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Roasted Beef Tenderloin

An elegant and simple gourmet dinner.

Course Dinner, Entree, Main Course
Cuisine American
Keyword American Beef Recipe, American Cuisine, Beef Tenderloin, Gourmet Beef Tenderloin, Roasted Beef Tenderloin
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time: 15 minutes
Servings 6 People
Calories 943.31 kcal
Author Yasmin Jackson

Ingredients

FOR THE BEEF TENDERLOIN:

  • 3 1/2 pounds beef tenderloin trim excess fat
  • 2 tablespoons extra virgin olive oil (use to brown the meat)

SEASONING PASTE:

  • 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)

Instructions

FOR THE BEEF TENDERLOIN:

  1. Preheat oven to 400 degrees. (Use the roast setting if you have this feature).

  2. You will need:

    A sheetpan lined with parchment paper,

    A baking rack and 4 to 5 pieces of butcher twine.

  3. In a small bowl, add the paste ingredients. Mix thoroughly to combine.

  4. Trim off as much excess fat from the tenderloin (or ask your butcher to do the trimming.)

  5. Place the tenderloin on the sheetpan and season it all over with the paste.

  6. Shape the beef tenderloin using the butcher twine - tie it about 1 1/2 to 2 inches intervals.

  7. Place the baking rack on top of the lined sheetpan. Place the seasoned tenderloin on top of the rack.

  8. 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.

  9. Remove the tenderloin from the oven, cover with aluminium foil loosely. Rest 15 minutes before slicing.

  10. Slice to your desired thickness. Serve with the Mushroom Shallot Gravy and a side of this Perfect Brussels Sprout with Crispy Prosciutto.

  11. Enjoy and Happy Cooking!

Nutrition Facts
Roasted Beef Tenderloin
Amount Per Serving
Calories 943.31 Calories from Fat 689
% Daily Value*
Fat 76.57g118%
Saturated Fat 26.31g164%
Cholesterol 185.22mg62%
Sodium 1960.39mg85%
Potassium 995.59mg28%
Carbohydrates 8.56g3%
Fiber 0.87g4%
Sugar 1.98g2%
Protein 49.59g99%
Vitamin A 361.13IU7%
Vitamin C 5.17mg6%
Calcium 37.9mg4%
Iron 7.18mg40%
* Percent Daily Values are based on a 2000 calorie diet.