Description
A decadent beef tenderloin dish paired with a rich and flavorful pan sauce, perfect for special occasions.
Ingredients
Scale
- 5–6 pounds beef tenderloin, meticulously trimmed for tenderness
- 3 teaspoons coarse salt
- 1 ½ teaspoons fresh cracked black pepper
- 2 tablespoons canola or vegetable oil
- ½ cup unsalted butter, divided
- 4 large cloves garlic, minced
- ½ teaspoon Dijon mustard (optional)
- 2 tablespoons vegetable or canola oil (for sauce)
- 1 onion or brown shallots, finely chopped
- 2 cups beef stock or broth
- 1 sprig fresh thyme or rosemary
- â…› teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Prepare the tenderloin: Slice the tenderloin in half crosswise and chill in the refrigerator for about 12 hours if time allows.
- Rest the meat: Allow the beef to stand at room temperature for 1-2 hours before roasting.
- Preheat the oven to 430°F (220°C). Season the roasts with salt and pepper, then sear in an oven-proof skillet for about 12 minutes.
- Make the garlic butter: Combine the butter, minced garlic, and Dijon mustard (if using) in a small bowl.
- Roast the beef: Roast in the oven until the center reaches 120-125°F for medium-rare (approximately 20-25 minutes). Rest for 15 minutes before carving.
- Create the savory pan sauce: Sauté chopped onion in remaining juices, add thyme, and seasoning.
- Finish the sauce: Add beef stock, bring to boil, then simmer until reduced. Whisk in reserved garlic butter and any juices from rested beef.
Notes
You can marinate the beef overnight for more flavor. A good quality meat thermometer is essential for perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 90mg