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Roast Beef Tenderloin with Port Sauce

Roast Beef Tenderloin with Port Sauce

Ingredients

Beef

  • 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
  • 2 teaspoons coarse kosher salt

Sauce

  • 4 tablespoons (1/2 stick) chilled unsalted butter, divided
  • 1/4 cup finely chopped shallots
  • 3 tablespoons Cognac or brandy
  • 1 teaspoon coarsely cracked black pepper
  • Simple Homemade Beef Stock (click for recipe)

Roasting

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Recipe Preparation

Beef

  • Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.

Sauce

  • Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.

Roasting

  • Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.

  • Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.

  • Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.

Reviews SectionIt does not say how much beef stock to use. Please complete the recipe.alan haraldsonVegas06/06/20

Roast Beef Tenderloin with Morel Cream Sauce

Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit coarsely chop any large ones.

Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.

Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.

Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.


Best Sauce For Beef Tenderloin Roast - Beef Tenderloin With A Giant Sauce Board I Am A Food Blog / Because this roasted beef tenderloin is just short of a miracle.

Best Sauce For Beef Tenderloin Roast - Beef Tenderloin With A Giant Sauce Board I Am A Food Blog / Because this roasted beef tenderloin is just short of a miracle.. This is a wonderful roast beef from veal tenderloin with creamy porcini mushrooms sauce. Fresh herbs and brown butter take it over the top! Sear roasted beef tenderloin with herb mustard sauce. Slow roasted beef tenderloin with thyme recipe finecooking : Combine thyme, garlic, 1 teaspoon salt, and pepper

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Beef Tenderloin Jo Cooks from www.jocooks.com Yahoo news is better in the app. By admin april 12, 2020. The best ideas for sauces for beef tenderloin. A meat this perfect definitely deserves a damn good side. How to make beef tenderloin with red wine sauce step 1: Especially with a good horseradish sauce. The best beef tenderloin recipe. Chimichurri sauce based on an argentine sauce for grilled meats, this zingy condiment brightens up any wintertime roast, but especially a roasted beef tenderloin.

Sear roasted beef tenderloin with herb mustard sauce.

A sauce brings out the best flavor for this cut. This is a wonderful roast beef from veal tenderloin with creamy porcini mushrooms sauce. Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine. The following beef roasts―with photographs from a butcher's block and recipes―are the roasts you'll frequently find in a market or butcher. Make the sauce melt 5 tablespoons of the butter in a medium saucepan and add the shallots. I love the flavor of olive oil. Season with salt and pepper, to taste. Best sauce for beef tenderloin roast : Clean the grates thoroughly before the gravy/drip pan goes on. Best roasted beef tenderloin from roasted beef tenderloin recipe chowhound. Beef tenderloin roast with wine sauce is an easy and impressive main dish perfect for special occasions or holidays. Best roasted beef tenderloin from roasted beef tenderloin recipe chowhound. But there are also center cut tenderloins that are mini and serve just 4.

Sear roasted beef tenderloin with herb mustard sauce. Make sure you are generous with the salt and pepper on the outside of slices towards the ends of the roast will be cooked to medium. Because this roasted beef tenderloin is just short of a miracle. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise. Best sauce for beef tenderloin roast :

The Butcher S Guide What Is A Chateaubriand Roast Omaha Steaks from www.omahasteaks.com Beef tenderloin roast with wine sauce is an easy and impressive main dish perfect for special occasions or holidays. Serve the beef tenderloin with the sauce. Sauce for beef tenderloin traditional french chateaubriand is served with a red wine sauce, but the sauce for this beef tenderloin recipe is a recreation of a creamy green peppercorn sauce i loved from a local steakhouse. I love the flavor of olive oil. She loves preparing it for catering events because it holds up well, is delicious even at. A sauce brings out the best flavor for this cut. Best sauce for beef tenderloin roast. Our sous vide beef tenderloin recipe is a beautiful holiday dinner using the most delicious garlic herb butter sauce!

But there are also center cut tenderloins that are mini and serve just 4.

