Description
A classic roast beef tenderloin, perfectly cooked and paired with a rich Bordelaise sauce. Three delicious sides complete this elegant meal.
Ingredients
Units
Scale
- 1 whole beef tenderloin (1 whole beef tenderloin) whole beef tenderloin
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- Probe thermometer
- 2 tsp (2 tsp) olive oil
- 4 large shallots (4 large shallots) large shallots
- salt
- 2 tsp (2 tsp) flour
- 2 cups (473 ml) dry red wine
- 3 cups (709 ml) beef tenderloin pan juices and beef stock
- 2 tbsp (30 g) unsalted butter
- 2 medium shallots (2 medium shallots) medium shallots
- 2-3 large cloves garlic (2-3 large cloves garlic) large cloves garlic
- 1/4 cup (59 ml) red wine vinegar
- 1/2 cup (118 ml) extra virgin olive oil
- 1 bunch (1 bunch) flat leaf parsley
- 1 tsp (1 tsp) kosher salt
- freshly cracked black pepper
- 1 baguette (1 baguette) baguette
- 8 tbsp (113 g) salted butter
- 2-3 cloves garlic (2-3 cloves garlic) cloves garlic
- 1 1/2 cups (355 ml) sour cream
- 1/4 cup (59 ml) prepared horseradish
- salt
- 1 lbs (454 g) roasted and chilled beef tenderloin
- finely chopped fresh chives
Instructions
- Let the meat sit at room temperature for an hour before roasting.
- Preheat oven to 275°F (135°C), place the loin on a sheet pan.
- Rub with olive oil, then generously with kosher salt and pepper. Insert a meat thermometer into the center.
- Roast on the center rack until desired internal temperature is reached: Rare: 115-120°F (46-49°C); Medium-Rare: 125-130°F (52-54°C); Medium: 135-140°F (57-60°C).
- Remove thermometer, move pan to the top rack, and broil. Watch closely until browned on top (30 seconds to 1 minute), turn 1/4 turn with tongs. Repeat until all sides are browned.
- Remove from oven, cover with foil, and let rest for 15-20 minutes.
- Slice and serve.
- Basic Bordelaise Sauce
- Heat olive oil in a large saucepan over medium heat. Add shallots with a pinch of salt; cook until softened and golden, about 10 minutes.
- Stir in flour, whisk in red wine and beef stock. Simmer until thickened and reduced by half.
- Strain mixture through a fine-mesh strainer into another saucepan, pressing to extract all liquid. Season with salt and pepper. Whisk in butter, serve immediately.
- Basic Chimichurri Sauce
- Combine shallots, garlic, and red wine vinegar in a bowl. Let sit for 10 minutes.
- Whisk in olive oil, parsley, salt, and pepper. Taste and adjust seasoning.
- Alternatively, make this in a food processor.
- Garlic Toasts with Filet Mignon and Horseradish Sauce
- Preheat oven to 325°F (163°C).
- Melt butter and garlic in a small pan. Arrange baguette slices on a sheet pan, brush with garlic butter. Bake until golden and crisp (15-20 minutes). Let cool.
- Whisk together sour cream and horseradish. Season with salt.
- Top each toast with 1-2 slices of beef tenderloin. Add horseradish sauce and chives. Serve immediately.
Notes
- For a richer flavor, sear the tenderloin in a hot pan before roasting.
- Use a meat thermometer to ensure the beef reaches your desired doneness; avoid overcooking.
- Leftover beef tenderloin can be sliced and added to salads or sandwiches.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 6 oz
- Calories: 500
- Sugar: 5
- Sodium: 1500
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 45
- Cholesterol: 180