Roast Beef Tenderloin Recipe - Allrecipes.com
Roast Beef Tenderloin Recipe
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How to Make Roast Beef Tenderloin
Watch how to make delicious roast beef tenderloin. See more
  • READY IN ABOUT 2½ hrs

Roast Beef Tenderloin

Read Reviews (8)

"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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Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 5 mins
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Nov 22, 2012

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.

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Jan 12, 2013

FANTASTIC! flavor.

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Dec 26, 2012

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!

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Apr 06, 2013

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 :)

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Mar 31, 2013

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.

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Feb 27, 2013

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!

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Sep 13, 2012

Could really be a '5' because the mushroom drippings are excellent, but the meat while good was not outstanding.

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Aug 23, 2012

I love the perfect timing and the video for a first timer. I elected to make a horseradish sauce so I wouldn't still be in the kitchen until the very end!

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Nutrition

  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 25 g
  • 39%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 56.8 g
  • 114%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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