Next, add trimmed and prepped whole beef tenderloin to the pan. https://www.jamieoliver.com/recipes/beef-recipes/fillet-of-beef I just don’t think I reduced enough the first time. It seemed to cool off so quickly. Place tenderloin on a rack in a shallow roasting pan. That said a lot. 2. 08 of 21. The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut. When hot add the beef fillet and sear it on all sides until browned all over. Can we talk for a minute about the SAUCE????? If you want to get ahead, carve the cold beef an hour or two before serving then reassemble as a whole joint and wrap it tightly in cling film. When I had a big (HUGE!) Hi Sarah, Are you at the point of whisking in the butter/flour mixture? Any advice? However, the sauce was just awful and was made exactly as stated in the recipe. You may have a little extra but I’d rather have a bit too much sauce than not enough. Delicious and easy to prepare, this dish suits a dinner party. My tenderloin is 6.6 pounds. Preheat oven to 425°. I will certainly do it again. Place tenderloin on a rack in a shallow roasting pan. I’m bringing it over to my in-law’s where we will eat it together. Get recipes for filet mignon, beef Wellington, roast beef, stuffed tenderloin, and other swoon-worthy dishes. Thanks again for a terrific recipe. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. I recommend using a thermometer with a remote probe — it will make the process stress free! Just make the whole thing in the oven there without browning first? Enjoy! My foolproof recipe for Roasted Whole Beef Tenderloin with Onion Blue Cheese Sauce makes a truly impressive main dish for your Christmas dinner or a special occasion. Now I’m not sure if I made the wrong choice buying unsalted broth after tasting, or if the flavor all comes together at the end. Is prime too lean of a cut? Can I use reduced sodium beef broth with this recipe or will it lessen the flavor too much of the sauce? Everyone will be wowed and only you will know how easy this is to make. One last comment, I really like your precise measurements. I’ve reached the point of thickening and storing. I had a bit of sauce leftover and used it on a seared duck breast the next day and it was also heavenly! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Very elegant for company. This was the best beef tenderloin I ever had. https://www.beefitswhatsfordinner.com/.../10064/tasty-beef-sauces I will be using this recipe again and again and have already sent it to a few family members. Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven. The one I use has a leave-in probe and remote monitor (like this one), so I know when the roast is done without ever even opening my oven. Mushroom Sauce Cook the onion in a dash of oil in a saucepan over a moderate heat for about 5 minutes until softened. Made this for our Christmas Eve dinner, followed the receipt to the letter. Thank you thank you for the wonderful recipe! I know a big cut of beef like this sounds and looks terrifying, but trust me. Merry Christmas!! Jenn–My wine sauce does no thickened to a sauce. I highly recommend. It was easy to follow, easy to prepare, and the final gourmet result far exceeded the ease of making it. Of course, I made 2 tenderloins knowing the big boys would want more the next day. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Still some left for sandwiches. I wouldn’t do anything like a warming tray as that will continue to cook the meat. How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce. Made this for Christmas Eve Dinner – it was great. It was fabulous! A delicious recipe overall!! I keep waking up in the middle of the night thinking about this meal!! Hope that helps! That red wine sauce is better than any sauce I have tried in the past. Wow this was fantastic and new to the buerre manié world! I just with we could have had more people over to enjoy. Hi Jenn I made the red wine sauce ahead of time and noticed it separated in the fridge. P.S. Whole Grilled Beef Tenderloin with Roasted Garlic and Blue Cheese Sauce Recipe. Jenn, Thank you so much for this wonderfully simple recipe. It turned out great. Baste beef tenderloin with melted butter for 1 minute. My menu included your beef tenderloin, seared lemon scallops, garlic mashed potatoes and roasted asparagus. 1 whole Quality Mark beef fillet trussed (see below) - approx.1.2 kg for 6 serves, 1.7 kg for 8 serves; Olive oil for marinating and cooking; 3 cloves garlic, crushed; ½ tablespoon each rosemary & thyme sprigs; Several good grinds of black pepper; ½ tablespoon balsamic … I opted to serve it again for Christmas dinner. Try this receipe, you will love it! This recipe can’t be beat. The Beef Fillet with Sour Cherry Sauce recipe out of our category Beef! Insert meat thermometer, if desired. Add the garlic and cook for a further minute. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Set aside to cool completely. Add 1 cup beef broth and boil until reduced by half (5-7 min). Let the salmon rest for 10 minutes, then transfer it to a platter. Cut tenderloin … My tenderloin came out perfect and the sauce was incredible. Hi Kim, I’d cook it until it reaches 130-135F. That wine sauce is absolutely to die for. For our recipe, we prepare a tantalizing garlic-mustard pan sauce enriched with shallots, wine, and cream. https://www.tasteofhome.com/recipes/beef-filets-with-portobello-sauce The only thing I substituted was corn starch instead of flour. It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. Followed the recipe exactly. