A magnificent Roast Beef Tenderloin Recipe

This years’ model new Christmas major has landed! You’ll love the easy however extremely efficient cooking method used on this Roast Beef Tenderloin recipe for blushing pink meat from edge to edge. Slathered in garlic-thyme-butter and served with a dreamy mushroom sauce, to say it’s delectable is an understatement. I hope you find it irresistible!

Beef tenderloin, often known as eye fillet, is among the most costly cuts of beef. It’s cherished for a way tender it’s and due to the value, sometimes reserved for particular events. So I actually don’t need to stuff it up, and I need to cook dinner it in a means that’s worthy of such an opulent reduce of meat!

So this methodology I’m sharing in the present day is low threat, however yields distinctive outcomes. It’s a confirmed methodology I additionally use for standing rib roast (prime rib), which has been a reader favorite for particular events for years.

Right here’s what it’s good to learn about this recipe:

1. Technique – Seared to brown the floor, slathered with garlic-thyme-butter then roasted in a low 120°C/250°F oven for 40 minutes.

2. The low temperature means the meat cooks evenly from edge to edge. On the typical 180°C/350°F, you get a thicker band of gray, overcooked meat. I can stay with that for lamb leg, being a a lot bigger piece of meat. Not for tenderloin – it’s smaller, which implies the ratio of overcooked meat is greater!

3. Safer – Utilizing a decrease temperature additionally makes this recipe safer as a result of it gained’t go from perfect-to-overcooked in a minute prefer it does at greater temps.

4. In a single day salting – A really useful step for the very best outcomes: Sprinkle beef with salt the evening earlier than and go away in a single day within the fridge, uncovered. It will season the meat all over into the center.

5. Premium v economic system beef – Whereas I sometimes solely make beef tenderloin for particular events and so I splurge on good beef, I additionally tried economical tenderloin and was so impressed with the outcomes. Nevertheless, it’s good to trim and tie it your self. In doing so, it can save you ~70%. See the Economical Beef part under.

6. Creamy mushroom sauce – A particular creamy mushroom sauce, an elevated model of the on a regular basis mushroom sauce I take advantage of midweek, made utilizing each drop of the valuable pan drippings. There’s little drippings from tenderloin in comparison with different beef, so selecting the best sauce is essential. Extra on the sauce under.

One of many causes it’s taken me years to publish a beef tenderloin recipe was the sauce conundrum. Beef tenderloin wants a sauce that’s worthy (that is an costly meat!). If I had my means, I’d ask you to make do-it-yourself beef inventory so we are able to serve this with a purple wine sauce as a result of it’s so luxurious (recipe on web page 327 of Dinner). However many readers wouldn’t, and you may’t make purple wine sauce utilizing carton inventory (doesn’t have the gelatine so by no means thickens and it’s far too salty).

As for gravy? Not like bigger roasts, tenderloin doesn’t create sufficient pan drippings to make gravy. It’s too lean and too small.

So as an alternative, I’ve chosen what I feel is the perfect sauce for tenderloin – a mushroom sauce that’s made utilizing each drop of flavour left within the pan from roasting. This sauce is Dreamy – with a capital D. 100% worthy of tenderloin!

Right here’s what it’s good to make this roast beef tenderloin.

1. Centre-cut beef tenderloin (eye-fillet)

Beef tenderloin, often known as eye-fillet, is among the most costly cuts of beef that’s prized for its tenderness. One of the best a part of the meat tenderloin for roasting is the centre reduce as a result of it’s reduce from the thick finish of a protracted piece of meat that tapers like a tai, and it’s a comparatively uniform form so it roasts evenly.

It often weighs between 1 – 1.25kg (2 – 2.5 lb) and in case you decide one up from a top quality butcher, it needs to be neatly trimmed and tied, as pictured (as soon as I slathered in butter!).

The fee will vary relying on the standard of the meat, however is often round $40/kg from grocery shops as much as $90/kg at good butchers ($20/lb – $45/lb).

Economical BEEF choices

Beef tenderloin is cheaper in case you get smaller roasts (~400-500g/14 – 17oz) which come from small beef tenderloins (lacks the influence of an enormous beef roast), in case you get the tail finish of beef tenderloin which tapers to a skinny level, or when you have a complete tenderloin that you simply reduce, trim and tie your self (it can save you 60-70%).

The entire tenderloin under was $30/kg from Harris Farms (at present discounted to $20/kg!), in comparison with $90/kg for the centre reduce tenderloin pictured above (although notice beef high quality comes into play right here too, see field under).

