrow, and cylindrical shape. This meat can be found between the sirloin and top sirloin of the cow that runs within the loin near the backbone. (See this ILLUSTRATION HERE)

Are you familiar with filet mignon? This is basically the same meat, but only in a large form. Once they're cut and serve into steaks, then that's when they're called as filet mignon. And we all know how expensive a slice of filet mignon can be. But this time around, you can enjoy a bigger portion without spending that much like in one of those restaurants. Okay, technically it's quite expensive, but not that as much when you order a bigger serving of meat at any restaurant.

Cooking Beef Tenderloin

This tenderloin recipe doesn't need that many ingredients coz the meat itself shines the best!

Honestly, you can leave out the red wine sauce and just serve the tenderloin roast with your favorite sides. It's already an outstanding dish! And that also goes to say that you don't need to marinate it in a special sauce or whatsoever!

All you have to do…

1. Let the beef stand at room temperature for an hour before seasoning it with just salt and pepper.
2. Sear it in a skillet with garlic and a sprig of rosemary or thyme.
3. Transfer the skillet and roast the beef in the oven to your preferred doneness.
4. Make the sauce, serve it with the meat, and experience the best roast beef recipe.

Note: If the beef comes with some silver skin, as they'd call it, trim that away before seasoning the meat for best results.

Beef Tenderloin Temperature Chart

Since this cut of meat isn't cheap, you need to make sure that it doesn't go to waste. One important thing that you need to possess if you do love meat is an instant-read thermometer. This thermometer will tell you the correct temperature and if you've reached your desired doneness. Trust me, it's worth all the penny!

Here's the temperature guide for your beef tenderloin roast.

Take note that t hese temperatures are low, but the meat continues to cook and raises 5 °  while resting.

What to Serve with Beef Roast

Aside from this aromatic and delicious red wine pan sauce, which you'll certainly be pleased, you may also serve this tenderloin roast with the following below.

• Parmesan Crusted Baked Asparagus
• Green Beans and Bacon
• Roast Garlic Mashed Potatoes
• Red Potato Salad

More Beef Recipes

• Marinated Grill Skirt Steak
• Steak Tips
• Oven Pot Roast

How To Make a Red Wine 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 the liquid back to pan and simmer for 5-10 minutes until thick. Remove from heat and stir in butter.

How To Cook Beef 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 an 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.

Prep: 10 mins

Cook: 25 mins

Resting Time: 1 hr

Total: 1 hr 35 mins

American

• ▢ 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

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 .

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

Calories: 215 kcal (11%) | Carbohydrates: 3 g (1%) | Protein: 1 g (2%) | Fat: 8 g (12%) | Saturated Fat: 6 g (38%) | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 10 mg (3%) | Sodium: 337 mg (15%) | Potassium: 41 mg (1%) | Fiber: 1 g (4%) | Sugar: 1 g (1%) | Vitamin A: 133 IU (3%) | Vitamin C: 3 mg (4%) | Calcium: 15 mg (2%) | Iron: 1 mg (6%)

Course: Main

Cuisine: American

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Source: https://www.africanbites.com/beef-tenderloin-roast/

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