beef tenderloin roast

This Beef Tenderloin with Red Wine Cranberry Sauce is a simple yet show-stopping way to impress your guests! This simple technique will yield perfectly succulent beef every time - it takes the guesswork out of an impressive roast! The red wine cranberry sauce is the perfect accompaniment and takes things to the next level!

Beef Tenderloin with Red Wine Cranberry Sauce

beef

salt

black pepper

sugar

unsalted butter

garlic

oz cranberries

red wine

cranberry juice (or water)

honey

Black pepper,

Roughly 2 hours before you want to serve, take the tenderloin out of the fridge to sit at room temperature for an hour.

Place the tenderloin on a roasting rack set in a pan and pat it dry with paper towels.

Liberally season it all over with the salt, pepper, and sugar. Don’t be shy! It NEEDS a lot of seasoning.

Insert an oven-safe meat thermometer into the thickest part of the roast and then place in the hot oven for 25-30 minutes, or until the meat thermometer registers a temperature of 120-125°F. This will give you a perfectly medium-rare beef with a deep crust on the outside (it will cook more as it rests in the pan).

While the beef is roasting, melt the butter in a small saucepan and add in the garlic cloves. Allow the garlic to steep in the warm butter.

Remove the pan from the oven and immediately pour the garlic butter all over the beef. Tent the pan with foil and allow the roast to rest for at least 30 minutes.

Slice and serve with the cranberry sauce on the side.

For the Beef:

While the beef is roasting/resting, make the sauce by combining all the ingredients in a saucepan set over medium heat.

Cook, stirring frequently, until the cranberries begin to burst and pop.

Reduce the heat to low and cook for 20-25 minutes, stirring frequently, or until the sauce is thickened and the cranberries are very tender.

For the Cranberry Sauce:

Make a flavorful beef tenderloin roast in your oven.

Beef Tenderloin Roast

butter (room temperature, divided use)

Take the beef tenderloin out of the refrigerator about 45 minutes to 1 hour before roasting to bring it to room temperature.

Preheat the oven to 300°F.

Spread 2 tablespoons of butter on the roast and season liberally with salt and pepper.

Place the roast on a rack on top of a baking sheet and bake for 20 to 25 minutes per pound for rare, or about 30 to 35 minutes per pound for medium rare, checking the internal temperature with a thermometer. When the roast reaches the desired temperature, remove it from the oven.

Heat 2 tablespoons of butter in a skillet over medium-high heat. Place the roast in the skillet and sear all sides until it is evenly browned.

Remove the roast from the skillet and allow it to rest for 15 minutes before slicing and serving.

https://www.youtube.com/watch?v=rHvNR71p0QM

Learn how to cook a beef tenderloin roast (filet mignon) in the oven. You can make an amazing beef tenderloin in your own kitchen. This is easy to prepare.

While beef tenderloin roast can be an expensive cut of meat, you can often find these on sale in Asian markets and at your grocery store. 

If you follow these instructions, you will soon make an amazing oven roasted beef tenderloin roast at home.

Printable recipe card and more information here:
https://copykat.com/how-to-make-beef-tenderloin-in-the-oven/

The easiest slow-roasted beef tenderloin recipe for juicy, melt-in-your-mouth results! Serve it with my herby chermoula sauce and some pomegranate seeds (both optional) for a pop of color and flavor. Beef tenderloin roast is best served medium-rare; see the internal temperature guide.

BEST Beef Tenderloin Roast Recipe

beef tenderloin, (fat-trimmed (a little bit of fat is okay

Kosher salt and black pepper

Chermoula sauce, (use this recipe, optional)

pomegranate seeds, (optional)

One night ahead (if possible), season the beef on all sides with kosher salt and black pepper. Using kitchen twine pieces, tie the tenderloin with the twine 1-inch apart. Prepare a large sheet pan and top it with a wire rack. Put the tenderloin on top and refrigerate uncovered for one night (If you don’t have the time, you can season it and allow it 30 minutes to 1 hour)

Position a rack in the middle of the oven and heat the oven to 225 degrees F.

Slow-roast the tenderloin. Place the sheet pan with the rack and seasoned tenderloin on top on the center rack of the heated oven. Roast for 2 to 3 hours  at 225 degrees F or until the tenderloin is cooked to an internal temperature between 120 and 125 degrees F for medium-rare.  Remove the meat from the oven for now.

Adjust a rack to 6-inches away from the broiler. Turn the broiler on.

Brush the tenderloin on all sides with a little bit of extra virgin olive oil.

Broil. Place the tenderloin back in the oven, this time under the broiler. Broil briefly (about 2 minutes), turning around every few seconds until browned on all sides.

Allow the meat to rest before carving. Remove the roast from the oven and allow the meat to rest for about 15 to 20 minutes or so (internal temperature should register 135 degrees F after resting), then cut the twine off and discard the twine.

Make the chermoula sauce. If serving the roast with the chermoula sauce, make it according to this recipe (it takes only 5 minutes).

Once rested, slice the tenderloin crosswise into 1-inch-thick rounds (use the twine marks to guide you).

