Beef Tenderloin
The best, juicy roast Beef Tenderloin slathered with garlic butter that melts in your mouth with every bite! Even better when served with a rich and rustic, easy to make red wine sauce (or jus).
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 13 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5-6 pounds beef tenderloin (trimmed)
- 3 teaspoons coarse salt
- 1 1/2 teaspoons cracked pepper (black)
- 2 tablespoons canola (or vegetable oil)
- 1/2 cup unsalted butter (divided)
- 4 cloves garlic (large and minced)
- 1/2 teaspoon Dijon mustard (optional)
- 2 tablespoons vegetable (or canola oil)
- 1 onion (or brown shallots, finely chopped)
- 1 1/2 cups dry red wine (Merlot or Pinot Noir)
- 2 cups beef stock ( or broth)
- 1 sprig fresh thyme ( or rosemary)
- 1 pinch ground black pepper
- 1/4 teaspoon salt
Instructions
- 1
Slice tenderloin in half crosswise to create 2 smaller roasts. If roast is untied, fold ends up against the centre/thicker part of each roast and tie with kitchen twine spaced about 1-inch apart. Make sure each halve is even in thickness.
- 2
Chill in the refrigerator, uncovered, for 12 hours (if time allows).
- 3
Let beef stand at room temperature for 1-2 hours before roasting.
- 4
Arrange oven rack to the middle of your oven and preheat to 430°F (220°C).
- 5
Season each beef tenderloin roast all over with salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until hot.
- 6
Sear roasts on all four sides for about 3 minutes each side (about 12 minutes total), turning with tongs until well browned.
- 7
Combine butter, garlic and Dijon (if using) together in a small bowl while roasts are searing. Set one half of the butter mixture aside to use later for the sauce.
- 8
Slather remaining garlic butter over each roast (about 2 tablespoons each).
- 9
Transfer skillet into the hot oven. (Alternatively: Transfer roast to a lightly greased roasting pan or baking dish.)
- 10
Roast until an instant-read thermometer inserted into the thickest part registers 120-125°F for medium rare (about 20-25 minutes). *Or cook to your liking: 115-120°F for rare130-135°F for medium(Temperature will continue to rise about 5 degrees while the meat rests.)
- 11
Transfer the roast to a carving board and let rest for 15 minutes. Keep the juices in the pan to make the sauce (see below).
- 12
Carve the beef tenderloin into 1/2-inch-thick slices and serve the beef tenderloin with the optional red wine sauce.
- 13
Skim fat off the remaining juices in the pan (if any).
- 14
Heat oil in the same pan with remaining pan juices over medium-high heat. Sauté onion for about 3 minutes until lightly browned and softened, scraping up any browned bits left from the beef.
- 15
Add thyme/rosemary and season with pepper. Continue cooking for a further minute or so while stirring often.
- 16
Pour in red wine and cook until reduced by half.
- 17
Add in beef stock and bring to a boil. Reduce heat and simmer until reduced by half. Remove the sprig of thyme or rosemary.
- 18
Season with salt to taste and whisk in reserved garlic butter. Pour in any juices left over from the resting steaks just before serving.OPTIONAL FOR A SMOOTH AND SILKY SAUCE: strain sauce through a sieve and discard the onion before serving.