Even better when served with a rich and rustic, easy to make red wine sauce (or jus), this ‘melt-in-your-mouth’ beef tenderloin roast will take your dinner to the next level. As far as beef tenderloin recipes go, this masterpiece is most definitely our favourite. Much like our prime rib with a garlic herb crust, this roast beef tenderloin recipe is perfect for Christmas, New Years or a wholesome weekend dinner. Whether you prefer rare, medium or well done, this beautiful piece of meat can be roasted to your liking.
WHAT ARE BEEF TENDERLOINS?
Beef tenderloin is cut from the loin of the beef and is one of the most popular cuts thanks to its tenderness and mild flavour. Whole tenderloins are sold as either:
Unpeeled — the fat and silverskin remain. Peeled — the fat is removed, silverskin is intact. Peeled with silverskin removed and side muscle (chain) left on or off.
Unpeeled whole tenderloins are cheaper to buy but require more work to prepare for roasting. Beef tenderloin price varies based on the cut. The most expensive beef tenderloin cut is the third option. It requires less prep work with the fat trimmings already removed. Some butchers also tie it for you, ready for roasting straight away.
HOW IS TENDERLOIN BEST COOKED?
Should you sear beef tenderloin before roasting? YES! The best way to cook beef tenderloin is to first chuck it in a pan before popping it in the oven. Sear the beef tenderloin until you get the crispy, browned exterior without drying it out. Like our garlic butter prime rib and our grilled steak with browned butter, you want the inside of the meat to still be soft and tender. If you want to elevate your beef tenderloin, try this rich, easy, red wine sauce. It’s completely optional and absolutely incredible. You will feel like a gourmet chef serving this roast beef tenderloin to your guests. The red wine jus also pairs well with our classic steakhouse steak.
HOW TO TRIM A BEEF TENDERLOIN?
SILVERSKIN: First, trim the Silverskin of the tenderloin if it has been left on (the thin, silver membrane that remains tough when cooked – see images below). Run a knife just under the membrane and carefully slice it off. CHAIN: Your tenderloin may still have the chain attached, which looks like a fatty thin piece of meat running down the length of the tenderloin. You will need to remove this also. Reserve the chain and use it in our Slow Cooker Beef Stew. HALVE: Cut the tenderloin in half to create two small roasts. Easier to roast than a whole tenderloin, allowing you to roast each one for different durations and consistencies. We roast one medium rare and the other well done, leaving it in the oven longer, which makes this roast perfect for families with different preferences.
HOW TO TIE A ROAST
Use kitchen twine to tie your roast firmly with 1-inch intervals. Be careful not to tie it too tight or the beef will lose its shape and bulge out. This helps to keep them compact while roasting, ensuring they cook evenly. A whole beef tenderloin has a thinner, tapered end. Tuck it under before tying it up so it’s the same thickness.
HOW DO YOU COOK A WHOLE BEEF TENDERLOIN IN THE OVEN?
Pat tenderloins dry and refrigerate them, uncovered for 12 hours or overnight (if time allows). This is optional and helps get the crispy outer edge when searing. If you don’t have the time, don’t worry! You will still get good results. Season the surface of the tenderloin with a thin layer of coarse salt and pepper. Salt brings out the beef flavour in the tenderloin. Sear in a hot skillet or pan over medium-high heat. Cook, undisturbed, until browned, then turn and repeat until browned all over. So all together, you need to sear it on 3 or 4 sides to get a nice colour all over (about 3 minutes per side). Slather with a garlic, Dijon butter and transfer to the oven to continue roasting. If you don’t have an oven proof pan, transfer the roasts to a shallow baking dish or pan and continue on from there.
WHAT TEMPERATURE SHOULD YOU COOK A BEEF TENDERLOIN?
Beef tenderloin roasts at 430°F (or 220°C).
HOW LONG DO YOU COOK BEEF TENDERLOIN?
Use a probe thermometer to check the internal temperature. Rare: 115°F – 120°F. Medium-rare: 120°F – 125°F. Medium: 130°F – 135°F. Keep in mind that the temperature will continue to rise about 5-10 degrees while the meat rests. Let it rest at room temperature for 10-15 minutes before slicing to let the juices redistribute and absorb back into the meat, guaranteeing the perfect slice of roast beef tenderloin.
WHAT TO SERVE WITH A BEEF TENDERLOIN
Tenderloin is very versatile and with a mild flavour profile, can be paired with just about anything like our crispy parmesan asparagus, our crispy garlic roasted potatoes or our honey garlic butter roasted carrots.
Looking for more steak or beef recipes? Try these!
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce Garlic Butter Grilled Steak & Shrimp Garlic Herb Prime Rib … Read More
