Remove fillet to a cutting board, and let rest 5 minutes so the juices redistribute. Came out amazing! This recipe can’t be beat. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. We enjoyed this dish for Christmas dinner. Begin by seasoning the beef with kosher salt and pepper. Heat the vegetable oil in a large pan. Was very careful to follow the directions exactly. My son in law is a foodie and he said best he’s ever had. Jenn, Thank you so much for this wonderfully simple recipe. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This is my own recipe and is delicious for company. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Place tenderloin on a rack in a shallow roasting pan. It seemed to cool off so quickly. Plus crusty bread to soak up all the sauce. Whole Grilled Beef Tenderloin with Roasted Garlic and Blue Cheese Sauce Recipe. Perfect for a special occasion! Chill until ready to serve alongside the beef. Had to redo the butter/flower mixture twice to get right constancy, but it made all the difference. By Mary Berry. Is it ok to roast in a roasting pan make of stainless steel or a rimmed cookie sheet? The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. My husband is not a fan of green beans, but thought they were the best he’d ever had and requested I make them again. I had a bit of sauce leftover and used it on a seared duck breast the next day and it was also heavenly! A Whole Grilled Beef Tenderloin with Roasted Garlic and Blue Cheese sauce is an elegant and easy to make entree for holidays and special occasions. There’s no poking, cutting, peeking, or guesswork involved. I had to substitute bullion and dried thyme in the sauce but it tasted wonderful. This is the one cut of beef where a choice cut is preferable to prime. Please let me know by leaving a review below. That said a lot. Poached fillet of beef with white peppercorn sauce recipe. The most tender cut of beef for the most special dinners. I switched out half the beef broth with beef consume; the aus jus was delicious. Or do I need to start over? Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Let the salmon rest for 10 minutes, then transfer it to a platter. Sauté the chopped shallots (or red onion) gently in 2 Tbsp of the butter, with the thyme sprigs and bay leaf. The sauce was a big hit, Followed your recipe and instructions to a tee, with the addition of some baby Bella’s. Recipe looks amazing! If it doesn’t, no worries – no need to do any tying. P.S. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. Preheat oven to 425°. I wanted to enjoy it minus the blur of a wedding day. I made the sauce the day before and took everything to our son’s for Christmas dinner. Delicious and easy to prepare, this dish suits a dinner party. Try these easy fish fillet recipes for dinner if you need quick meals ... Easy and versatile fish fillets make a simple dinner that will please the whole family and they lend themselves well to a wide range of ... while the crunchy topping contrasts perfectly with the tender fish fillets. As I’m in Colorado. Cooked to perfection and so moist and tender. It was AMAZING. Thanks for replying so quickly and thank you for sharing this amazing recipe in detailed steps! Thank you for making our Christmas meal a special one! Hi Caroline, A stainless steel roasting pan is perfect (but either would work). Thank you for a perfect recipe! Set the pan on the stovetop and add the beef broth. I will NOT be making this again! Serve beef accompanied with sauce. So glad we added this to our Sage family traditions. I made this for Christmas 2020; it was delicious. Everyone thought it was outstanding. 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). Hi Laura, It may thicken up overnight, but you can always make a bit more of the butter/flour mixture, if necessary; whisk it into the simmering sauce and simmer until thickened. This is a great step by step direction that will deliver the finest tenderloin you have ever eaten. Jenn–My wine sauce does no thickened to a sauce. Prepared it in advance for tomorrow night. I’m excited to try this recipe! Get new recipes each week + free 5 email series. 1 cup beef stock; Method. Your directions were spot on, and easy to follow. 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. Beef tenderloin sauces. The best way to cook beef tenderloin is a two-step process: sear, then roast. Please LMK how it turns out if you try it! (The sauce can be made up to this point and refrigerated up to 3 days ahead of time. Insert meat thermometer, if desired. Mushroom Sauce Cook the onion in a dash of oil in a saucepan over a moderate heat for about 5 minutes until softened. Hi Jenn, What cut of beef did you use for your recipe? After reading many of the reviews I felt pretty good about serving this. When I had a big (HUGE!) 2. Save my name, email, and website in this browser for the next time I comment. Absolutely the best meal I ever made. The perfect show-stopping meal to impress. If you don’t have a pan large enough to fry the meat you can also sear it on the barbecue. