There are two kinds of special meals—those that take all day to make and require meticulous attention to detail lest you mess them up, and those that are easy and relatively foolproof but are still delicious crowd pleasers.
You can guess which one I prefer.
Why Roast Beef Tenderloin is Ultimate for Entertaining
Here is a perfect example of the latter—a beef tenderloin roast. Imagine a filet mignon, but as roast, one that you slice to serve, tender like a prime rib, but lean. Yes, it is a rather pricey cut of beef; it is not an everyday roast, but one for a special somebody or occasion.
My friend Kathi showed me this way of preparing beef tenderloin the other day. She loves preparing it for catering events because it holds up well, is delicious even at room temperature, and everyone loves it.
Rather than serving the roast with a gravy, we surround it with mushrooms that have been sautéed in the roast browning pan with some butter, shallots, garlic, and herbs.
Do have a favorite way of cooking beef tenderloin roast? If so, please let us know about it in the comments!
Use a Meat Thermometer for Perfect Roast Beef Tenderloin
The best way to assure this tenderloin comes out as beautifully as it is in the photos is to use a meat thermometer to check its internal temperature. Start checking the internal temperature at 20 minutes. (If you didn't bring the tenderloin fully to room temperature before putting it in the oven, it will take longer to cook to your desired temperature.)
For a rare beef tenderloin, cook to an internal temperature of 130°F. For a medium rare beef tenderloin, cook to an internal temperature of 140°F.
What to Serve With Roast Beef Tenderloin
- Perfect Mashed Potatoes
- Make-Ahead Mashed Potatoes
- Sweet Potato and Yukon Gold Bake
- Roasted Butternut Squash Kale Sauté
- Roasted Brussels Sprouts With Pomegranate Balsamic Glaze
Roast Beef Tenderloin with Sautéed Mushrooms
Beef tenderloin is a beautiful, tender cut of beef and is what is used to make filet mignon. To make a roast from the tenderloin you can ask your butcher to cut a big center piece from a whole tenderloin, or purchase a whole tenderloin and cut it yourself for this purpose, saving the rest for filet mignon. You can find whole beef tenderloin at Costco or Sam's Club for a reasonable price.
1 3/4 to 2 pound section beef tenderloin (preferably a piece cut from the center), trimmed of excess fat and silverskin
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 1/2 tablespoons extra virgin olive oil
1 pound cremini mushrooms, sliced 1/8 to 1/4 inch thick
3 tablespoons butter
1 teaspoon salt (use 1/2 teaspoon if using salted butter)
2 tablespoons minced shallots
2 tablespoons minced garlic
1 1/2 teaspoons Herbs de Provence or 1 teaspoon of dried tarragon
Season the roast, let sit at room temp:
Remove roast from refrigerator 1 to 2 hours before cooking so that it has time to come close to room temperature. Sprinkle all sides with salt and pepper and set aside.
Preheat the oven:
Preheat oven to 425°F after the roast has come to room temperature.
Sear the roast on the stovetop:
When ready to cook the tenderloin roast, preheat oven to 425°F. Heat olive oil in a cast iron or thick-bottomed sauté pan that can take the heat, on high heat. When the oil is hot, place the roast in the pan and brown it on all sides, including the ends, about 10 minutes.
Place the roast in the oven:
When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place in a roasting pan.
Place in the oven and roast at 425°F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Use a meat thermometer!
Let the roast rest before slicing:
Remove from oven and loosely tent with foil to rest for 15 to 20 minutes before slicing.
Sauté the shallots, garlic, and mushrooms:
While the roast is resting, prepare the mushrooms. Add 3 tablespoons of butter to the same pan you used to sear the beef roast. Heat on medium heat to melt the butter. Add the minced shallots and garlic, and cook for half a minute.
Stir the mushrooms into the pan and cook until they start to give off steam. Then add salt, pepper, and herbs de provence. Continue to cook until just cooked through.
Add a few tablespoons of warm water to the pan to scrape up any remnants from the bottom of the pan (can also use white wine or marsala). Remove from heat.
Slice the roast:
Use a sharp knife to slice the roast across the grain into 1/4 to 1/2-inch thick slices. Serve with the sautéed mushrooms.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 70g||89%|
|Saturated Fat 28g||141%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|