I’ve carried out a separate submit on trim, reduce and tie a complete tenderloin to make your individual centre reduce for roasting – see The right way to Trim and Reduce Beef Tenderloin for Roasting.

That is what we slather onto the floor of the meat earlier than roasting. By utilizing softened butter quite than simply pouring over melted butter you get quantity of garlic sticking to the floor of the meat which is simply all types of excellent!

Thyme – In case you don’t have contemporary thyme, substitute with 1/2 tsp dried thyme crushed in your fingers to make it a powder.

Right here’s what you want for the creamy mushroom sauce which is heavenly with the meat! The magic ingredient is Marsala, an Italian fortified wine that provides the sauce a connoisseur flavour. You want one thing for beef tenderloin – as a result of it doesn’t produce sufficient drippings to make gravy like you are able to do with lamb leg, or purple wine sauce like I make for beef prime rib (standing rib roast) with out utilizing a do-it-yourself beef inventory (carton inventory simply doesn’t reduce it). I actually tried, but it surely simply lacked flavour!

• Marsala – As talked about above, that is the ingredient that provides this sauce a connoisseur edge. It’s an Italian fortified wine you can decide up cheaply (I often get Boronia Marsala $10 for a 750ml bottle although pictured under is a special model), retains “ceaselessly” and also you want it to make the midweek magnificence Chicken Marsala!

  Don’t have it? Use white wine as an alternative. It doesn’t have the earthy flavour marsala has but it surely’s nonetheless nonetheless going to be a scrumptious sauce!

  For a non-alcoholic model, the perfect substitute is low sodium chicken inventory.

• Mushrooms – I take advantage of white mushrooms as a result of I like the color within the sauce, however you need to use Swiss Brown / Cremini mushrooms in case you desire.

• Garlic – Not an excessive amount of truly, simply 1/2 a teaspoon. We don’t need to overwhelm the entire dish with garlic flavour and there’s already quite a bit within the butter slather!

• Chicken inventory/broth – As a result of it’s higher than water.

• Cream – As a result of we’re making a creamy sauce. Use thickened / heavy cream as a result of it’s thicker than odd cream.

• Thyme sprig – For a fragrance of thyme flavour within the sauce with out ending up with a great deal of little black specks within the sauce. Although, you possibly can substitute with dried thyme if it’s a must to. However, be warned – black specks!!

Roasting in a low 120°C/250°F oven is the important thing right here which truly doesn’t take that lengthy (simply 40 minutes). This yields distinctive outcomes with evenly cooked beef from edge to edge (no thick overcooked band you get from greater temps) makes this recipe shockingly simple and nearly risk-free. As a result of you’ve obtained a meat thermometer, proper? 🙂 Even an inexpensive $5 one from Kmart is healthier than winging it with a premium reduce of beef like tenderloin!

** START THIS RECIPE THE NIGHT BEFORE by salting the meat. This does wonders to get seasoning into the flesh and to dry out the floor for a superior crust.

1. low-temp-roasting

1. Tied beef – In case your beef just isn’t tied, tie it with kitchen twine at 2.5cm / 1″ intervals. It will maintain your beef collectively in a pleasant form because it roasts. Nevertheless, it’s not the top of the world in case you don’t tie it! Your beef will simply kind of sag a bit.

   Caveat – In case you’re utilizing a cost-effective piece of tenderloin with flappy bits and the skinny tail, tying is crucial. See part above about getting ready economical tenderloin.

2. In a single day salting (not deal breaker) – Pat the meat dry with paper towels, then sprinkle with salt and pepper throughout. Place the meat on a rack on a tray then refrigerate uncovered in a single day.

3. De- chill – Take away beef from the fridge 2 hours previous to take away among the chill from the centre. This helps the meat cook dinner extra evenly by taking among the sit back of the centre of the meat.

4. Butter Slather – Combine Butter Slather components in a bowl.

5. Sear quick! Sear the floor of the meat throughout in an ovenproof heavy primarily based skillet on excessive warmth (I take advantage of my 26cm / 10.2″ Lodge forged iron skillet). We need to do that step exhausting and quick, to minimise time on the range so we minimise the thickness of the band of meat that turns into nicely carried out by then finish of the roasting time!

6. Cool briefly – Then put the meat again on the rack to chill for quarter-hour. The aim of that is so the butter doesn’t utterly soften if you slather it on.