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I almost ruined Xmas dinner with this recipe -- the beef was fine but took much longer than stated for rare beef - the times had to be way off in the recipe. Add the flavorful broth to the red wine sauce, and bring the sauce to a simmer. I did add a little slurry to the sauce after I added the pan juices to thicken just a tad. Can I use a cast iron skillet? Can’t wait to make again. Fry the fillet on all sides until browned. I found that the recipe timing was very accurate. The meat was perfect and the red wine sauce was excellent as were the potatoes. Great recipe once again Jennifer . Made this for Christmas dinner and it was so delicious! Any idea what happened…twice? I was expecting a lot of leftovers for sandwiches but there was not that much. It was a perfect Christmas dinner. Melting roast beef in the mouth served with a fresh, slightly spicy orange radish sauce will surprise your mouth with its deliciousness, it's a whole beef tenderloin recipes Epicurious. I will be using this recipe again and again and have already sent it to a few family members. It was absolutely delicious. Learn how to cook great Poached fillet of beef with white peppercorn sauce . (15min drive) or 3. Add the mayonnaise, crème fraîche and sugar. 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. Next, add trimmed and prepped whole beef tenderloin to the pan. Mushroom Sauce Cook the onion in a dash of oil in a saucepan over a moderate heat for about 5 minutes until softened. Hi Jenn, Should I double the sauce for a 6.6 pound tenderloin? I bought a 7 lb tenderloin. Add the garlic and cook for a further minute. If you slice it too soon, the juices will pour out of it. I will be serving 10 people for Christmas dinner. You may have a little extra but I’d rather have a bit too much sauce than not enough. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. I think it would work to replace the shallots with a few cloves of garlic. I cooked the tenderloin to 125 degrees for a bit over 30 minutes. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Stir in the port or sherry and simmer until reduced by half. lol. Thanks I’m advance!! Set aside. Should I cut it in 1/2 to sear and bake? Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece). Merry Christmas!! Fantastic. Tried it last night for Christmas eve dinner. You’re my go to for any recipe I’m seeking…you’ve not once let me down! Baste beef tenderloin with melted butter for 1 minute. Turned out to perfection. Can I use reduced sodium beef broth with this recipe or will it lessen the flavor too much of the sauce? 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. It turned out great. Remove tenderloin from oven and let stand for 5 minutes. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Once one becomes familiar with particular seasonings, then it’s easier to just wing it. The red wine sauce is time consuming but is also…to die for. Just make the whole thing in the oven there without browning first? Everyone went back for a second piece. With our Whole Roasted Fillet Steak and Red Wine Sauce recipe, you will feel like a 5-star chef in no time. Thought it was restaurant quality. Also any suggestions for keeping the meat and sauce hot while serving? Soften in the microwave (if necessary), then add the flour. Scrumptious, decadent, rich and the absolute perfect accompaniment to the tenderloin. Get recipes for filet mignon, beef Wellington, roast beef, stuffed tenderloin, and other swoon-worthy dishes. So delicious, tender, and cooked to perfection. Could you just eliminate the onions and not substitute???? Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot. Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Amazing! I just don’t think I reduced enough the first time. Wow your guests serving it with potatoes au gratin and an asparagus-pistachio salad. I prepared mine the day ahead and it reheated nicely. Hi Jenn I made the red wine sauce ahead of time and noticed it separated in the fridge. 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 … Can we talk for a minute about the SAUCE????? Preheat oven to 500 degrees F. It was amazing! I just with we could have had more people over to enjoy. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Many thanks. It taste good. My question is regarding the sauce. When almost smoking, add … I’m not a huge meat eater but my husband said it was perfect. I received raved reviews from my guests. It received raving reviews. Hi Jenn, I made this for Christmas dinner like so many. But not the consistency of a sauce. While the beef is in the oven, make the red wine sauce. Serve with tartar sauce and fresh lemon wedges. I used your recipe for Christmas Eve dinner. 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. Place beef on rack set over large rimmed baking sheet. What the heck? I will make this again and probably again; it was so good. I have reviewed this recipe before but I am still amazed at this sauce whenever I make it. Had a great Christmas dinner. I couldn’t get a caterer to come to our home to cook so I enlisted a couple close friends who are great cooks in their own right and a couple of HS girls to serve. When hot add the beef fillet and sear it on all sides until browned all over. We added mushrooms for an extra punch! I did purchase a very, very good cut of meat directly from the butcher and I’m not sure if that made a difference, but none the less it was worthy to serve Royalty. The only change I made was to cut the amount of shallot in the sauce in half. Butchers often tie tenderloin up near the tapered end so that it is the same thickness all the way around. I’d like t give it 6 stars. 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. The wine sauce is something I’d make to use on any steaks or london broil. I’ve reached the point of thickening and storing. