Roast Beef Tenderloin

Roast Beef Tenderloin

Chef John 22704

"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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2 h 20 m servings 489 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 56.8 g
  • 114%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. 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.
  4. 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.
  5. 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.
  6. Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
  7. 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.
  8. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.



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 Wi...

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 doub...

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 on...

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...

FANTASTIC! flavor.

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...

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...