Before diving into the details of a juicy beef tenderloin roast, let’s talk about what pairs fabulously with this dish. Think about bright, vibrant sides that balance the richness of the meat. Here are a few excellent options:
Roasted Vegetables: Carrots, Brussels sprouts, or green beans tossed in olive oil and roasted until crisp will complement the tenderloin perfectly.
Garlic Mashed Potatoes: Creamy, buttery mashed potatoes are a classic companion. They soak up any flavorful juices from the roast.
Fresh Salad: Consider a light salad with a tangy vinaigrette. This brings a refreshing element to the table.
Crusty Bread: Freshly baked bread can be a wonderful addition. It’s great for mopping up all the delicious juices.
You’ll Also Like These Recipes
I remember the first time I made a beef tenderloin roast. There was a feeling of excitement mixed with anxiety. Would it turn out juicy and flavorful? Would I impress my guests? Turns out, the answer was a resounding yes. There’s something truly special about a beef tenderloin roast. It’s elegant, rich, and, when cooked right, incredibly tender.
As I’ve cooked, tweaked, and perfected my method over the years, I’ve learned a few tips that can transform this dish from merely good to something extraordinary. Whether you’re feeding a crowd or enjoying a quiet dinner at home, this roast is sure to become a go-to recipe. It’s time to roll up your sleeves and get started!
What is Beef Tenderloin Roast?
Beef tenderloin roast is the centerpiece cut of meat from the loin of the cow. This section yields incredibly tender and juicy meat. Is it the most economical cut? No, but the tenderness and flavor make it a worthy investment for special occasions or when you’re simply craving something fantastic. When cooked to perfection, it practically melts in your mouth.
Today, I’m excited to share a recipe that celebrates this cut. Trust me, once you learn how to prepare it, you’ll always want it on your table.
Why This Recipe Works?
This recipe stands out for several reasons. Let’s delve into why it will become a staple in your cooking repertoire.
Simplicity: The recipe focuses on a few quality ingredients that make preparation a breeze. You won’t need to spend hours in the kitchen, yet the end result feels special. It’s the ideal combination of effortless and elegant.
Bold Flavor: The garlic-thyme butter slather releases intoxicating scents while roasting. The combination of flavors is simply irresistible. Add in a creamy mushroom sauce, and you elevate the dish to gourmet status.
Perfect Texture: The cooking technique ensures that your beef tenderloin will turn out succulent. A brief sear followed by roasting helps maintain moisture while achieving a perfect crust.
Versatility: Beef tenderloin can shine in various culinary scenarios. Whether you’re serving it with a rich red wine sauce or lighter herb drizzles, it adapts beautifully. You can cater to both fancy gatherings and intimate dinners.
Ingredients You’ll Need to Make This Beef Tenderloin Roast
Before you get started, make sure you have the following ingredients on hand:
Beef:
- 1 – 1.25 kg (2 – 2.5 lb) center-cut beef tenderloin, tied
Seasoning:
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Cooking Oil:
- 1 tablespoon vegetable oil or canola oil
Garlic-Thyme Butter Slather:
- 75 g (5 tablespoons) unsalted butter, softened
- 1 teaspoon garlic, finely grated
- ⅛ teaspoon kosher salt
- 1 teaspoon fresh thyme leaves, finely chopped
- ¼ teaspoon freshly cracked black pepper
- Optional: ½ teaspoon lemon zest
Creamy Mushroom Sauce:
- 150 g (5 oz) white mushrooms, sliced
- 1 sprig fresh thyme
- ½ teaspoon garlic, minced
- ¾ cup Marsala wine
- 1 teaspoon finely chopped shallots
- ½ cup low-sodium chicken stock
- ¾ cup heavy cream
- ¼ teaspoon freshly ground black pepper
How To Make This Dish?
Follow these steps to create the perfect beef tenderloin roast.
Step 1: Preparing the Beef
Begin by bringing the beef to room temperature. This helps it cook evenly. Meanwhile, preheat your oven to 220°C (425°F).
Next, season the beef generously with kosher salt and freshly cracked black pepper.
Step 2: Searing the Meat
In a hot skillet, add the vegetable oil. Once shimmering, carefully place your seasoned beef in the pan. Sear each side for about 2–3 minutes until you achieve a beautiful brown crust. This step is crucial for flavor.