Beef tenderloin with balsamic asparagus. Served with a delectable and rich wine butter sauce, this is the best beef tenderloin recipe to make for special celebrations like birthdays and anniversaries and holidays like. French style butter sauce or beurre blancadriana's best recipes. She loves preparing it for catering events because it holds up well, is delicious even at. Sauce for beef tenderloin traditional french chateaubriand is served with a red wine sauce, but the sauce for this beef tenderloin recipe is a recreation of a creamy green peppercorn sauce i loved from a local steakhouse. Sauté until soft, 3 minutes. Because this roasted beef tenderloin is just short of a miracle. Roasted beef tenderloin recipe overview. Best sauce for beef tenderloin roast : Roast beef tenderloin with mushroom cream sauce recipe. Roast beef tenderloin with sautéed mushrooms recipe. This recipe makes the best beef tenderloin in the oven and is super flavorful and tender. Clean the grates thoroughly before the gravy/drip pan goes on.

Sauté until soft, 3 minutes. Roasted beef tenderloin recipe overview. The flavors will explode in your mouth. Beef tenderloin with cherry port sauce beef tenderloin could be the best steak of your life: But if you prefer an oil with a higher smoke point, you can use avocado oil instead.

Delicious Smoked Beef Tenderloin With Horseradish Sauce Recipe from mrecipes.com By admin april 12, 2020. Served with a delectable and rich wine butter sauce, this is the best beef tenderloin recipe to make for special celebrations like birthdays and anniversaries and holidays like. Let beef stand at room temperature 1 hour before roasting. Especially with a good horseradish sauce. Save any leftovers for roast beef sandwiches. Best roasted beef tenderloin from roasted beef tenderloin recipe chowhound. Make the sauce melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Sear roasted beef tenderloin with herb mustard sauce.

This sauce for beef tenderloin will amaze all your guests and family.

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Source: www.mystoryinrecipes.com

Position rack in center of oven and preheat to 425°f. Let beef stand at room temperature 1 hour before roasting. Beef tenderloin roast with wine sauce is an easy and impressive main dish perfect for special occasions or holidays. The only thing i recommend is doubling the mushroom sauce. Make sure you are generous with the salt and pepper on the outside of slices towards the ends of the roast will be cooked to medium.

Source: www.mynourishedhome.com

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The only thing i recommend is doubling the mushroom sauce. Add cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid. Chateaubriand sauce as classic as a sauce can be, this one needs to live up to its name. This elegant beef recipe is an ideal choice for entertaining. But if you prefer an oil with a higher smoke point, you can use avocado oil instead.

Source: iamafoodblog.b-cdn.net

Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine. Beef tenderloin roast with wine sauce is an easy and impressive main dish perfect for special occasions or holidays. Written by admin april 12, 2020. Transfer to cutting board, tent with foil & let stand for 15 minutes before carving. Chimichurri sauce based on an argentine sauce for grilled meats, this zingy condiment brightens up any wintertime roast, but especially a roasted beef tenderloin.

Best sauce for beef tenderloin from beef tenderloin with cognac cream sauce. Remove the beef from the oven and cover with foil. Best sauce for beef tenderloin roast : Best sauce for beef tenderloin roast : Our sous vide beef tenderloin recipe is a beautiful holiday dinner using the most delicious garlic herb butter sauce!

Source: natashaskitchen.com

Best sauce for beef tenderloin from beef tenderloin with cognac cream sauce. Beef tenderloin is a luxurious cut. Especially with a good horseradish sauce. To make the creamy mustard sauce, whisk together sour cream, dijon, horseradish and chives Sauce for beef tenderloin traditional french chateaubriand is served with a red wine sauce, but the sauce for this beef tenderloin recipe is a recreation of a creamy green peppercorn sauce i loved from a local steakhouse.

Source: d1e3z2jco40k3v.cloudfront.net

The flavors will explode in your mouth. Beef tenderloin with balsamic asparagus. A meat this perfect definitely deserves a damn good side. Roast beef tenderloin with sautéed mushrooms recipe. Best sauce for beef tenderloin from beef tenderloin with cognac cream sauce.

Add cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid. Served with a delectable and rich wine butter sauce, this is the best beef tenderloin recipe to make for special celebrations like birthdays and anniversaries and holidays like. This is a wonderful roast beef from veal tenderloin with creamy porcini mushrooms sauce. French style butter sauce or beurre blancadriana's best recipes. Best sauce for beef tenderloin from beef tenderloin with cognac cream sauce.

Slow roasted beef tenderloin with thyme recipe finecooking : Best sauce for beef tenderloin roast. Roast beef tenderloin with mushroom cream sauce recipe. Beef tenderloin is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a surprisingly quick cook (p.s. I love the flavor of olive oil.