7. Slather 3/4 of the butter onto the meat – prime and sides (not underside). Utilizing softened quite than melted butter does wonders to make the garlic stick with the floor of the meat!

8. Sluggish roast 40 to 50 minutes – Switch the meat into the skillet then roast for quarter-hour in a low 120°C/250°F oven (each fan and commonplace ovens). Then slather the remaining butter on and roast for an additional 25 – 35 minutes (40 – 50 minutes whole) or till the interior temperature is 53°C/127°F for medium uncommon. (See desk in field above for different ranges of doneness).

   Notice: Sometimes, fan ovens are 20°C decrease than commonplace for a similar cooking velocity. However at decrease temperatures I discover this to not be the case. Found this throughout 12 hour lamb testing!

9. Relaxation – Take away beef from the skillet and relaxation for 10 minutes. The inner temperature will rise to 56-58°C / 133-136°F which is medium uncommon.

   Notice for roasting execs: It rises lower than bigger roasts (like a standing rib roast /prime rib which takes 1 1/2 hours within the oven) as a result of it’s not within the oven as lengthy so the residual warmth within the meat is much less.

10. Slice thickly and serve with Creamy Mushroom Sauce!

HOW TO MAKE The mushroom sauce

As famous earlier, beef tenderloin doesn’t create as a lot pan drippings as bigger roasts with extra fats. So we’re going so as to add a few further steps and components to make an exquisite sauce worthy of tenderloin with out losing a drop of flavour within the skillet!

What I do is use the butter / little quantity of beef fats within the skillet to sauté the mushrooms, then all of the meat juices as a part of the inventory for the sauce. The end result? A dreamy mushroom sauce that’s worthy of any high-end steakhouse!

1. Roasting juices – Pour all of the juices in skillet right into a bowl, scraping out all of the little bits of garlic.

2. Spoon off butter – Spoon or pour off 1/4 cup of the fats that rises to the highest of the juices and pour it again into the skillet. Maintain the remainder of the juices/fats – we are going to add it into the sauce later.

3. Cook dinner mushrooms – Flip the range onto excessive. As soon as the butter is sizzling, add mushrooms and cook dinner till they begin to sweat. Then add thyme and garlic, and cook dinner for an additional 2 minutes till the mushrooms are softened.

4. Sauce – Add the chicken inventory/broth and cut back by half. Then add the marsala, cut back by about half – it will cook dinner out many of the alcohol. Then add the cream, pepper and all of the remaining reserved roasting juices, together with all of the garlic bits (there’s plenty of salt and flavour caught in there).

5. Simmer on medium / medium excessive for five minutes till it reduces by half and the sauce is thickened to a skinny syrupy consistency (it’ll thicken extra because it cools within the time it takes to get from the pan to your plate). Style – it needs to be barely on the salty facet (which is able to appear good with every mouthful of beef). Add extra salt if wanted.

6. Switch right into a bowl with a spoon to serve with the meat!

I truly shared the Brie Dauphinoise Potatoes on Monday with the intention of suggesting to serve it alongside this beef tenderloin. It’s worthy! Although, so is conventional no-brie Dauphinoise. 🙂

Additionally, from a sensible perspective, it’s simple to time it. Make the Brie Dauphinoise first. Then cowl to maintain heat when you cook dinner the meat. It’s a strong mass, it’ll keep heat when you’re roasting the meat.

Whereas the meat is resting, pop the dauphinoise again within the oven to provide it a ten minute blast within the oven to re-warm the floor. Then voilà! Serve each sizzling and contemporary. 🙂

Extra facet strategies

Few extra traditional roast beef facet strategies for you: Creamy Buttery Mashed Potato, Sautéed Inexperienced Beans with Garlic, Garlic Sautéed Spinach, Lemon Potato Salad. Or, have a browse of my vegetable sides recipe assortment (it’s even sorted by vegetable), and extra potato sides right here. – Johnsat x

PS Quick notice on leftovers: serve chilly, thinly sliced, on rye with a smear of mustard, for the perfect roast beef sandwich you’ll make all 12 months.

