Recipe by Chef John
"One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment."
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dried porcini mushrooms
2 1/2 pounds
trimmed beef tenderloin roast, tied
salt and ground black pepper to taste
chopped fresh tarragon
This recipe was delicious!! The tenderloin was cooked to perfection. The sauce was pretty good but the tenderloin would have been delicious without the sauce as well.
A superb recipe, and my family would give it 10 stars if we could. As I didn't have some of the items I improvised :) I used a Topside Beef Roast, I couldn't find Taragon Vinegar, so used Red Wine instead. Also didn't have fresh Taragon so used approx. 3/4 tablespoon of dried Taragon. Everyone LOVED it. It was so tender and the sauce is excellent. This is a definite keeper. Thank you so much for sharing it with us.
This roast is so delicious. I followed the recipe to a T (as I always do with Chef John's recipes) and it was so simple to make. The sauce was divine and my family likes a lot of sauce so I doubled the sauce and it was PERFECT. Now I am just hoping Chef John can post another recipe where I can get rid of the rest of these porcini's :)
I've made this twice. The first time I followed it to a tee, except I screwed up and added a bit to much salt. The second time, I made a couple of changes/additions, and it turned out to be one of the best things I've ever tasted. I used red wine instead of the vinegar, used a little less tarragon, and I stirred in 2-3oz of goat cheese right at the end. The goat cheese totally changed the taste of the sauce from really good, to amazing! When doesn't goat cheese make things better? Thanks for a great recipe!
Wow! This was amazing!! Absolutely as good as you would get in a 5-star restaurant. I followed the directions exactly. Had to go to a couple of grocery stores to find veal stock and tarragon vinegar, but I think using all the recommended ingredients was key. This was our Christmas dinner this year and everyone raved. Can't thank you enough!
Interesting recipe actually.....a bit time consuming to prepare....I used balsamic vinegar instead of the tarragon vinegar because I could not find any in the grocery store. Sauce was excellent....the meat is a beautiful cut of meat but so expensive....we will try it with a different cut of meat and see how it turns out. Tenderloin is definitely great for special celebrations though. Quite good and it deserves 5 stars in my book.
This is a fabulous recipe. I've made it twice now, the first time I didn't have the tarragon or tarragon vinegar so I substituted red wine and herbs de Provence, which is one of my favorite herb blends and it was so good. The second time I decided to follow the recipe exactly and it was even better. The beef is so tender and it absorbs the flavor all the way through the meat. I was curious as to the cost so I made my grocery trip specifically to pick up the ingredients, which came to around $65 total. I will do this again, probably for a special occasion meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Beef Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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