Chateaubriand sauce as classic as a sauce can be, this one needs to live up to its name.

Source: www.thecookierookie.com

While the beef is resting, make the sauce by whisking.

French style butter sauce or beurre blancadriana's best recipes.

Our sous vide beef tenderloin recipe is a beautiful holiday dinner using the most delicious garlic herb butter sauce!

Best sauce for beef tenderloin from beef tenderloin with cognac cream sauce.

Roast beef tenderloin with sautéed mushrooms recipe.

Source: www.rachaelraymag.com

Melted butter is another good option.

Clean the grates thoroughly before the gravy/drip pan goes on.

Written by admin april 12, 2020.

Source: www.thecookierookie.com

The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise.

Source: discover.grasslandbeef.com

Or, roast to desired doneness.

Source: www.rachaelraymag.com

But there are also center cut tenderloins that are mini and serve just 4.

Source: www.lemonblossoms.com

Best roasted beef tenderloin from roasted beef tenderloin recipe chowhound.

Written by admin april 12, 2020.

Our sous vide beef tenderloin recipe is a beautiful holiday dinner using the most delicious garlic herb butter sauce!

Source: www.thespruceeats.com

Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine.

Slice the beef and remove the twine as you slice off the pieces.

Beef tenderloin roast with wine sauce is an easy and impressive main dish perfect for special occasions or holidays.

Beef tenderloin is a luxurious cut.

Source: imagesvc.meredithcorp.io

This recipe makes the best beef tenderloin in the oven and is super flavorful and tender.

Source: www.thecookierookie.com

Best roasted beef tenderloin from roasted beef tenderloin recipe chowhound.

Source: www.onceuponachef.com

This sauce for beef tenderloin will amaze all your guests and family.

But there are also center cut tenderloins that are mini and serve just 4.

Melted butter is another good option.

Source: houseofnasheats.com


Recipe Summary

  • 2 ½ pounds pork tenderloin
  • ⅛ teaspoon mustard powder to taste
  • ⅛ teaspoon dried thyme
  • ½ cup dry sherry
  • ½ cup soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger root, minced
  • ¾ cup apple jelly
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce

Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.

Preheat oven to 325 degrees F (165 degrees C).

Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.

Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.


Sear-roast the beef

  • Fold the thinner end of the tenderloin under to create an evenly thick roast secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days.
  • Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
  • In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper set aside.
  • Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board wipe out the pan.
  • Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes.

Make the sauce

  • Heat the oil in a 2-quart saucepan over medium- low heat. Add the shallot and 1/4 tsp. salt and cook, stirring, until tender, 3 to 5 minutes. Add the port and dried chile, turn the heat up to medium, and boil gently until the mixture is reduced to about 1/3 cup, 12 to 15 minutes. Add the stock and the cranberries, bring to a gentle boil, and cook until reduced to about 2 cups, 5 to 8 minutes.
  • Remove the chile and discard it. Whisk in half of the cornstarch slurry and simmer, whisking, for a minute. For a thicker sauce, whisk in a bit more of the slurry if it’s too thick, add a little stock. Add the vinegar, Worcestershire sauce, and 1/2 tsp. black pepper. (If making the sauce ahead, take it off the heat, let cool, and refrigerate for up to 1 day reheat gently.) Whisk in the butter until incorporated and season to taste with salt and pepper.
  • Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef. Serve the beef with the sauce.

Make Ahead Tips

The tenderloin can be tied and salted up to 2 days ahead keep it wrapped in butcher paper or plastic in the refrigerator.

The sauce may be made 1 day ahead up to the point indicated in the recipe. Be sure to let the sauce cool before covering and refrigerating. Reheat gently and finish as directed in the recipe.


INSTRUCTIONS

Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots saute until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.

Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425F. Rub beef all over with oil sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125F for medium-rare (135F to 140F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.

Bring sauce to boil whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.

Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices arrange on platter. Serve with sauce.

TEST-KITCHEN TIP: Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive for years the accepted wisdom was that pre-salting dries out meat. But the moderate salting you'll be doing here does the opposite. Water is first drawn out of the meat and then gets reabsorbed this saltier, more flavorful moisture helps intensify taste. What's more, the exterior of the tenderloin dries out slightly, making it quicker to brown in the oven.