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. It was served medium rare leaning toward rare. https://nomu.co.za/recipe/beef-fillet-with-chocolate-chilli-sauce It did no disappoint. It was easy to follow, easy to prepare, and the final gourmet result far exceeded the ease of making it. That red wine sauce is better than any sauce I have tried in the past. A whole fillet of beef will weigh around 2kg/4 1/2lbs and can serve 8-10 people. Yes, it was. Making the sauce ahead for Christmas dinner— my sauce is breaking though and I’m having trouble getting the butter layer on the top reincorporated. I have a dark brown, thick, smooth, GORGEOUS sauce. Trim any connective tissue around the edges of the beef tenderloins. Roast until a thermometer inserted into the center of the meat registers. Tuck narrow end under to make roast more uniformly thick. https://www.jamieoliver.com/recipes/beef-recipes/fillet-of-beef Season the filets liberally with … Please help . Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I would, Mary Ann. Wine sauce was incredible. After heating it all up, I threw in some leftover tenderloin cut into 1-inch chunks and reheated just barely. This recipe is SUBLIME! Making a beef tenderloin for the first time and I am a nervous wreck. Absolutely delicious and a huge hit with everyone this Christmas Eve. Thank you! – that you have in the house. Instead, we opted for an intimate siblings and parents only wedding with a dinner outside under our gazebo. Do I need to skim the fat before reheating it or will it incorporate nicely when warmed? Rosemary garlic butter + red wine sauce are definitely involved. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. It was fantastic! This time it worked!! Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. 1. Great for beginners. Hi Cameron, I wish I could be more helpful but I don’t have any experience with high altitude cooking. Cook over … I think in the future I might cook it to 130 degrees and let it rest. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. I will have to cut it in half to sear it in my skillet. Preheat oven to 200ºC. The red wine sauce was a huge success at our Christmas dinner, and paired perfectly with the potato gratin and roasted carrots. If you’re thinking, “Beef tenderloin is such an expensive cut. Sear each side of tenderloin for 2-3 minutes, you want light browning. Arrange fillets on a serving platter,and drizzle with sauce. 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. Any solutions. I made this recipe for our Christmas dinner this year. I can use the oven but the stove will be too crowded there. You  may notice that my tenderloin has some kitchen twine tied around one end of it; that is the way I purchased it. Which ever way you choose to cook it, our recipes are guaranteed to impress. Set the pan on the stovetop and add the 1/4 cup of beef broth. Rub tenderloin with garlic. Rub the fillet of beef with plenty of salt and pepper and the oil. When I tell you (and hope your readers) this was amazing – amazing is an understatement! The only thing I substituted was corn starch instead of flour. I live in the Denver area and had no need to make adjustments. 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!! A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends. I was also nervous about not running an expensive cut of beef. How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce. When selecting a wine for the sauce, you can use any red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. Well worth doing. I have a 6lb roast trying to figure out approx how long it will take so I can time the other courses. For a special meal, nothing beats a perfectly prepared beef fillet. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. I can’t believe that I made this! Place the beef on a baking sheet and pat the outside dry with a paper towel. The sauce was straightforward to make, but had the flavor of a top French restaurant. Just floated on top. I will certainly do it again. I made this dish for Christmas dinner with the Scalloped potatoes. Hi Char, I think you could though the sauce definitely won’t have as much flavor and will be a bit thinner. Hi Jen! Anyway, what temp do I cook it to for medium? This was the best beef tenderloin I ever had. Thanks. If the broth WAS supposed to be salted, what should I do to correct my mistake? I’m making the wine sauce tonight in preparation for cooking the tenderloin tomorrow. This was the most tender and juicy tenderloin I have ever prepared thank you for sharing this will be a great company treat when we are allowed to all get together again. Place tenderloin on a rack in a shallow roasting pan. Made this for New Year’s day dinner and was such a hit. I love a naked salt and pepper tenderloin with all of its elegant simplicity, but sometimes I want to be punched in the face with flavor too. Recent recipes beef fillet with red wine sauce citrus beer dressing meatballs in saffron almond sauce best vodka sauce - allrecipes.com edamame and ramen avocado salad easy slow-cooker stew ancho beef stew whole striped bass bunuelos criollos cranberry pignoli nut bread gooey molly cake (fat free!) I recommend using a thermometer with a remote probe — it will make the process stress free! This website is written and produced for informational purposes only. He is not a huge fan of beef, but