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!
the roast was tender, but when I combined the cream with the vinegar and broth, it appeared the cream curdled, what did I do wrong??
I am considered a very good cook, but when I made this beautiful roast it surpassed anything else I've made. My company was raving days later that they had never had beef as delicious or tender and this was. I also didn't have tarragon vinegar so used white whine vinegar and couldn't find dried porchini mushrooms so used a combo of 3 kinds of mushrooms. I will find the correct ingredients next time. I had just sharpened all my knives and felt like a professional butcher following instructions for trimming and tying the roast. Took the roast out at 128 degrees, let it sit for 40 minutes tented....true perfection. Thank you so much Chef John!
* 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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