WHAT TO DRINK: Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

My Notes: First made 11/18/07. Had to sub a burgandy cooking wine as it was Sunday and the package stores were closed. Seared over a hot oak/lump fire and then cooked indirect heat (400f) for a little over an hour until it registered 130f on the probe thermometer. Tender, delicious, excellent. Used some of the sauce to finish off some sauted 'baby bella' mushrooms. The sauce was a great dipping sauce, full of flavor, but to use as a true sauce, reduce it more next time. Also, the beef stock recipe yields 3 cups so you can substitute 3 cups of beef broth.


A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce

Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend

Succulent, melt-in-your-mouth beef tenderloin is truly something to behold. I&rsquom not a big steak person, but this is really special, and just thinking about it makes my mouth water.

Cut from the short loin section, this large boneless roast is one of the most tender pieces of beef you can buy. Which also makes it an expensive cut of meat (and one that I reserve exclusively for very special occasions, such as the holidays). Because of that, the pressure is on: you don&rsquot want to screw it up!

Be sure to select a good-quality cut of meat from a reputable butcher or market. You can use this recipe to prepare a whole tenderloin, which can range in size from 4 to 6 lbs. Or, have your butcher cut a smaller tenderloin&mdashI used a 3 lb roast&mdashfor fewer people. Ideally choose the thicker butt end, although if you get the tail end, tuck the tail under and tie the roast every 1 to 2 inches this ensures that the roast is about the same size throughout and will roast evenly. Also, make sure you trim the silverskin off of the tenderloin (before you tie it!), as the silverskin becomes tough when cooked, and makes the tenderloin difficult to slice once roasted.

Because I always make this with a flavorful sauce to serve alongside, there&rsquos no need to do anything much to the tenderloin except season it with salt and pepper and pop it into the oven (in a roasting pan, on a rack) to roast.

    Here are the temperatures you are aiming for when roasting:
  • 120°F to 125°F for rare
  • 125°F to 130°F for medium rare

Once you take the tenderloin out and transfer it to a cutting board, tent it loosely with foil and let it rest for at least 20 or up to 30 minutes before slicing. This gives the meat a chance to re-absorb the liquid inside, keeping it juicy and flavorful.

Enjoy this with that incredible bottle of full-bodied red wine that you&rsquove been saving. This is the time.

Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Ingredients. Photo: Wendy Goodfriend

Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce

    Ingredients:
  • 3-lb. beef tenderloin, trimmed of silverskin and tied
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
    For the sauce:
  • 4 tablespoons unsalted butter, at room temperature
  • 3 large shallots, halved and thinly sliced lengthwise (about 1 cup)
  • 1/2 lb cremini mushrooms, trimmed and sliced
  • 2/3 cup good-quality tawny port or Madeira, or more as needed
  • 1 small rosemary sprig
  • 2 cups beef stock or reduced-sodium beef broth
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
Simmer the sauce until it thickens slightly Add the shallots and mushrooms and cook Add the port and the rosemary sprig and bring to a boil over medium-high heat. Whisk butter and flour mixture into the sauce Simmer the sauce until it thickens slightly Add the shallots and mushrooms and cook

How to Cook a Beef Tenderloin Roast&ndashThe Fast Way

What temperature should you cook a beef tenderloin? If you stick to our basic high-heat method, 425ଏ is your number. Here’s how to roast beef tenderloin at this temperature.

  1. Preheat the oven to 425ଏ.
  2. Place the beef tenderloin on a rack in a roasting pan. (Tip: You don’t need to sear beef tenderloin before roasting.) Insert an oven-going meat thermometer in the thickest part of the roast. (If you don’t have an oven-going meat thermometer, you can check the doneness with an instant-read thermometer near the end of cooking time.) Do not add water to the pan and do not cover the roast.
  3. Roast in the preheated oven until the thermometer reaches the doneness temperatures below. Here’s how long to roast beef tenderloin depending on the size of your roast and which doneness you prefer.

For a 2- to 3-pound tenderloin roast:

For a 4- to 5-pound tenderloin roast:

  1. Remove the meat from the oven. Tent with foil and let stand 15 minutes before carving. The meat’s temperature will rise to the standard for medium-rare (145ଏ) or medium (160ଏ) during the time it stands.

Recipe Summary

  • 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

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.