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. I doubted I could pull it off as I am challenged in the kitchen but all of your answers to people’s questions really helped to put me at ease and it was the best meal I have ever made!! — Mary Beth Smaldone on December 30, 2020, — Caroline Lee Depcik on December 23, 2020. Place beef on rack set over large rimmed baking sheet. I found that the recipe timing was very accurate. Beef fillet recipes. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. I made this for New Years Eve dinner and it came out absolutely incredibly delicious. Is it ok to roast in a roasting pan make of stainless steel or a rimmed cookie sheet? It is very helpful for a new recipe. Amazing! Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Brown the beef here and put in the oven there? Perfect for a special occasion! If you’re thinking, “Beef tenderloin is such an expensive cut. I will NOT be making this again! This dish is usually served at celebrations or special occasions, making … Once upon a time, I went to culinary school and worked in fancy restaurants. I did add a little slurry to the sauce after I added the pan juices to thicken just a tad. The kids fought over the last pieces. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. There’s no poking, cutting, peeking, or guesswork involved. Hi Char, I think you could though the sauce definitely won’t have as much flavor and will be a bit thinner. I think I need to wait a little more after I add each spoonful and whisk a little better. The only change I made was to cut the amount of shallot in the sauce in half. This website is written and produced for informational purposes only. More cream sauce options… Leave out the lemon and mustard and replace it with a generous shot of brandy and a tablespoon of green peppercorns. Rub thyme and seasoned salt onto all sides of roast. Thanks Jenn. This is a great step by step direction that will deliver the finest tenderloin you have ever eaten. It did no disappoint. The sauce was a big hit, Followed your recipe and instructions to a tee, with the addition of some baby Bella’s. https://www.yummly.com/recipes/steak-sauce-for-fillet-steak This is my own recipe and is delicious for company. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Learn how your comment data is processed. This site uses Akismet to reduce spam. If it doesn’t, no worries – no need to do any tying. 400g beef fillet (or 500g or 600g if you’re feeling greedy!) I have a 6lb roast trying to figure out approx how long it will take so I can time the other courses. Only 40 minutes to get it. Served it with potatoes au gratin with some carmelized onions worked in. and wondered what you thought of making your sauce with garlic instead or would it work without either and still be a very tasty sauce. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Transfer to a roasting tin. Yes, it was. Turned out to perfection. When I tell you (and hope your readers) this was amazing – amazing is an understatement! Not only is it elegant, but it’s also simple to make. Heat a large frying pan until very hot. Another great recipe. I’ll chalk it up to 2020! Any idea what happened…twice? The beef tenderloin was about 3.5 lbs (from Costco) and took 30 minutes in the 400 deg oven to reach 122 deg after searing for 8 minutes. The wine sauce is something I’d make to use on any steaks or london broil. I'd love to know how it turned out! While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl. Hope you enjoy! Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. (However, I forgot to add the searing juices to the sauce, oh well.) Season sauce to taste with salt and pepper. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half. Fingers crossed! Great for beginners. The sauce can be made up to this point and refrigerated several days ahead of time. No forks or spoons required, just easy-to-pick-up … I served it with the potatoes au gratin and the roasted carrots. This is sure to become a new favorite recipe. I had a 6 lb cut, and one end was slightly wider than the other. Bring the beef to room temperature and heat a large frying pan over high heat. Bake, uncovered, at 450° for 45 minutes or until meat thermometer registers 140° (rare). If I make this next Christmas, I would like to make two different sauces (One with shallots and one with ?) Stir in the port or sherry and simmer until reduced by half. All you need is: whole beef tenderloin, neutral oil, salt, whole crushed peppercorns. Choice it will be for next Christmas. It received raving reviews. The sauce really put it over the top. I made the decision to cut the roast in half and remove the “done” half and let the other half roast until the correct temperature. Once all four sides are browned, add butter, whole garlic head and thyme to the pan. Was the butter mixed well with the flour? Wow your guests serving it with potatoes au gratin and an asparagus-pistachio salad. Happy New Year! Hi Mary Ann, as long as the whole tenderloin will fit in the pan, you can keep it in one piece. I doubled the sauce as I had 3 tenderloins for 16 people ( wanted leftovers you know). Just season it to taste at the end; if it tastes bland, you probably just need to add salt (a bouillon cube or paste would do the trick too). 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