Step 3: Preparing the Butter Slather
While the beef is searing, whip up the garlic-thyme butter. In a bowl, combine softened butter, grated garlic, thyme leaves, cracked black pepper, and optional lemon zest. Mix until well combined.
Once the beef is seared, take it out of the skillet and spread the butter slather over the top.
Step 4: Roasting the Beef
Transfer the beef to a roasting pan or a lined baking sheet. Insert a meat thermometer into the thickest part of the meat. Roast in the preheated oven for about 20–25 minutes or until the internal temperature reaches 60°C (140°F) for medium-rare.
Step 5: Making the Mushroom Sauce
While the beef is roasting, use the skillet you seared the beef in. Add sliced mushrooms and allow them to cook until golden brown, about 5–7 minutes.
Next, add minced garlic and shallots, sautéing for another 2 minutes. Pour in the Marsala wine, letting it reduce for about 5 minutes before adding chicken stock and heavy cream. Simmer until thickened, about 10 minutes. Finish with thyme and black pepper for flavor.
Step 6: Resting and Serving
Once the beef is out of the oven, cover it loosely with foil and let it rest for 10–15 minutes. This allows the juices to redistribute.
After resting, slice the beef and serve with the creamy mushroom sauce drizzled on top.
Tips
Here are some helpful tips to ensure your beef tenderloin roast turns out perfectly:
Use a Meat Thermometer: This tool takes the guesswork out of cooking beef. Aim for 60°C (140°F) for medium-rare and 65°C (150°F) for medium.
Do Not Skip the Resting Step: Allowing the meat to rest will keep it juicy and tender. Your patience will pay off.
Season Generously: Don’t be shy with salt and pepper. These enhance the meat’s natural flavors.
Invest in Quality Ingredients: Quality beef and fresh herbs make a noticeable difference in flavor.
Feel Free to Experiment: Don’t hesitate to add your favorite herbs or spices. Adapt the recipe to suit your taste.
Nutrition Information
A typical serving of beef tenderloin roast (approximately 100 grams) contains around:
Calories: 250
Protein: 30 grams
Fat: 14 grams
Carbohydrates: 0 grams
Fiber: 0 grams
Keep in mind, the creamy mushroom sauce will add additional calories and fat depending on the portion size.
How to Store the Leftovers?
Store any leftover beef tenderloin in an airtight container in the refrigerator. Make sure it has cooled completely before sealing. It can last for up to 4 days.
When reheating, try not to overcook it. A quick zap in the microwave or a brief stint on the stovetop should help retain its deliciousness.
Recommended Side Dishes for Beef Tenderloin Roast
When serving beef tenderloin, consider these delicious sides:
Grilled Asparagus: Tossed with olive oil and lemon juice, grilled asparagus adds a fresh crunch.
Dauphinoise Potatoes: Creamy, cheesy, and baked until golden brown, these will elevate your roast to new heights.
Roasted Root Vegetables: A mix of carrots, parsnips, and sweet potatoes, roasted to caramelization, pairs beautifully.
Spinach Salad with Feta and Nuts: A simple spinach salad topped with feta cheese and crunchy nuts balances the richness of your meat.
Substitute Options for Ingredients
If you’re missing some ingredients, here are some substitutes:
Vegetable Oil: Canola oil or avocado oil work excellently as replacements.
Marsala Wine: If you don’t have Marsala wine, try red wine or a splash of balsamic vinegar for a different flavor profile.
Heavy Cream: Use coconut cream or a thick cashew cream for a dairy-free alternative.
Fresh Herbs: If you lack fresh thyme, dried thyme will also work, just reduce the amount as it’s more concentrated.
