Beef tenderloin is seared then oven roasted and served with pan fried mushrooms with butter and herbs. Try it for your next holiday dinner or special occasion!
BE PICTURED IN; CHARACTERIZED IN:
There are two types of specialty dishes—those that last all day and require careful attention to detail so you don’t screw them up, and those that are simple and relatively foolproof but are still delicious crowd-pleasers.
Why Roast Beef Tenderloin is the Ultimate in Entertainment
Here’s a perfect example of the latter – a beef tenderloin roast. Imagine a filet mignon but as a roast, one that you slice to serve, tender as a prime rib but lean. Yes, it’s a pretty expensive cut of beef; It is not an everyday roast, but one for a special person or occasion.
My friend Kathi recently showed me how to prepare beef fillet. She loves making it for catering events because it keeps well, is delicious even at room temperature and everyone loves it.
Instead of serving the roast with a gravy, we surround it with mushrooms that have been sautéed in the skillet with a little butter, shallots, garlic and herbs.
Do you have a favorite way to cook beef fillet roast? If so, please let us know in the comments!
Use a meat thermometer for perfect roast beef tenderloin
The best way to ensure this fillet comes out as nice as the photos is to use a meat thermometer to check its internal temperature. After 20 minutes, start checking the internal temperature. (If you don’t fully bring the fillet to room temperature before putting it in the oven, it will take longer to reach the desired temperature.)
For a rare beef tenderloin, cook at an internal temperature of 130°F. For a medium-hard beef tenderloin, cook at an internal temperature of 140°F.
CONTINUE READING:
What to serve with roast beef tenderloin
- Perfect mashed potatoes
- Make-Ahead Mashed Potatoes
- Sweet Potato and Yukon Gold Casserole
- Roasted Butternut Squash Kale Saute
- Roasted Brussels Sprouts with Pomegranate Balsamic Glaze
From the editors of Simply Recipes
Roast beef fillet with sautéed mushrooms
Beef tenderloin is a nice, tender cut of beef and is used to make filet mignon. To make a roast from the fillet, you can ask your butcher to cut a large center piece from a whole fillet, or you can buy a whole fillet and cut it yourself for that purpose, saving the rest for filet mignon. You can find whole beef tenderloin at Costco or Sam’s Club for a reasonable price.
ingredients
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1 3/4 to 2 lb section beef tenderloin (preferably a piece cut from the middle), trimmed of excess fat and silver skin
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1 teaspoon kosher salt
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1/2 teaspoon coarsely ground black pepper
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1 1/2 tablespoon Extra virgin olive oil
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1 lb cremini mushrooms, Sliced 1/8 to 1/4 inch thick
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3 tablespoon butter
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1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
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2 tablespoon chopped shallots
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2 tablespoon chopped garlic
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1 1/2 teaspoon herbs of Provence or 1 teaspoon dried tarragon
method
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Season the roast, leave to rest at room temperature:
Remove the roast from the refrigerator 1 to 2 hours before cooking to give it time to reach room temperature. Salt and pepper on all sides and set aside.
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Preheat the oven:
Preheat oven to 425°F after roast has reached room temperature.
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Roast the roast on the stove:
When ready to prepare the tenderloin, preheat the oven to 425°F. In a cast-iron skillet or heavy-bottomed skillet that can handle the heat, heat olive oil over high heat. When the oil is hot, place the roast in the pan and sear on all sides, including the ends, for about 10 minutes.
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Put the roast in the oven:
When sufficiently browned, remove the roast from the pan (do not clean the pan) and place in a roasting pan.
Place in the oven and roast at 200°C until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast was not at room temperature). Use a meat thermometer!
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Allow the roast to rest before slicing:
Remove from the oven and cover loosely with foil to rest 15 to 20 minutes before slicing.
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Sweat the shallots, garlic and mushrooms:
While the roast is resting, prepare the mushrooms. In the same pan you used to sear the beef roast, add 3 tablespoons of butter. Heat over medium heat to melt the butter. Add the chopped shallots and garlic and cook for half a minute.
Stir the mushrooms into the pan and cook until they give off steam. Then add salt, pepper and herbs de Provence. Continue cooking until just cooked through.
Add a few tablespoons of warm water to the pan to scrape any residue off the bottom of the pan (can also use white wine or Marsala). Remove from stove.
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Cut the roast:
Using a sharp knife, cut the roast across the grain into 1/4 to 1/2 inch thick slices. Serve with the fried mushrooms.
| nutritional information (per serving) | |
|---|---|
| 892 | calories |
| 70g | Fat |
| 8g | carbohydrates |
| 58gr | protein |