Peppered Chutney Tenderloin Roast Recipe

Peppered Chutney Tenderloin Roast is the best tenderloin roast ever! I made this fantastic tenderloin roast for a dinner party – and it was absolutely fabulous. Your family will request this roast again and again for special occasions. Try it, you will love it! I know you will get lots of raves from this Peppered Chutney Tenderloin Roast recipe.

In other parts of the world, beef tenderloin is know as “eye fillet.” I like to use the tri-colored peppercorns in this recipe.

Check out all of Linda’s Beef Recipes using various cuts of beef.

  • 1 (3 to 4-pound) beef tenderloin roast
  • 2 teaspoons pepper, coarsely-ground*
  • 4 to 5 slices of bacon
  • 1/3 cup chutney (use your favorite chutney)
  • 1 (6-ounce) can pineapple juice, unsweetened
  • 1/2 cup steak sauce
  • 1/3 cup Worcestershire Sauce
  • 1/3 cup port wine
  • Olive oil
  • 1/4 cup lemon juice, freshly-squeezed
  • 2 teaspoons seasoned salt
  • 1 teaspoon pepper
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon ground mustard

Trimming the tenderloin roast:

Bring the tenderloin roast to room temperature before cooking.

Trim the tenderloin of fat and silverskin. Silverskin is a silvery-white connective tissue. It does not dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. If you ask, your butcher will do this for you.

Trussing the tenderloin roast:

Once the tenderloin roast is trimmed, it no longer has any structure and will start to flatten out. As you want the meat as round as possible for even cooking and also for presentation, trussing is the key.

Using individual pieces of kitchen twine/string to truss the roast. Tie the kitchen string around the tenderloin roast with equal spacing between each truss. Tie the meat firmly, but not too tight. NOTE: I usually have my butcher do this for me.

Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning).

Marinating the tenderloin roast:

Prepare the Port Marinade (see instructions below).

Place roast in a large resealable plastic bag and set into a shallow dish. Pour Port Marinade over roast and close bag. Marinate in the refrigerate several hours or overnight turning roast occasionally to distribute marinade. Remove roast from refrigerator and let stand at room temperature for 1 hour drain, reserving marinade. Check out Marinating Meat Guidelines - Marinating 101.

Searing the tenderloin roast:

By browning the meat's proteins and sugars, you are enhancing the meat's flavor even more. NOTE: The tenderloin roast that I cooked was approximately 5 pounds and wouldn't fit in my fry pan. I used my large cast-iron griddle to sear it. It worked great!

Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, sear the roast on all sides (about 3 rotations, approximately 1 minutes each). NOTE: Resist the temptation to constantly turn the beef from side to side and you'll be rewarded with a beautifully browned crust. When browned, immediately remove from heat.

Roasting the tenderloin roast:

Preheat oven to 450 degrees F.

Tenderloin, like other lean cuts of meat, are best roasted at a high heat rather than baked at lower temperatures. Flavor comes from the browning, not from fat slowly melting into the meat.

Place the seared roast in a large baking pan or roasting pan and wrap bacon slices around roast securing with toothpicks. Bake, uncovered, approximately 20 to 40 minutes (depending on size of your roast) until a meat thermometer registers desired internal temperature (see below). NOTE: Turn tenderloin over halfway through cooking for even browning.

What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is OKif you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

Remove roast from oven, remove bacon, and spoon chutney evenly over roast.

Return to oven and bake another 5 minutes remove from oven and transfer onto a cutting board cover with a tent of aluminum foil and let stand 15 minutes before carving(meat temperature will rise 5 to 10 degrees after it is removed from the oven).

When ready to serve:

Cut the roast into 1/2-inch slices. Transfer onto a serving platter and serve immediately with any accumulated juices.

In a medium bowl, combine pineapple juice, steak sauce, Worcestershire sauce, port wine, olive oil, lemon juice, seasoned salt, pepper, lemon-pepper seasoning, and ground mustard stir until bell blended.

* Make sure you are using only coarsely-ground pepper so you will have a crunchy textered crust. I like to use the tri-colored peppercorns. They give a delightful look to the outside of the roast.

/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Watch the video: Λεμονάτο μοσχαρίσιο νουά κατσαρόλας. Κλασικό και αγαπημένο πιάτο! - ΧΡΥΣΕΣ ΣΥΝΤΑΓΕΣ (January 2022).