Roast Beef Tenderloin is just the type of dish to serve if you want to make an evening special. While the preparation of the beef is relatively simple, the red-wine sauce served on the side really pushes the meal over the edge into the divine. It will impress your date and will also leave you feeling like a nearly professional chef. As always, the better the meat, the better, the more savory, and the more buttery the Roast Beef Tenderloin will be. Consider buying from a local, organic butcher.
IngredientsFor the meat: • 5-6 pounds beef tenderloin, trimmed • 3 teaspoons coarse salt • 1 1/2 teaspoons fresh cracked black pepper • 2 tablespoons canola oil • 1/2 cup unsalted butter, divided • 1/2 teaspoon Dijon mustard, optional • 4 large cloves garlic, minced For the sauce: • 2 tablespoons canola oil • 1 onion, finely chopped • 1 sprig fresh thyme • 1 1/2 cups dry red wine • 2 cups beef stock • 1/8 teaspoon ground black pepper • 1/4 teaspoon salt
Slice the tenderloin in half crosswise to create 2 smaller pieces that are equal in size and thickness. If the roast is untied, fold the ends up against the thicker/center section of each roast and tie with kitchen twine spaced about 1 inch apart. Tying like this helps the tenderloin cook more evenly.
Season each beef tenderloin thoroughly with salt and pepper. Seasoning now gives the meat time to absorb the seasonings.
Chill the tenderloins in the refrigerator for 12 hours, uncovered.
Allow the beef to stand at room temperature for 1-2 hours before roasting.
Place the oven rack in the middle position.
Preheat the oven to 430 degrees F.
Season each beef tenderloin again with salt and pepper
Heat the canola oil in an ovenproof skillet over medium-high heat on the stovetop until hot.
Sear the roasts for 3 minutes on each side for all four sides, turning over with the tongs until nicely browned. The goal isn’t to cook the meat through yet but to get a nice jacket on the surface.
Combine the butter, Dijon mustard, and garlic in a small bowl while the roasts are searing. Set half of the butter mixture aside to use later for the sauce.
Brush the remaining garlic butter over each roast (about 2 tablespoons each).
Move the skillet into the hot oven.
Roast each tenderloin until an instant-read thermometer inserted into the thickest part of the roast reads 120-125 degrees F for medium-rare, about 20-25 minutes. For rare, the roast should read 115-120 degrees F and for medium 130-135 degrees F.
Move the roast to a carving board and let it sit for 15 minutes.
Retain the juices in the pan for the sauce. Skim the fat off of the remaining juices in the pan.
Heat the canola oil in the pan with the leftover juices over medium-high heat on the stovetop.
Add the onion and sauté until the onion is softened and lightly browned, about 3 minutes, scraping up the leftover browned bits at the bottom of the skillet.
Add in the thyme and season with pepper. Cook for an additional minute while continuously stirring.
Pour in the red wine and cook until it reduces by half.
Add in the beef stock and bring the mixture to a boil. Reduce the heat and let it simmer until reduced by half.
Remove and discard the thyme sprig.
Season the red wine sauce with salt to taste, then whisk in the reserved garlic butter.
Carve the beef tenderloin into 1/2 inch thick slices, slicing against the grain for maximum tenderness.
Plate the steak slices, top with the red wine sauce, and serve.