A magnificent Roast Beef Tenderloin Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 845 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 – 1.25kg/ 2 – 2.5lb centre cut beef tenderloin (eye fillet), tied (Note 1)
• 1 1/2 tsp cooking / kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 75g/ 5 tbsp unsalted butter , softened
• 1 tsp garlic , finely grated or very finely minced with a knife
• 1 tsp fresh thyme leaves , finely chopped (Note 2)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 150g/5 oz white mushrooms , sliced 3mm thick
• 1/2 tsp garlic , finely minced
• 1 thyme sprig (Note 2)
• 3/4 cup marsala , Italian fortified wine (Note 3)
• 1/2 cup chicken stock , low sodium
• 3/4 cup thickened cream (heavy cream)
• 1/4 tsp black pepper

Instructions

1. Prep beef – Pat beef dry with paper towels, sprinkle with salt and pepper all over. Place the beef on a rack on a tray then refrigerate uncovered 12 to 24 hours. (Can skip, Note 5)
2. Butter Slather – Mix Butter Slather ingredients in a bowl.
3. De-chill – Remove the beef from the fridge 2 hours prior to cooking. This helps the beef cook evenly.
4. Sear – Heat oil in an ovenproof heavy based pan over high heat until smoking. (Note 6) Brown the surface of the beef all over, aggressively and quickly. Then put the beef back on the rack to cool for 15 minutes (so the butter doesn't instantly melt when you put it on).
5. Preheat oven to 120°C/250°F (both fan and standard ovens) (Note 7).
6. Butter – Put beef back in cooled skillet. Slather 3/4 of the butter onto the beef – top and sides (not underside).
7. Roast 40 – 50 minutes – Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 – 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).
8. Rest & serve – Remove beef from the skillet onto a cutting board and rest for 10 minutes. The internal temperature will rise 56-58°C / 133-136°F (this is medium rare). Slice thickly and serve with Creamy Mushroom Sauce!
9. Roasting juices – Pour all juices in skillet into a bowl or jug. The fat will rise to the surface. Pour off 1/4 cup (60ml) of the fat back into the skillet (reserve the rest for later).
10. Cook mushrooms – Turn the stove onto high. Once the butter is hot, add mushrooms and cook until they start to sweat. Then add thyme and garlic, and cook for a further 2 minutes until the mushrooms are softened.
11. Sauce – Add chicken stock/broth and reduce by half. Add marsala, cream, pepper and remaining reserved roasting juices. Simmer on medium / medium high for 5 minutes until it reduces by half and the sauce is thickened. Taste – it should be slightly on the salty side (which will seem just right with each mouthful of beef). Add more salt if needed. Serve with beef.

Notes

1. Beef tenderloin – centre cut is the best part of the tenderloin for roasting. Thickest and even width so it cooks evenly. It’s best if tied so it holds its shape better, but not the end of the world if not. See in post about economical options. Smaller tenderloin works fine for this recipe but the roasting time will differ – just take it out when it reaches the target Pull Temperature (note 8).
You can save a lot by buying a whole beef tenderloin, trim and cut it yourself. See separate post for step by step here.
Beef quality – See the box in post about beef quality and price, grain v grass fed.
2. Thyme – Fresh is better than dried in this recipe. But you can substitute with 1/2 tsp dried thyme crushed in your fingers to make it a powder for the butter rub. Skip the thyme in the sauce (not as essential and dried will leave unsightly specks in the sauce).
3. Marsala is an Italian fortified wine (like port), you can get a 750ml/25oz bottles for $10 or less. No need to get an expensive one! Key flavouring – depth of flavour, complexity, warmth and touch of sweetness. Use dry marsala, not sweet (check label). Use leftover for Marsala chicken. Sub with port wine, sherry, or madeira, or white wine. For non alcoholic version, substitute with low sodium chicken stock/broth.
4. Meat thermometer – I use a Thermapen these days (read my thoughts here!) but before that I used this $10 one.
5. Overnight salting recommended for best results, seasons meat all the way through. If you don’t have time, skip this step. It’s still phenomenal! Read more in post about benefits of overnight salting.
6. Cooking vessel – I use my Lodge cast iron skillet, 26 cm / 10.5″.
7. Oven – Typically, fan ovens are 20°C lower than standard for the same cooking speed. But at lower temperatures I find this not to be the case. Discovered this during 12 hour lamb testing!
8. Internal temperature – Different levels of doneness. Medium rare is best! Be sure to take the beef out of the oven at the Pull Temperature.
Doneness
Pull Tempout of oven
Target Temp after rest
Rare
50°C/122°F
53°C/127.4°F
Medium rare (recommended)
53°C / 127.4°F
56-58°C / 133-136°F
Medium
56°C/133°F
60°C / 140°F
Medium well
60°C / 140°F
65°C / 149°F
Well done
Never!
9. Leftovers will keep for 3 days. Freezing not recommended.
Nutrition per serving, assuming all sauce is consumed.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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