To serve, arrange the meat slices on a platter and drizzle with a bit of the chermoula sauce, if you like. Garnish with pomegranate seeds for a festive pop of color!

https://content.jwplatform.com/videos/IZFJVMb8.mp4

Juiciest Roast Beef Tenderloin

A tender and juicy beef tenderloin steak is quickly seared in a skillet, then transferred to the oven to finish cooking. A gourmet meal at home ready in under 30 minutes.

Beef Tenderloin Steak For One

olive oil

(6-ounce) beef tenderloin steak

butter

Preheat oven to 400°F (200°C).

In a small oven-safe skillet over medium-high heat, heat oil for 30 seconds. Pat the steak dry with a paper towel and sprinkle both sides of the beef with salt and pepper.

Place beef in the skillet and sear on both sides, about 4 minutes per side.

Transfer steak (still in the skillet) to the oven and bake for 5 minutes.

Remove steak when a meat thermometer inserted in the center reads 125°F (for rare), 130°F (for medium-rare), 140°F (for medium).

Add butter to the top of the steak and cover with aluminum foil. Let steak rest for 5 minutes before cutting.

Impress your guests and family with this fool proof perfectly cooked garlic and herb beef tenderloin roast recipe.

Perfect Beef Tenderloin Roast Recipe

thyme

rosemary

Italian flat leaf parsley

½ peeled small diced shallot

garlic clove

salt and pepper

Sautéed Mushrooms

Herb and Garlic Sauce: Add all the ingredients together in a medium-size bowl until combined. Set it aside.

Beef: Coat the beef tenderloin on all sides with about a ¼ cup of the herb and garlic sauce. Also, season the beef on all sides with salt and pepper.

Next, add the 3 tablespoons of olive oil to a large sauté pan or rondeau pot over high heat until it begins to lightly smoke.

Place in the beef tenderloins, immediately turn the heat down to medium-high, add in the butter and cook for 2 to 2 ½ minutes on each side until very well browned.

Transfer the pan or pot to the oven and roast at 275° for 20 to 25 minutes or until it has reached a 120° to 125 internal temperature.

Remove the beef from the pan and let rest for 3 to 4 minutes.

Add on additional herb and garlic sauce, slice and serve.  See notes about leftover sauce.

This was UNBELIEVABLE! The flavor was amazing.  Even a VERY picky teenager said it was fire. Thank you for àlways providing a recipe that makes me look good. Soooooooo goooooood!!!!

We made this beef tenderloin for Christmas dinner. Perfect! The herb and garlic sauce was so delicious I could just about eat it with a spoon! We actually did dip a little French bread in some of it and Yummers! I  didn’t have a shallot so I subbed finely minced  red onion and it worked out fine. We fed 6 adults and 5 kids with $119 of beef with enough leftover for a couple of us to have lunch today. We used the method where the meat was seared before slow roasting.  We live on Maui where groceries are expensive and eating out is insane so we were pleased to enjoy restaurant quality beef cooked to perfection in our own kitchen.

Hands down, the best way to make the perfect roast EVERY time!  So easy!  I had to cook 4 of these for Christmas Dinner to accommodate a very large gathering.  They all came out perfect!  The video was such a help, too.  Thank you….you helped make Christmas dinner perfect!

I am so happy I was able to pull this off my first try. The instructions; videos and tips were so helpful. The tenderloin came out just like it was supposed to. Our family enjoyed it so much. You’re a great chef and easy to follow. Love learning how to do better

Thank you Chef Billy so tasty as always delicious 😋 👋😋

Great recipe!! Made for Thanksgiving dinner. Thanks Chef!!

Never fails, but all of Chef Parisi recipes… never fail. He always impresses!

Absolutely delicious but every recipe I make following your recipes are OH So Good! 
Chef Billy Parisi I’d love to take credit when I make your meals but I have to give all the credit to you. Ty

Sensational! We couldn’t believe how delicious this turned out. Our entire family loved it.

I have made this a couple of times now. It’s wonderful. And my recent guests agreed!

https://www.youtube.com/watch?v=vtvdR3jsViQ

A beef tenderloin roast comes from the back section of the cow and is on either side of the backbone. On the other side of that bone is the sirloin, which is how you get a T-Bone or Porterhouse steak, with a sirloin on 1 side and the tenderloin cut on the other side.

It’s extremely tender with very little marbling, which means it won’t have quite as much flavor as a sirloin or ribeye steak, but nonetheless, it’s still delicious. If you have any family members who aren’t big fans of animal fat in any way, then this cut of meat is for you.

PRINT OUT THE RECIPE AT: https://www.billyparisi.com/garlic-herb-beef-tenderloin-recipe-roasted-wild-mushrooms/

Ingredients for this recipe: 

For the Herb and Garlic Sauce:

• 2 tablespoons finely minced fresh thyme
• 2 tablespoons finely minced fresh rosemary
• ¼ cup finely minced fresh Italian flat-leaf parsley
• ½ peeled small diced shallot
• 1 finely minced garlic clove
• ½ cup olive oil
• salt and pepper to taste

For the Steak:

• 2 2-pound center-cut beef tenderloins
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• salt and pepper to taste

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Top 5 beef tenderloin roast recipes from across the web

The most viewed beef tenderloin roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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BEST Beef Tenderloin Roast Recipe

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The most viewed beef tenderloin roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine