Get your fork and steak knife ready to delve into this incredible piece of gourmet roast. Honestly, beef tenderloin, the source of Filet Mignon, is not necessarily one of my favorite cuts of meat. I like to go for a marbleized fatty cut like the Ribeye. Needless to say, I make the scrumptious tenderloin at least once a year – it’s easy and simple to pull together. This recipe is one that I have perfected over the years and it has certainly become a favorite at the holiday table or whenever we want to have a healthier cut of meat.
What makes this roast a delight, is the garlic, thyme paste used to season the meat and the coarsely ground black peppercorns is a must. This recipe comes together quickly with no long marinating process necessary. I would like to call it a foolproof main dish. The meat is very tender and juicy and the Mushroom, Shallot Gravy adds even more flavor to the tenderloins. I also serve this dish with vegetables like this Perfect Brussels Sprout with Crispy Prosciutto. I hope you will enjoy this yummy meal as much as we did. Happy Cooking.
A side note: tenderloins are usually an expensive piece of meat and it typically weights over six to seven pounds. I always use half of it to roast and the other half I use to make beef tenderloin medallions (another very simple recipe – hopefully I will share my recipe with you soon).
Roasted Beef Tenderloin
An elegant and simple gourmet dinner.
FOR THE BEEF TENDERLOIN:
- 3 1/2 pounds beef tenderloin trim excess fat
- 2 tablespoons extra virgin olive oil (use to brown the meat)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves finely chopped
- 2 tablespoons garlic crushed
- 3 teaspoons sea salt
- 1 teaspoons black peppercorns coarsely ground
FOR THE MUSHROOM GRAVY:
- 6 ounces cremini or baby bella mushrooms cleaned and finely chopped
- 1 shallot finely chopped
- 1 small bunch thyme finely chopped (about 2 tablespoons)
- 4 tablespoons extra virgin olive oil
- 3 tablespoons all purpose flour
- 1/2 cup red wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 3 cups vegetable broth (or beef, or chicken)
FOR THE BEEF TENDERLOIN:
Preheat oven to 400 degrees. (Use the roast setting if you have this feature).
You will need:
A sheetpan lined with parchment paper,
A baking rack and 4 to 5 pieces of butcher twine.
In a small bowl, add the paste ingredients. Mix thoroughly to combine.
Trim off as much excess fat from the tenderloin (or ask your butcher to do the trimming.)
Place the tenderloin on the sheetpan and season it all over with the paste.
Shape the beef tenderloin using the butcher twine – tie it about 1 1/2 to 2 inches intervals.
Place the baking rack on top of the lined sheetpan. Place the seasoned tenderloin on top of the rack.
Bake 25 to 35 minutes depending on how you prefer your doneness. I usually cook to 145 degrees most of the time. (The meat will continue to cook during the resting stage).
Note: The FDA recommends steaks and roasts be cooked to 145 degrees. Use a meat thermometer to test.
Remove the tenderloin from the oven, cover with aluminium foil loosely. Rest 15 minutes before slicing.
Slice to your desired thickness. Serve with the Mushroom Shallot Gravy and a side of this Perfect Brussels Sprout with Crispy Prosciutto.
Enjoy and Happy Cooking!