Beef Tenderloin Roast
Equipment
- Oven, Skillet
Ingredients
Beef:
- 1 – 1.25 kg 2 – 2.5 lb center-cut beef tenderloin, tied
Seasoning:
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Cooking Oil:
- 1 tablespoon vegetable oil or canola oil
Garlic-Thyme Butter Slather:
- 75 g 5 tablespoons unsalted butter, softened
- 1 teaspoon garlic finely grated
- ⅛ teaspoon kosher salt
- 1 teaspoon fresh thyme leaves finely chopped
- ¼ teaspoon freshly cracked black pepper
- Optional: ½ teaspoon lemon zest
Creamy Mushroom Sauce:
- 150 g 5 oz white mushrooms, sliced
- 1 sprig fresh thyme
- ½ teaspoon garlic minced
- ¾ cup Marsala wine
- 1 teaspoon finely chopped shallots
- ½ cup low-sodium chicken stock
- ¾ cup heavy cream
- ¼ teaspoon freshly ground black pepper
Instructions
Step 1: Preparing the Beef
- Begin by bringing the beef to room temperature. This helps it cook evenly. Meanwhile, preheat your oven to 220°C (425°F).
- Next, season the beef generously with kosher salt and freshly cracked black pepper.
Step 2: Searing the Meat
- In a hot skillet, add the vegetable oil. Once shimmering, carefully place your seasoned beef in the pan. Sear each side for about 2–3 minutes until you achieve a beautiful brown crust. This step is crucial for flavor.
Step 3: Preparing the Butter Slather
- While the beef is searing, whip up the garlic-thyme butter. In a bowl, combine softened butter, grated garlic, thyme leaves, cracked black pepper, and optional lemon zest. Mix until well combined.
- Once the beef is seared, take it out of the skillet and spread the butter slather over the top.
Step 4: Roasting the Beef
- Transfer the beef to a roasting pan or a lined baking sheet. Insert a meat thermometer into the thickest part of the meat. Roast in the preheated oven for about 20–25 minutes or until the internal temperature reaches 60°C (140°F) for medium-rare.
Step 5: Making the Mushroom Sauce
- While the beef is roasting, use the skillet you seared the beef in. Add sliced mushrooms and allow them to cook until golden brown, about 5–7 minutes.
- Next, add minced garlic and shallots, sautéing for another 2 minutes. Pour in the Marsala wine, letting it reduce for about 5 minutes before adding chicken stock and heavy cream. Simmer until thickened, about 10 minutes. Finish with thyme and black pepper for flavor.
Step 6: Resting and Serving
- Once the beef is out of the oven, cover it loosely with foil and let it rest for 10–15 minutes. This allows the juices to redistribute.
- After resting, slice the beef and serve with the creamy mushroom sauce drizzled on top.
Notes
Do Not Skip the Resting Step: Allowing the meat to rest will keep it juicy and tender. Your patience will pay off.
Season Generously: Don’t be shy with salt and pepper. These enhance the meat’s natural flavors.
Invest in Quality Ingredients: Quality beef and fresh herbs make a noticeable difference in flavor.
Feel Free to Experiment: Don’t hesitate to add your favorite herbs or spices. Adapt the recipe to suit your taste.
Nutrition
Frequently Asked Questions
1. Can I cook beef tenderloin in a slow cooker?
While you can use a slow cooker, it may not yield the same tenderness and flavor as roasting. If you decide to slow cook, sear the beef first and then cook on low for several hours until tender.
2. How do I know when the beef is done?
A meat thermometer is the best way to check doneness. Aim for around 60°C (140°F) for medium-rare.
3. Can I make this recipe ahead of time?
You can prepare the garlic-thyme butter and mushroom sauce ahead of time. Roast the beef the day you intend to serve it for the best results.
4. What should I do with leftover beef?
Leftover beef tenderloin can be sliced thinly for sandwiches, served cold on salads, or reheated with the mushroom sauce for a second delicious meal.
5. Can I use beef tenderloin for different dishes?
Absolutely! Beef tenderloin can be used in stir-fries, tacos, and salads. Its versatility makes it a fantastic choice for many meals.
Conclusion
Cooking a beef tenderloin roast might seem daunting at first, but with the right recipe and techniques, it becomes a delightful experience. This roast brings warmth to any table while creating memories with family and friends. Your first attempt might just turn into a family tradition.
Embrace the process, experiment with flavors, and most importantly, enjoy the fruits of your labor. Beef tenderloin roast—with a side of laughter and love—can elevate any occasion. So go ahead, gather your ingredients, and let the aroma fill your kitchen. Trust me, it will be worth every bite.