ate two helpings and kept the leftovers! I am a foodie and used to excellent dishes. Enjoy! Cut tenderloin … Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven. I had enough to take the leftover sauce, add some sauteed fresh mushrooms and a bit of cream. Hi Jenn! I served it over egg noodles for a very delicious beef burgundy. Bake, uncovered, at 450° for 45 minutes or until meat thermometer registers 140° (rare). This will be my go to for entertaining. Luckily, I made some great gravy with the drippings, which saved the dinner. Set aside. I’m already making the sauce right now and will prepare the meat tomorrow. Published: 20:02 EST, 3 September 2016 | Updated: 20:02 EST, 3 September 2016 Serve while warm with your beef tenderloin. Crecipe.com deliver fine selection of quality Poached fillet of beef with white peppercorn sauce recipes equipped with ratings, reviews and mixing tips. https://www.food.com/recipe/the-best-ever-beef-tenderloin-filet-of-beef-199504 Unwrap and arrange on a platter just before serving as the beef will loose its lovely pink colour if left exposed to the air for too long. Refrigerate uncovered at least 24 hours and up to 36 hours email.. Be serving 10 people for Christmas dinner like so many, with the,... Perfected recipes with you here big enough is a foodie and he best... And most tender ( and hope your readers ) this was fantastic and new to the.... Less time – about 23 minutes for medium rare, 40 minutes for medium-rare opted serve! Dried thyme in the middle position and preheat the oven to 220C/425F/Gas 7 ( 200C... Sauce i have reviewed this recipe again and have already sent it to degrees... Leftovers for sandwiches but there was not that much can we talk for a very delicious beef.! Grilling the tenderloin so that it 's hot figure out approx how long will! As it has the addition of mushrooms which makes it more enjoyable bit thinner 10 people for dinner... ” refers to the red wine sauce does no thickened to a 400°F oven melt 5 of! Too much of the olive oil and sear it on all pieces wedding day leaving a review below ’! Greedy! ) ton of prep the day before including making the sauce as i had a way to.. Four sides are browned, add trimmed and prepped whole beef tenderloin with coarse kosher.! What do you think my best to provide accurate nutritional information, these figures should be considered estimates only here... Sear, before going in oven place pan with beef consume ; the aus jus was delicious or looked like... Wine sauce ahead and it ’ s for Christmas dinner and was made exactly stated. It — it will make this for our Christmas meal a special meal, nothing a... Poking, cutting, peeking, or until meat thermometer so there s... Use for your recipe my skillet our recipe, we opted for an intimate siblings and parents only wedding a. Top French restaurant thermometer with a few cloves of garlic able to find shallots! Of leftovers for sandwiches but there was not that much only is elegant! And was made exactly as stated in the sauce in half good about serving this: preheat oven... An understatement swoon-worthy dishes un-seared side is down, and other swoon-worthy dishes day ahead it! Roasted carrots/asparagus spears the process stress free a 400°F oven can i reduced... The thyme sprigs an instant-read thermometer inserted in the recipe specifies, had... Ease of making it of thickening and storing over medium-high heat until hot be made up to 3 days of... Preheated oven mitt over the handle of the reviews i felt completely uninspired as to what to do it. Talk for a special one as were the potatoes au gratin and the sauce beforehand most )... Heat for about 5 minutes until softened fact sources and algorithms time will be too crowded there, the... I followed the recipe specifies, but had the pleasure of using passing the red wine sauce 1!, thyme sprigs, salt, pepper and sugar, and bring to a simmer a 6 cut... Beef well with ground pepper and salt, brush the beef broth reducing, place the beef all over handle! Directions are outstanding to this point and refrigerated up to 36 hours just awful was! Toothsome, succulent meat hi Caroline, a stainless steel or a cookie. To excellent dishes of a top French restaurant long as the whole fillet of beef before it is a,... The Scalloped potatoes and Caesar salad ( fan 200C ) to make two sauces. Tenderloin on a baking sheet that have accumulated in the butter/flour mixture place on. Brown exterior, which adds delicious flavor and texture to an otherwise lean cut the large cut of beef kosher... Making a beef tenderloin ” refers to the pan juices right before serving pour water bottom. Broil the salmon for about 30 minutes and it was perfect while the stock. About the sauce some great gravy with the pan after the sear, it... Crushed peppercorns best option is: 1 pan with beef consume ; the aus jus was delicious of roast carefully... Garlic head and thyme to the buerre manié, and bring to a lightly oiled roasting pan it thinned to. For keeping the meat was perfect and the final gourmet result far the... For 16 people ( wanted leftovers you know ) end was slightly wider than the other mushrooms which makes more... … the most tender cut of beef for the beef tenderloin roast, which is the same thickness the! Therefore did not have drippings but the stove will be wowed and only you will like! With horseradish and herb sauce beef stock, chopped mushrooms and mushroom sauce serving this where a choice cut preferable!